湖羊与三元杂交绵羊夏杜湖、夏澳湖肉质特性比较研究

doi:10.11843/j.issn.0366-6964.2024.01.012

Abstract

Abstract: The aim of this experiment was to compare the meat quality characteristics of three-way hybrid sheep Charolais×Duper×Hu (CDH) and Charolais×Australian white×Hu (CAH) and Hu sheep. Healthy male lambs with similar birth weight ((3.61±0.65) kg)were selected and followed by mothers until 45 days, followed by intensive weaning. The weaned lambs were then divided into 3 treatment groups (Hu, CAH and CAH groups) with 15 lambs in each treatment. In addition, a total of 45 lambs from 3 treatments were mixed fed until 6 months of age for slaughter. Subsequently, the tissue morphology, meat quality and nutritional composition of longissimus dorsi were analyzed. During the experiment period, the whole mixed basal diet was fed. The results showed as follows: 1) Compared with Hu sheep, longissimus dorsi muscle L* was significantly decreased, and cooked meat rate was significantly increased (P<0.05), but there was no significant difference in longissimus dorsi muscle pH, shear force, water loss rate, a* and b* in three-way hybrid sheep (P>0.05). 2) Compared with Hu sheep, the muscle fiber diameter and average muscle fiber area of longissimus dorsi muscle of three-way hybrid sheep were significantly increased, while the number and density of muscle fibers were significantly decreased (P<0.05). 3) Compared with Hu sheep, the contents of crude protein, essential and non-essential amino acids in longissimus dorsi muscle of ternary hybrid sheep were significantly increased (P<0.05), but the contents of total saturated fatty acids, unsaturated fatty acids and trace elements (Cu, Fe, Zn and Mn) were not significantly affected (P>0.05). 4) There were no significant differences in pH, shear force, water loss rate, cooked meat rate, meat color, muscle fiber quantity, muscle fiber area, muscle fiber density, conventional nutrients (moisture, crude protein, crude fat, crude ash), trace elements (Cu, Fe, Zn and Mn), essential and non-essential amino acids contents, and total saturated and unsaturated fatty acids contents in longissimus dorsi muscle between CAH and CDH (P>0.05). In conclusion, there was no significant difference in meat quality between the hybrid offspring of the same terminal father. Interestingly, three-way hybrid sheep can significantly improve meat quality, increase crude protein and amino acid levels in longissimus dorsi muscle, and have the potential to breed and produce high-quality mutton.

Key words: sheep, muscle fibers, trace elements, amino acids, fatty acids

CLC Number:

S826.2

WANG Haibo, ZHAN Jinshun, GU Zhiyong, CHEN Xinfeng, PAN Yue, JIA Haobin, ZHONG Xiaojun, LI Kairong, ZHAO Shengguo, HUO Junhong. Comparative Study on Meat Quality Characteristics of Three-Way Hybrid Sheep Charolais×Duper×Hu and Charolais×Australian White×Hu and Hu Sheep[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(1): 110-119.

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Comparative Study on Meat Quality Characteristics of Three-Way Hybrid Sheep Charolais×Duper×Hu and Charolais×Australian White×Hu and Hu Sheep

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