驴的产肉、理化指标及加工特性比较研究

doi:10.11843/j.issn.0366-6964.2015.12.025

Abstract

Abstract:

In order to determine the slaughter performance，physicochemical indicators of meat product and processing characteristics in donkey of different breeds，we selected Guanzhong donkey，Dezhou donkey，Guangling donkey，Qingyang donkey，Biyang donkey，Jiangyue donkey，Yunnan donkey on 7-month-old and tested their slaughter performance，moisture content，protein content，intermuscular fat content，shear force，rate of cooked meat of longissimus and rump.The results showed that Dezhou donkey on 7-month-old in live weight，carcass weight and net meat weight were significantly higher than other breeds（P＜0.05），as well as higher net meat percentage than Guanzhong donkey，Qingyang donkey and Yunnan donkey（P＜0.05）.Jiangyue donkey had higher slaughter rate than Guanzhong donkey，Qingyang donkey，Biyang donkey and Yunnan donkey（P＜0.05）.Guangling donkey and Guanzhong donkey had more than 2% intermuscular fat content，intermuscular fat content of longissimus were higher than Biyang donkey and Yunnan donkey（P＜0.05），while intermuscular fat contents of rump were higher than other breeds（P＜0.05）.The shear force of longissimus of Guangling donkey，Guanzhong donkey and Dezhou donkey were lower than Biyang donkey and Yunnan donkey（P＜0.05）.Dezhou donkey was significantly different（P＜0.05） from Guangling donkey，Guanzhong donkey and Qingyang donkey，showing a higher rate of cooked meat of longissimus，and was significantly different（P＜0.05） from Guangling donkey，Guanzhong donkey，Biyang donkey，Qingyang donkey and Jiangyue donkey，showing a higher rate of cooked meat of rump.Thus，Dezhou donkey have the excellent potential of meat production.Jiangyue donkey，Guangling donkey and Guanzhong donkey also have potential for meat development.Guangling donkey and Guanzhong donkey have good ability to store fat，which have the potential to become high-grade raw meat.

CLC Number:

S822

ZHOU Nan，HAN Guo-cai，CHAI Xiao-feng，SUN Bao-zhong，LI Hai-peng，ZHENG Shi-xue，XIE Peng. A Comparative Study of Donkey Meat Production，Physicochemical Indicators and Processing Properties[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2015, 46(12): 2314-2321.

