关键词: 黑山羊, 屠宰率, 肉质分析

Abstract: In this experiment, the 6-month-old and 12-month-old local Guangxi black goats were used as control to evaluate the meat production performance and meat quality of the meat-rich-typed new strain of Guangxi black goats. The indicators associated with slaughter performance, meat quality, meat chemical composition and flavor influencing factors were comprehensively determined and analyzed. The results showed that the 6-month-old and 12-month-old black goats of new strain had extremely significantly (P<0.01) higher carcass weight, slaughter rate, net meat rate, net carcass rate and eye muscle area compared to their counterparts of local goats; the new strain black goats had extremely significantly (P<0.01) higher values in muscle quality indicators of meat color and marbling, and had extremely significantly (P<0.01 for 12-month-old goats) or significantly (P<0.05 for 6-month-old goats) lower tenderness shear values compared to the local ones; in terms of meat chemical composition, the new strain had significantly (P<0.05) higher content of crude protein, fat and phosphorus, and had significantly (P<0.05) lower content of crude fiber; for the flavor influence factors, while extremely significant (P<0.01) differences in content of total amino acid and glutamate between the new strain of black goats and local ones were observed, no significant differences in content of the other tested amino acids (except for glycine content in 12-month-old goats) were found (P>0.05); significantly (P<0.05) higher content of saturated fatty acid and unsaturated fatty acid was observed in the new strain black goats; there was no significant difference in cholesterol content between the new strain black goats and the local ones(P>0.05), but both of them was lower than that of the recommended values by sheep production standard; the contents of thiamine and inosine of the new strain black goats were significantly(P<0.05)higher than those of the local ones. Based on the above measurement results, it can be concluded that the meat-rich-typed new strain of Guangxi black goats has good meat production performance and comprehensive nutritional components, and can provide rich protein and amino acids; its meat is fresh and juicy with good taste and unique flavor,and has minor species-related characterizing flavor, low cholesterol content as well as rich unsaturated fatty acids. In conclusion, this strain is the first choice in breed selection for production of high-quality black goat suitable for southern regions, indicating its tremendous development potential.

Key words: black goat, dressing percentage, meat quality analysis