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《Journal of Yunnan Agricultural University》 2008-04
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Studies on Slaughtering Characteristics and Physicochemical Properties of Longissimus dorsi of Longling Goat

WANG Shan-rong1,CHENG Zhi-bin2,CAO Zhen-hui2,GE Chang-rong2,HUANG Qi-chao3,LI Shi-jun4,CHANG Qing3,LI Xin-ling3(1.Editorial Department of Journal of Yunnan Agricultural University,Yunnan Agricultural University,Kunming 650201,China;2.Key Laboratory of Animal Nutrition and Feed Science,Yunnan Agricultural University,Kunming 650201,China;3.Faculty of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;4.Chancellor Secretary Office,Yunnan Agricultural University,Kunming 650201,China)  
The slaughtering characteristics and physicochemical properties of Longissimus dorsi of 24-month-old Longling goats were studied in this paper.Six newborn lambs were used as the experimental samples.They were castrated at the age of 2 weeks and weaned at the age of 90 days.After weaned,they grazed on the pasture by day and were supplied with the forage containing 18.5% crude protein and 12.5MJ/kg metabolic energies by night until 24 months old.They were slaughtered to determine the slaughtering characteristics and physicochemical properties of Longissimus dorsi.Pre-slaughter weight,carcass weight,lean meat,dressing percentage,and lean percentage were 38.13kg,21.15kg,15.67kg,55.46%,41.10%,respectively.The contents of crude moisture,crude protein,crude fat,and ash of Longissimus dorsi were 75.04%,20.99%,2.86%,and 0.97% and the pH value of Longissimus dorsi was 6.42.The results showed that the meat yield and quality of 24 month Long-ling goat was excellent.
【Fund】: 云南省绿色安全食品重大专项基金资助(2004NG04)
【CateGory Index】: S827.1
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