| veal is high nutritional value of top-grade beef, dairy bull calf is an important resource for the production of veal. The effects of veal production from fattening Holstein bull calves with different diets were compared so as to make use of dairy bull calves reasonably and adequately. Feeding experiments were carried out in 15 newborn Holstein bull calves which were randomly divided into 3 groups and each group included 5 dairy bull calves respectively. Groupâ… fed with milk, groupâ…¡with milk and limited feeding calf starter and groupâ…¢with milk and self-help feeding calf starter. Growth rate was measured during fattening and slaughter performance and veal quality traits were determined after slaughtering in 3 months of age so as to compare the effects of different feeding methods. Body weight, daily gain, carcass weight and slaughtering percentage of dairy bull calves were 71.6kg,532g,38.42kg and 56.19%, respectively. Body weight of Groupâ… , Groupâ…¡and Groupâ…¢were 64.55 kg,69.15 kg and 81.10 kg, respectively; correspondingly, average daily gain were 380 g,400 g and 560 g; carcass weight were 34.10 kg,36.49 kg and 44.56 kg; slaughtering percentage were 55.91%,55.89% and 56.77%. Body weight, body height, body length and heart girth of groupâ…¢were higher than groupâ… (p<0.05), but no difference with group . Average daily gain, carcass weight and ratio of meat to bone of groupâ…¢were higher than other groups (p<0.05).Meat quality of three groups was tender, soft, and juicy; meat color was light red. Veal from three dairy bull calves belongs to top grade beef and their quality were no difference. The fattening method with milk and self-help feeding calf starter was better way for improving the growth rate and part slaughter performances of calves. Yak is not only the main specie in the alpine region, but also an important resources of livestock products with plateau characteristics.as we known coarse muscle fiber of yak meat will lead to less tenderness, therefore Calpastatin (CAST) gene was become a candidate gene for the beef tenderness because of its variants affect the tenderness of meat after slaughter animals. The ploymorphisms of (CAST) gene in three yak population were analyzed by PCR-SSCP in second section. The exon 6 and parts of introns of CAST gene were detected in three group, It aims to get molecular genetics information and find the meat quality character correlation relevance to the molecular. The objectives of the present study can provide the scientific basis for the protection development and using of the special heredity resources yak. there was one single nucleotide mutation(Gâ†'C)at exon 6 of CAST gene in yak, the formation of allele A and B, two genotypes(AA, AB)were detected in all three yak population, and this mutation resulted in amino acid change:Serâ†'Thr. It was showed that low polymorphism in exon 6 of CAST gene in yak(PIC<0.25). Statistical results showed that the CAST SSCP sites in 3 populations of the yak were at Hardy-Weinberg disequilibrium (p<0.05). |
PDF Full Text Request