| 宁夏地区4个绵羊群体肉用性能及肉质特性比较分析 |
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| 引用本文： | 张 稳,李新海,张天闻,刘罗兰,王述宇,冯登侦.宁夏地区4个绵羊群体肉用性能及肉质特性比较分析[J].西北农业学报,2020,30(8):1123-1131. |
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| 作者姓名： | 张 稳 李新海 张天闻 刘罗兰 王述宇 冯登侦 |
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| 作者单位： | （1.宁夏大学 农学院，银川 750021;2.宁夏宇泊科技有限公司，宁夏石嘴山 753000） |
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| 基金项目： | 宁夏回族自治区农业育种专项（NXNYYZ20150101）。 |
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| 摘 要： | 旨在探究宁夏地区滩羊（T）、小尾寒羊(XH)、杜泊羊(DB)和杜×滩寒杂交羊(DTHJ)4个绵羊群体肉用性能及肉质性状差异。测量4个绵羊群体8月龄羊（各4公4母）的体尺性状、肉用性能及肉品质指标，分析性别及群体间各指标的差异并进行主成分分析。结果表明，性别及性别*群体互作效应对各指标（L*、b*值除外）影响不显著（P>0.05），而群体间各指标（屠宰率、背膘厚、净肉率、肌纤维直径和熟肉率除外）存在显著差异（P<0.05）。综合分析表明，DB肉用性能最好，T肉质优良。DTHJ既继承DB良好的肉用性能还保持T良好的肉品质。对T、XH、DB及DTHJ的体尺、肉用性能及肉质性状进行主成分分析，分别获得3、3、2、 4和4、4、2、3个主成分，其累积贡献率分别为81.623%、91.940%、 83.092%、97.779%和93.154%、 94.436%、87.372%、82.697%。该结果能够为各绵羊群体肉用性能和肉质性状的选育提供参考。
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| 关 键 词： | 绵羊 肉用性能 肉品质 主成分分析 |
Comparative Analysis of Meat Performance and Meat Quality Characteristics of Four Sheep Groups in Ningxia |
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| ZHANG Wen,LI Xinhai,ZHANG Tianwen,LIU Loulan,WANG Shuyu and FENG Dengzhen.Comparative Analysis of Meat Performance and Meat Quality Characteristics of Four Sheep Groups in Ningxia[J].Acta Agriculturae Boreali-occidentalis Sinica,2020,30(8):1123-1131. |
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| Authors: | ZHANG Wen LI Xinhai ZHANG Tianwen LIU Loulan WANG Shuyu and FENG Dengzhen |
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| Abstract: | In order to provide guidance for selecting and breeding high-quality mutton sheep, this study explored the differences of meat performance and meat quality characteristics among Tan sheep, Dorper sheep, Small-tailed Han sheep and Du×Tan Han hybrid sheep in Ningxia. We measured the body size traits, meat performance and meat quality characteristics of 4 sheep groups (4 males and 4 females respectively) with age of 8 months in this study, and then analyzed the phenotypic differences of body size traits, meat performance, meat quality and their principle component between two genders and among four groups. The results indicated that gender had no significant effect on the indexes (except meat color L*, b*)of four sheep groups (P>0.05), and there were significant differences among groups (except ratio of slaughter,backfat thickness ,ratio of net meat,muscle fiber diameter, cooked meat rate) (P<0.05). The comprehensive analysis indicated that Dorper sheep and Tan sheep had the best meat performance and best meat quality among four populations, respectively. Du × Tan Han hybrid sheep which inherited from Dorper sheep had the good meat performance,and maintained the good meat quality from Tan sheep. The body size, meat performance and meat quality of T, XH, DB and DTHJ were analyzed by principal component analysis, 3,3,2,4 and 4,4,2,3 principal components were obtained respectively. Their cumulative contribution rates were 81.623%, 91.940%, 83.092%, 97.779% and 93.154%, 94.436%, 87.372%, 82.697% respectively.This study can provide reference for sheep selecting and breeding in terms of meat performance and meat quality for each group. |
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| Keywords: | Sheep Meat performance Meat quality Principal component analysis |
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