Comparative Study on Slaughter Performance and Meat Quality Characteristics of Longling Yellow Goat and Its Hybrid Posterity
[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 differences in the contents of 7 trace elements and 10 fatty acids of longissimus dorsi muscle in the three groups(P＞0.05).Sixteen kinds of amino acids were detected in the longissimus dorsi muscle of three groups,including 7 essential amino acids and 9 non-essential amino acids.The content of amino acids showed more in Longling Yellow goat,but there was no significant difference in content between Longling Yellow goat and Bolong goat(P＞0.05).[Conclusion]The slaughter performance of the hybrid goats had been improved to some extent,and the meat quality and nutrient composition of hybrid goats also could maintain the flavor of Longling Yellow goat.The results provided a theoretical basis for futher improvement and utilization of Longling Yellow goat.
万方数据
维普
