波槐F_1羊肉品质及抗氧化性研究

Study on the Meat Quality and Antioxidant Function of Crossbreed F_1 between Boer Goat and Huai Goat

[目的]为了对波尔山羊与槐山羊杂交后代的肉品质及抗氧化性进行研究。[方法]随机选择相同放牧条件下8～10月龄、性别一致、体重接近的10只波槐F1羊和河南槐山羊进行屠宰,对其肉品质及抗氧化性进行对比分析。[结果]结果表明:波槐F1羊肌肉中氨基酸总量显著高于槐山羊(P<0.05),其中异亮氨酸、赖氨酸、苏氨酸等差异显著(P<0.05);波槐F1羊肌肉中的不饱和脂肪酸显著(P<0.05)或极显著地高于槐山羊(P<0.01);槐山羊肌肉中的超氧化物岐化酶的活力高于波槐F1羊,差异显著(P<0.05);其丙二醛的含量低于波槐F1羊,但差异不显著(P>0.05)。[结论]该研究为羊的育种中肉质的进一步改良提高提供理论依据。

In order to study the meat quality and antioxidant function of the hybrid progeny between Boer Goat and Huai Goat,this study has selected at random 10 lambs of Crossbreed F1 Goat between Boer and Huai and 10 lambs of Huai Goat of 8～10 months age under the same pasture grazing and fattening condition for slaughtering test.The result showed that the total amino acid volume in Crossbreed F1 Goat between Boer and Huai was significantly higher than Huai Goat（P〈0.05）,of which,the differences in isoleucine,lysine and threonine were very significant.The unsaturated fatty acid concentration of Crossbreed F1 Goat between Boer and Huai is significantly higher than that of Huai goat（P〈0.05）,or very significantly higher than that of Huai goat（P〈0.01）.The muscle SOD levels of Crossbreed F1 Goat between Boer and Huai was higher and the muscle MDA contents of Crossbreed F1 Goat between Boer and Huai was lower than that of Huai Goat.The study has provided theoretic background for further improvement of meat quality in goat breeding