努贵杂交F1代羊与贵州黑山羊屠宰性能及肉品质比较研究

doi:10.16431/j.cnki.1671-7236.2025.04.022

摘要/Abstract

摘要： 【目的】试验旨在比较努贵杂交F1代羊(努比亚山羊♂×贵州黑山羊♀)与纯繁贵州黑山羊的屠宰性能及肉品质，探究使用努比亚山羊与贵州黑山羊杂交对贵州黑山羊生产性能的改良效果。【方法】选取同期出生的努贵杂交F1代羊和贵州黑山羊公羔羊各30只，记录其初生重，保持同一饲养环境下饲养，测量3、6、9和12月龄的体重及体尺指标。随机选取14月龄努贵杂交F1代羊与贵州黑山羊各7只进行屠宰，测定屠宰性能，同时采集背最长肌组织，测定肉质性状并检测肌肉中氨基酸和脂肪酸的含量。【结果】①努贵杂交F1代羊3、6、9和12月龄体重均显著高于贵州黑山羊(P＜0.05)，且各体尺性状在12月龄时均显著高于贵州黑山羊(P＜0.05)；②努贵杂交F1代羊屠宰率、净肉率、胴体净肉率和眼肌面积均显著高于贵州黑山羊(P＜0.05)；③努贵杂交F1代羊肌肉剪切力和滴水损失均显著低于贵州黑山羊(P＜0.05)，熟肉率显著高于贵州黑山羊(P＜0.05)；④努贵杂交F1代羊与贵州黑山羊背最长肌组织中均检测出17种氨基酸和37种脂肪酸，其中赖氨酸、谷氨酸、天冬氨酸以及油酸、亚油酸、γ-亚麻酸和花生四烯酸含量均显著高于贵州黑山羊(P＜0.05)，精氨酸、棕榈酸和硬脂酸含量均显著低于贵州黑山羊(P<0.05)，饱和脂肪酸含量无显著差异(P＞0.05)，单不饱和脂肪酸和多不饱和脂肪酸含量均显著高于贵州黑山羊(P＜0.05)。【结论】努比亚山羊与贵州黑山羊杂交可以显著提高F1代羊的生长速度和产肉性能，并改善了肉品质。

关键词: 努贵杂交F1代羊; 贵州黑山羊; 屠宰性能; 肉品质

Abstract: 【Objective】 The aim of this study was to compare the slaughter performance and meat quality of Nu-Gui hybrid F1 generation goats (Nubian goats♂×Guizhou Black goats ♀) with purebred Guizhou Black goats,and explore the improvement effect of crossbreeding Nubian and Guizhou Black goats on the production performance of Guizhou Black goats.【Method】 Thirty male lambs of Nu-Gui hybrid F1 generation and Guizhou Black goats born in the same period were selected,respectively,the birth weight was recorded,and the body weight and body size were measured at 3,6,9,and 12 months of age.Seven Nu-Gui hybrid F1 generation and Guizhou Black goats at 14 months of age were randomly selected for slaughter,respectively,the slaughter performance was determined.Meanwhile,the meat quality traits and the contents of amino acids and fatty acids in longissimus dorsi muscle were determined.【Result】 ①The body weight of Nu-Gui hybrid F1 generation goats at 3,6,9,and 12 months of age were significantly higher than those of Guizhou Black goats (P＜0.05)，and all body size traits at 12 months of age were significantly higher than those of Guizhou Black goats (P＜0.05).②The slaughter rate,pure meat percentage,carcass net meat rate and eye muscle area of Nu-Gui hybrid F1 generation goats were significantly higher than those of Guizhou Black goats (P＜0.05).③The muscle shear force and dripping loss of Nu-Gui hybrid F1 generation goats were significantly lower than those of Guizhou Black goats (P＜0.05),and the cooked meat percentage was significantly higher than that of Guizhou Black goats (P＜0.05).④17 kinds of amino acids and 37 kinds of fatty acids were detected in longissimus dorsi muscle of Nu-Gui hybrid F1 generation goats,the contents of lysine,glutamic acid,aspartate,oleic acid,linoleic acid,gamma linolenic acid, and arachidonic acid were significantly higher than those of Guizhou Black goats (P＜0.05),while the contents of arginine,palmitic acid, and stearic acid were significantly lower than those of Guizhou Black goats (P＜0.05).There was no significant difference in the content of saturated fatty acids between two breeds (P＞0.05),but the contents of monounsaturated fatty acids and polyunsaturated fatty acids of Nu-Gui hybrid F1 generation goats were significantly higher than those of Guizhou Black goats (P＜0.05).【Conclusion】 The crossbreeding between Nubian and Guizhou Black goats could significantly improve the growth rate and meat production performance of F1 generation,and improve the muscle quality.

