Bài viết Nghiên cứu một số chỉ tiêu chất lượng thịt bò F1(♂BBB x ♀ lai Sind) nuôi tại Phú Thọ nghiên cứu đánh giá chất lượng thịt bò là cần thiết để hướng tới mục tiêu cải tiến chất lượng thịt đáp ứng nhu cầu đòi hỏi của thị trường. Nghiên cứu này nhằm đánh giá một số chỉ tiêu chất lượng thịt của bò lai F1(♂BBB x ♀lai Sind). | TNU Journal of Science and Technology 227 10 179 - 188 MEAT QUALITY OF F1 BLANC BLEU BELGE X LAI SIND CATTLE RAISED IN PHU THO PROVINCE Le Minh Chau1 Ho Thi Bich Ngoc1 Bui Ngoc Son2 Phan Thu Huong3 1TNU - University of Agriculture and Forestry 2Agricultural Extension Station of Ha Hoa district Phu Tho province 3TNU- Lao Cai Campus ARTICLE INFO ABSTRACT Received 03 6 2022 This experiment was conducted to investigate growth performance and meat yield of 10 male calves of lai Sind F1 Blanc Bleu Belge x lai Sind 5 Revised 24 6 2022 calves each group including 2 treatments self-mixed feed NT1 and Published 24 6 2022 industrial pellet feed NT2 . Hybrid bulls were fattened for three months starting from 21 months old. After fattening they were slaughtered to KEYWORDS evaluate meat quality. The experiment result indicated that the pH value and color L a and b of loin were not significantly different among the 2 Meat quality food treatments P gt . The pH value was gradually reduced within 48 pH hours after slaughter then it remained stably between and in the Cooking loss storage temperature condition 4oC. Conversely the values L a and b increased gradually between 12 hours to 48 hours after slaughter and then Dripp loss they remained stable at to to and to F1 BBB x lai Sind respectively. The experiment result also revealed thatthe drip loss ratio accounts from to percent after 8 days in a storage preservation stage. In the processing stage the drip loss ratio of beef in NT1 and NT2 were and percent respectively. Moreover tenderness of beef was not significantly different between two food treatments. The tenderness of the meat increased gradually from 12 hours post-mortem peaked at 48 hours and then decreased gradually. These values of NT1 and NT2 decreased to be to and 82 01N respectively. NGHIÊN CỨU MỘT SỐ CHỈ TIÊU CHẤT LƯỢNG THỊT BÒ F1 BBB X LAI SIND NUÔI TẠI PHÚ THỌ Lê Minh Châu1 Hồ Thị Bích .
