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  本文選題：肉羊　切入點：品種　出處：《內(nèi)蒙古農(nóng)業(yè)大學(xué)》2015年碩士論文

【摘要】：從相同飼養(yǎng)管理和相同營養(yǎng)水平條件下飼養(yǎng)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)等四個品種中隨機選取6月齡、體重約50kg、健康狀況良好的各3只羔羊,進行屠宰試驗,并通過理化檢驗的方法對4個品種肉羊的屠宰性能、肉質(zhì)性狀和氨基酸組成進行了系統(tǒng)的測定,以比較研究不同品種肉羊之間各性狀指標間的差異。研究結(jié)果如下：1、不同品種肉羊屠宰性能和體尺指標比較。4個品種肉羊中,小尾寒羊的體長最高,顯著(P0.05)大于其他肉羊品種；巴美肉羊的體高最小,顯著(P0.05)小于杜寒羊和小尾寒羊。杜巴羊的眼肌面積大于杜寒羊、巴美肉羊和小尾寒羊,差異極顯著(P0.01)。杜巴羊和杜寒羊的屠宰率、胴體重和宰前活重優(yōu)于其它品種肉羊,但差異不顯著(P0.05)。杜寒羊的GR值最大,小尾寒羊的GR值最小(P0.05),各品種間差異顯著(P0.05)。2、不同品種肉羊肉質(zhì)性狀比較。小尾寒羊的初始pH值最大,與杜巴羊、巴美肉羊和杜寒羊比較差異極顯著(P0.01)。各品種間的失水率,,滴水損失和剪切力差異不顯著(P0.05)。巴美肉羊和杜巴羊的L*值極顯著(P0.01)大于杜寒羊和小尾寒羊。4個品種肉羊中,小尾寒羊的熟肉率最大,杜巴羊的熟肉率最小,各品種間熟肉率的差異顯著(P0.05)。3、不同品種肉羊氨基酸含量比較。4個品種肉羊背最長肌的氨基酸含量中,雜交羊的必需氨基酸及氨基酸總量均高于其他品種肉羊,但差異不顯著(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.
【學(xué)位授予單位】：內(nèi)蒙古農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：S826

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本文編號：1726331