麻城黑山羊及杂交后代的胴体品质与肉质特性

分析麻城黑山羊及杂交后代胴体品质与肉质特性,探讨麻城黑山羊的改良和新品系选育。选用麻城黑山羊(Ⅰ,对照组)、波尔山羊×麻城黑山羊(Ⅱ)、麻城黑山羊×波麻F1(Ⅲ)、波麻F1×波麻F1(Ⅳ)和波尔山羊×波麻F1(Ⅴ)5组,以放牧加补饲的方式育肥,试验期90d,于试验始日及第90天称量,试验结束时于每个组选取12只屠宰并分析胴体品质和肉质性状。结果表明,杂交后代的肥育性能较麻城黑山羊组均有所提高,其中Ⅱ、Ⅲ、Ⅴ组的日增量极显著高于麻城黑山羊(P<0.01);杂交后代的胴体性状较麻城黑山羊有较大提高,其中Ⅱ、Ⅴ组的屠宰率和净肉率分别显著、极显著高于麻城黑山羊(P<0.05,P<0.01),Ⅱ、Ⅳ组的肉骨比显著高于麻城黑山羊(P<0.05),Ⅱ、Ⅴ组的眼肌面积极显著高于麻城黑山羊(P<0.01);各组间主要肉质性状除麻城黑山羊宰后24h的pH显著高于Ⅱ、Ⅳ组(P<0.05)外,其余差异均不显著(P>0.05);Ⅲ组的Fe含量显著高于麻城黑山羊(P<0.05),杂交后代肌肉的氨基酸组分完全,且氨基酸总量和鲜味氨基酸含量均高于麻城黑山羊。结果显示,Ⅱ组是肉羊生产理想的杂交组合,Ⅴ组可用于进一步培育麻城黑山羊新品系的研究。

Carcass and Meat Quality Traits of Macheng Black Goats and Its Crossbred Progenies

In order to study improvement and new strain breeding of Macheng black goats,an experiment was conducted to investigate fattening performance and meat quality traits among Macheng black goats and its crossbred progenies.All experimental goats were divided into five groups,including Macheng black goats group(Ⅰ),Boer×Macheng black goats group(Ⅱ),Macheng black goats×BMF1(Boer×Macheng black goats) group(Ⅲ),BMF1×BMF1 group(Ⅳ),and Boer×BMF1 group(Ⅴ).After rearing of 90 days by grazing and supplementary feeding and weighing on the 1st and 90th day,twelve goats were respectively slaughtered to determine the carcass traits and meat quality in different groups.The results showed that(i) fattening performance of crossbred progenies were higher than that of group Ⅰ.Average daily gain of group Ⅰwas lower than that of group Ⅱ,Ⅲ and Ⅴ(P<0.01);(ii) the carcass traits of crossbred progenies were greatly increased.The dressing percentage and net meat percentage of group Ⅱ and Ⅴwere significantly greater than that of group Ⅰ(P<0.01,P<0.05),respectively.Meat-bone ratio of group Ⅱ and Ⅳ was significantly higher than that of group Ⅰ(P<0.05);Loin-eye area of group Ⅱ and Ⅴ was significantly higher than that of group Ⅰ(P<0.01);(iii) Main nutrient contents of different group were similar(P>0.05),except that 24 hours pH after slaughter of group Ⅰ was higher than those of group Ⅱ and Ⅳ(P<0.05);(iv) Iron content of group Ⅲ was significantly higher than that of group Ⅰ(P<0.05).The composition of amino acids was complete,meanwhile the content of total amino acids and delicious amino acids were higher in crossbred progenies than in Macheng black goats.These finding of this experiment showed that group Ⅱ was suitable for the potential of meat-type goats,and group Ⅴ could be used to further research on new Macheng black goats strain breeding.