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

来自安格斯，夏洛来牛和安格斯杂种is牛的主要肌肉的肉和感官品质，残留饲料摄入量高和低

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作者

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

作者单位

[a]Department of Agricultural, Food and Nutritional Science, 4-10 Agricultural/Forestry, University of Alberta, Edmonton, AB T6G 2P5, Canada.;[b]Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada.

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），质量（肉），剩余饲料摄入量，感官

发布日期

27 September 2019

页码

140-153

DOI

10.1139/cjas-2019-0012

来源信息

Canadian Journal of Animal Science ISSN：0008-3984, 2020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

研究了剩余饲料摄入量（RFI）和遗传群体对牛腰最长肌（LL），肱三头肌（TB），半膜肌（SM）和臀肌（GM）生长，car体和肉品质特性的影响。纯种安格斯，纯种夏洛来牛和安格斯杂种公牛（每个基因组n = 24）被分类为高（低效率）或低（有效）RFI（n = 12基因组中的高和低RFI ers牛）。除高RFI ers牛干物质摄入量最高（P <0.05）外，低RFI TB被认为具有降低的牛肉风味强度和持续的多汁性，RFI对生长，car体和肉质指标无影响（P> 0.05）。（P <0.05）。纯种的安格斯和夏洛来牛LL和GM的剪切力值较低（P <0.05），比安格斯杂种低，而时效降低了平均剪切力值，而结核病除外。对于结核病，SM和GM，安格斯杂种公牛的平均牛肉风味强度得分最高，夏洛来牛SM和TB的嫩度不及安格斯杂种（P <0.05）。总体而言，RFI并没有影响大多数肉品质量。因此，低RFI的动物可能有助于降低饲料成本或对环境的影响，而不会影响肉的质量和适口性。

Zhiqiang Jiu;[a] Bimol C. Roy;[a] Chamali Das;[a] Wendy V. Wismer;[a] Manuel Juárez;[b]* Carolyn Fitzsimmons;[b] Changxi Li;[b] Graham Plastow;[a] Jennifer L. Aalhus;[b] Heather L. Bruce[a]. 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, 2020,100(1): 140-153