0
/ / Recommend

Add to citation manager EndNote|Reference Manager|ProCite|BibTeX|RefWorks

URL: https://www.xmsyxb.com/EN/10.11843/j.issn.0366-6964.2015.12.025

https://www.xmsyxb.com/EN/Y2015/V46/I12/2314

References

［1］杨再，洪子燕.中国驴的地理生态和种群生态［J］.生态学杂志，1989，8(1)：40-42.
YANG Z，HONG Z Y.Geographic and population ecology of donkey in China［J］.Chinese Journal of Ecology，1989，8(1)：40-42.(in Chinese)
［2］张宝文.《中国畜禽遗传资源志-马驴驼志》［M］.北京：中国农业出版社，2011.
ZHANG B W.Animal genetic resources in China-Houses donkeys camels［M］.Beijing：China Agriculture Press，2011.(in Chinese)
［3］李艳红.我国北方五个驴品种染色体特征的研究［D］.太谷：山西农业大学，2005.
LI Y H.Studies on chromosomal characteristics in five donkey breeds of North China［D］.Taigu：Shanxi Agricultural University，2005.(in Chinese)
［4］朱文进，张美俊，葛慕湘，等.中国 8 个地方驴种遗传多样性和系统发生关系的微卫星分析［J］.中国农业科学，2006，39(2)：398-405.
ZHU W J，ZHANG M J，GE M X，et al.Microsatellite analysis of genetic diversity and phylogenetic relationship of eight donkey breeds in China［J］. Scientia Agricultura Sinica，2006，39(2)：398-405.(in Chinese)
［5］肖海霞，托乎提•阿及德，石国庆，等.疆岳驴体重和体尺性状的相关和回归分析［J］.中国奶牛，2012，239(23)：27-31.
XIAO H X，TUO HUDI-AJI-DE，SHI G Q，et al.The correlation and regression analysis of weight and size traits in Jiangyue donkey［J］.China Dairy Cattle，2012，239(23)：27-31.(in Chinese)
［6］肖海霞，托乎提•阿及德，石国庆，等.基于Ｒ语言的吐鲁番驴体尺和体质量相关分析［J］.河南农业科学，2012，41(10)：153-157.
XIAO H X，TUO HUDI-AJI-DE，SHI G Q，et al.Analysis of the relationship between body size and body weight of Turpan donkey by R project［J］.Journal of Henan Agricultural Sciences，2012，41(10)：153-157.(in Chinese)
［7］邹德华.阜蒙县大巴镇肉驴产业的现状及发展建议［J］.养殖技术顾问，2012，202(2)：272.
ZOU D H.Donkey meat industry situation and development suggestions of Daba Gumeng［J］.Technical Advisor for Animal Husbandry，2012，202(2)：272.(in Chinese)
［8］杨德智．庆阳驴的保种与开发利用［J］．畜牧兽医杂志，2011，30(2)：49-51.
YANG D Z.Protection and utilization of breed of Qingyang donkey［J］.Journal of Animal Science and Veterinary Medicine，2011，30(2)：49-51.(in Chinese)
［9］谢安兴，李小兵，杨权友.和田地区土种驴与杂交驴屠宰率试验对比初报［J］.新疆畜牧业，2008，131(6)：26-27.
XIE A X，LI X B，YANG Q Y.Slaughter experiment contrast between the donkey of hotan region and hybrid donkey［J］.Xinjiang Animal Husbandry，2008，131(6)：26-27.(in Chinese)
［10］王立之，李德远，李鸿文，等.泌阳驴的屠宰试验［J］.河南农业科学，1984(7)：34-35.
WANG L Z，LI D Y，LI H W，et al.Slaughter contrast of Biyang donkey［J］. Journal of Henan Agricultural Sciences，1984(7)：34-35.(in Chinese)
［11］POLIDORI P，CAVALLUCCI C，BEGHELLSI D，et al.Effects of age on chemical composition and tenderness of muscle Longissimus thoracis of Martina Franca donkey breed［J］.Food Nutr Sci，2011，2(3)：225-227.
［12］POLIDORI P，VINCENZETTI S，CAVALLUCCI C，et al.Quality of donkey meat and carcass characteristics［J］.Meat Sci，2008，80(4)：1222-1224.
［13］POLIDORI P，CAVALLUCCI C，BEGHELLSI D，et al.Physical and chemical characteristics of donkey meat from Martina Franca breed［J］.Meat Sci，2009，82(4)：469-471.
［14］尤娟，罗永康，张岩春，等.驴肉主要营养成分及与其它畜禽肉的分析比较［J］.肉类研究，2008，113(7)：20-22.
YOU J，LUO Y K，ZHANG Y C，et al.Nutrition composition of donkey meat and comparison with other livestock and poultry meat［J］.Meat Research，2008，113(7)：20-22.(in Chinese)
［15］尤娟，罗永康，张岩春，等.驴肉脂肪和脂肪酸组成的分析与评价［J］.中国食物与营养，2008，108(9)：55-56.
YOU J，LUO Y K，ZHANG Y C，et al.Fat and fatty acids composition of donkey meat and comparison of donkey meat［J］. Food and Nutrition in China，2008，108(9)：55-56.(in Chinese)
［16］尤娟，郑喆，张岩春，等.驴肉蛋白质氨基酸分析与评价［J］.肉类工业，2008，329(9)：34-35.
