Analysis Of Meat Quality Traits,nutritional Components And Influencing Factors Of Lubo Goat Fattening Kids

Lubo goat is a new breed of mutton goat that has been bred for decades and needs to be identified.It is now the main force of mutton sheep production in the Huanghuaihai area.The measurement of its growth,fattening,slaughtering and meat quality performance is the basic data for the evaluation of germplasm traits.However,most of the current studies on Lubo goats focus on feeding conditions and breeds,and there are no studies on the specific meat quality and nutritional composition of the population,and the effects of sex and slaughter weight on meat indices have not been reported.In this paper,by accurately measuring the meat quality and nutritional components of Lubo goat,we explored and clarified the effects of sex and slaughter weight on the meat quality and nutritional components of Lubo goat.Thirty 7.5-month-old lubo goats were selected and divided into 5 groups according to body weight and sex,with 6 goats in each group.All the sheep were kept quiet for 48h before slaughter,fasted for 24h and stopped drinking water for 3h.The longissimus dorsi muscle and biceps femoris muscle of the sheep were slaughtered by neck bloodlet,and the meat quality and nutritional composition of the sheep were tested,and the specific traits were analyzed by variance analysis,multiple comparison and correlation analysis.The results are as follows:1.The measurement results of meat quality traits showed that:The maximum weight of male and ewes was 50.45 kg,the minimum was 29.77 kg,and the standard error of the mean was 1.12.The maximum cooking loss rate of the longissimus dorsi of male and ewes is 33.76%,the minimum value is 20.36%,and the standard error of the mean is 0.62;the maximum cooking loss rate of the biceps femoris muscle is 34.56%,the minimum value is 22.07%,the average standard Error 0.52.The cooking loss rate,water content and p H72 h of the longissimus dorsi of Bucks were significantly higher than those of Does（P<0.01）,and the water content of biceps femoris of Bucks was significantly higher than that of Does（P<0.01）,the p H24 h of biceps femoris in Doe was significantly higher than that in Bucks（P<0.05）.Among the Buck groups,the color L,drip loss rate and water content of the longest back muscle in the small-weight group were significantly higher than those in the medium-weight group and the general-weight group（P<0.05）,and the cooked meat rate of the biceps femoris in the medium-weight group was significantly higher than that in the general-weight group（P<0.05）,but there was no significant difference between the two body weights in the longissimus dorsi and biceps femoris of the Does（P>0.05）.2.The results of the determination of nutrient components showed that:The maximum value of zinc content in longissimus dorsi muscle of male and ewes was 57.80 g/100 g,the minimum value was 22.80 g/100 g,and the standard error of the mean was 1.47;the maximum value of zinc content in biceps femoris muscle was 53.00 mg/100 g,the minimum value was The value was 30.50 mg/100 g and the standard error of the mean was 0.85.The zinc,magnesium and protein of the longissimus dorsi of the Buck were significantly higher than those of the Does（P<0.01）,and the energy and fat were significantly lower than those of the Does（P<0.01）.The content of sodium in biceps femoris of Bucks was significantly higher than that of Does（P<0.01）,and the energy and fat of Bucks were significantly lower than those of Does（P<0.01）.Except for valine,histidine,proline and glycine,the amino acid content and the total amount of 16 amino acids in the longissimus dorsi muscle of Bucks were significantly higher than those of Does（P<0.05）.The content of saturated fatty acids（SFA）and unsaturated fatty acids（UFA）in the longissimus dorsi and biceps femoris of Does were significantly higher than those of Bucks（P<0.05）.Except for capric acid(C_10:0),lauric acid(C_12:0),arachidic acid(C_20:0),and eicosatrienoic acid(C_20:3),the content of other fatty acids in the longissimus dorsi muscle of Does was significantly higher in Bucks（P<0.05）.In addition to capric acid(C_10:0),lauric acid(C_12:0),pentadecanoic acid(C_15:0),myristic acid(C_14:1),eicosaenoic acid(C_20:1),eicosanoic acid Except for trienoic acid(C_20:3)and arachidonic acid(C_20:4),the contents of other fatty acids in the biceps femoris of Bucks were significantly lower than those of Does（P<0.05）.3.Correlation analysis showed that the color L of the longest muscle on the back of the Buck,drip loss rate,and water content were significantly negatively correlated with body weight（P<0.01）,and the eye muscle area was extremely significantly positively correlated with body weight（P<0.01）.There was a very significant positive or negative correlation between some meat quality traits（P<0.01）.There were significant differences in the zinc content of the longissimus dorsi muscle among different slaughter body weights of Bucks.Correlation analysis also found that the zinc content of the longissimus dorsi muscle of Bucks was significantly negatively correlated with body weight.There was no significant difference in muscle zinc content between different slaughter body weights of Does,but correlation analysis showed that the zinc content of biceps femoris of Does was significantly positively correlated with body weight.It shows that body weight has an effect on the zinc content of Lubo goats.Zinc,energy,fat,myristic acid(C_14:0),palmitic acid(C_16:0),stearic acid(C_18:0),and SFA in biceps femoris had an interaction effect of sex and body weight,and reached a significant level of difference.In conclusion,gender and body weight have effects on meat quality and nutritional components of Lubo goat.