期刊文献

Meat and sensory quality of major muscles from Angus, Charolais, and Angus crossbred steers with high and low residual feed intake 收藏

来自Angus，Charolais和Angus杂交阉牛的主要肌肉的肉类和感官质量，具有高低残留的饲料摄入量

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作者

Zhiqiang Jiu[1]; Bimol C. Roy[1]; Chamali Das[1]; Wendy V. Wismer[1]; Manuel Juárez[2;*]; Carolyn Fitzsimmons[2]; Changxi Li[2]; Graham Plastow[1]; Jennifer L. Aalhus[2]; Heather L. Bruce[1;**];

作者单位

; [1]Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of ; [2]Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada. ; ; [*]M. Juárez currently serves as an Associate Editor; peer review and editorial decisions regarding this manuscript were handled by Kasey Maddock Carlin. ; [**]Corresponding author: Heather L. Bruce (email: hbruce@ualberta.ca).

关键词

cattle (beef); efficiency (feed); quality (meat); residual feed intake; sensory

关键词译文

牛（牛肉）;效率（饲料）;品质（肉）;残留饲料摄入;感官

页码

140-153

DOI

10.1139/cjas-2019-0012

来源信息

Canadian Journal of Animal Science ISSN：0008-3984, 1910年, 100卷, 1期, 140-153页

摘要

Effects of residual feed intake (RFI) and genetic group on growth, carcass, and meat quality characteristics of bovine longissimus lumborum (LL), triceps brachii (TB), semimembranosus (SM), and gluteus medius (GM) muscles were investigated using 72 purebred Angus, purebred Charolais, and Angus crossbred steers (n = 24 per genetic group) classified as either high (inefficient) or low (efficient) RFI (n = 12 high and low RFI steers within genetic group). There was no RFI effect (P > 0.05) on growth, carcass, and meat quality measurements except high RFI steers had the highest dry matter intake (P < 0.05), and low RFI TB was rated as having reduced beef flavour intensity and sustained juiciness (P < 0.05). Purebred Angus and Charolais LL and GM had lower shear force values (P < 0.05) than Angus crossbreds and ageing reduced mean shear force values except in TB. For TB, SM, and GM, Angus crossbred steers had the highest mean beef flavour intensity scores, and Charolais SM and TB were less tender than those of Angus crossbred (P < 0.05). Overall, RFI did not influence most meat quality traits; therefore, low RFI animals may contribute to reducing feed costs or environmental impact without compromising meat quality and palatability.

摘要译文

使用72研究了残留饲料摄入量（RFI）和遗传基群对生长，胴体和肉质特征的影响，胴体和肉类，肱三头肌（TB），半导体（SM）和Gluteus Medius（GM）肌肉进行研究纯种Angus，纯种Charolais和Angus杂交阉叶（N = 24个遗传组）分类为高（低效）或低（有效）RFI（遗传组中的N = 12高和低RFI操纵器）。在生长，胴体和肉质测量中没有RFI效应（P> 0.05），除了高RFI操纵器具有最高的干物质摄入（P <0.05），低RFI TB被评定为具有降低的牛肉风味强度和持续脂肪性（P <0.05）。纯种Angus和Charolais L1和Gm具有较低的剪切力值（P <0.05），而不是Angus杂交和老化，除了TB之外的平均剪切力值。对于TB，SM和GM，Angus杂交配角具有最高的平均牛肉强度分数，并且夏洛斯SM和TB的浓度低于安格斯杂交（P <0.05）。总体而言，RFI没有影响大多数肉质的特质;因此，低RFI动物可能有助于降低饲料成本或环境影响而不会影响肉质和适口性。

Zhiqiang Jiu[1]; Bimol C. Roy[1]; Chamali Das[1]; Wendy V. Wismer[1]; Manuel Juárez[2;*]; Carolyn Fitzsimmons[2]; Changxi Li[2]; Graham Plastow[1]; Jennifer L. Aalhus[2]; Heather L. Bruce[1;**];. Meat and sensory quality of major muscles from Angus, Charolais, and Angus crossbred steers with high and low residual feed intake[J]. Canadian Journal of Animal Science, 1910,100(1): 140-153