YOU J，ZHENG Z，ZHANG Y C，et al.Analysis and evaluation on am ino acids of donkey meat protein［J］.Meat Industry，2008，329(9)：34-35.(in Chinese)
［17］AGANGA A A，AGANGA A O，THEMA T，et al.Carcass analysis and meat composition of the donkey［J］.Pakistan J Nutr，2003，2(3)：138-147.
［18］陈泽勇，杨万颖，罗美中，等.GB/T 9695.15-2008 肉与肉制品水分含量测定［S］.北京：中国标准出版社，2008.
CHEN Z Y，YANG W Y，LUO M Z，et al.GB/T 9695.15-2008 Meat and meat products-Determination of moisture content［S］.Beijing：China Standards Press，2008.(in Chinese)
［19］杨万颖，罗美中，孟海鸥，等GB/T 9695.11-2008 肉与肉制品氮含量测定［S］.北京：中国标准出版社，2008.
YANG W Y，LUO M Z，MENG H O，et al.GB/T 9695.11-2008 Meat and meat products-Determination of nitrogen content［S］.Beijing：China Standards Press，2008.(in Chinese)
［20］吴楚森，贺建华，郭新东，等.GB/T 9695.7-2008 肉与肉制品总脂肪含量测定［S］.北京：中国标准出版社，2008.
WU C S，HE J H，GUO X D，et al.GB/T 9695.7-2008 Meat and meat products-Determination of total fat content［S］.Beijing：China Standards Press，2008.(in Chinese)
［21］刘素英，刘勇军，尤华，等.NY/T 1180-2006 肉嫩度的测定剪切力测定法［S］.北京：中国农业出版社，2006.
LIU S Y，LIU Y J，YOU H，et al.NY/T 1180-2006 Determination of meat tenderness Shear force method［S］.Beijing：China Agricultural Press，2006.(in Chinese)
［22］刘素英，尤华，刘勇军，等.NY/T 1333-2007 畜禽肉质的测定［S］.北京：中国农业出版社，2006.
LIU S Y，YOU H，LIU Y J，et al.NY/T 1333-2007 Determination of livestock and poultry meat quality［S］.Beijing：China Agricultural Press，2006.(in Chinese)
［23］郑丕留.中国马驴品种志［M］.上海：上海科学技术出版社，1986.
ZHENG P L.Horse and Ass Breeds in China［M］.Shanghai：Shanghai Scientific and Technical Press，1986.(in Chinese)
［24］赵生国，焦婷.庆阳驴的保种和利用［J］.家畜生态学报，2006，27(5)：104-106.
ZHAO S G，JIAO T.Protection and utilization of breed of Qingyang donkey［J］. Acta Ecologiae Animalis Domastici，2006，27(5)：104-106.(in Chinese)
［25］吴斌.牛肉食用品质评价与后躯分割增值方法研究［D］.北京：中国农业科学院，2011.
WU B.Research on evaluation of beef eating quality ang method of improving beef values about hindquarter［D］.Beijing：Chinese Academy of Agricultural Sciences，2011.(in Chinese)
［26］朱光星，昝林森，张亚冉，等.秦川肉牛新品系公牛肉用性能研究［J］.家畜生态学报，2012，33(6)：20-22.
ZHU G X，ZAN L S，ZHANG Y R，et al.Research on meat performance of new breed of Qinchuan bull［J］.Acta Ecologiae Animalis Domastici，2012，33(6)：20-22.(in Chinese)
［27］刘笑笑.延边黄牛不同部位牛肉品质的比较研究［D］.延吉：延边大学，2011.
LIU X X.Reseach on the different position beef quality of Yanbian Yellow cattle［D］.Yanji：Yanbian University，2011.(in Chinese)
［28］朱洪强，王全凯，殷树鹏.野猪肉与家猪肉营养成分的比较分析［J］.西北农业学报，2007，16(3)：54-56.
ZHU H Q，WANG Q K，YAN S P.The comparison analysis of the boar meat and pork in nourishment composition［J］.Acta Agriculturae Boreali-Occidentalis Sinica，2007，16(3)：54-56.(in Chinese)
［29］孟令军.荣昌乳猪理化特性及主体风味物质的研究［D］.重庆：西南大学，2008.
MENG L J.Study on the physiechemical characteristics and main flavor substances of Rongehang suckling swine［D］.Chongqing：Southwest University，2008.(in Chinese)
［30］李庆刚.姜曲海瘦肉型品系仔猪的生长发育、肉质及肌肉组织学动态变化的研究［D］.扬州：扬州大学，2004.
LI Q G.Study on the body development，meat quality and meat tissue dynamic changes of Jiangquhai meat-type pigs at early stage［D］.Yangzhou：Yangzhou University，2004.(in Chinese)
［31］谭林，姜海龙.肌内脂肪含量与猪肉品质的相关性分析［J］.饲料博览，2010(12)：11-13.
TAN L，JIANG H L.Intramuscular fat content and the correlation analysis of pork quality［J］.Feed Review，2010(12)：11-13.(in Chinese)
［32］DESTEFANIS G，BRUGIAPAGLIA A，BARGE M T，et al.Relationship between beef consumer tenderness perception and Warner-Bratzler shear force［J］.Meat Sci，2008，78(3)，153-156.
［33］CALKINS C R，SULLIVAN G.Ranking of beef muscles for tenderness［EB/OL］.

