摘要
本研究通过分子育种和杂交改良地方品种,以南非卡拉哈山羊(SK)和贵州黑山羊(GB)作为父母本,历时6 a经4世代选育得到KBF4杂交山羊(5/11的SK血统和11/16的GB血统)并对其繁殖生产方面指标和肉品质相关指标进行评价。结果显示:KBF4的生产指标和肉品质整体上得到了改善,并且介于父母本之间。KBF4的产羔率达到195.0%,成活率达到95.3%,3月龄日增质量(daily weight gain,DWG)为275 g,成年体质量(adult body weight,ABW)为55.8kg,屠宰率(dressingpercentage,DP)达到53.5%;KBF4的高pH值使其具有低滴水损失(drip loss,DL)值及低水分含量(moisture content,MC),与父母本相比,KBF4灰分含量减少,粗蛋白质含量(crude protein content,CP)和肌内脂肪含量(intramuscular fat content,IMF)提升;KBF4的氨基酸评分有所降低,其氨基酸组成和呈味与SK基本一致,KBF4甜鲜味略差于GB;KBF4的必需脂肪酸(essential fatty acids,EFA)、单不饱和脂肪酸(monounsaturated fatty acids,MUFA)和多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)的含量有所提升,其中油酸、棕榈油酸、亚油酸、花生四烯酸、α-亚麻酸、二十碳五烯酸和二十二碳六烯酸等有益脂肪酸含量较GB增加;KBF4的低胆固醇脂肪酸值显著提高,动脉粥样硬化指数、血栓指数以及n-6/n-3PUFA比值等较GB显著降低,患心血管疾病风险有所降低。3组山羊品质的主要影响因素为DWG、MUFA、鲜味氨基酸、饱和脂肪酸、MC、EFA、PUFA、ABW、DP、CP、DL、IMF、芳香氨基酸等。综上,杂交获得的KBF4可以极大地提高生产效益,在肉质嫩度、多汁性以及营养方面整体上得到了加强,其氨基酸和脂肪酸组成整体上与SK更为接近。
The objective of this study was to evaluate the reproduction and production performance and meat quality characteristics of KBF4,a crossbreed of South African Kalaha(SK)and Guizhou black(GB)goats(5/11 SK lineage and 11/16 GB lineage),which was developed through molecular breeding and hybridization after four generations of breeding in six years.KBF4 showed overall improved production performance and meat quality,which were between those of its parents.The lambing rate(LR),survival rate(SR),daily weight gain(DWG)during the first three months of age,adult body weight(ABW),and dressing percentage(DP)of KBF4 were 195.0%,95.3%,275.5 g,55.8 kg,and 53.5%,respectively.The pH of the meat of KBF4 was higher than that of its parents,which corroborated the meat of KBF4 had lower drip loss(DL)and moisture content(MC).In addition,the meat of KBF4 showed decreased ash content of decreased and increased contents of crude protein(CP)and intramuscular fat(IMF)compared with the parents.The amino acid score of the meat of KBF4 was lower than that of its parents,but the amino acid composition and the taste profile were basically consistent with those of SK,and KBF4 was slightly inferior to GB in terms of sweet and umami taste.The contents of essential fatty acids(EFA),monounsaturated fatty acids(MUFA),and polyunsaturated fatty acids(PUFA)increased in the meat of KBF4 compared with its parents,and the contents of beneficial fatty acids including oleic acid,palmitoleic acid,linoleic acid,arachidonic acid,alpha-linolenic acid,eicosapentaenoic acid(EPA),and docosahexaenioc acid(DHA)increased compared with GB.The hypocholesterolemic fatty acid(DFA)values of KBF4 increased significantly,while the arteriosclerosis index(AI),thrombosis index(TI),and n-6/n-3 PUFA ratio decreased significantly compared with those of GB,indicating a reduced cardiovascular disease risk.The major factors influencing the meat quality of KBF4 and its parents included DWG,MUFA,taste-active amino acids(AA),SFA,MC,EFA,PUFA,ABW,DP,CP,DL,IMF,and aromatic AA.In conclusion,KBF4 exhibited greatly improved production efficiency and enhanced meat quality in terms of tenderness,juiciness,and nutrition.Its amino acid and fatty acid composition was more similar to that of SK overall.
作者
姚敏
李平
田兵
谭晓山
冯文武
龙清孟
邹晓
任丽群
唐明宗
杨丹聘
申金容
谢艳
王元恒
曾金
陈昌海
YAO Min;LI Ping;TIAN Bing;TAN Xiaoshan;FENG Wenwu;LONG Qingmeng;ZOU Xiao;REN Liqun;TANG Mingzong;YANG Danpin;SHEN Jinrong;XIE Yan;WANG Yuanheng;ZENG Jin;CHEN Changhai(Guizhou Testing Center for Livestock and Poultry Germplasm,Guiyang 550018,China;College of Life Sciences,Guizhou University,Guiyang 500025,China;Guizhou Kalahari Goat Breeding Co.Ltd.,Qianxinan 562400,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第18期168-175,共8页
Food Science
基金
贵州省科技计划项目(黔科合支撑[2019]2279号)
2023年贵州省农业农村厅现代种业发展项目。
关键词
贵州黑山羊
南非卡哈拉山羊
杂交后代
生产性能
肉质特性
Guizhou black goat
South Africa Kahala goat
hybridization
production performance
meat quality characteristics
