Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China.
Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China.
Sci Rep. 2024 Aug 10;14(1):18608. doi: 10.1038/s41598-024-69174-0.
This study spanned 6 years and 4 generations, involving the progressive crossbreeding of South African Kalahari Goat (SK) and Guizhou Black Goat (GB) over three generations, followed by cross fixation F3 with F1 in the fourth generation, accompanied by the use of molecular markers technology to select a high fertility population, resulting in the creation of a hybrid goat, BKF4 (11/16 SK lineage and 5/16 GB lineage). A comparative evaluation of the BKF4 hybrid breed and its parental breeds was conducted. Reproductive and production parameters of GB, SK, and BKF4 goat groups were monitored, including lambing rate (LR), survival rate (SR), daily weight gain at 3 months of age (DWG), and adult body weight (ABW) (n = 110, 106, 112 per group). In addition, dressing percentage (DP) (n = 12 per group) and analyses of amino acids (n = 8, 6, 10 per group) and fatty acids (n = 6 per group) were conducted to evaluate meat quality indicators. Results: (1) Reproductive and production performance: The index of LR reached 199%, significantly higher than GB and SK (p ≤ 0.001), with a SR of 95.0%, markedly higher than SK (p ≤ 0.001); DWG was 276.5 g, ABW reached 56.6 kg and with a dressing percentage (DP) of 54.5%, they are significantly surpassing GB (p ≤ 0.001). (2) Regarding meat quality: pH-value and crude protein content (CP) increased, while intramuscular fat content increased compared to GB and ash content decreased. The amino acid composition was similar to GB, but the taste was more similar to SK. However, there were some negative impacts on fatty acid composition and functionality. (3) PCA analysis revealed that: BKF4 exhibited superior meat quality compared to GB and SK, influenced by two key factors contributing 83.49% and 16.51% to the explained variance, respectively. The key factors affecting meat quality include intramuscular fat (IMF), nutrient index (NI), PUFAs/MUFAs, n-6FAs, and drip loss (DL).
本研究跨越 6 年 4 代，对南非卡菲尔山羊（SK）和贵州黑山羊（GB）进行了三代的渐进杂交，然后在第四代进行了 F1 与 F3 的交叉固定，同时使用分子标记技术选择高繁殖力群体，从而产生了一种杂种山羊，BKF4（11/16 SK 血统和 5/16 GB 血统）。对 BKF4 杂种品种及其亲本品种进行了比较评估。监测了 GB、SK 和 BKF4 山羊组的繁殖和生产参数，包括产羔率（LR）、成活率（SR）、3 月龄日增重（DWG）和成年体重（ABW）（每组 n=110、106、112）。此外，还进行了屠宰率（DP）（每组 n=12）和氨基酸分析（每组 n=8、6、10）以及脂肪酸分析（每组 n=6），以评估肉品质指标。结果：（1）繁殖和生产性能：LR 指数达到 199%，显著高于 GB 和 SK（p≤0.001），SR 为 95.0%，明显高于 SK（p≤0.001）；DWG 为 276.5 g，ABW 达到 56.6 kg，屠宰率（DP）为 54.5%，显著高于 GB（p≤0.001）。（2）肉品质：pH 值和粗蛋白含量（CP）升高，肌内脂肪含量增加，而灰分含量降低。氨基酸组成与 GB 相似，但口感更接近 SK。然而，对脂肪酸组成和功能有一些负面影响。（3）PCA 分析表明：BKF4 的肉质优于 GB 和 SK，受两个关键因素影响，分别占解释方差的 83.49%和 16.51%。影响肉质的关键因素包括肌内脂肪（IMF）、营养指数（NI）、PUFAs/MUFAs、n-6FAs 和滴水损失（DL）。
