大石山区肉牛不同杂交组合杂交改良效果评价

Evaluation of crossbreeding effect of different hybrid combinations of Dashishan district cattle

试验旨在探索大石山区肉牛与国外不同优良肉牛品种杂交改良的效果,以改善大石山区肉牛的生产性能和牛肉品质。试验选用利木赞、夏洛莱、安格斯冻精对大石山区本地母牛进行杂交改良,测定母牛的繁殖性能及犊牛的育肥性能、牛肉品质。结果显示,利木赞组的受胎率、产犊率、产犊数和犊牛成活数均显著高于安格斯组和夏洛莱组(P<0.05),流产率显著低于其他杂交组(P<0.05)。3个杂交组F1代初生重、各阶段末体重、阶段增重、6月龄~出栏平均日增重、全阶段平均日增重、总采食量和平均日采食量均极显著高于大石山组(P<0.01);利木赞组24月龄出栏体重显著高于其他杂交组(P<0.05)。3个杂交组宰前活重、胴体重和净肉重均极显著高于大石山组(P<0.01),其中以利木赞组最高;利木赞组的屠宰率和净肉率显著高于安格斯组和大石山组(P<0.05),胴体产肉率略高于其他杂交组(P>0.05)。安格斯组牛肉中粗脂肪含量及大理石花纹显著高于其他组(P<0.05)。各组牛肉均检出16种氨基酸和15种脂肪酸,在非必需氨基酸(NEAA)中,大石山组牛肉天冬氨酸和丝氨酸的含量显著低于其他组(P<0.05),各组牛肉中必需氨基酸(EAA)和各种脂肪酸、饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)的含量均无显著差异(P>0.05)。研究表明,利木赞组在繁殖性能、生长育肥性能、屠宰性能方面表现优于其他两个杂交组合,安格斯组在牛肉品质上表现更优。

The purpose of this experiment was to explore the effect of cross between Dashishan district cattle and different foreign excellent beef cattle breeds,so as to improve the production performance and beef quality of Dashishan district cattle.Limousin,Charolais,and Angus frozen semen were used to improve Dashishan district cow,and the reproductive performance of cows,fattening performance of calves and beef quality were measured.The results showed that the conception rate,calving rate,calving number,and calf survival number in Limousin group were significantly higher than those in Angus group and Charolais group(P<0.05),while the abortion rate was significantly lower than that in other hybrid groups(P<0.05).The birth weight,body weight at the end of each stage,weight gain at each stage,average daily gain from six months of age to slaughter,average daily gain at the whole stage,total feed intake,and average daily feed intake of F1 generation of the three hybrid groups were extremely higher than those of Dashishan group(P<0.01).The slaughter weight of Limousin group at 24 months was significantly higher than that of other hybrid groups(P<0.05).The live weight,carcass weight,and net meat weight before slaughter of the three hybrid groups were extremely higher than those of Dashishan group(P<0.01),among which Limousin group was the highest.The slaughter rate and net meat rate of Limousin group were significantly higher than those of Angus group and Dashishan group(P<0.05),and the carcass meat yield was slightly higher than that of other experimental groups(P>0.05).Crude fat content and marbling in Angus group were significantly higher than those in other groups(P<0.05).Sixteen amino acids and fifteen fatty acids were detected in each group.In the non-essential amino acids(NEAA),the contents of aspartate and serine in Dashishan group were significantly lower than those in other groups(P<0.05).There was no significant difference in the contentrations of essential amino acids(EAA),various fatty acids,saturated fatty acids(SFA),monounsaturated fatty acids(MUFA),and polyunsaturated fatty acids(PUFA)in each group(P>0.05).The study indicates that Limousin group is superior to the other two hybrid combinations in reproductive performance,growth and finishing performance,and slaughtering performance,and Angus group is better in beef quality.