【摘要】 该文通过研究德南牛的屠宰性能和肉品质性状，深入挖掘并评价德南牛的肉用特征，为德南牛育种目标提供参考。该试验选取4头德南牛，经强度育肥180 d后屠宰，年龄在18月龄，对其屠宰性能、胴体指数、肉品质进行测定和分析。结果表明：与2004年同月龄的德南牛相比，屠宰率降低了1.63%，而净肉率提升了1.96%。在屠宰率和净肉率方面，与南阳牛相比，德南牛分别提升了7.83%和5.08%。在肉品质方面，德南牛眼肌面积和背最长肌的粗蛋白质含量分别达到123.50 cm~2和21.72%，相较于南阳牛分别提升了21.7%和13.9%。在氨基酸、微量元素和脂肪酸组成及含量高低存在差异，其中，呈味氨基酸和微量元素中铁、锌含量高于晋南牛和平凉红牛。德南牛肉中主要脂肪酸组分是C16:0、 C18:0和C18:1n9c，占到77.5%；功能性脂肪酸中以亚油酸为主，占到9.39%，其次为丙氨酸、二十二碳六烯酸，有利于人类健康。可见，经过持续的改良和选育，德南牛肉质风味浓厚、营养丰富，肉用性能提高明显，但是与肉用专门化品种相比还存在差距，需要持续进行核心群选育，以加快新品种培育进展。更多还原

【Abstract】 This study investigated the slaughter performance and meat quality traits of Denan cattle to deeply excavated and assessed the meat characteristics of Denan cattle, provided a reference for the selection and bred of Denan cattle. Four Denan cattle, aged 18months, were selected for the experiment and slaughtered after an intensive fattening period of 180 days. Their slaughter performance, carcass indices, and meat quality were measured and analyzed. Compared to Denan cattle of the same age in 2004, the dressing percentage decreased by 1.63%, while the net meat yield increased by 1.96%. Compared with Nanyang cattle, the slaughter rate and net meat rate of Denan cattle increased by 7.83% and 5.08%, respectively. In terms of meat quality, the eye muscle area and crude protein content of longissimus dorsi for Denan cattle reached 123.5 cm~2 and 21.72%, respectively, which increased by21.7% and 13.9% compared with Nanyang cattle. There were differences in the contents of amino acids, trace elements and fatty acids, among which the contents of the amino acids, and iron and zinc in trace elements were higher than those in Jinnan cattle and Pingliang Red Bull. The primary fatty acid components in Denan beef were C16:0, C18:0, and C18:1n9c, accounting for 77.5% of the total fatty acid. Among the functional fatty acids, linoleic acid was predominant, comprising 9.39%, followed by alpha-linolenic acid and docosahexaenoic acid, which are beneficial to human health. In conclusion, through improvement and selection, Denan cattle exhibit rich meat flavor, high nutritional value, and significantly enhanced meat production performance. However, there was still a gap compared to specialized meat bred, necessitating continuous selection, and bred of core herds to accelerate the progress of new variety breeding.更多还原