【摘要】 为了探究标准化生产牦牛体尺和产肉性能之间的相关性,笔者选取了年龄及体重相近的麦洼牦牛和金川牦牛各15头进行了体尺性状测定。按照标准化饲养100 d后进行屠宰,测定其屠宰率、净肉率、肉骨比等产肉性能指标,对数据进行统计学分析。结果表明,麦洼牦牛体高、十字部高、体斜长、胸围和管围均略高于金川牦牛,但差异不显著(P>0.05);麦洼牦牛净肉率为42.76%,略高于金川牦牛的42.06%(P>0.05);麦洼牦牛屠宰率为51.90%,略高于金川牦牛的50.83%(P>0.05);胸围与宰前活重和胴体重呈显著或极显著正相关关系,可作为估测牦牛生产能力的体尺指标;主成分分析确定了3个主成分,累积贡献率达80.952%。更多还原

【Abstract】 In order to explore the difference between body sizes and meat quality of yak under standardized production conditions, we selected 15 Maiwa yaks and 15 Jinchuan yaks which with similar age and weight, then all the animals were slaughtered after breeding100 days. Meat performance indexes such as slaughter rate, pure meat percentage and meat-bone ratio were determined and analyzed statistically. The results showed that the body height, cross height, body oblique length, chest circumference and tube circumference of Maiwa yak were slightly higher than those of Jinchuan yak after breeding, but the difference was not significant(P>0.05). The net meat ratio of Maiwa yak was 42.76%, higher than 42.06% of Jinchuan yak(P>0.05). The slaughter rate of Maiwa yak was 51.37%, slightly higher than 50.83% of Jinchuan yak(P>0.05). The chest circumference were significantly or very significantly positively correlated with premortem live weight and carcass weight, which could be used as body size indexes to estimate yak productivity. Three principal components were identified by principal component analysis, and the cumulative contribution rate was up to 80.952%.更多还原