College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, PR China.
Meat Sci. 2010 Mar;84(3):323-8. doi: 10.1016/j.meatsci.2009.04.015. Epub 2009 May 4.
Chemical composition, cholesterol levels, fatty acid profile, meat taste, and quality parameters were evaluated in 48 buck kids from goats of the Guanzhong Dairy breed (Group G) and their crosses (Group F1: 1/2 Boermale symbolx1/2 Guanzhong Dairyfemale symbol; Group F2: 3/4 Boermale symbolx1/4 Guanzhong Dairyfemale symbol; Group F3: 7/8 Boermale symbolx1/8 Guanzhong Dairyfemale symbol) at different ages of slaughter (6, 8 and 10 months). Results indicated that grading hybridization (P<0.05) affected meat nutritive value. The muscle of hybrid goats had lower crude fat and cholesterol, higher crude protein, and greater proportion of C18:2 and C18:3 than that of Group G at each age. Group F1 goats had better (P<0.05) desirable fatty acid (DFA) and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratios and greater (C18:0+C18:1/C16:0) ratios (P<0.01) than those of the other genotypes. Furthermore, the muscles of hybrid goats were tenderer and juicier compared to Group G. In all four groups, cholesterol levels increased (P<0.01), muscle color became redder (P<0.05) and tenderness decreased (P<0.05) with increasing age. The low level of lipids and cholesterol, good meat quality, and the higher ratio of unsaturated to SFA in Group F1 indicate better quality for human consumption.
在不同屠宰年龄（6、8 和 10 个月）下，评估了来自关中奶山羊品种（G 组）及其杂交种（F1 组：1/2 布尔山羊符号 x1/2 关中奶山羊母羊符号；F2 组：3/4 布尔山羊符号 x1/4 关中奶山羊母羊符号；F3 组：7/8 布尔山羊符号 x1/8 关中奶山羊母羊符号）的 48 只公羊羔的化学成分、胆固醇水平、脂肪酸谱、肉质和质量参数。结果表明，杂交种分级（P<0.05）影响肉的营养价值。杂交山羊的肌肉粗脂肪和胆固醇较低，粗蛋白较高，C18:2 和 C18:3 的比例高于 G 组在每个年龄。F1 组的山羊具有更好的（P<0.05）理想脂肪酸（DFA）和多不饱和脂肪酸（PUFA）与饱和脂肪酸（SFA）的比例，以及更大的（C18:0+C18:1/C16:0）比例（P<0.01）比其他基因型。此外，与 G 组相比，杂交山羊的肌肉更嫩多汁。在所有四个组中，胆固醇水平随着年龄的增加而增加（P<0.01），肌肉颜色变得更红（P<0.05），嫩度降低（P<0.05）。F1 组的低脂肪和胆固醇水平、良好的肉质以及不饱和与 SFA 的较高比例表明其更适合人类食用。