Key words: Nu-Gui hybrid F1 generation goats; Guizhou Black goats; slaughter performance; meat quality

中图分类号:

S827

杨洋, 袁超, 陈浩林, 粟朝芝, 韩勇, 赵彦频. 努贵杂交F1代羊与贵州黑山羊屠宰性能及肉品质比较研究[J]. 中国畜牧兽医, 2025, 52(4): 1694-1704.

YANG Yang, YUAN Chao, CHEN Haolin, SU Chaozhi, HAN Yong, ZHAO Yanpin. Comparative Study on Slaughter Performance and Meat Quality of Nu-Gui Hybrid F1 Generation and Guizhou Black Goats[J]. China Animal Husbandry and Veterinary Medicine, 2025, 52(4): 1694-1704.

参考文献

[1] 王海波,占今舜,谷志勇,等.湖羊与三元杂交绵羊夏杜湖、夏澳湖肉质特性比较研究[J].畜牧兽医学报,2024,55(1):110-119.WANG H B,ZHAN J S,GU Z Y,et al.Comparative study on meat quality characteristics of three-way hybrid sheep Charolais×Duper×Hu and Charolais×Australian White×Hu and Hu sheep[J].Acta Veeterinaria et Zootechnica Sinica,2024,55(1):110-119.(in Chinese)
[2] 杨洋,王清峰,袁超,等.饲粮中添加不同水平维生素E对贵州黑山羊生长性能、免疫指标以及肉品质的影响[J].饲料工业,2024,45(11):48-54.YANG Y,WANG Q F,YUAN C,et al.Effects of different dietary levels of vitamin E on growth performance,immune indexes and meat quality of Guizhou Black goats[J].Feed Industry,2024,45(11):48-54.(in Chinese)
[3] YAO M,CHANG L,XU S,et al.Comparison of production performance and meat quality characteristics between Guizhou Black goats and F4 generation hybrids of South African Kalahari goats[J].Scientific Reports,2024,168(4):234-242.
[4] CHANG L,NIU X,HUANG S,et al.Detection of structural variants linked to mutton flavor and odor in two closely related Black goat breeds[J].BMC Genomics,2024,25(1):244-253.
[5] 黄佑倩,原雪峰,程治和,等.不同精粗比全混合日粮对努比亚山羊生长性能、血清生化指标及瘤胃发酵参数的影响[J].饲料研究,2023,46(14):11-14.HUANG Y Q,YUAN X F,CHEN Z H,et al.Effect of total mixed diets with different roughage to concentrate ratios on growth performance,serum biochemical parameters and rumen fermentation index of Nubian goats[J].Feed Research,2023,46(14):11-14.(in Chinese)
[6] CHEN Y A,CHEN J Y,CHEN W Q,et al.Effects of castration age on the growth performance of Nubian crossbred male goats[J].Animals,2022,12(24):3516-3522.
[7] 占今舜,霍俊宏,胡耀,等.不同精粗比全混合日粮对努比亚山羊肉品质、血清指标和器官发育的影响[J].草业学报,2020,29(10):139-148.ZHAN J S,HUO J H,HU Y,et al.Effects of total mixed rations with different concentrate:Roughage ratios on meat quality,serum indexes and organ development in Nubian goats[J].Acta Prataculturae Sinica,2020,29(10):139-148.(in Chinese)
[8] 邢磊,陆雪林,吴昊旻,等.湘东黑山羊与努比亚山羊杂交对后代肉品质的影响[J].中国畜禽种业,2024,20(4):48-55.XING L,LU X L,WU H M,et al.The effect of hybridization between Xiangdong Black goats and Nubian goats on meat quality of offspring[J].The Chinese Livestock and Poultry Breeding,2024,20(4):48-55.(in Chinese)
