NGHIÊN CỨU MỘT SỐ CHỈ TIÊU CHẤT LƯỢNG THỊT BÒ F1(♂BBB X ♀ LAI SIND) NUÔI TẠI PHÚ THỌ

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Tác giả: Ngọc Sơn Bùi, Thị Bích Ngọc Hồ, Minh Châu Lê, Thu Hương Phan

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2022

Mô tả vật lý: tr.179-188

Bộ sưu tập: Metadata

ID: 332425

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Thí nghiệm được tiến hành trên 10 bò đực lai F1(♂Blanc Bleu Belge x ♀ lai Sind), mỗi nhóm 5 con, gồm 2 nghiệm thức: thức ăn tự phối trộn (NT1) và thức ăn viên công nghiệp (NT2). Bò được nuôi vỗ béo lúc 21 tháng tuổi, sau 3 tháng nuôi vỗ béo bằng thức ăn tinh tiến hành mổ khảo sát đánh giá chất lượng thịt. Giá trị pH và màu sắc (L*, a*, b*) của cơ thăn không có sự sai khác giữa 2 NT (P>
0,05). Giá trị pH giảm dần từ 1 đến 48 giờ sau giết thịt và sau đó duy trì ở mức 5,42 - 5,43 trong điều kiện bảo quản ở 4oC. Ngược lại, màu sắc (L*, a*, b*) tăng dần từ 12 đến 48 giờ sau giết thịt và duy trì ổn định ở mức sáng 39,39 - 39,72 đối với L*, 25,88 - 26,15 đối với a* và 8,54 - 8,62 đối với b*. Tỷ lệ mất nước bảo quản ở các NT sau 8 ngày chiếm 4,39 - 4,44%
trong chế biến tỷ lệ mất nước của thịt sau 8 ngày bảo quản 35,73 – 35,88% tương ứng từng NT. Độ dai của thịt không có sự sai khác giữa hai NT thí nghiệm (P>
0,05). Độ dai của thịt tăng dần từ thời điểm 12 giờ sau giết thịt, đạt cao nhất ở 48 giờ và sau đó giảm dần và ở thời điểm 8 ngày bảo quản độ dai giảm xuống 82,76
82,01N tương ứng với NT1 và NT2.This experiment was conducted to investigate growth performance and meat yield of 10 male calves of lai Sind F1(♂Blanc Bleu Belge x ♀ lai Sind), 5 calves each group, including 2 treatments: self-mixed feed (NT1) and industrial pellet feed (NT2). Hybrid bulls were fattened for three months starting from 21 months old. After fattening, they were slaughtered to evaluate meat quality. The experiment result indicated that the pH value and color (L*, a* and b*) of loin were not significantly different among the 2 food treatments (P>
0.05). The pH value was gradually reduced within 48 hours after slaughter, then it remained stably between 5.42 and 5.43 in the storage temperature condition 4oC. Conversely, the values (L*, a* and b*) increased gradually between 12 hours to 48 hours after slaughter, and then they remained stable at 39.39 to 39.72, 25.88 to 26.15, and 8.54 to 8.62 respectively. The experiment result also revealed thatthe drip loss ratio accounts from 4.39 to 4.44 percent after 8 days in a storage preservation stage. In the processing stage, the drip loss ratio of beef in NT1 and NT2 were 35.73 and 35.88 percent, respectively. Moreover, tenderness of beef was not significantly different between two food treatments. The tenderness of the meat increased gradually from 12 hours post-mortem, peaked at 48 hours and then decreased gradually. These values of NT1 and NT2 decreased to be to 82.76 and 82,01N, respectively.

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