关键词: 山羊, 杂交, 胴体, 产肉性能, 蛋白质, 肌肉品质

Abstract: Under the same extensive grazing conditions, six hybrids of Boer goat with Nanjiang Yellow goat (BN, 3♂, 3♀) and six contemporary Nanjiang Yellow goat (NN, 3♂, 3♀) are slaughtered at the age of eight months. The results show as follows:①The quality of BN's carcass improves obviously. BN is higher than those of contemporary NN significantly or very significantly (0.01 < P < 0.05 or P < 0.01) in some traits, such as the average live weight, carcass weight, meat percentage of carcass and the ratio of meat with bone respectively. ②There are striking differences (0.01 < P < 0.05 or P < 0.01) of the percentages of rump and thigh, breast, loin in their carcass and the meat-bone ratio of the rump and thigh, breast, foreleg between BN and NN respectively. ③The analysis of meat quality show that the meat of BN has the virtue of fine-texture and tenderness. There is no striking difference (P>0.05) between BN and NN in some physical traits and normal chemical compositions, such as water loss, drip loss, mature percent, shearing force value, fiber diameter and the content of water, cure protein, cure fat and ash etc. ④The types and contents of amino acid in BN's meat are rich. BN's meat is higher than those of NN in content of some essential amino acids such as lysine, phenylalanine and methionine.

Key words: GOAT, CROSS, CARCASS, MEAT PERFORMANCE, PROTEIN, MEAT QUALITY