[9] 曹艳红,宣泽义,陈宝剑,等.隆林山羊与努比亚山羊杂交对后代生产性能和肉品质影响的研究[J].中国畜牧兽医,2020,47(7):2133-2141.CAO Y H,XUAN Z Y,CHEN B J,et al.Study on the effect of hybridization of Longlin goats and Nubia goats on growth performance and meat quality of offspring[J].China Animal Husbandry&Veterinary Medicine,2020,47(7):2133-2141.(in Chinese)
[10] 赵有璋.羊生产学[M].第3版.北京:中国农业出版社,2011.ZHAO Y Z.Sheep Production Science[M].3rd ed.Beijing:China Agriculture Press,2011.(in Chinese)
[11] 杨洋,袁超,龙勇,等.不同月龄贵州黑山羊生长性能、屠宰性能及肌肉和脂肪组织中膻味脂肪酸含量分析[J].畜牧与兽医,2024,56(1):13-19.YANG Y,YUAN C,LONG Y,et al.Analysis of growth performance,slaughter performance and content of odor fatty acids in muscle and adipose tissue of Guizhou Black goats at different months of age[J].Animal Husbandry&Veterinary Medicine,2024,56(1):13-19.(in Chinese)
[12] 张志恒,王玉琴,任国艳,等.舍饲条件下波尔山羊与河南淮山羊杂交羊生长发育、屠宰性能及肉品质特性研究[J].中国畜牧兽医,2020,47(8):2518-2527.ZHANG Z H,WANG Y Q,REN G Y,et al.Study on growth and development,slaughter performance and meat quality characteristics of crossbreed goat from Boer and Henan Huai goat under the condition of house feeding[J].China Animal Husbandry&Veterinary Medicine,2020,47(8):2518-2527.(in Chinese)
[13] WANG L J,LV Z Q,NING X D,et al.The effects of compound probiotics on production performance,rumen fermentation and microbiota of Hu sheep[J]. Frontiers in Veterinary Science,2024,11:1440432.
[14] 李宏,吴建平,宋淑珍,等.相对饲养水平对阿勒泰羊生长性能、屠宰性能、器官发育及肉品质的影响[J].动物营养学报,2020,32(4):1927-1935.LI H,WU J P,SONG S Z,et al.Effects of relative feeding level on growth performance,slaughter performance,organ development and meat quality of Altai sheep[J].Chinese Journal of Animal Nutrition,2020,32(4):1927-1935.(in Chinese)
[15] 李卫东,马永国,唐春霞.努比亚杂交羔羊生产性能对比观测试验[J].畜牧兽医杂志,2022,41(4):1-2.LI W D,MA Y G,TANG C X.Comparative observation experiment on production performance of Nubia crossbred lamb[J].Journal of Animal Science and Veterinary Medicine,2022,41(4):1-2.(in Chinese)
[16] 杨远廷,吴群,周汉林,等.雷州山羊与努比亚山羊杂交对F1代生长性能的影响研究[J].中国畜牧杂志,2024,60(2):183-187.YANG Y T,WU Q,ZHOU H L,et al.Effect of hybridization of Leizhou and Nubian goats on growth performance of F1 generation[J].Chinese Journal of Animal Science,2024,60(2):183-187.(in Chinese)
[17] 肖文,韩勇,杨红文,等.黑山羊及其杂交后代育肥性能、屠宰性能及肉质性状的比较研究[J].中国畜牧兽医,2024,51(6):2429-2439.XIAO W,HAN Y,YANG H W,et al.Comparative study on fattening performance,slaughter performance and meat quality of Black goats and their hybrid offspring[J].China Animal Husbandry&Veterinary Medicine,2024,51(6):2429-2439.(in Chinese)
