杂交改良对麻城黑山羊肌肉化学成分的影响  

Effect of Crossbreeding on the Muscular Ingredient of Macheng Black Goats

作　　者：张年[1] 索效军[1] 熊琪[1] 李晓锋[1] 杨前平[1] 刘洋[1] 陈明新[1] 

机构地区：[1]湖北省农业科学院畜牧兽医研究所,武汉430064

出　　处：《湖北农业科学》2011年第22期4667-4669,4673,共4页Hubei Agricultural Sciences

基　　金：湖北省动物胚胎工程与分子育种重点实验室专项(2007ZD02);湖北省农业科技创新中心项目(2007-620-004-003)

摘　　要：通过分析麻城黑山羊及杂交后代肌肉的化学成分,旨在探讨杂交改良对麻城黑山羊肌肉品质的影响。选用麻城黑山羊,波尔山羊×麻城黑山羊(简称:波麻F1),波麻F1×波麻F1(波麻F2)3个组,以放牧加补饲的方式饲养,试验结束时每组选取12只屠宰并进行肌肉化学成分分析。结果表明,麻城黑山羊及杂交后代间常规营养成分差异均不显著(P>0.05),但杂交后代水分含量降低,脂肪含量提高;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有提高的趋势,但统计学差异不显著(P>0.05);肌肉中脂肪酸的测定结果显示,杂交后代肌肉中的棕榈酸(C16:0)和油酸(C18:1)的含量显著地比麻城黑山羊高(P<0.05),而亚油酸(C18:2)含量显著地比麻城黑山羊低(P<0.05);3组山羊的硬脂酸(C18:0)、豆蔻酸(C14:0)、亚麻酸(C18:3)、花生四烯酸(C20:4)含量相近(P>0.05),结果显示,杂交有助于麻城黑山羊肉质品质的提高。In order to study the effect of crossbreeding on the meat quality of Macheng black goats,the muscular in gredient of Macheng black goats and its crossbred progenies were analyzed in this experiment.The goats were divided into three groups,which were Macheng black goats group,Boer×Macheng black goats group（for short： BMF1）,BMF1×BMF1 group（BMF2）.Twelve goats in each group were slaughtered to analyze the muscular ingredient at the end of feeding.The results showed that there had no significant difference in routine nutritional ingredients among each group（P﹥0.05）.The composition of amino acids in the crossbred progenies were complete,and the contents of total and umami amino acids were trended to increase,but there had no significant difference（P﹥0.05）.The contents of oleic（C18∶1） acid and palmitic（C16∶0） acid in the muscle of crossbred progenies were significantly higher（P﹤0.05）,and the content of linoleic acid was significantly lower（P﹤0.05） than that in Macheng black goats.The contents of stearic（C18∶0）,themyristic（C14∶0）,linolenic（C18∶3） and arachidonic acid（C20∶4） were similar among the three groups（P﹥0.05）.It indicated that the meat quality of Macheng black goats could be improved by hybridization.

关 键 词：麻城黑山羊 杂交后代 肌肉品质 氨基酸 脂肪酸 

分 类 号：S826.89[农业科学—畜牧学]