龙陵黄山羊及其杂交后代屠宰性能及肉质特性的比较研究  

Comparative Study on Slaughter Performance and Meat Quality Characteristics of Longling Yellow Goat and Its Hybrid Posterity

作　　者：江炎庭 倪晓君 匡继才 杨维林 孙大卫 杨庆然 董鹏飞 涂兴调 李文军 邵庆勇 JIANG Yanting;NI Xiaojun;KUANG Jicai;YANG Weilin;SUN Dawei;YANG Qingran;DONG Pengfei;TU Xingtiao;LI Wenjun;SHAO Qingyong(Yunnan Academy of Animal Husbandry and Veterinary Science,Kunming 650224,China;Animal Husbandry Workstation of Baoshan City,Baoshan 678000,China;Animal Husbandry Workstation of Longling County,Longling 678300,China)

机构地区：[1]云南省畜牧兽医科学院,昆明650224 [2]保山市畜牧工作站,保山678000 [3]龙陵县畜牧工作站,龙陵678300

出　　处：《中国畜牧兽医》2024年第12期5416-5424,共9页China Animal Husbandry & Veterinary Medicine

基　　金：云南省重大科技专项计划(20210AE090039);云南省兴滇英才支持计划(YNWR-CYJS-2020-028);国家现代肉羊产业技术体系建设项目(CARS-38)。

摘　　要：【目的】探究龙陵黄山羊不同杂交组合的屠宰性能及肉品质,筛选理想的杂交组合,为开发利用龙陵黄山羊品种资源提供科学依据。【方法】试验选择6月龄龙陵黄山羊、波尔山羊×龙陵黄山羊F1代和努比山羊×龙陵黄山羊F1代为研究对象,分为龙陵黄山羊、波龙山羊和努龙山羊3个试验组,每组12只,采用全舍饲高床饲养,试验预试期10 d,正试期180 d,试验结束时每组选择6只进行屠宰,分析其屠宰性能,并对背最长肌进行肉品质及营养成分分析。【结果】波龙山羊、努龙山羊的屠宰性能指标较龙陵黄山羊有所提高,其中杂交羊的背脂厚均极显著高于龙陵黄山羊(P<0.01);在肉品质方面,波龙山羊背最长肌的pH、滴水损失和熟肉率均极显著高于龙陵黄山羊(P<0.01),努龙山羊与龙陵黄山羊间差异不显著(P>0.05),3组试验羊的剪切力均差异不显著(P>0.05);主要营养成分检测中,龙陵黄山羊羊肉粗蛋白质含量为23.33 g/100 g,与波龙山羊差异不显著(P>0.05);粗脂肪含量为0.88 g/100 g,显著低于波龙山羊(P<0.05);胆固醇含量最高,达65.80 mg/100 g,与波龙山羊差异不显著(P>0.05),但显著高于努龙山羊(P<0.05)。3组羊肉中均检测了7种微量元素和10种脂肪酸,其含量差异均不显著(P>0.05);3组羊肉均检测到16种氨基酸,其中必需氨基酸7种,非必需氨基酸9种,氨基酸种类丰富,含量上表现出龙陵黄山羊更多,但波龙山羊羊肉氨基酸含量与其差异不显著(P>0.05)。【结论】杂交羊的屠宰性能有一定程度的提高,在肉质及营养成分方面能够较好的保持龙陵黄山羊羊肉的风味,研究结果为龙陵黄山羊的进一步改良利用提供了理论依据。【Objective】The purpose of this study was to explore the slaughter performance and meat quality of different cross combinations of Longling Yellow goat,and select best cross combinations,which provided scientific basis for the development and utilization of the variety resources of Longling Yellow goat.【Method】6-month-old Longling Yellow goat,Boer×Longling Yellow goat F1 generation and Nubi goat×Longling Yellow goat F1 generation were selected,which were divided into three experimental groups of Longling Yellow goat,Bolong goat and Nulong goat with 12 goats in each group.The three experimental groups were raised under drylot feeding conditions,with a pre-trial period of 10 days and trial period of 180 days.After the experiment,6 goats were selected from each group for slaughter,their slaughter performance and meat quality and nutritional composition of longissimus dorsi muscle were analyzed.【Result】The slaughter performance indexes of Bolong and Nulong goats were improved compared with Longling Yellow goat,and the back fat thickness of hybrid goats were extremely significantly higher than that of Longling Yellow goat(P<0.01).In terms of meat quality,the pH,drip loss and cooking meat rate of Bolong goats were extremely significantly higher than Longling Yellow goat(P<0.01),and the above indexes were not significantly different between Nulong goat and Longling Yellow goat(P>0.05).At the same time,there were no significant difference in shear force among the three groups(P>0.05).In the detection of major nutrient,the crude protein content of longissimus dorsi muscle of Longling Yellow goat was 23.33 g/100 g,there were no significant difference comparing with Bolong goat(P>0.05),and its crude fat was 0.88 g/100 g that was significantly lower than Bolong goat(P<0.05);The cholesterol content of longissimus dorsi muscle of Longling Yellow goat was 65.80 mg/100 g,which was not significantly different from Bolong goat(P>0.05),but significantly higher than Nulong goat(P<0.05).There were no significant differen

关 键 词：龙陵黄山羊 杂交 屠宰性能 肉品质 

分 类 号：S813.22[农业科学—畜牧学]