Study On Slaughter Performance And Meat Quality Of Hybrid Progenies Of Black-bone Sheep And Hu Sheep

Hu sheep is a multifetal sheep,and crossbreeding is the main direction.Lanping black bone sheep has black meat and can be inherited.The offspring of Wuhu hybrid can improve the quality of mutton,provide the basis for later hybrid breeding to cultivate new varieties of high-quality mutton,and provide the basis for high-end and differentiation of mutton market.In this study,the slaughter performance,mutton quality and volatile flavor compounds of 6-month-old Wuhu hybrid F2 sheep and the control group of Wuhu hybrid F1 sheep and Hu sheep were determined and analyzed.The purpose was to provide a new direction for the hybridization of Hu sheep in Yulin area.The results were as follows:1.Comparison of Slaughter Performance:The bone weight of F2 generation was significantly lower than that of F1 generation(P<0.05),and very significantly lower than that of Hu sheep(P<0.01).The mutton bone ratio and net meat percentage of F2 generation were significantly higher than those of F1 generation and Hu sheep(P<0.05).The area of eye muscle was the largest,but the difference was not significant.The tail weight of F2 generation was significantly lower than that of F1 generation and Hu sheep(P<0.01).The backfat thickness,perirenal fat and omental fat were lower than those of F1 goats.2.Comparison of meat quality:The p H value and meat color of F2,F1 mutton and Hu mutton were in the normal range.The shear force of F2 mutton was significantly lower than that of F1 and Hu sheep(P<0.01).The F2 mutton had the lowest water loss rate and good water retention performance.There were no significant differences in ash,moisture and crude fat between F2,F1 mutton and Hu mutton.The crude protein content of F2 and F1 mutton was significantly different from that of Hu sheep(P<0.05).The crude protein of F2 and F1 mutton increased by 3.62% and 5.79% respectively.3.Comparison result of volatile flavor substances : Gas chromatography-ion mobility spectrometry(GC-IMS)was used to analyze VOCs in mutton of F2 generation,F1 generation and Hu mutton.23,14 and 21 kinds of VOCs were detected in F2,F1 and Hu mutton,respectively.The types and concentrations of VOCs in F2 mutton were the highest.Benzaldehyde was the special flavor of F2 mutton,acetoin,n-nonenal,heptanal and hexanal were the special flavor of Hu sheep and F2 mutton.In conclusion at the age of 6 months,the meat production performance of F2 generation sheep was better than that of F1 generation sheep and Hu sheep,and the carcass fat was less.The eating quality of F2 mutton was better.The nutrition level of F2 and F1 mutton was better than that of Hu mutton.The flavor of F2 generation mutton is better than F1 generation mutton and Hu mutton.