The objective of this study was to discuss beef performances of Dabieshan yellow cattle and its hybrids with Angus(F1). All experiment cattle were selected randomly and castrated after weaning,and then were fattened to 28—30-month-old under the same condition. Longissimus dorsi(LD)were collected from 8 bulls(4 Dabieshan yellow cattle and 4 hybrids,respectively),and the tenderness,color,water loss rate and cooking loss were detected. The results showed that,extremely significant difference was found in tenderness(P<0.01),while significant differences were found in color,water loss rate and cooking loss,which showed that the meat quality of Dabieshan yellow cattle was better than that of F1. In terms of nutrition characteristic,the fat and protein content of Dabieshan yellow cattle were 11.2% and 20.92%,the fat and protein content of F1 were 8.79% and 21.30%. But in protein and moisture content,no significant differences were found between the two groups(P>0.05). No significant differences were found both in amino acid total content and essential amino acids.%为了研究大别山牛及安格斯牛×大别山牛杂交牛(安大杂交牛)的产肉性能,随机选取断奶大别山牛和安大杂交牛犊牛阉割,在同一饲养管理条件下持续育肥至28~30月龄,各屠宰4头,胴体排酸后分别取右半胴体背最长肌测定嫩度、肉色、蒸煮损失、滴水损失、常规营养成分和氨基酸组成.结果表明:在肉质特性方面,大别山牛与安大杂交牛在嫩度方面存在极显著差异(P<0.01),在蒸煮损失和滴水损失方面也存在显著差异(P<0.05),说明大别山牛的肉质优于安大杂交牛;在营养特性方面,大别山牛的脂肪和蛋白质含量分别为11.2%和20.92%,安大杂交牛的含量仅分别为8.79%和21.30%,两种牛肉的脂肪含量存在显著差异(P<0.05);两种牛肉的蛋白质和水分含量没有显著差异.在氨基酸方面,两种牛肉中氨基酸总含量和必需氨基酸含量均无明显差异(P>0.05).
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