Study On Meat Quality Traits In Red Steppes

After 10 months of being fatten wit the same feed,10Red Steppess and10 Red Steppes. They were butchered together and some studies were tested and analysed,such as yield performances, Edible quality, nutrition compounds,fatty acid and histological characteristics.And some correlation were analysed. The results were showed that:(1) Meat performanceCompared with Yanban cattle, Red Steppes's meat performance is worse.Live weight of Red Steppes is 507.91kg,flesh weight is299.40kg,really flesh weight is 240.45kg,slagther rate is58.53%,really flesh rate is 46.99%.There are items that are significant lighter than Yanban cattles'(P<0.05).There were significant relationships (P<0.05) between eye-flesh area and slagther rate and really flesh rate.(2) Edible qualityCompared with Yanban cattle, there have no significant difference in pH (5.43) value, marbling score(3.82) and shear value(3.65kg/cm2). But in meat colour (4.25).So Red Steppes's meat was a kind of meat resource with healthy,nutrition and good quality.(3) Nutrion compoundsCompared with contrasts, Red Steppe's nutritious quality is better. It has the characteristics with higher protein, lower fat and higher ash. Total amino acids are higher (70.97g /100g protein). Essential amino acid content was 27.16g/100g protein. The rate of essential amino acids content and total amino acids content was per 38.27. Mainly fatty acid in longissimus muscle of back of Red Steppes are higher than 95%.PUFA content (40.82%,51.39%) obviously to be higher than the Yanbian cattle.(4) The results showed that muscle fiber of Red Steppe was 44.87—64.32μm,muscle fiber cross-sectional area was 1654.00—3489.50μm2.The factor of sex and body parts I no significant(P>0.005).The factor of muscle fiber had very positive significant effect on lost water per, shearing force; and had very negative significant effect on meat color ,marble,PH24.