不同品种（系）肉羊屠宰性能和肉品质的比较研究

发布时间：2018-04-09 12:00

本文选题：肉羊　切入点：品种　出处：《内蒙古农业大学》2015年硕士论文

【摘要】：从相同饲养管理和相同营养水平条件下饲养的巴美肉羊(n=1000只)、小尾寒羊(n=8000只)、杜巴羊(n=300只)和杜寒羊(n=100只)等四个品种中随机选取6月龄、体重约50kg、健康状况良好的各3只羔羊,进行屠宰试验,并通过理化检验的方法对4个品种肉羊的屠宰性能、肉质性状和氨基酸组成进行了系统的测定,以比较研究不同品种肉羊之间各性状指标间的差异。研究结果如下：1、不同品种肉羊屠宰性能和体尺指标比较。4个品种肉羊中,小尾寒羊的体长最高,显著(P0.05)大于其他肉羊品种；巴美肉羊的体高最小,显著(P0.05)小于杜寒羊和小尾寒羊。杜巴羊的眼肌面积大于杜寒羊、巴美肉羊和小尾寒羊,差异极显著(P0.01)。杜巴羊和杜寒羊的屠宰率、胴体重和宰前活重优于其它品种肉羊,但差异不显著(P0.05)。杜寒羊的GR值最大,小尾寒羊的GR值最小(P0.05),各品种间差异显著(P0.05)。2、不同品种肉羊肉质性状比较。小尾寒羊的初始pH值最大,与杜巴羊、巴美肉羊和杜寒羊比较差异极显著(P0.01)。各品种间的失水率,,滴水损失和剪切力差异不显著(P0.05)。巴美肉羊和杜巴羊的L*值极显著(P0.01)大于杜寒羊和小尾寒羊。4个品种肉羊中,小尾寒羊的熟肉率最大,杜巴羊的熟肉率最小,各品种间熟肉率的差异显著(P0.05)。3、不同品种肉羊氨基酸含量比较。4个品种肉羊背最长肌的氨基酸含量中,杂交羊的必需氨基酸及氨基酸总量均高于其他品种肉羊,但差异不显著(P0.05)。
[Abstract]:Six months of age were randomly selected from four breeds, including 1000 Bamei mutton sheep, 8000 small tail Han sheep, 300 Duba sheep and 100 du Han sheep, which were raised under the same feeding management and the same nutritional level.Three lambs with good health and body weight of about 50 kg were slaughtered. The slaughter performance, meat quality and amino acid composition of four breeds of meat sheep were systematically determined by physicochemical test.In order to compare and study the differences of traits among different breeds of meat sheep.The results are as follows: 1. The slaughter performance and body size index of different breeds of meat sheep were compared. Among the four breeds, the body length of small tail Han sheep was the highest, significantly higher than that of other mutton sheep breeds, and the body height of Bamei meat sheep was the smallest.P 0.05) was less than du Han sheep and small tail Han sheep.The eye muscle area of Duba Sheep was larger than that of Duhan Sheep, Bamei Meat Sheep and small tail Han Sheep, and the difference was very significant (P0.01).The slaughter rate, carcass weight and live weight before slaughter of Duba sheep and du Han sheep were better than those of other breeds, but the difference was not significant (P 0.05).The gr value of du Han sheep was the largest, and the gr value of small tail Han sheep was the lowest (P0.05), and the difference among varieties was significant (P0.05N. 2). The meat quality traits of different breeds of meat sheep were compared.The initial pH value of small tail Han sheep was the highest, and the difference was very significant compared with that of Duba sheep, Bamei mutton sheep and du Han sheep.There was no significant difference in water loss rate, drip loss and shear stress among different cultivars (P 0.05).The L* value of Bamei Meat Sheep and Duba Sheep was significantly higher than that of Duhan Sheep and Small-tail Han Sheep. Among the four breeds, the cooked meat rate of small tail Han Sheep was the highest, and that of Duba Sheep was the lowest.The difference of cooked meat rate among different breeds was significant (P0.05N. 3). The amino acid content of the longissimus dorsi muscle of the four breeds was higher than that of the other breeds, but the difference was not significant.
【学位授予单位】：内蒙古农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S826

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