Effects Of Different Fattening Period On Abatage And Meat Quality Of Simmental Crossbreed Cattle

In the beef cattle production, it cultivated new variety or improve production performance generally through cross breeding at home or abroad. The Simmemtal is native to the west of Switzerland, and our country introduced it and improved the regional oxen from the last century, which had made the quite ideal progress.The meat characters of beef mainly refer to eye muscle area, tenderness, flavor, succulent, various physics or chemistry index, and flesh color and so on. The eye muscle area is decided that the beef rank and the meat production and other important index of economical performance. The appraisal of meat quality most main three aspects speaking of the beef consumer are: tenderness, succulent and flavor, and the tenderness is most important, flavor and succulent related closely with it.The massive research indicated that the beef cattle of daily gain, feed efficiency, and meat quality are good or bad mainly depending on inheritance, the physiology, processing, and store factor and so on. The research on fattening period will have the important meaning to raise feed efficiency, reduce the raising cost, and raise high grade beef meat production.This study centralized fattening feed experiment to 84 Simmemtal crossbreed cattles of 14-month, and fattening period was respectively 120 days, 180 days, and 240 days. Daily gain and feed efficiency were statistic, growth rate were determined, and analyzed the effect of fattening period to feed efficiency and other index. The results showed that daily gain difference was significant (P120d/240d=0.035) and feed efficiency difference was significant (P120d/240d=0.041), which all performed deceased tendency after 120 day fattening period with the time prolonged.The slaughtering experiment were carried on according to the world advanced slaughtering craft and test method, analyzed the defection of fattening period to meat production. The main determination index included the yield of carcass, net meat percentage, cutting value, the pH value, marble pattern, eye muscle area and so on, and analyzed the relation between the fattening period and the meat character. The results showed that various slaughter index difference were not significant after fattening 120 days or 180 days, however, the fat deposition increases obviously after continuing fattening 240 days, the kidney fat (P=0.015) and the rib fat (P=0.004) difference were significant, the unnecessary fat deposition is obvious, which demonstrated that feed energy were wasted.The various meat quality were analyzed and demonstrated that 90.62% inner-ridge reach to S level, the weight reach to 2.36 kg, and 96.88% outer-ridge reach to B level, the weight reach to 6.14 kg, and the tenderness, succulent, and flavor and others index were much better.The results showed that the Simmemtal crossbreed cattle of top grade meat percentage were higher after centralized fattening 180 days. Therefore, to guarantee the meat quality, the cattles unfold were quite suiTab. after centralized fattening about 6 months.