云南主要地方牛种的屠宰性能研究   总被引：2，自引：0，他引：2  

葛长荣  田允波  陈韬  肖汪吉 《中国牛业科学》1998,24(2):30-34

首次对云南主要地方牛种的屠宰性能作了研究。大额牛、云南瘤牛、迪庆黄牛、中甸牦牛和中甸牛扁牛的宰前活重（ｋｇ）分别为１７０．０±２５．０、３２４．５±２８．５、１６３．３０±２４．８９、３０９．１３±５９．７５和１８３．２５±２７．５９;胴体重（ｋｇ）分别为７８．１８±８．８２、１６５．９１±１６．２９、８３．８８±１５．４２、１７８．７７±３４．０８和８３．８５±１８．１４;屠宰率（％）分别为５２．５６±０．７８、５１．０８±１．５３、５１．２５±２．９０、５７．６０±４．５４和４５．４４±３．５１;净肉率（％）３９．７６±０．２４、３９．９７±１．２９、３９．７９±３．９２、４５．６８±４．３９和３４．３１±３．８５;眼肌面积（ｃｍ２）分别为４９．８４±１４．８２、７６．０７±３．６０、３３．２０±５．９２、５５．３５±１５．３１和３４．３７±９．７２。结果表明：大额牛、云南瘤牛、迪庆黄牛和中甸牦牛,在放牧条件下有较好的产肉性能,尤其是云南瘤牛、中甸牦牛的产肉性能更为突出。  相似文献   

赖链霉素多杀性巴氏杆菌菌苗的特性及对鸡生产性能的影响     

白先放  曾赛波 《中国家禽》1998,20(7):5-7

赖链霉素多杀性巴氏杆菌ＳＤ７２４菌苗株可在含１０～１００００μｇ／ｍＬ链霉素的培养基中大量生长繁殖,其世代时间是３２ｍｉｎ,最高含活菌数可达７４亿个／ｍＬ;在无链霉素培养基中只能繁殖３代左右。ＳＤ７２４菌苗株对鸡两个免疫剂量注射局部反应小,平均病变面积仅为０．６１ｃｍ２;免疫后对鸡增重没有影响。对鸡产蛋量影响小,免疫后１０ｄ内产蛋率下降２．８％,免疫后２０ｄ产蛋率上升１．２％。  相似文献   

Effects of Yeast Culture on Growth Performance,Meat Quality and Intestinal Microflora of Broilers     

GUO Xiao-hua  LIU Ming  LI Wen-hui  YANG Feng-juan 《中国畜牧兽医》2017,44(6):1673-1679

The experiment was conducted to study the effects of yeast culture on growth performance, meat quality and intestinal microflora of broilers. A total of 432 1-day-old AA commercial broiler chicks with initial body weight of (41.73±0.15)g were randomly divided into 4 groups with 6 replicates per group and 18 broilers per replicate,receiving diets supplemented with 0,0.1%,0.2% and 0.3% yeast culture, respectively. The trial lasted for 42 days which was divided into two periods with 1 to 21 d and 22 to 42 d,respectively.The feed intake,body weight,death and culling rate were recorded in each period. At the end of the experiment,1 chickens in each replicate with the weight close to the average value were slaughtered after fasting for 12 h. The slaughter performance and intestinal microflora counts were determined.The results showed that compared with control group,the supplementation of 0.2% and 0.3% yeast culture significantly increased the body weight at 42 d and the average daily gain (ADG) during the whole trial (P< 0.05).The diet supplemented with 0.2% yeast culture significantly improved the ADG,decreased the F/G of broilers during 22 to 42 d (P< 0.05),and it also significantly increased the average daily feed intake (ADFI) and ADG (P< 0.05),decreased the F/G of the whole period (P< 0.05).Moreover,the supplementation of 0.2% yeast culture significantly decreased the drip loss of meat and the count of Escherichia coli (P< 0.05),and significantly increased the count of Bifidobacterium(P< 0.05). In summary, the supplementation of 0.2% yeast culture could significantly improve the growth performance and the muscle quality of broilers.The intestinal microflora in broiler cecum were effectively optimized after inclusion of yeast culture in the study.  相似文献   

