沙葱粉对安格斯肉牛胴体特征及肉品质的影响

doi:10.16431/j.cnki.1671-7236.2024.10.013

Abstract

Abstract: 【Objective】 The effects of different levels of Allium mongolicum Regel powder on carcass characteristics and meat quality of Angus calves were studied in order to provide reference for the application of Allium mongolicum Regel powder in calves production.【Method】 24 calves aged (14±2) months，with good health and similar body weight (271.17 kg±17.60 kg)，were randomly divided into 4 groups，with 3 replicates in each group and 2 calves in each replicate. The calves in control group were fed with basic diet (CON group)，and the calves in experimental groups were fed with Allium mongolicum Regel powder of 10 (low level group，LAMR)，15 (middle level group，MAMR) and 20 g (high level group，HAMR) on the basis of CON group. The experiment lasted for 135 days，pre-test period lasted for 15 days，and experimental period lasted for 120 days. After the experiment，the live body weight before slaughter was measured，and the carcass characteristics，high-grade meat and high-quality meat yields were measured after slaughter. The longissimus dorsi muscle of the left thoracic segment of the carcass was collected to determine the meat quality related indicators. 【Result】 Compared with CON group，① The live body weight of calves before slaughter in LAMR group was significantly increased (P＜0.05)，and the renal index in HAMR group was significantly decreased (P＜0.05). ② The crude ash contents of longissimus dorsi muscle of calves in LAMR and MAMR groups were extremely significantly increased (P＜0.01)，the crude fat content in HAMR group and the crude protein content in LAMR group were significantly and extremely significantly increased (P＜0.05，P＜0.01). ③ With the increase of Allium mongolicum Regel powder，the Topside in high-quality meat showed a linear increase (P＜0.05)，and the weight of Outside flat in high-quality meat and the ratio of high-quality meat to net meat both decreased first and then increased (0.05＜P＜0.10). ④ In LAMR，MAMR and HAMR groups，the muscle fiber area and muscle fiber diameter of the longissimus dorsi muscle were extremely significantly and significantly decreased (P＜0.01，P＜0.05). ⑤ The shearing force of longissimus dorsi muscle in LAMR，MAMR and HAMR groups were decreased extremely significantly (P＜0.01)，the cooking loss in LAMR group decreased significantly (P＜0.05)，and the cooked meat rate of longissimus dorsi muscle in LAMR and HAMR groups increased significantly (P＜0.05).【Conclusion】 Adding 10 g/day Allium mongolicum Regel powder to the diet was beneficial to muscle protein deposition，muscle growth and final weight improvement of Angus calves. Adding 20 g/day Allium mongolicum Regel powder to the diet was beneficial to intramuscular fat deposition and beef tenderness.

Key words: Allium mongolicum Regel powder; Angus calves; carcass characteristics; muscle fiber diameter; meat quality

CLC Number:

TS251.52

GAO Huixia, HU Jinsheng, HE Jianjian, SUN Chenxu, YAO Haibo, XIE Yaodi, YU Aihuan, WANG He, DUAN Yueyan, TANG Defu, LIU Wangjing. Effects of Allium mongolicum Regel Powder on Carcass Characteristics and Meat Quality in Angus Calves[J]. China Animal Husbandry & Veterinary Medicine, 2024, 51(10): 4324-4335.

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Effects of Allium mongolicum Regel Powder on Carcass Characteristics and Meat Quality in Angus Calves

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