舍饲澳大利亚牧场山羊的肉质特性不受屠宰时活重的影响。
Meat quality characteristics of lot-fed Australian Rangeland goats are unaffected by live weight at slaughter.
机构信息
School of Agriculture and Food Sciences, The University of Queensland, Australia.
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia; Department of Animal Sciences, Stellenbosch University, Matieland, 7602, South Africa.
出版信息
Meat Sci. 2021 May;175:108437. doi: 10.1016/j.meatsci.2021.108437. Epub 2021 Jan 10.
The effects of live weight on carcass characteristics and meat quality of Australian Rangeland goats were determined. Fifty-two intact-male kid goats were fed Mitchell grass hay and finisher pellets ad libitum for 42 days. Prior to slaughter, kids were categorised into live weight groups: 'Heavy' (≈33.1 kg) or 'Light' ≈ 24.3 kg). Fifteen kids per group were randomly selected, slaughtered and carcass characteristics measured. The longissimus lumborum (LL) and the biceps femoris (BF) muscles were removed for quality measurements. The Heavy group had higher dressing, hindquarters, non-carcass component and offal percentages (P < 0.05). Live weight had no effect on proportion of carcass cuts, muscle meat colour, cooking loss, Warner-Bratzler shear force, total fat or ash (P > 0.05), but influenced the moisture and protein content in the LL and the moisture content in the BF (P < 0.05). The findings suggest that live weight of entire male Rangeland goats had no effect on meat quality characteristics.
研究了活重对澳大利亚牧地山羊胴体特性和肉质的影响。52 只雄性育成羊自由采食 Mitchell 草干草和育肥颗粒 42 天。在屠宰前，将育成羊分为活重组：“重”（≈33.1kg）或“轻”（≈24.3kg）。每组随机选择 15 只羊进行屠宰和胴体特性测量。取腰最长肌（LL）和股二头肌（BF）肌肉进行品质测定。重组的屠宰率、后躯、非胴体成分和内脏百分比较高（P<0.05）。活重对胴体切块比例、肌肉肉色、蒸煮损失、华纳-布拉兹勒剪切力、总脂肪或灰分没有影响（P>0.05），但影响 LL 和 BF 的水分和蛋白质含量（P<0.05）。研究结果表明，整个雄性牧地山羊的活重对肉质特性没有影响。
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