[18] 刘孟君,扎西央宗,尼珍,等.天然放牧条件下河谷型藏绵羊及其与萨福克羊杂交后代肉品质的比较[J].动物营养学报,2022,34(5):3077-3095.LIU M J,ZHA X Y Z,NI Z,et al.Comparison of meat quality of Valley-type Tibetan sheep and its hybrid progeny with Suffolk sheep under natural grazing condition[J].Chinese Journal of Animal Nutrition,2022,34(5):3077-3095.(in Chinese)
[19] MAGGIOLINO A,BRAGAGLIO A,SALZANO A,et al.Dietary supplementation of suckling lambs with anthocyanins:Effects on growth,carcass,oxidative and meat quality traits[J].Animal Feed Science and Technology,2021(3):114925-114932.
[20] 张磊,武泽众,周占琴,等.延安地区杂交肉羊屠宰性能和肉品质分析[J].畜牧与兽医,2020,52(5):29-33.ZHANG L,WU Z Z,ZHOU Z Q,et al.The slaughter performance and meat quality of sheep hybridized with different combinations in the Yanan area[J].Animal Husbandry&Veterinary Medicine,2020,52(5):29-33.(in Chinese)
[21] LI L,JIANG J,WANG L J,et al.Expression patterns of peroxisome proliferator-activated receptor gamma 1 versus gamma 2,and their association with intramuscular fat in goat tissues[J].Gene,2013,528(2):195-200.
[22] 张瑞,白云鹏,贾莉,等.牛至精油对平凉红牛半腱肌肉品质、脂肪酸及挥发性风味物质的影响[J].动物营养学报,2022,34(7):4452-4463.ZHANG R,BAI Y P,JIA L,et al.Effects of oregano essential oil on meat quality,fatty acids and Volatile flavor compounds in semitendinosus of Pingliang Red cattle[J].Chinese Journal of Animal Nutrition,2022,34(7):4452-4463.(in Chinese)
[23] LUKKANANUKOOL A,POLYORACH S,SOMMART K,et al.Effect of different roughage sources in fermented total mixed ration and energy intake on meat quality,collagen solubility,troponin T degradation,and fatty acids of native Thai cattle longissimus muscle[J].Foods,2023,12(18):3402-3416.
[24] GROCHOWSKA E,BORYS B,LISIAK D,et al.Genotypic and allelic effects of the myostatin gene (MSTN) on carcass,meat quality,and biometric traits in Colored Polish Merino sheep[J].Meat Science,2019,151:4-17.
[25] 周力,侯生珍,雷云,等.不同精粗比饲粮对青海黑藏羊肌肉营养组成的影响[J].草业科学,2022,39(4):762-769.ZHOU L,HOU S Z,LEI Y,et al.Effects of different concentrate to forage ratio diets on the nutrient composition of the muscle of Qinghai Black Tibetan sheep[J].Pratacultural Science,2022,39(4):762-769.(in Chinese)
[26] 孔令莹,岳耀敬,郑琛,等.湖羊及其与南丘羊杂交后代屠宰性能和肉质特性[J].食品科学,2023,44(23):64-70.KONG L Y,YUE Y J,ZHENG C,et al.Slaughtering performance and meat quality characteristics of Hu sheep and its hybrid offspring with Southdown sheep[J].Food Science,2023,44(23):64-70.(in Chinese)
[27] 王圆圆,李新淼,HESHUOTE M,等.内蒙古寒冷草原繁育的黑安格斯牛肌肉中氨基酸分析[J].中国畜牧杂志,2021,57(4):216-220.WANG Y Y,LI X M,HESHUOTE M,et al.Amino acid analysis in muscle of Black Angus cattle bred in cold grassland of Inner Mongolia[J].Chinese Journal of Animal Science,2021,57(4):216-220.(in Chinese)
