湘东黑山羊与努比亚山羊杂交对后代肉品质的影响  

The Effect of Hybridization between Xiangdong Black Goats and Nubian Goats on Meat Quality of Offspring

作　　者：邢磊 陆雪林[1] 吴昊旻[1] 周瑾 张文刚[1] 顾欣[1] 章伟建 Xing Lei;Lu Xuelin;Wu Haomin;Zhou Jin;Zhang Wengang;Gu Xin;Zhang Weijian(Shanghai Animal Disease Prevention and Control Center,Shanghai,201103)

机构地区：[1]上海市动物疫病预防控制中心,上海201103

出　　处：《中国畜禽种业》2024年第4期48-55,共8页The Chinese Livestock and Poultry Breeding

基　　金：上海市科技兴农项目(2021-02-08-00-12-F00759)。

摘　　要：为了提高地方品种湘东黑山羊生产的经济效益,该研究以12月龄努湘杂交F1代[努比亚山羊(父本)×湘东黑山羊(母本)]、12月龄湘东黑山羊为研究对象,所有羊只均在相同的水平下进行饲养管理,对12月龄羊只体重、背最长肌的食用品质、主要营养成分和氨基酸含量进行测定分析。结果表明,努湘杂交F1代的体重显著高于湘东黑山羊(P<0.05),公羊的体重显著高于母羊(P<0.05)。品种、性别及其交互作用均对pH45min值有显著影响(P<0.05)。品种、性别及其交互作用对L^(*)、a^(*)、b^(*)、眼肌面积、滴水损失均无显著影响(P>0.05)。品种和性别的交互作用对粗脂肪含量、粗蛋白质含量和干物质含量均无显著影响(P>0.05)。努湘杂交F1代羊肉的粗脂肪含量显著高于湘东黑山羊(P<0.05)。其中,母羊羊肉的粗脂肪含量和干物质含量显著低于公羊(P<0.05)。努湘杂交F1代羊肉的异亮氨酸、亮氨酸含量显著高于湘东黑山羊(P<0.05)。公羊羊肉的精氨酸显著高于母羊(P<0.05)。缬氨酸、异亮氨酸和甘氨酸存在品种和性别的交互作用,且交互作用显著(P<0.05)。可见,努比亚山羊与湘东黑山羊的杂交效果明显,在显著提高杂交后代体重的同时,并未降低肉品质,是理想的杂交组合类型。In order to improve the economic benefits of local breed Xiangdong black goat production,this study used the 12 month old Nuxiang hybrid F1 generation[Nubian goats(male parent)×Xiangdong black goats(female parent)]and the 12 month old Xiangdong black goats.All the goats were raised and managed at the same level.The weight of the 12 month old goats,edible quality,main nutritional components,and amino acid content of the longest back muscle were measured and analyzed.The results showed that the weight of the Nuxiang hybrid F1 generation was significantly higher than that of the Xiangdong black goats(P<0.05),and the weight of impact on pH45 min(P<0.05).The effects of variety,gender,and their interaction on L^(*),a^(*),b^(*),eye muscle area,and drip loss were not significant(P>0.05).The interaction between variety and gender had no significant effect on crude fat content,crude protein content,and dry matter content(P>0.05).The crude fat content of the meat of the Nuxiang hybrid F1 generation were significantly higher than that of the Xiangdong black goats(P<0.05),and the crude fat content and dry matter of ewes meat were significantly lower than those of rams(P<0.05).The isoleucine and leucine content of the meat in the F1 generation of the Nuxiang hybrid were significantly higher than those in the Xiangdong black goats(P<0.05).The arginine content of the meat of male goats was significantly higher than that of female goats(P<0.05).Valine,isoleucine,and glycine exhibit a significant interaction between variety and gender(P<0.05).Based on the comprehensive evaluation of various results,the crossbreeding effect between Nubia goats and Xiangdong black goats is significant.While significantly increasing the weight of hybrid offspring,it does not reduce meat quality,making it an ideal hybrid combination type.

关 键 词：黑山羊 肉品质 氨基酸 

分 类 号：S813.22[农业科学—畜牧学]