冷季不同饲养模式对牦牛肉品质的影响

doi:10.11843/j.issn.0366-6964.2021.06.018

摘要/Abstract

摘要： 旨在研究冷季自然放牧与育肥的饲养模式对牦牛肉品质、营养品质的影响。为评价冷季短期育肥营养调控牦牛肉品质提供理论和数据参考。本研究选择体重相近（（270±10）kg），健康无疾病的5周岁公牦牛共12头，随机分为放牧与舍饲育肥组，每组6个重复，每个重复1头牛。同时进行传统全放牧饲养与全混合日粮（total mixed rations，TMR）舍饲饲养，试验周期120 d。育肥试验结束后对两组牦牛进行屠宰，并分别采集其背最长肌（longissimus dorsi，LD）、肱二头肌（biceps brachii，BB）、股二头肌（biceps femoris，BF）各500 g，用于测定肌肉肉品质（加工品质、食用品质）及营养成分。结果表明：1）经舍饲育肥后，牦牛3个部位肉色亮度值（L^*）均有显著提高（P<0.05），但红度值（a^*）显著降低（P<0.05）。LD失水率显著降低（P<0.05）；BB以及BF失水率极显著降低（P<0.01）；LD的蒸煮损失和剪切力极显著降低（P<0.01）；BB和BF的蒸煮损失和剪切力显著降低（P<0.05）。2）舍饲育肥对不同部位牦牛肌肉中水分、蛋白质、脂肪、钙和磷的含量均存在极显著影响（P<0.01），但灰分含量仅在LD中存在极显著影响（P<0.01）。3）舍饲育肥对LD的必需氨基酸（essential amino acids，EAA）和非必需氨基酸（non-essential amino acids，NEAA）含量都存在显著影响（P<0.05），其余两个部位则影响不大（P>0.05），在3个部位的肌肉中，脂肪酸都为以C_16：0、C_18：0、C_18：1N₉C、C_18：2N₆C和C_20：4N₆为主，极显著降低了各部位肌肉的多不饱和脂肪酸（polyunsaturated fatty acid，PUFA）含量（P<0.01），极显著提高了单不饱和脂肪酸（monounsaturated fatty acid，MUFA）的含量（P<0.01），并降低了各部位n-6/n-3的比值。结果提示，与传统放牧相比，冷季育肥的饲养模式对于牦牛肉亮度和红度有一定影响，提高了牦牛肉的加工品质，降低了蒸煮损失，同时一般营养价值也高于放牧牦牛。育肥牦牛背最长肌氨基酸组成优于放牧牦牛，蛋白质品质更好，虽然育肥损失了一些肌肉中丰富、健康的脂肪酸，但提高了脂肪含量，对于牦牛肉的食用品质和嫩度有了很大改善。

关键词: 牦牛, 肉品质, 营养价值, 放牧, 短期育肥

Abstract: The objective of this study was to investigate the effects of grazing in nature pasture and fattening in house on meat quality, nutritional components of yaks in cold season. Theoretical data has been provided for evaluating the quality of yak meat nutritional regulation of short-term fattening in cold season. A total of 12 5-year-old healthy and no disease male yaks with similar body weight ((270±10) kg) were selected. The yaks were randomly divided into 2 groups:grazing and barn feeding fattening groups, 6 replicates in each group. At the same time, the animals were grazed in nature pasture and fattened in house with total mixed rations (TMR), respectively, the test period was 120 days. At the end of the fattening trial, the two groups of yaks were slaughtered and 500 g of longissimus dorsi (LD), biceps brachii (BB) and biceps femoris (BF) were collected, respectively, for the determination of meat quality (processing quality and edible quality) and nutritional components. The results showed that:1) After barn feeding fattening, the meat color luminance values(L^*) of the 3 parts significantly improved (P<0.05), however, the redness values (a^*) were significantly decreased(P<0.05); The water loss rate of LD was significantly decreased(P<0.05), and the water loss rate of BB and BF were extremely significantly decreased(P<0.01);The cooking loss and shear force of LD were extremely significantly decreased(P<0.01); The cooking loss and shear force of BB and BF were significantly decreased(P<0.05). 2) The effect of fattening in house on contents of moisture, protein, fat, calcium and phosphorus in different parts of yak muscle were extremely significant (P<0.01); However, the ash content was only significantly affected in LD (P<0.01). 3) The contents of essential amino acids (EAA) and non-essential amino acids (NEAA) in LD were significantly affected by fattening in house(P<0.05), while the contents of essential amino acids (EAA) and non-essential amino acids (NEAA) in other two parts of muscle had no significant change(P>0.05); In the three parts of muscle, the main fatty acids were C_16:0, C_18:0, C_18:1N₉C, C_18:2N₆C and C_20:4N₆; The content of polyunsaturated fatty acids (PUFA) in each part of muscle was extremely significantly decreased (P<0.01), the content of monounsaturated fatty acids (MUFA) was extremely significantly increased (P<0.01), and the ratio of n-6/n-3 was decreased in each part of muscle. The results indicated that, compared with natural grazing, the luminance and the redness of yak meat were affected by fattening in house, the processing quality of yak meat was improved, the cooking loss was reduced, at the same time, the general nutritional components of yak meat were higher than that of grazing yak. The amino acids composition and protein quality in longissimus dorsi of fattening yaks were better than that of grazing yaks. Fattening in house sacrifices some rich, healthy fatty acids in muscle, but the fat content increased, which can greatly improve the edible quality and tenderness of yak meat.

Key words: yak, meat quality, nutritional value, grazing, short-term fattening

中图分类号:

刘奕轩, 熊琳, 梁春年, 吴晓云, 包鹏甲, 余群力. 冷季不同饲养模式对牦牛肉品质的影响[J]. 畜牧兽医学报, 2021, 52(6): 1640-1651.

LIU Yixuan, XIONG Lin, LIANG Chunnian, WU Xiaoyun, BAO Pengjia, YU Qunli. Effects of Different Feeding Systems on Meat Quality of Yak in Cold Season[J]. Acta Veterinaria et Zootechnica Sinica, 2021, 52(6): 1640-1651.

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