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《Journal of Yunnan Agricultural University》 2008-05
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Studies on Slaughtering Characteristics and Physico-chemical Properties of Longissimus dorsi of Longling Lamb

HUANG Qi-chao1,CHENG Zhi-bin2,LI Shi-jun3,CAO Zhen-hui2,GE Chang-rong2,WANG Shan-rong4,LI Xin-ling1,CHANG Qing1(1.Faculty Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;2.Key Laboratory of Animal Nutrition and Feed Science,Yunnan Agricultural University,Kunming 650201,China;3.Chancellor Secretary Office Yunnan Agricultural University,Kunming 650201,China;4.Editorial Department of Journal of Yunnan Agricultural University,Kunming 650201,China)  
The slaughtering characteristics and physico-chemical properties of Longissimus dorsi of 6-month-old Longling goats were studied in this paper.Eleven newborn lambs were used as the experimental samples and were castrated at the age of 2 weeks and weaned at the age of 90 days.After weaned,these lambs grazed on pasture by day and were supplied with the forage containing 18.5% crude protain and 12.5 MJ/kg metabolic energies by night until 6 months old.They were slaughtered to determine the slaughtering characteristics and physico-chemical properties of Longissimus dorsi.Pre-slaughter weight,carcass weight,lean meat,dressing percentage,and lean percentage were 18.5 kg,8.8 kg,6.03 kg,47.51%,32.38%,respectively.The contents of crude moisture,crude protein,crude fat,and ash of Longissimus dorsi were 77.36%,18.68%,2.82% and 1.02%,respectively.The pH value of Longissimus dorsi was 6.86.The results showed that the slaughtering characteristics of 6-month-old Longling lambs had great dressing percentage and excellent meat yield,and the meat physico-chemical properties were in agreement with the previous reports of the young goats with the similar weight or age.
【Fund】: 云南省绿色安全食品重大专项基金资助(2004NG04)
【CateGory Index】: S827.3
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