[1]	LI Wufeng, QIU Lixia, GUAN Jiawei, LI Li, DU Min. Exploring the Differences of Key Volatile Compounds in Donkey Meat with Different Tenderness Based on HS-SPME-GC-MS and OPLS-DA Models [J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(12): 4258-4270.
[2]	LI Wufeng, QIU Lixia, GUAN Jiawei, LI Li, DU Min. Research of the Regulatory Network of Genes and Metabolites Related to Meat Tenderness Based on WGCNA Technology in Donkey [J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(11): 3827-3841.
[3]	WANG Han, HU Yuling, ZHAO Chenkun, YANG Zhipeng, ZENG Shenming. Effects of Lactation Stages and Heat Treatment Temperature on Lysozyme Activity in Donkey Milk [J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(4): 1089-1095.
[4]	LI Wufeng, GUAN Jiawei, QIU Lixia, SUN Yutong, DU Min. Study on the Molecular Mechanism of Regulating Tenderness of Longissimus Dorsi Muscle of Donkey Based on Transcriptomics and Metabolomics [J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(3): 743-754.
[5]	NIU Xiaoyan, CAO Liang, MING Shiqing, LI Yanping, ZHAN Haijie, JIANG Zhiguang, WEI Shunsheng, ZHANG Yuanqing. Construction of Molecular Pedigree and Analysis of Population Genetic Structure of Guangling Donkey [J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(2): 391-401.
[6]	ZHANG Linxi, HAN Yuwei, LI Zheng, LIAO Qingchao, TANG Chi, DENG Liang. Comparison of Serum Protein Profiles in Horses and Donkeys Using Label-free Quantitative Proteomics [J]. Acta Veterinaria et Zootechnica Sinica, 2021, 52(11): 3099-3107.
[7]	LI Wufeng, SUN Yutong, GUAN Jiawei, ZHAO Jingwei, DU Min. Key Regulatory Factors of Intramuscular Fat Deposition in Donkey [J]. Acta Veterinaria et Zootechnica Sinica, 2021, 52(2): 364-375.
[8]	HOU Haobin, LI Haijing, YANG Li, ZHANG Xinhao, SHI Tianpei, WANG Xinyue, ZHAO Zhida, ZHANG Li. Association between NCAPG-DCAF16 Region Polymorphisms and Growth Traits in Dezhou Donkeys [J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2019, 50(2): 302-313.
[9]	ZHOU Xiao-ling，FANG Lei，WANG Lian-qun，CHEN Gen-yuan，DOU Quan-lin. Effects of Cecal Infusion of Different SCFA on Donkey Milk Performance and Milk Fatty Acid Profile [J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2016, 47(7): 1422-1427.

A Comparative Study of Donkey Meat Production，Physicochemical Indicators and Processing Properties

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 9

Recommended Articles

Metrics

Comments