Polymorphism of IGFBP2 Gene and Its Association with Meat Quality Traits in Pigs     

LIU Hai-xia  ZHU Ai-wen 《中国畜牧兽医》2017,44(10):3016-3022

This study was aimed to analyze the genetic variation of insulin-like growth factor binding protein 2 (IGFBP2) gene effect on meat quality traits in pigs. A pair of primer was designed,which based on DNA sequence of IGFBP2 gene (GenBank accession No.:BV727778). The genetic polymorphism of IGFBP2 gene was detected by PCR-RFLP in Sujiang pig, Jiangquhai pig and Landrace pig, and the association between IGFBP2 gene polymorphism and meat quality traits in three pig breeds was analyzed. The results showed that three genotypes (AA, AB and BB) were detected. The Chi-square test results showed that the genotype distribution of three pig breeds was in Hardy-Weinberg equilibrium (P > 0.05). The polymorphism information content (PIC) were moderately polymorphic in three pig breeds. According to the association analysis of different genotypes, significant difference was found in color value, intramuscular fat content and marbling, the color value (except for Jianquhai pig) and intramuscular fat content of AA genotype were significantly higher than AB and BB genotypes (P < 0.05), the marbling of AA and AB genotypes was significantly higher than BB genotype (P < 0.05). In conclusion,the polymorphism of IGFBP2 gene intron 3 had significant effects on meat quality traits, and was candidate gene for the potential impact on meat quality traits of pigs.  相似文献   

断翅对肉用仔鸡生产性能影响的试验     

符义林  陆方善 《金陵科技学院学报》1997,(3)

肉用雏鸡断翅饲养试验表明：8周龄末，试验组鸡的个体均重比对照组多50．7g；断翅与否对鸡的成活率没有影响；试验组料重比2．06：1，对照组为2．63：1，每增重1kg活体，少消耗饲料O．57kg；屠宰后，胸肌与腿肌占屠体比例，试验组比对照组分别高1．3％与1．9％；胸肌与腿肌的重量，试验组比对照组高13．2％与14．9％。只鸡盈利试验组为1．46元，对照组0．43元。  相似文献   

云南肉牛生产体系建设     

李琦华  田允波 《中国牛业科学》1998,24(2):67-69

本文根据云南省肉牛生产现状和特点，对云南省肉牛生产体系建设作了全面论述。  相似文献   

鱼类休闲食品的研制     

楼明  李国兴 《水产科学》1998,17(4):33-36

本文主要介绍了用新鲜或冻藏草鱼制作鱼肉松和五香鱼干的制作工艺，对制品的风味，工艺条件，包装材料，包装方法作了较详细的研究，根据多次实验的结果，找出了最佳工艺条件，制成了味道醇美，咸中带甜，鲜美可口，营养丰富的鱼肉制品。  相似文献   

杂种牛CAPN4基因第六内含子的遗传变异与牛肉嫩度的关联分析   总被引：1，自引：0，他引：1  

李君灵  许尚忠  李武峰 《山西农业大学学报(自然科学版)》2006,26(3):247-249

以CAPN4基因作为肉牛肉品质嫩度性状的候选基因,利用PCR-RFLP方法在牛CAPN4基因内发现了1个变异酶切位点,为intron6上的HhaI-RFLP。对此多态性片段进行克隆测序分析,结果表明此酶切位点是由于488位的碱基T→C的突变引起。此多态位点有A、B两个等位基因,其频率分别为0.7和0.3,在所研究的群体中,该位点处于Hardy-Weiberg平衡状态。利用最小二乘法拟合线性模型对不同分子标记基因型效应值间肉品质嫩度性状差异显著性检验,结果表明差异不显著(P>0.05)。  相似文献   

