不同育肥模式对淘汰青年渤海种公驴肉质特性的影响

研究不同育肥模式对淘汰青年渤海种公驴肉质特性的影响,对6头(随机分成2组)3岁渤海公驴在不同育肥模式下饲养10个月后屠宰,取背最长肌进行蛋白含量、脂肪含量、水分含量、pH值、剪切力值、蒸煮损失的测定。结果表明:实验组脂肪含量达到9.84%极显著高于对照组,水分含量显著低于对照组,剪切力(4.22 kg)显著低于对照组(5.28 kg)。总体可见,加强营养栓饲淘汰青年渤海种公驴对驴肉品质的风味、多汁性、嫩度等方面都有改善,实验组驴肉嫩度已达到意大利煎牛排嫩的标准要求,可以作为煎烤原料,为发展高档驴肉提供新的思路。根据肉牛分割增值的理念,可进一步提升驴肉的价值,增加经济效益。为今后肉驴饲养提供一种新的发展思路。

Effect of Different Fattening Modes on Meat Quality of Spent Young Bohai Male Donkey,a Chinese Domestic Breed

This study was carried out to find out the effect of different fattening modes on meat quality of spent young Bohai male donkey. A total of 6 Bohai donkey males （3 years old） were randomly allocated to 2 groups： I. Control and II. Fattening, with 3 ones in each group. After feeding for 10 months under different fattening modes, these animals were slaughtered at 46 months of age. The muscle Longissimus dorsi was sampled for analysis of protein, fat, moisture, pH, shear force and cooking loss. The results showed that group II had significantly higher Intermuscular fat content （9.84%） （P 〈 0.01）, but lower moisture content （68.10%） and shear force （4.22 kg） than group I （73.80%, 5.28 kg） （P 〈 0.05）. Overall it is clear that tying-up and nutritional fortification can result in improvements in meat taste, juiciness and tenderness over the traditional stall raising. Donkey meat from group II reached the tenderness requirements of the Italian Fried beefsteak standard and therefore was suitable for frying processing. Moreover, the value of donkey meat could be enhanced by cutting according to the concept of beef value addition. This study may provide a new idea for raising donkeys and developing quality donkey meat.