波尔山羊杂交后代肉质特性的研究

随机选择相同放牧条件下的 6只波尔山羊与南江黄羊的杂交一代 (BN) ( 3♂、3♀ )以及同龄的南江黄羊 (NN) ( 3♂、3♀ )于 8月龄进行屠宰 ,提取肉样对肌肉品质进行分析。结果表明 ,BN保持了NN肉质细嫩多汁的优点 ,两者肌肉的失水率、系水力、贮存损失、熟肉率、肌肉剪切值和肌纤维直径等物理性状和肌肉的常规化学成分差异不显著 (P >0 .0 5)。通过风味品尝 ,不能辨别两者区别。BN肌肉蛋白质中的氨基酸种类齐全 ,含量丰富 ,赖氨酸、苯丙氨酸和蛋氨酸等人体必需氨基酸的含量还有所提高

Study on the Meat Quality of Hybrids of Boer Goat with Nanjiang Yellow Goat

Under same extensive grazing conditions,six hybrids of Boat goat with Nanjiang Yellow goat(BN,3♂、3♀)and six contemporary Nanjiang Yellow goat(NN,3♂、3♀)are slaughtered at eight months age.The analysis of meat quality show that the meat of BN has the virtue of fine-texture and tenderness.There is no striking difference(P>0.05)between BN and NN in some physical traits and normal chemical compositions,such as water loss,drip loss,mature percent,shearing force value,fiber diameter and the content of water,cure protein,cure fat and ash etc.The taste of two kinds of meat can′t recognize.The types and contents of amino acid in BN′s meat are rich.BN′s meat is higher than those of NN in content of some essential amino acids such as lysine,phenylalanine and methionine.