饮食zilpaterol盐酸盐。二世。胴体组成和肉类风味的牛肉。
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Leheska JM,蒙哥马利JL Krehbiel CR、耶茨哒,Hutcheson JP,尼科尔斯WT,米勒斯特里特米,布兰顿JR JR, MF
饮食zilpaterol盐酸盐。二世。胴体组成和肉类风味的牛肉。
J动物科学。2009年4月,87 (4):1384 - 93。doi: 10.2527 / jas.2008 - 1168。Epub 2008 10月10。
- PubMed ID
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18849379 (在PubMed]
- 文摘
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实验3我们地点(加利福尼亚、爱达荷州和德克萨斯州)来确定膳食zilpaterol盐酸盐和持续时间的影响zilpaterol喂养的牛肉胴体组成和适口性。在每个站点,160引导和160小母牛被分层性内初始BW(研究1)和BW地层内随机分配到1 4治疗的随机完全区组设计(4块/治疗性)。4治疗被安排在2(没有zilpaterol比zilpaterol) x 2 (20 - 40 d zilpaterol喂养时间)的阶乘。包含在饮食时,zilpaterol补充8.3毫克/公斤(DM)。每一笔由10个动物。屠宰后每笔2尸体每试验站点(n = 64)。的整个右侧选中的尸体收集软组织的解剖和化学分析。此外,左边带腰是收集Warner-Bratzler剪切力决定和年龄在28 d后期。感官分析在爱达荷州试验站点上进行样品。所有的数据都集中分析。 Feeding zilpaterol hydrochloride increased carcass muscle deposition (P<0.01) of both steer and heifer carcasses. However, carcass percentage fat of steers and heifers was not affected (P>0.11) by the zilpaterol treatment. In heifer carcasses, carcass moisture percentage was increased (P=0.04) and bone percentage was decreased (P=0.02), whereas in steer carcasses, carcass moisture and bone percentage were not affected (P>0.10). In heifer carcasses, carcass ash percentage was not affected (P=0.61) by zilpaterol, whereas in steer carcasses, carcass ash percentage tended (P=0.07) to be increased. The protein-to-bone ratio was increased (P<0.001) by zilpaterol hydrochloride treatment in both steers and heifers, whereas the protein-to-fat ratio was not affected (P=0.10). Cooking loss of the LM was not affected (P=0.41) by zilpaterol treatment of steers or heifers. However, LM Warner-Bratzler shear force was increased (P=0.003) on average (3.3 vs. 4.0 kg) due to zilpaterol hydrochloride treatment of both steers and heifers. In both steers and heifers, LM sensory panel scores of overall juiciness (6.2 vs. 6.0), tenderness (6.2 vs. 6.0), and flavor intensity (6.2 vs. 6.0) tended (P=0.06) to be decreased in cattle supplemented with zilpaterol. Zilpaterol hydrochloride is a repartitioning agent that seems to affect carcass composition primarily through protein deposition. However, zilpaterol treatment can adversely affect tenderness and other palatability traits.
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