周楠 谢鹏 孙宝忠 郑世学 李世杰 李海鹏 王欢 柴晓峰

摘 要：研究不同育肥模式对淘汰青年渤海种公驴肉质特性的影响，对6头（随机分成2组）3岁渤海公驴在不同育肥模式下饲养10个月后屠宰，取背最长肌进行蛋白含量、脂肪含量、水分含量、pH值、剪切力值、蒸煮损失的测定。结果表明：实验组脂肪含量达到9.84%极显著高于对照组，水分含量显著低于对照组，剪切力（4.22kg）显著低于对照组（5.28kg）。总体可见，加强营养栓饲淘汰青年渤海种公驴对驴肉品质的风味、多汁性、嫩度等方面都有改善，实验组驴肉嫩度已达到意大利煎牛排嫩的标准要求，可以作为煎烤原料，为发展高档驴肉提供新的思路。根据肉牛分割增值的理念，可进一步提升驴肉的价值，增加经济效益。为今后肉驴饲养提供一种新的发展思路。

关键词：渤海公驴；肥育；肉质特性

Effect of Different Fattening Modes on Meat Quality of Spent Young Bohai Male Donkey， a Chinese Domestic Breed

ZHOU Nan1，2， XIE Peng1，*， SUN Bao-zhong1， ZHENG Shi-xue2， LI Shi-jie3， LI Hai-peng1， WANG Huan1， CHAI Xiao-feng1，2

（1. Institute of Animal Sciences， Chinese Academy of Agricultural Sciences， Beijing 100193， China；

2. College of Veterinary Medicine， Hebei Agricultural University， Baoding 071001， China；

3. Hongkun Donkey Raising Professional Cooperatives of Taocheng， Hengshui 053000， China）

Abstract： This study was carried out to find out the effect of different fattening modes on meat quality of spent young Bohai male donkey. A total of 6 Bohai donkey males （3 years old） were randomly allocated to 2 groups： Ⅰ. Control and Ⅱ. Fattening， with 3 ones in each group. After feeding for 10 months under different fattening modes， these animals were slaughtered at 46 months of age. The muscle Longissimus dorsi was sampled for analysis of protein， fat， moisture， pH， shear force and cooking loss. The results showed that group Ⅱ had significantly higher Intermuscular fat content （9.84%） （P < 0.01）， but lower moisture content （68.10%） and shear force （4.22 kg） than group Ⅰ（73.80%， 5.28 kg） （P < 0.05）. Overall it is clear that tying-up and nutritional fortification can result in improvements in meat taste， juiciness and tenderness over the traditional stall raising. Donkey meat from group Ⅱ reached the tenderness requirements of the Italian Fried beefsteak standard and therefore was suitable for frying processing. Moreover， the value of donkey meat could be enhanced by cutting according to the concept of beef value addition. This study may provide a new idea for raising donkeys and developing quality donkey meat.

Key words： Bohai male donkey； fattening； meat quality

中图分类号：S822 文献标志码：A 文章编号：1001-8123（2014）03-0001-04

我国养驴历史悠久，远在3700年前春秋时期，驴自西向东开始传播，形成了各具特色的地方品种，目前品种志中就收录了24个地方品种[1]。渤海驴又称德州驴或无棣驴，分布于鲁北平原沿渤海各县，是我国大型优良品种之一。由于现代化发展，驴从役用向肉用转变。现阶段市场驴只多数为家庭散养高龄、体弱的淘汰驴，一般不育肥或经过短期肥育后出栏屠宰[2-3]，其肉质嫩度差、风味一般，致使驴肉只能采用炖、卤、煮等低消费水平的加工形式。国外则停留在做肉馅的低端消费层次上[4-5]，可见现阶段国内外对于驴肉品质均不太关注。……