[28] 李敬,杨媛媛,赵青余,等.肉风味前体物质与风味品质的关系研究进展[J].中国畜牧杂志,2019,55(11):1-7.LI J,YANG Y Y,ZHAO Q Y,et al.Research progress on the relationship between meat flavor precursors and flavor quality[J].Chinese Journal of Animal Science,2019,55(11):1-7.(in Chinese)
[29] 王秀娟,高翰,李海鹏,等.平凉红牛生长性能、胴体及肉质性状分析[J].中国农业科学,2023,56(3):559-571.WANG X J,GAO H,LI H P,et al.Analysis of growth performance as well as carcass and meat quality traits in Pingliang Red cattle[J].Scientia Agricultura Sinica,2023,56(3):559-571.(in Chinese)
[30] 李文杨,林仕欣,刘远,等.戴云山羊屠宰性能和肉质特性研究[J].中国草食动物,2011,31(5):26-28.LI W Y,LIN S X,LIU Y,et al.Study on slaughtering performance and meat quality characteristics of Daiyun goats[J].China Herbivore Science,2011,31(5):26-28.(in Chinese)
[31] 马龙,尤汉宏,党永庆,等.银川地区3种羊肉氨基酸组成及营养价值分析[J].农业科学研究,2020,41(1):28-32.MA L,YOU H H,DANG Y Q,et al.Amino acids composition and nutrient value analysis of the longest muscle in 3 kinds of lamb in Yinchuan area[J].Journal of Agricultural Sciences,2020,41(1):28-32.(in Chinese)
[32] 欧慧敏,张小丽,钟荣珍,等.不同生长阶段呼伦贝尔羊3种脂肪组织中膻味脂肪酸含量的变化规律研究[J].动物营养学报,2022,34(11):7220-7227.OU H M,ZHANG X L,ZHONG R Z,et al.Change law of odor fatty acid contents in three adipose tissues of Hulun Buir sheep at different growth stages[J].Chinese Journal of Animal Nutrition,2022,34(11):7220-7227.(in Chinese)
[33] 刘旺景,唐德富,敖长金.沙葱及其提取物对舍饲肉羊肾周脂肪膻味物质代谢组特征的影响[J].畜牧兽医学报,2022,53(9):3029-3041.LIU W J,TANG D F,AO C J.Effect of Allium mongolicum Regel and its extract on the metabolomic characteristics of perirenal adipose tissue typical odor and flavor substances in captive meat sheep[J].Acta Veterinaria et Zootechnica Sinica,2022,53(9):3029-3041.(in Chinese)
[34] MONICA P,SUSAN H.Saturated fatty acid chain length and risk of cardiovascular disease:A systematic review[J].Nutrients,2022,15(1):30-43.
[35] 康生萍,胡林勇,张晓玲,等.不同月龄青海黑藏羊肌肉脂肪酸组成和风味差异比较[J].黑龙江畜牧兽医,2021,20:34-41.KANG S P,HU L Y,ZHANG X L,et al.Comparative analysis of muscle fatty acid composition and flavor among Qinghai Black Tibetan sheep with different month age[J].Heilongjiang Animal Science and Veterinary Medicine,2021,20:34-41.(in Chinese)
[36] 刘旺景,敖长金.羊膻味物质的合成机理及影响因素研究进展[J].动物营养学报,2019,31(12):5412-5421.LIU W J,AO C J.Research advances in synthesis mechanism and influencing factors of characteristic flavor substances[J].Chinese Journal of Animal Nutrition,2019,31(12):5412-5421.(in Chinese)
[37] 张丽娃,岳耀敬,安雪姣,等.湖羊及其不同杂交组合肌肉氨基酸、脂肪酸和挥发性风味物质比较分析[J].畜牧兽医学报,2024,55(10):4428-4442.ZHANG L W,YUE Y J,AN X J,et al.Comparative analysis of the contents of amino acids,fatty acids and volatile flavor compounds in the muscles of Hu sheep and their different hybrid combinations[J].Acta Veterinaria et Zootechnica Sinica,2024,55(10):4428-4442.(in Chinese)