健康牛与育肥淘汰牛肉品质及血液生理生化指标比较分析

doi:10.16431/j.cnki.1671-7236.2025.08.012

摘要/Abstract

摘要： 【目的】本研究通过比较分析健康牛与育肥淘汰牛在肉品质和血液生理生化指标上的差异，为育肥牛的健康管理和肉质优化提供科学依据。【方法】选取健康牛和育肥淘汰牛各40头，屠宰前采集血液样本，测定其血液生理和生化指标。全部屠宰后，取左侧胴体第11～13肋间背最长肌样品，测定肉品质指标，包括色泽(L^*、a^*、b^*值)、pH、蒸煮损失率、剪切力、压力失水率及质构。【结果】健康牛肉的pH和蒸煮损失率显著低于育肥淘汰牛(P＜0.05)，L^*和b^*值显著高于育肥淘汰牛(P＜0.05)。健康牛血液中红细胞计数(RBC)、血红蛋白(HGB)、血细胞比容(HCT)、嗜酸性粒细胞(EOS)、血小板(PLT)、血小板压积(PCT)，以及白蛋白(ALB)、总蛋白(TP)、血糖(GLU)、钙(Ca)、总胆固醇(TC)、尿素(UREA)等指标水平均显著高于育肥淘汰牛(P＜0.05)。相关性分析发现，健康牛肉的pH与血液中TP水平呈极显著正相关(P＜0.01)，与TC和PCT水平呈极显著或显著负相关(P＜0.01；P＜0.05)；剪切力与TC水平呈显著负相关(P＜0.05)。育肥淘汰牛肉色中的b^*值与GLU水平呈正相关，压力失水率与血液中ALB水平呈正相关；蒸煮损失与血液中单核细胞水平呈负相关，压力失水率与血小板压积呈负相关。【结论】育肥淘汰牛血液(如血红蛋白、钙、血糖)和肉品质(如pH、蒸煮损失率)等指标水平多低于健康牛，且血液指标与肉品质间存在一定的相关性。研究结果为改善育肥牛的肉品质提供了参考依据。

关键词: 育肥淘汰牛; 血液生理生化指标; 肉品质; 相关性

Abstract: 【Objective】 This study was aimed to compare and analyze the differences in meat quality and blood physiological-biochemical indices between healthy and fattening culled cattle,providing a scientific basis for improving health management and meat quality optimization in fattening cattle. 【Method】 Forty healthy cattle and 40 fattening culled cattle were selected.Blood samples were collected before slaughter to measure physiological and biochemical indices.After slaughter,the samples of longissimus dorsi muscle between the 11th and 13th ribs of the left carcass were collected to determine meat quality indices,including color (L^*,a^* and b^* values),pH,cooking loss rate,shear force,pressed water loss rate,and texture. 【Result】 Compared with fattening culled cattle,healthy cattle exhibited significantly lower pH and cooking loss rate (P＜0.05),but significantly higher L^* and b^* values (P＜0.05).For blood physiological indices,healthy cattle showed significantly higher levels of red blood cell count (RBC),hemoglobin (HGB),hematocrit (HCT),eosinophils (EOS),platelet count (PLT),and plateletcrit (PCT) (P＜0.05).Regarding blood biochemical indices,healthy cattle had significantly higher levels of albumin (ALB),total protein (TP),glucose (GLU),calcium (Ca),total cholesterol (TC),and urea (UREA) (P＜0.05).Correlation analysis revealed that pH of beef in healthy cattle was extremely significantly positively correlated with TP level in blood (P＜0.01),and extremely significantly or significantly negatively correlated with TC and PCT levels (P＜0.01 or P＜0.05).Shear force was negatively significantly correlated with TC level (P＜0.05).In contrast,b^* value of beef in fattening culled cattle was positively correlated with GLU level in blood,pressed water loss rate showed a positive correlation with ALB level in blood,cooking loss was negatively correlated with monocytes,and pressed water loss rate was negatively correlated with PCT in blood. 【Conclusion】 Fattening culled cattle generally exhibited lower blood indices (such as hemoglobin,calcium,and glucose) and meat quality parameters (such as pH and cooking loss rate) compared with healthy cattle.Significant correlations were identified between blood indices and meat quality,providing a reference for optimizing meat quality in fattening cattle.

Key words: fattening culled cattle; blood physiological and biochemical indices; meat quality; correlation

中图分类号:

S823.2

王文景, 陈磊, 闫向民, 马桢, 王骁, 陈文中, 苏楠, 张雨夏, 刘梦, 陈素梅, 王思翰. 健康牛与育肥淘汰牛肉品质及血液生理生化指标比较分析[J]. 中国畜牧兽医, 2025, 52(8): 3630-3641.

WANG Wenjing, CHEN Lei, YAN Xiangmin, MA Zhen, WANG Xiao, CHEN Wenzhong, SU Nan, ZHANG Yuxia, LIU Meng, CHEN Sumei, WANG Sihan. Comparative Analysis of Meat Quality and Blood Physiological and Biochemical Indices Between Healthy and Fattening Culled Cattle[J]. China Animal Husbandry & Veterinary Medicine, 2025, 52(8): 3630-3641.

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