本文選題：去勢(shì) + 西門(mén)塔爾牛　； 參考：《草業(yè)科學(xué)》2017年01期

【摘要】：為分析去勢(shì)對(duì)17~21月齡西門(mén)塔爾牛牛肉品質(zhì)的影響,本研究選取50頭健康的、16月齡的西門(mén)塔爾公牛,進(jìn)行藥物驅(qū)蟲(chóng)后,依據(jù)體重進(jìn)行配對(duì)試驗(yàn)設(shè)計(jì),設(shè)置去勢(shì)組和未去勢(shì)組,每組25頭,同一階段飼喂相同飼糧,試驗(yàn)期150d。結(jié)果表明,與未去勢(shì)組相比,去勢(shì)極顯著提高了牛肉的肌紅蛋白含量(P0.01),極顯著降低了背最長(zhǎng)肌的pH(P0.01),顯著提高了牛肉的大理石花紋、脂肪、干物質(zhì)、油酸和單不飽和脂肪酸含量和MUFA/SFA、MUFA/PUFA比值(P≤0.05);去勢(shì)具有降低牛肉硬脂酸含量的趨勢(shì)(0.05P≤0.10)。上述結(jié)果說(shuō)明:去勢(shì)能提高17~21月齡西門(mén)塔爾牛牛肉的大理石花紋等級(jí),改善牛肉的色澤,增加牛肉脂肪和干物質(zhì)含量,提高牛肉中油酸和單不飽和脂肪酸的含量。在生產(chǎn)中,在1.5歲左右對(duì)西門(mén)塔爾公牛去勢(shì),可達(dá)到改善牛肉品質(zhì)的目的。
[Abstract]:In order to analyze the effect of castration on the beef quality of 17- and 21-month-old Simmental cattle, 50 healthy Simmental bulls of 16 months old were selected for drug repellent, then the paired experiment was designed according to their body weight, and the castrated group and the non-castrated group were set up.25 heads in each group were fed with the same diet at the same stage for 150 days.The results showed that castration significantly increased the myoglobin content of beef, decreased the pH value of the longissimus dorsi muscle, and significantly increased the marbling, fat and dry matter of beef.The contents of oleic acid and monounsaturated fatty acid and the ratio of MUFA / SFAA / UFA / PUFA (P 鈮，

本文編號(hào)：1764106