改良奶山羊公羔肥育的肉用性能研究  

STUDIES ON MEAT PERFORMANCE OF FATTENING MALE KIDS OF IMPROVED DAIRY GOAT

作　　者：曹斌云[1] 渊锡潘 李建文[1] 雒鸣峰 关郁芬 罗军[1] 吕永忠 杜宏均 张芳莉 

机构地区：[1]西北农业大学奶山羊研究室 [2]千阳县畜牧局

出　　处：《畜牧兽医学报》1989年第2期107-111,共5页ACTA VETERINARIA ET ZOOTECHNICA SINICA

摘　　要：用80只改良奶山羊断奶公羔,分四组日粮比较其肥育的肉用性能,结果表明,第三组效果较好。四组试验羊8月龄宰前重平均达到了27.60±1.44千克,胴体重12.56±1.07千克,净肉重9.05±0.73千克,眼肌面积11.52±1.50平方厘米,屠宰率45.45±1.45％,肉骨比3.32±0.13,净肉率34.35±0.96％。混合肉样的失水率为20.10％,弹硬度58.20％,干物质27.21％,粗脂肪12.86％,粗蛋白14.49％。肾脂中亚油酸(C_(18:2))占3.67％,眼肌中为5.85％,股二头肌中含8.57％。肉样中含量丰富的氨基酸有丙氨酸(32.5％),赖氨酸(8.6％),甘氨酸(8.6％),亮氨酸(6.3％),脯氨酸(4.6％),其中必需氨基酸含50.61％。以上这些特点在营养中具有重要作用。分析还表明,奶山羊公羔肥育的经济效益显著。Eighty improved dairy goat male kids , divided into four different feeding groups, were tested to analyse some meat qualities and compare the effects of different feeding level on meat characters.The results showed that the fattening performance of the third group was better than that of other three groups. The average slaughter weight of 8-month goats reached 27.60±1.44 kg, and the carcass weight, net meat weight, eye muscle area, dressing percentage, meat/bone ratio, and net meat percentage was 12.56±1.07 kg, 9.05±0.73 kg, 11.52±1.50 cm2, 45.45± 1.45%,3.32±0.13 and 34.35±0.96% respectively. The meat quality analysis showed that of the mixed sample the water loss, elasticity , dry matter, crude fat and crude protein was 20.10% , 58.20% , 27.21% , 12.86%, and 14.49% respectively. The linoleic acid was 3.67%,5.85%, and 8.57% in the kidney fat, eye muscle and thigh muscle respectively. The analysis also showed that the meat was rich in amino acids, of which, alanine 32.5%, lysine 8.6%, glycine 8.6% , leucine 6.3% , and proline 4.6%. The essential amino acid totaled 50.61%. The above characteristics were of importance in respects of nutrition , and the economical analysis showed that the benefits from male kids fattening was impressive.

关 键 词：奶山羊 肥育 肉品质 公羔 

分 类 号：S827.45[农业科学—畜牧学]