类乌齐牦牛产肉性能及肉品质分析

摘要

In order to study the meat production and quality properties of Leiwuqi yaks,ten healthy yaks (five male ones and five female ones respectively) were used to measure some items, such as slaughter and carcass traits,physical and chemical traits of muscle and histological properties muscle fiber. The results were as follows:the dressing percentage,net meat percent-age and the meat percentage of carcass were respectively 51.67%( ) and 48.53%(♀),42.54%( ) and 42.73%(♀), 82.33%( ) and 88.04%(♀). And the meat-bone ratio and rib eye area were respectively about 1:4.67( ) and 1:7.36(♀), (63.40±9.79) cm2 ( ) and (43.40±7.13) cm2 (♀). In all, The Leiwuqi yak meat tastes good due to the high in fat and in addition, the protein is significantly higher than that in the yak meat produced mostly anywhere else in Tibet.%为了解类乌齐牦牛的产肉性能及其肉品质性状,对10头(公母各5头)成年健康类乌齐牦牛进行了屠宰试验及其肉品质分析研究.结果表明,类乌齐牦牛()屠宰率为51.67%、净肉率为42.54%,胴体产肉率为82.33%,骨肉比1:4.67,眼肌面积(63.40±9.79)cm2;类乌齐牦牛(♀)屠宰率为48.53%、净肉率为42.73%,胴体产肉率为88.04%,骨肉比1:7.36,眼肌面积(43.40±7.13)cm2.类乌齐牦牛肉脂肪含量高,肉品风味好,蛋白质含量高,属优质高蛋白性食物.