盐酸的影响zilpaterol calf-fed尸体的精肉和温柔的黑白花牛引导。

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Garmyn AJ,动摇了约,VanOverbeke DL,贝克特杰,Delmore RJ,耶茨哒,艾伦DM,希尔顿GG

盐酸的影响zilpaterol calf-fed尸体的精肉和温柔的黑白花牛引导。

J动物科学。2010年7月,88 (7):2476 - 85。doi: 10.2527 / jas.2009 - 2635。Epub 2010年4月9日。

PubMed ID

20382878 (在PubMed

]

文摘

评估的影响zilpaterol盐酸盐(ZH型)尸体的精肉和温柔的calf-fed黑白花牛引导,calf-fed黑白花牛的尸体从池中选择(n = 102)的2300引导美联储0或8.3毫克/公斤(DM) ZH型。Zilpaterol盐酸是补充的最后20 d完成周期和屠宰前撤回对3 d。尸体选择基于胴体重量以及预定的农业部产量等级类别。温柔的评价,牛排的腰,屁股圆,和顶级轮(n = 54每subprimal)年龄在14或21 d尸检。尸体从ZH-fed引导有更多(P < 0.01)的收益率比尸体从control-fed引导。此外,ZH-fed引导有更大(P < = 0.01) subprimal收益率从肩膀土块,脱衣舞腰,去皮猪里脊肉、牛里脊肉的屁股,屁股沙朗tri-tip,剥皮关节,圆内,底部平坦,圆眼睛,脚跟,和柄。此外,ZH型下降(P < 0.01)和骨骼和脂肪的比例削减总量的尸体。ZH型在LM或水分损失不影响内轮牛排(P > 0.05);然而,ZH型增加解冻损失(P = 0.05),但降低了烹饪损失在底轮牛排(P = 0.05)。剪切力值LM ZH型夹杂物和内圆的牛排增加(P < 0.01),但在底轮牛排没有区别(P > 0.05)。 Steaks aged for 21 d had smaller (P < 0.01) Warner-Bratzler shear force (WBS) values than 14-d steaks from all 3 subprimals. Trained sensory panelists did not detect any differences (P > 0.05) in sensory juiciness, tenderness, or flavor variables of LM or inside round steaks, except ZH steaks from the LM received smaller scores for sustained juiciness (P = 0.01) and overall tenderness (P = 0.04) than control steaks. Although LM steaks from ZH cattle were tougher than control steaks, the ZH-treated steaks had an average WBS value of 4.10 kg, which would be classified as intermediate in tenderness, with trained panelists rating ZH steaks slightly to moderately tender. Feeding ZH improved carcass cutability of calf-fed Holstein steers; however, tenderness was reduced in LM and inside round steaks. The interaction of postmortem tenderization techniques should be investigated to evaluate their impact on palatability in cattle supplemented with beta-agonists to allow the beef industry to take full advantage of the enhancement in performance and carcass yield.

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药物

Zilpaterol