海鲜菇菌糠发酵饲料对山羊屠宰性能及肉品质的影响     

张耀  黄小云  陈鑫珠  黄勤楼  黄秀声  韩海东 《草业学报》2022,31(9):195-205

本试验旨在研究不同添加比例发酵海鲜菇菌糠对简阳大耳黄羊屠宰性能、羊肉氨基酸、脂肪酸含量等品质的影响。采用单因子试验设计,选取简阳大耳黄羊48只,随机分为4组,每组12只羊。分别在基础日粮中添加0（C组,对照组）、20%（L组）、30%（M组）、40%（H组）发酵海鲜菇菌糠。预试期10 d,正试期120 d。结果表明：1）L组宰前活重和眼肌面积显著高于H组（P<0.05）,肺脏、肾脏、瘤胃、小肠、大肠重量以及瘤胃占宰前活重比例显著高于其余3组（P<0.05）。且随发酵菌糠添加量的增加,眼肌面积、肺脏、肾脏、瘤胃、小肠以及大肠重量呈二次变化（P<0.05）。2）各组间背最长肌pH无显著差异（P>0.05）;L组24和48 h滴水损失显著低于其余3组（P<0.05）,且均随添加水平的提高呈二次变化（P<0.05）,熟肉率显著高于H组（P<0.05）,剪切力显著低于H组（P<0.05）。3）L组背最长肌中必需氨基酸总量显著高于C组（P<0.05）,天冬氨酸、苏氨酸、亮氨酸、赖氨酸、精氨酸含量显著高于C和H组（P<0.05）,丙氨酸、缬氨酸、异亮氨酸含量显著高于其余各组（P<0.05）,脯氨酸、甘氨酸含量显著高于C和M组（P<0.05）,其中,缬氨酸、异亮氨酸、赖氨酸和天冬氨酸含量随发酵菌糠添加量的增加呈二次变化（P<0.05）。4）各组间脂肪酸含量无显著差异（P>0.05）。其中,硬脂酸（C18：0）和α-亚麻酸（C18：3n3）含量随发酵菌糠添加水平的增加分别呈二次变化和线性升高（P<0.05）,H组C18：3n3含量较C组提高了16.48%,试验组多不饱和脂肪酸（PUFA）和n-3 PUFA含量较C组有不同程度的提高,n-6/n-3较C组分别下降了0.64%、11.73%和12.34%。综上所述,日粮中发酵海鲜菇菌糠添加水平为20%时对提高山羊内脏器官发育以及改善肉品质方面具有较好的效果。  相似文献   

日粮添加酵母硒对鸡肉线粒体氧化损伤及细胞凋亡的影响     

杨雪  杨超  王拙  唐德富  张丽  余群力 《畜牧兽医学报》2022,53(9):3079-3092

旨在研究日粮中添加酵母硒对白羽肉鸡宰后成熟过程中线粒体氧化损伤及细胞凋亡的影响。以饲喂不同酵母硒添加量日粮肉鸡的胸肉为研究对象,测定宰后成熟过程中鸡肉线粒体氧化损伤程度、抗氧化酶活性、Caspase-3和Caspase-9活性及肉嫩度的变化。结果表明,宰后成熟过程中,酵母硒饲喂组活性氧（reactive oxygen species,ROS）水平、线粒体膜通透性转换孔（mitochondrial permeability transition pore,MPTP）开放程度、线粒体膜通透性、Caspase-3以及Caspase-9活性均显著低于对照组（P<0.05）;硒含量、胞浆细胞色素c （cytochrome c,Cyt-c）还原水平、线粒体膜电位及谷胱甘肽过氧化物酶（glutathione peroxidase,GSH-Px）活性显著高于对照组（P<0.05）。酵母硒饲喂组总抗氧化能力（total antioxidant capacity,T-AOC）在宰后成熟初期显著高于对照组（P<0.05）,而在其他时间点虽有提高但差异不显著（P>0.05）。此外,酵母硒饲喂组肌原纤维小片化指数（myofibrillar fragmentation index,MFI）在宰后成熟过程中显著低于对照组,相对应的剪切力显著高于对照组（P<0.05）。由此可见,饲喂酵母硒通过降低鸡肉线粒体的氧化损伤进而抑制了细胞凋亡,最终减弱了肌原纤维蛋白的降解。  相似文献