非遗传因素提高湖羊肉品质的途径和机理初探  

Study on Ways and Mechanisms of Non-genetic Factors to Improve Meat Quality of Hu Sheep

作　　者：冯琳婧 颜芷莹 王笑语 吴攀 王承丽 岳万福 FENG Linjing;YAN Zhiying;WANG Xiaoyu;WU Pan;WANG Chengli;YUE Wanfu(College of Animal Science and Technology,College of Animal Medicine,Zhejiang A&F University,Hangzhou Zhejiang 311300,China)

机构地区：[1]浙江农林大学动物科技学院·动物医学院,浙江杭州311300

出　　处：《现代畜牧科技》2024年第3期55-58,共4页Modern Animal Husbandry Science & Technology

基　　金：浙江省农业新品种选育重大科技专项支持(2021C02068-6);遂昌县县校合作项目(2022HZ18)。

摘　　要：湖羊以其优良适应性,服务于我国畜牧业结构调整,遗传选择和精细营养管理被广泛用于提高湖羊的生长速度和产量。湖羊产羔数稳定提高,生长速度和体质也得到提升,但瘦肉率提升幅度不大。该文试图通过对湖羊养殖场的实地调查与资料分析,解析非遗传因素提升湖羊瘦肉率的方法和途径。Lake sheep,with its excellent adaptability,serves the structural adjustment of animal husbandry in our country,and genetic selection andfine nutrition management are widely used to increase the growth rate and yield of lake sheep.The number of lambs of Hu sheep increased steadily,the growth rate and physique also increased,but the increase of lean meat percentage was not large.This paper attempts to analyze the methods and approaches of non-genetic factors to improve the lean meat rate of Hu sheep throughfield investigation and data analysis.

关 键 词：断奶成活率 产羔数 7月龄体重 瘦肉率 维生素A 

分 类 号：S826.4[农业科学—畜牧学]