牙龄对地方肉牛食用和非食用肉产量特性的影响

Meat Research Pub Date : 2022-12-30 DOI:10.55002/mr.2.6.41
M. Islam, M. Hossain, S. Akhter, MA Al Noman, P. Goswami, M. Hasan, A. Mustari, M. Hashem
{"title":"牙龄对地方肉牛食用和非食用肉产量特性的影响","authors":"M. Islam, M. Hossain, S. Akhter, MA Al Noman, P. Goswami, M. Hasan, A. Mustari, M. Hashem","doi":"10.55002/mr.2.6.41","DOIUrl":null,"url":null,"abstract":"The objective of this study was to know the effect of dental age on the meat yield characteristics of indigenous beef carcasses. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it shows that live and hot carcass weight increased significantly in T1 and T2 compared to T3, T4 and T5. Cold carcass weight (CCW) increased significantly with the advancement of dental maturity. KPH% was highest in T4 and lowest in T3 whereas round and loin% were highest in T4 and T3 respectively but both are lowest in T1. Lungs with trachea, liver and kidney weight% were significantly higher in T1 than others group. In conclusion, maximum live weight gain and hot carcass weight were achieved in the dental age groups of two to four permanent incisors.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"13 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of dental age on edible and non-edible meat yield characteristics of indigenous beef cattle\",\"authors\":\"M. Islam, M. Hossain, S. Akhter, MA Al Noman, P. Goswami, M. Hasan, A. Mustari, M. Hashem\",\"doi\":\"10.55002/mr.2.6.41\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective of this study was to know the effect of dental age on the meat yield characteristics of indigenous beef carcasses. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it shows that live and hot carcass weight increased significantly in T1 and T2 compared to T3, T4 and T5. Cold carcass weight (CCW) increased significantly with the advancement of dental maturity. KPH% was highest in T4 and lowest in T3 whereas round and loin% were highest in T4 and T3 respectively but both are lowest in T1. Lungs with trachea, liver and kidney weight% were significantly higher in T1 than others group. In conclusion, maximum live weight gain and hot carcass weight were achieved in the dental age groups of two to four permanent incisors.\",\"PeriodicalId\":18312,\"journal\":{\"name\":\"Meat Research\",\"volume\":\"13 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Research\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.55002/mr.2.6.41\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Research","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.55002/mr.2.6.41","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

本研究的目的是了解牙龄对本地牛肉胴体产肉特性的影响。实验采用T1、T2、T3、T4、T5 5个处理,T1 = 0个恒切牙,T2 = 2个恒切牙,T3 = 4个恒切牙,T4 = 6个恒切牙,T5 = 8个恒切牙,共10个重复。试验结果表明,与T3、T4和T5相比,T1和T2阶段活胴体重和热胴体重显著增加。冷胴体重(CCW)随着牙龄的增加而显著增加。KPH%在T4最高,在T3最低,而圆形和腰部%分别在T4和T3最高,但在T1最低。T1组肺、气管、肝、肾重量%均显著高于其他组。综上所述,2 ~ 4个恒切牙的牙龄组活增重和热胴体重最大。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of dental age on edible and non-edible meat yield characteristics of indigenous beef cattle
The objective of this study was to know the effect of dental age on the meat yield characteristics of indigenous beef carcasses. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it shows that live and hot carcass weight increased significantly in T1 and T2 compared to T3, T4 and T5. Cold carcass weight (CCW) increased significantly with the advancement of dental maturity. KPH% was highest in T4 and lowest in T3 whereas round and loin% were highest in T4 and T3 respectively but both are lowest in T1. Lungs with trachea, liver and kidney weight% were significantly higher in T1 than others group. In conclusion, maximum live weight gain and hot carcass weight were achieved in the dental age groups of two to four permanent incisors.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信