The Comparison Study Of Meat Quality Parameter On Differents Domastic Livestock And Poultry Breeds

The paper measured Rate dehydrate, Water holding capacity, cooking loss, Glycolytic Potential (GP), Total collegen, warner-bratzler shear value. (WBS), Myoglobin, (Mb), Crude protein (CP), Humidity ratio, Intermuscular fat (IMF), Crude ash of different part of muscle to establish method of assessment meat quality and compare meat quality of different Livestock and poultry.The experiment used the Longissimus dorsi (LD) in 11~13 among the ribs of left body as the material to analyse the quality of meat of five breeds of Holstein, cattalo (Holstein×Xinjiang Brown Cattle), Yellow Cattle, Xinjiang Brown Cattle cattalo (Xinjiang Brown Cattle×Yellow Cattle), Xinjiang Brown Cattle×Simmental cattalo. (T1).test 2 made use of Longissimus dorsi (LD) in 11~13 among the ribs of left body Semitendinosus and Gluteus medius in medium fat five years old Ili horse and Kazakstan horse(five head) under herd condition as the material to analyse the quality of meat (T2) test 3 measure and analyse the meat quality of the Longissimus dorsi (LD) in 11~13 among the ribs of left body in Suffolk with Altai crossbreed buck(S×A)and dorsed with Altai crossbreed buck(T×A)of two breed,test 4 choose leg meat and Breast Muscle of 1.5～1.7kg Mattress of 60 days and Tree-yellow chicken of 90 days to analyse meat qualityThe result showed that warner-bratzler shear value and (WBS) Myoglobin(Mb) of Xinjiang Brown Cattle was reduced 13.51% and 15.22%,5.67% and 14.08% than Holstein and Yellow Cattle Crude protein (CP) and Intermuscular fat (IMF) was highten 4.36% and 5.14%,96.63% and 52.17% than Holstein and Yellow Cattle, Xinjiang Brown Cattle crossed with Holstein and Yellow Cattle, warner-bratzler shear value. (WBS) and the content of Total collegen lower 1.26%,6.31%和5.34%,8.57% respectively, the content of protein and Myoglobin(Mb) highten 2.65%,2.32%和7.87%,27.83% separately,the content of Myoglobin(Mb) highten 5.36% and 8.20% respectively,For instance of the Longissimus Doris,The Rate dehydrate, Cooking Loss, Glycolytic Potential and Warner-bratzler Shear Value of Kazakstan Horse are higher 6.09%,1.93%,4.68%,2.79% than Ili horse; Crude protein and Intermuscular fat content are lower 4.17% and 19.91%. The relation of differents position of Kazakstan Horse and Ili horse is Longissimus dorsi> Semitendinosus > Gluteus medius; The relation of Myoglobin is Gluteus medius> Semitendinosus > Longissimus dorsi; The relation of meat tenderness is Semitendinosus>Gluteus medius> Longissimus dorsi.The content of Water holding capacity, Glycolytic Potential, warner-bratzler shear value and Myoglobin of the T×A hybrid sheep is lower 0.26%g and 0.05%, 1.97% and 0.83%, 1.61% and 1.96%, 0.52% and 1.95%,no significant difference(P>0.05). The relation Total collegen of differents position of same breed is psoas Longissimus dorsi; The relation of Myoglobin is Vastus Lateralis> psoas> Longissimus dorsi> Semitendinosus. Myoglobin, Total collegen, Crude protein and Intermuscular fat of three-yellow chicken Breast Muscle is higher 3.51%, 5.47%, 0.21%, 8.46% than Avian broiler; The Water holding capacity of three-yellow chicken Breast Muscle is lower 0.42% than Avian broiler. The all relation of warner-bratzler shear value, Total collegen, Myoglobin and Water holding capacity content of same breed is leg meat> Breast Muscle (P>0.05);The content of crude protein and water of Breast Muscle is significant different (p<0.05). The paper also indicate the relation of different breeds meat color is horse meat>beef>mutton>chicken meat; the relation of different breeds tenderness is chicken meat>beef>mutton> horse meat.