对于在不同年龄被屠宰的慢生长肉的饮食配方,取决于肉的特征和商业切片的成分
Larissa A R Silva1, Karina Márcia R DE Souza Nascimento1, Marina DE N B Gomes1
1Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Muller, 2443, 79074-460 Campo Grande, MS, Brazil.
Anais da Academia Brasileira de Ciencias
|December 13, 2023
概括
屠宰年龄对 brojiler 肉类的特性有很大影响,70天的鸟类的尸体质量与84天的鸟类相比较. 饮食成分对肉质的影响很小,但影响了蛋白质沉积.
科学领域:
- 动物科学动物科学
- 禽类营养 养 禽类营养
- 肉类科学 肉科学
背景情况:
- 慢生长的肉越来越受欢迎用于肉类生产.
- 优化饮食和屠宰年龄对于尸体和肉质量至关重要.
研究的目的:
- 评估饮食和屠宰年龄对缓慢生长的 brojlers 的尸体和肉质特征的影响.
- 确定最佳的屠宰年龄,以最大限度地提高肉类产量和质量.
主要方法:
- 一个2x3的因数实验600裸小,使用两个饮食和三个屠宰年龄 (56,70,84天).
- 尸体产量,肉片产量,腹部脂肪和肉的营养成分 (水分,蛋白质,脂肪,矿物质) 的分析.
- 确定乳房,大腿和鼓杆肌肉中的蛋白质和脂肪沉积.
主要成果:
- 屠宰年龄影响了乳房和大腿肉的产量,腹部脂肪,乳房肉蛋白,以及鼓棒/大腿肉的组成.
- 饮食没有影响体产量,肉片产量或整体肉类营养成分.
- 饮食影响了大腿肌肉中的蛋白质沉积,而年龄影响了鼓棒中的脂肪沉积和大腿中的蛋白质/脂肪沉积.
结论:
- 屠宰年龄是影响肉肉类特性的关键因素,70天是84天的可行的替代方案.
- 虽然饮食成分会影响蛋白质沉积,但它不会显著改变尸体或肉类切割特征.
- 商用维生素矿物质混合物可能会减少乳腺和大腿肌肉中的蛋白质沉积.
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