Oman J S, Waldron D F, Griffin D B, Savell J W
Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA.
J Anim Sci. 2000 May;78(5):1262-6. doi: 10.2527/2000.7851262x.
Four groups of goats, Boer x Spanish, straightbred Spanish, Spanish x Angora, and straightbred Angora were slaughtered at a constant age according to accepted industry procedures. At 24 h postmortem, various carcass yield and quality measurements were taken. At 48 h postmortem, one side from each carcass was fabricated into major wholesale cuts for dissection into percentage lean, bone, and fat. Rib chops from the opposite side were fabricated, packaged, and displayed in a retail case. Trained panelists evaluated the rib chops over 4 d of retail display for lean color, surface discoloration, and overall appearance; packages were opened and analyzed for off-odor on d 4. When slaughtered at constant ages, Angora goats had lighter (P < .05) live and hot carcass weights than all other breed types, and Boer x Spanish goats had heavier (P < .05) live and carcass weights than Spanish goats. Live and carcass weights for Boer x Spanish and Spanish x Angora goats did not differ (P > .05). Carcasses from Angora goats had considerably smaller (P < .05) longissimus muscle areas than all other breed types. Carcasses from Spanish goats had lower (P < .05) carcass conformation scores than carcasses from Boer x Spanish goats but did not differ (P > .05) from carcasses of the other two breed types. Carcasses from Angora goats had smaller (P < .05) leg circumferences than the carcasses from Boer x Spanish and Spanish x Angora breed types. In general, carcasses from Boer x Spanish and Spanish goats possessed higher (P < .05) percentages of lean and lower (P < .05) percentages of fat for the side than did carcasses from Spanish x Angora and Angora goats. When the Spanish x Angora carcasses were compared to the Angora carcasses, it seemed that the addition of the Spanish breeding tended to increase lean and decrease fatness for most side or primal comparisons. There were no (P > .05) breed type or breed type x day effects for lean color, surface discoloration, overall appearance or off-odor; however, day of display did influence (P < .05) these traits. Crossing Spanish with Angora goats may be an option to improve carcass characteristics over that of straightbred Angora.
按照公认的行业程序，在相同年龄宰杀了四组山羊，分别是波尔山羊×西班牙山羊、纯种西班牙山羊、西班牙山羊×安哥拉山羊和纯种安哥拉山羊。宰后24小时，进行了各种胴体产量和品质测定。宰后48小时，将每组胴体的一侧制成主要的批发切块，用于分析瘦肉、骨骼和脂肪的百分比。另一侧的肋排进行加工、包装，并陈列在零售柜中。经过培训的评审员在零售展示的4天时间里对肋排的瘦肉颜色、表面变色情况和整体外观进行评估；在第4天打开包装分析是否有异味。在相同年龄宰杀时，安哥拉山羊的活重和热胴体重比所有其他品种类型都轻（P < 0.05），而波尔山羊×西班牙山羊的活重和胴体重比西班牙山羊重（P < 0.05）。波尔山羊×西班牙山羊和西班牙山羊×安哥拉山羊的活重和胴体重没有差异（P > 0.05）。安哥拉山羊的胴体背最长肌面积比所有其他品种类型都小得多（P < 0.05）。西班牙山羊的胴体外形评分低于波尔山羊×西班牙山羊的胴体（P < 0.05），但与其他两种品种类型的胴体没有差异（P > 0.05）。安哥拉山羊的胴体腿部周长比波尔山羊×西班牙山羊和西班牙山羊×安哥拉山羊品种类型的胴体小（P < 0.05）。总体而言，波尔山羊×西班牙山羊和西班牙山羊的胴体一侧的瘦肉百分比更高（P < 0.05），脂肪百分比更低（P < 0.05），而西班牙山羊×安哥拉山羊和安哥拉山羊的胴体则相反。当比较西班牙山羊×安哥拉山羊的胴体和安哥拉山羊的胴体时，在大多数侧部或主要切块的比较中，似乎加入西班牙血统倾向于增加瘦肉量并降低脂肪含量。对于瘦肉颜色、表面变色、整体外观或异味，没有品种类型或品种类型×天数的影响（P > 0.05）；然而，展示天数确实会影响（P < 0.05）这些特征。将西班牙山羊与安哥拉山羊杂交可能是一种比纯种安哥拉山羊更能改善胴体特性的选择。
