波槐杂交一代产肉性能及羊肉品质研究  

Study on Mutton Performance and Quality of Hybrids between Boer and Huai Goat

作　　者：张桂枝[1] 李新正[1] 靳双星[1] 

机构地区：[1]郑州牧业工程高等专科学校畜牧系,河南郑州450011

出　　处：《安徽农业科学》2007年第23期7175-7175,7178,共2页Journal of Anhui Agricultural Sciences

基　　金：河南省科技攻关计划项目资助"槐山羊肉质测定及肉质标准体系建立(0523010800)"

摘　　要：[目的]为了研究波槐F1羊(BH F1)的产肉性能及羊肉品质。[方法]随机选择相同放牧条件下8￣10月龄10只BHF1和10只同龄河南槐山羊(HH)进行屠宰,对其体尺指标及肉用性能进行对比分析。[结果]BH F1体高、体长、胸围、管围均极显著高于同龄HH(P<0.01);BH F1的平均宰前活重、胴体重、胴体产肉率、肉骨比等指标均显著或极显著地高于HH(P<0.05或P<0.01),胴体品质有明显地改善;BH F1肌肉中粗蛋白含量显著高于HH(P<0.05),粗脂肪含量极显著低于HH(P<0.01);而在熟肉率、失水率、pH值、剪切力、肌纤维直径等方面二者差异不显著(P>0.05)。[结论]通过风味品尝,不能辨别二者区别。[Objective] The experiment was conducted to study the meat production and quality of hybrids between Boer and Huai goat （BH FI）. [Method] Under same extensive grazing conditions, ten BH FI and ten contemporary Huai goat （HH） were slaughtered at eight -ten months age. [Result]The results showed as follow： ①BH FI were higher than those of contemporary HH significantly in body-high, body-length, chest-girth and lag-girth. ②The quality of BH FI＇s carcass improved obviously. BH FI were higher than those of contemporary HH significantly or very significantly （P〈0.05 or P〈0.01） in some traits, such as the average live weight, carcass weight, meat percentage of carcass and the ratio of meat with bone respectively. ③BH FI were higher than those of contemporary HH significantly in the content of crude protein （P〈0.05）, while BH Fl were lower than those of contemporary HH significantly in the content of crude fat （P〈0.01）.④There were no difference （P 〉 0. 05） between BH FI and HH in some physical traits, such as cooked meat ratio, water-loss, PH, cutting and diameter of muscle fiber. ⑤The taste of two kinds of meat had no significant differences.

关 键 词：波槐F1羊 产肉性能 肉用品质 

分 类 号：S826[农业科学—畜牧学]