Study On The Carcass And Beef Quality Characteristics Of The South Local Cattle In Intensive Fattening

With the improvement of people’s living standard, the contradiction between supply and demand of beef is prominently increasing; the development and utilization of the south of the existing yellow local cattle resources will be the inevitable choice. But the development of beef industry in China started late, and there is a big gap between the developed country and China since the beef industry in China started late. China is a beef exporter since the beginning, but it has become an importer afterwards, there is a big shortage of our beef, the current dilemma cannot be soved by northern beef industry support has been difficult to alleviate, the resource advantage of south yellow local cattle should be brought into play, to power for the development of beef industry in China.Reported research mainly about the production performance, meat nutrition characteristics or eating quality of south yellow local cattle in Conventional breeding, carcass or meat characteristic of south yellow local cattle in intensive fattening has been rarely reported. Therefore, in order to fully understand the resources characteristics and beef quality characteristics of south yellow local cattle in intensive fattening and provid theoretical basis for exploitation and utilization of south yellow local cattle resources, this experiment fochses on the meat quality of different breeds with different age and different cuts, and looks into correlation of its production performance; compared meat quality of different parts of meat by different assessment methods. The experimental results show that:(1)The comparison of south and north yellow local cattle carcass quality and the establishment of the carcass grade of south yellow local cattle in intensive fattening.By comparing the distribution of yellow local cattle carcass weight of the south and north,we could assume that, Carcass weight of south yellow local cattle could be even bigger than the north yellow local cattle, through the appropriate treatment, the south yellow local cattle has potential development capacity. By grading the classification of carcass quality for south yellow local cattle, we came to a conclusion that taking marble as classification index of carcass quality grade is feasible, and the classification standard is: the first type, 1.32≤marbling(fat content %)<7.36; The second type, 7.36≤less marbling(fat content %)<17.86; The third type, 17.86≤marbling(fat content %)<22.43; The fourth type, marbling(fat content %)≥22.43.(2) Meat quality features of different south yellow local cattle breeds in intensive fattening.Edible quality of different south yellow local cattle breed exist differences. Shear force, cooking loss and color of three breeds south yellow local cattle were significantly difference(p<0.05), the shear force of Enshi cattle were significantly higher than the other two breeds. Protein of three breeds were higher than 22%, and the fat content of Enshi and Wenshan cattle were higher than 3%, it explains the one reason why the Enshi cattle meat is tender. Saturated fatty acids of three breeds yellow local cattle are mainly palmitic acid and stearic acid, oleic acid content changed more in the unsaturated fatty acids than others, polyunsaturated fatty acids of three breeds south yellow local cattle was significantly differences(p<0.05), Enshi cattle was lowest. N-6: n–3 ratio of three south local breed cattle are not in the proportion of the world health organization recommended range, in this respect, the three south local breeds cattle did not show good meat quality features.(3) Meat quality of south local yellow cattle with different ages in intensive fattening.Southe yellow local cattle carcass performance of different age presented a trend of increase with the increase of age, and there were different levels of significant correlation among the carcass performances. The body weight was extremely significantly related with other carcass performance indicators. Different ages of south yellow local cattle were significantly difference in the edible quality, The tenderness of 9 month and 30 month south yellow local cattle were significantly higher than that of 18 month cattle(p<0.05), while b* value of 9 month cattle and 18 month cattle were significantly higher than that of 30 month cattle(p<0.05), there was no difference in other indexes of edible quality(p>0.05).Moisture content gradually decreased with the increase of age, and significantly different(p<0.05); and protein content were higher than 21%, but there was no significant difference(p>0.05); fat content of 18 month cattle and 30 month cattle was significantly higher than the 9 month cattle(p<0.05); ash content of 30 month cattle was significantly higher than the 9 month cattle and 18 month cattle(p<0.05).(4) Meat features in different cuts of south yellow local cattle in intensive fattening.Using three kinds of data analysis methods to analyze meat quality of different cuts in south yellow local cattle, the results obtained that meat quality of 10 cuts were significantly different.Meat quality of 4 cuts in the central carcass were significant difference(p<0.05), Longissimus dorsi is usually considered as a top grade meat in this test did not show good meat characteristics, the meat quality of protein and color was poorer. The meat quality of outside flat and knuckle from the back of the carcass showed better characteristics, they performs excellent color, higher protein content and medium level of tenderness.It can be concluded that, the meat quality of outside flat and knuckle from black of carcass had good meat qualities, which were similar with the meat from central cuts of carcass. Principal component PC1(24.19%) mainly composited the color information of meat, principal component PC2(22.13%) can clearly differentiate the front, central and back of the carcass cuts of meat, it mainly informate the tenderness and protein content, the principal component PC3 and PC4 synthesize the information of fat, moisture and water loss rate respectively. Different cut of meat had different characteristics, the characteristics were bound with the position in the carcass, it can be concluded in this experiment that, the meat quality of outside flat and knuckle from the back of the carcass were close to the quality of centrral cuts, they could be a source of raw meat for developing high grade products.