黑毛和牛地方类群培育成国际品种的经验分析

黑毛和牛是日本当地牛的主体,长期存栏占比达80%～90%,是和牛的代表种。其在1950年代尚属役用地方类群,但经过系统选育,现已成为一个专门化肉用型牛国际品种——跨洲繁育的品种,对国际牛肉生产形成了新的冲击,在肉牛育种科技进步方面产生了广泛影响。本文从日本养牛简史、和牛系统选育历程及经验方面试作分析,以期揭示其值得借鉴之处,如品族繁育和公牛＂双测检验＂就很有创造性。任何品种都并非十全十美,日本对和牛的系统选育还在持续而严格地进行着;针对和牛的科学研究,也已进入了国际上动物营养与遗传育种学一体化研究的前沿领域（RFI）,并已取得成果,这对提高和牛选育效率是新的推动。诸多进展亦有很大启示意义。

Historical Analysis of Black Wagyu From A Native to A internationally Recognized Beef Breed

Black Wagyu is a major beef breed distributed nationwide in Japan. Recent years, it has be- come one of the internationally recognized modern beef breeds. Historical analysis showed that a systematic breeding program from bottom up, i.e. development of female lines on small farms and their integration into lines, to upside down, i.e. extensive use of performance and progeny tested sires via artificial insemination, has been of significant importance in the development of the breed from the scientific and technical perspectives. The consistent and shared responsibilities of governments, producers, and researchers without interruption for decades to ensure that the program are updated, and carefully carried out and continued are also of significant importance from the organizational and the educational perspectives. Breed registrations, cattle shows and breeding program updates and validation are examples of the shared responsibilities. To date, consistent and strict selection and/or systematic breeding have been continuing. The research front, such as RFI research on Wagyu, is also at the same level as developed countries. The author is confident that the insights of the historical analysis of Wagyu breed will help us in developing our cattle improvement programs.