波尔山羊与重庆本地黑山羊F_1的短期育肥屠宰试验

Short-Term Fattening Experiment of Slaughter Performances of Crossbreed F_1 of Boar Goat and Chongqing Native Black Goat

试验以波尔羊(B)为父本、重庆地区的巫山本地黑山羊(W)和大足黑山羊(D)为母本,在相同舍饲条件下将杂交一代和本地黑山羊羔分为四组进行了60 d的短期育肥后屠宰,结果表明:(1)波尔山羊与巫山本地黑山羊、大足黑山羊杂交均能有效提高后两者的屠宰与产肉性能,B×W的胴体产肉率显著高于B×D(P<0.05),且B×W的前肢肉显著高于B×D。(2)B×W的肉pH值和嫩度显著高于W×W,B×D的肉嫩度显著高于D×D(P<0.05),杂交羊的肉品质保持了本地黑山羊的肉质细嫩鲜美的特点,并有所提高。研究结果说明利用波尔山羊杂交改良本地黑山羊,对提高屠宰性能、改善肉品品质具有较明显的效果。

The female Wushan native black goat （W） and female Dazu black goat （D） in Chongqing area werecrossed with male Boar goat （B） under the same shed conditions,the crossbreed F1 and native black goat lambswere allotted into four groups for a 60-days short-term fattening experiment and slaughtered for comparing theslaughter performance and meat quality characteristics. The analysis showed that： （1） The slaughter performanceand meat quality characteristics of Wushan native black goat and Dazu black goat were effectively improved bycrossing with Boar goat. Meat percentage of carcass and foreleg meat of B×W were significantly higher than B×W（P〈0.05）.（2） The pH value and tenderness of meat of BxW were significantly higher than W×W（P〈0.05）, andmeat tenderness of BxD were significantly higher than D×D （P〈0.05）, which show that crossbreed F1 maintainedthe characteristics of high quality meat of native black goat. The result showed that the slaughter performanceand meat quality characteristics can be significantly improved by utilizing Boar goat to crossbreed native blackgoat.