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Influence of dietary energy concentration and body weight at slaughter on carcass tissue composition and beef cuts of modern type Fleckvieh (German Simmental) bulls.
Meat Science ( IF 7.1 ) Pub Date : 2020-06-06 , DOI: 10.1016/j.meatsci.2020.108209
Aniela Christine Honig 1 , Vivienne Inhuber 2 , Hubert Spiekers 1 , Wilhelm Windisch 2 , Kay-Uwe Götz 3 , Thomas Ettle 1
Affiliation  

A feeding and slaughter experiment was conducted to evaluate the carcass tissue composition and meat quality of growing modern type Fleckvieh (German Simmental) bulls. For the study, 72 bulls were customary reared and for the fattening period allocated to a normal energy and a high energy treatment group with 11.6 and 12.4 MJ ME/kg DM, respectively. Bulls were slaughtered in a serial slaughter trial with final live weights of 120, 200, 400, 600, and 780 kg. The weights of carcasses, carcass quarters, beef cuts and their tissues (muscle, tendon, fat and bone) as well as meat quality traits were recorded. Results showed that carcass fat increased during growth primarily at the expense of bone and subsidiary muscle tissue, while the tendon content remained constant. Meat quality traits like IMF, meat color and tenderness were superior in high weight groups. Feeding high energy rations did not lead to increased fat accretion, but increased daily gain during certain stages of the fattening period.



中文翻译:

屠宰过程中饮食能量浓度和体重对现代弗氏公牛(德国西门塔尔牛)的car体组织组成和牛肉块的影响。

进行了饲喂和屠宰实验,以评估生长中的现代弗莱克维(德国西门塔尔)公牛的car体组成和肉质。在研究中,习惯上饲养了72头公牛,在育肥期分别分配给正常能量和高能量处理组,分别为11.6 MJ ME / kg DM。公牛在系列屠宰试验中被宰杀,最终活重为120、200、400、600和780公斤。记录of体的重量,quarter体的四分之一,切块的牛肉及其组织(肌肉,腱,脂肪和骨头)的重量以及肉的品质特征。结果表明,car体脂肪在生长过程中主要以骨骼和辅助肌肉组织为代价而增加,而肌腱含量保持恒定。肉质特征,例如IMF,高体重组的肉色和嫩度较优。饲喂高能量的口粮并不会增加脂肪的积累,但是会在育肥期的某些阶段增加日增重。

更新日期:2020-06-06
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