南方农区不同饲养方式和类群羔羊胴体品质及肉质比较

Comparison on Carcass Quality and Meat Quality of Lambs in Different Feeding Patterns and Goat Breeds in Southern Farming Region

对南方农区舍饲育肥和农田放牧饲养下的波徐杂交羊、波尔山羊和徐淮山羊3个类群的6月龄羔羊进行屠宰性能测定和肉质分析。结果表明:舍饲育肥饲养的波徐杂交羊(Ⅰ)和波尔山羊(Ⅱ)的宰前活重、胴体重、净肉重、屠宰率、净肉率、GR值等指标极显著优于舍饲徐淮山羊(Ⅲ)和农田放牧杂交羊(Ⅳ)(P<0.01);舍饲育肥饲养的羔羊与农田放牧饲养的羔羊在肌肉失水率、熟肉率和嫩度方面没有显著差异(P>0.05),但舍饲育肥羔羊的肌肉保水力有增加趋势,肌肉嫩度也得到一定提高;农田放牧饲养方式有助于提高羔羊肌肉的红度(P<0.05);两种饲养方式饲养的羔羊的肌肉在常规营养成分粗蛋白质、灰分和水分含量上均无显著差异(P>0.05),但在肌内脂肪含量上舍饲育肥方式更具优势(P<0.05),其风味和多汁性更佳;在肌肉中氨基酸含量方面,农田放牧杂交羔羊(IV)肌肉中17种氨基酸含量显著低于舍饲的各个组(P<0.05),舍饲的3个组中,波徐杂交羔羊(I)和波尔山羊羔羊(II)肌肉中17种氨基酸含量均高于徐淮山羊羔羊(III),但差异不显著(P>0.05),I组与II组之间也无显著差异(P>0.05)。肌肉中氨基酸含量测定结果表明,舍饲育肥饲养的羔羊肌肉的蛋白质营养价值及羊肉风味优于放牧加补饲的羔羊(P<0.05)。在不同类群方面,同在舍饲育肥条件下,波尔山羊和波徐杂交羊比徐淮山羊表现出较高的胴体品质(P<0.05)和肌内脂肪含量(P<0.05),但肉色的红度值低于徐淮山羊(P<0.05),其他指标没有显著差异(P>0.05)。

Sixteen 6-month-old lambs of three goat breeds（Boer × Xuhuai crossbred goats, Boer goats and Xuhuai goats ） in barn-fattening model and farmland-grazing model in southern agriculture region of China were selected to carry out slaughter measurement and meat quality analysis. The experiment was conducted in four groups with five Iambs in each group： BoerXXuHuai crossbred lambs of the barn-fatte- ning （group Ⅰ ）, Boer goats lambs of the barn-fattening （group Ⅱ ）, Xuhuai goats lambs of the barn-fatte- ning（group Ⅲ ）, Boer × Xuhuai crossbred iambs of farmland-grazing（group IV） . Results showed pre- slaughter live weight, carcass weight, meat weight, dressing percentage, meat percentage and GR value of group I and groupll were all significantly higher than those in group Ⅲ and group IV （P〈0.01）; There were no significant differences on water losing rate, cooked meat rate and tenderness of the lamb muscle of barn-fattening model and farmland-grazing model （P〉0.05）, but water-holding capacity of the lamb mus- cle in barn-fattening model increased, and muscle tenderness improved; The farmland-grazing model was more helpful to improve a ＊ value of muscle color of lambs （P〈0.05） ; There were no significant differ- ences on content of crude protein ,water and ash in lamb muscle in two feeding models （P〉0.05）, but in- tramuscular fat content of the lamb muscle in barn-fattening model had more advantage （P〈0.05）, and the muscle had better flavour and juiciness; Analysis of amino acid content of lamb muscle showed that the nutritional value of protein and meat flavor of lamb muscle of barn-fattening model were better than farm- land-grazing model （P〈0.05）. In the same barn-fattening condition, the carcass quality and intramuscular fat content of the Boer goats and Boer× Xuhuai crossbred goats were higher than Xuhuai goats（P〈0.05）, but the a ＊ value of muscle color was lower than Xuhuai goats （P〈0. 05）, and there were no significant difference among other indexes（P〉0.05）.