巴什拜羊瘦肉型新品系的培育及其生产性能分析

Analysis of Breeding and Production Performance of New Strain Lean Meat Type Bashbay Sheep

【目的】培育瘦肉型巴什拜羊新品系。【方法】纯巴什拜羊及其野生盘羊杂交培育的瘦肉型巴什拜羊新品系21的产肉性能数量性状指标、不同饲养季节的肉成分;同时,对体型外貌的遗传变异也进行了测量对比。【结果】两者在产肉性能上相差不大,但小尾型巴什拜羊新品系总脂肪比纯巴什拜羊减少3 910 g,瘦肉增加1 500 g,大腿肌厚和腰肌厚度各增厚0.5 cm,背部脂肪层减薄1 cm,腰部脂肪层减薄1.5 cm,脂臀减少85.3%,瘦肉增加14.2%,不同季节肉成分中总蛋白含量变化不大,但总脂肪和胆固醇含量变化幅度较大。【结论】新品系的体型野生基因占优势,毛质和毛色巴什拜羊占优势。

[Objective and Method] In this paper, twenty three pairs indexes of quantitaitive characters and mutton compositeon in different raising seasons of purebred Bashbay sheep and new lean meat type Bashbay sheep strain, which were crossbreeded from purebred Bashbay sheep and wild argali（arcarr） ,were measured. The genetic variations of figure and appearance were measured and compared. [ Result] The results showed that there were no significant difference in mutton production performance between them, but the total fat of new small tail type Bashbay sheep strain were 3 910 g less than that of purebred Bashby sheep and their lean meat were 1 500 g more than that of purebred Bashbay sheep, the muscle thickness of the thigh and waist were both increased by 0.5 cm and the fat layer on the back and waist were decreased by 1 cm and 1.5 cm. the fat buttocks was reduced by 85.3 % and the lean meat was increased by 14.2 %. There were no significant changes of the total protein contents in muscles at different seasons, but the total fat and cholestrol were changed greatly, [ Conclusion] the wild type gene has an adrantage in the figure of new strain but purebred Bashbay sheep has advantages in the quality and colour of the wool.