新疆褐牛表型性状与产肉性能相关回归分析

Correlation and Regression Analysis of Phenotypic Traits and Meat Production Performance of Xinjiang Brown Cattle

本实验利用超声波活体测定技术测定了成年新疆褐牛的肉质性状(眼肌高度(x1)、背膘厚度(x2)、眼肌面积(x3))、体重(x4)、体尺(体高(x5)、体斜长(x6)、胸围(x7)、管围(x8))以及屠宰后各部位肉重,分析了肉质性状、体重、体尺与高档肉重(y1)、后部位肉重(y2)、优质肉重(y3)、全部切块重(y4)之间的相关性,并建立最优的回归方程。结果表明:背膘厚度、眼肌面积、体重对胴体的高档肉重;体重、体高、胸围对胴体的后部位肉重;眼肌面积、体重、体高、胸围对胴体的优质肉重和全部肉块重影响较大。新疆褐牛高档肉重、后部位肉重、全部肉块重、优质肉重与肉质性状、体重、体尺的最优回归方程分别为:y1=6.34 x2+0.141 x3+0.061 x4;y2=0.064x4+1.071 x5-0.459 x7;y3=0.279 x3+0.110 x4+0.813 x5-0.313 x8;y4=0.558 x3+0.221 x4+1.625 x5-0.626 x8。超声波活体测定的肉质性状、体重、体尺可以作为选择产肉性能的直接或间接指标。

By using ultrasonic in vivo, meat quality traits of adult Xinjiang brown cattle were determined, in- cluding the eye height （xl）, back-fat thickness （x2）, eye muscle area （x3）, body weight （x4）, body height （x5）, body length （x6）, chest circumference （X7）, the circumference （x8）, as well as the weight of each part after slaughtering. On this basis, the correlation of the meat quality traits, body weight and body size with high-grade meat weight （Y 1）, the back part meat weight （Y2）, high quality meat weight （Y3）, all cut weight of Xinjiang brown cattle （Y4） were ana- lyzed and the optimal regression equation established. The results showed that carcass back-fat thickness, loin eye area and body weight affected the high-grade meat weight. Body weight, body height and chest circumference had a remarkable impact on back part meat weight of carcass. The eye muscle area, body weight, body height and chest cir- cumference affected the weight of quality meat and all cut weight of Xinjiang brown cattle. The optimum regression equation of Xinjiang brown cattle high-grade meat weight, the back part meat weight, high quality meat, all cut weight of meat, and meat quality traits, body weight, body sizes were as follow： y1=6.34 x2＋0.141 x3＋0.061 x4;y2=0.064x4＋1.071 x5-0.459 x7;y3=0.279 x3＋0.110 x4＋0.813 x5-0.313 x8;y4=0.558 x3＋0.221 x4＋1.625 x5-0.626 x8. Ultra- sonic properties index, body weight and body size can be as direct or indirect indices of living meat production per- formance.