湖羊与三元杂交绵羊夏杜湖、夏澳湖肉质特性比较研究  

Comparative Study on Meat Quality Characteristics of Three-Way Hybrid Sheep Charolais×Duper×Hu and Charolais×Australian White×Hu and Hu Sheep

作　　者：王海波 占今舜[1] 谷志勇 陈新锋 潘月 贾浩滨 钟小军[1] 李开嵘 赵生国[2] 霍俊宏[1] WANG Haibo;ZHAN Jinshun;GU Zhiyong;CHEN Xinfeng;PAN Yue;JIA Haobin;ZHONG Xiaojun;LI Kairong;ZHAO Shengguo;HUO Junhong(Institute of Animal Husbandry and Veterinary,Jiangxi Academy of Agricultural Sciences,Nanchang 330200,China;College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;College of Animal Science and Veterinary Medicine,Tianjin Agricultural University,Tianjin 300384,China;Ganzhou Lulinwan Agriculture and Animal Husbandry Co.LTD.,Ganzhou 341103,China)

机构地区：[1]江西省农业科学院畜牧兽医研究所,南昌330200 [2]甘肃农业大学动物科学技术学院,兰州730070 [3]天津农学院动物科学与动物医学学院,天津300384 [4]赣州绿林湾农牧有限公司,赣州341103

出　　处：《畜牧兽医学报》2024年第1期110-119,共10页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：江西现代农业科研协同创新专项(JXXTCX201702-04);江西省现代农业产业技术体系建设专项(JXARS-13-肉羊岗位)。

摘　　要：旨在探究湖羊与三元杂交绵羊夏杜湖、夏澳湖肉质特性。本研究选择健康且出生体重相近的公羔((3.61±0.65)kg)随母哺乳至45天后集中断奶。断奶后分成3个处理组(湖羊组、夏澳湖组和夏杜湖组),每个处理15只公羔,3个处理的45只羔羊混合饲养至6月龄屠宰,并分析背最长肌组织形态及背最长肌的肉品质及营养成分。试验期饲喂全混合基础日粮。结果表明:1)相对于湖羊,三元杂交绵羊背最长肌亮度(L*)显著降低,熟肉率显著提高(P<0.05),但其对背最长肌pH、剪切力、失水率、红度(a*)和黄度(b*)无显著影响(P>0.05)。2)相对于湖羊,三元杂交绵羊背最长肌纤维直径和平均面积显著提高,但肌纤维数量和密度显著降低(P<0.05)。3)相对于湖羊,三元杂交绵羊背最长肌中粗蛋白、必需和非必需氨基酸的含量显著提高(P<0.05),但对总饱和脂肪酸、不饱和脂肪酸及微量元素(铜、铁、锌和锰)无显著影响(P>0.05)。4)夏杜湖和夏澳湖在背最长肌pH、剪切力、失水率、熟肉率、肉色、肌纤维数量、肌纤维面积、肌纤维密度、常规营养成分(水分、粗蛋白、粗脂肪、粗灰分)、微量元素(铜、铁、锌和锰)、必需和非必需氨基酸的含量、总饱和脂肪酸和不饱和脂肪酸含量均无显著差异(P>0.05)。综上所述,三元杂交绵羊能够显著改善肉品质,增加背最长肌中粗蛋白和氨基酸水平,具有培育生产优质羊肉的潜力,且同一终端父本杂交后代在肉质特性中无明显差异。The aim of this experiment was to compare the meat quality characteristics of three-way hybrid sheep Charolais×Duper×Hu(CDH)and Charolais×Australian white×Hu(CAH)and Hu sheep.Healthy male lambs with similar birth weight((3.61±0.65)kg)were selected and followed by mothers until 45 days,followed by intensive weaning.The weaned lambs were then divided into 3 treatment groups(Hu,CAH and CAH groups)with 15 lambs in each treatment.In addition,a total of 45 lambs from 3 treatments were mixed fed until 6 months of age for slaughter.Subsequently,the tissue morphology,meat quality and nutritional composition of longissimus dorsi were analyzed.During the experiment period,the whole mixed basal diet was fed.The results showed as follows:1)Compared with Hu sheep,longissimus dorsi muscle L*was significantly decreased,and cooked meat rate was significantly increased(P<0.05),but there was no significant difference in longissimus dorsi muscle pH,shear force,water loss rate,a*and b*in three-way hybrid sheep(P>0.05).2)Compared with Hu sheep,the muscle fiber diameter and average muscle fiber area of longissimus dorsi muscle of three-way hybrid sheep were significantly increased,while the number and density of muscle fibers were significantly decreased(P<0.05).3)Compared with Hu sheep,the contents of crude protein,essential and non-essential amino acids in longissimus dorsi muscle of ternary hybrid sheep were significantly increased(P<0.05),but the contents of total saturated fatty acids,unsaturated fatty acids and trace elements(Cu,Fe,Zn and Mn)were not significantly affected(P>0.05).4)There were no significant differences in pH,shear force,water loss rate,cooked meat rate,meat color,muscle fiber quantity,muscle fiber area,muscle fiber density,conventional nutrients(moisture,crude protein,crude fat,crude ash),trace elements(Cu,Fe,Zn and Mn),essential and non-essential amino acids contents,and total saturated and unsaturated fatty acids contents in longissimus dorsi muscle between CAH and CDH(P>0.05).In conclusion,there was no s

关 键 词：绵羊 肌纤维 微量元素 氨基酸 脂肪酸 

分 类 号：S826.2[农业科学—畜牧学]