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《Journal of Agricultural University of Hebei》 2007-04
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A preliminary study on mutton characteristics of meat-purpose boer goat

LIU Jian-wei1,ZHENG Shi-xue1,WANG Yan-ping2,LI Zhan-lei3,XI Qing-yan4(1.College of Animal Science and Technology,Agricultural University of Hebei,Baoding 071001,China;2.College of Forestry,Agricultural University of Hebei,Baoding 071001,China;3.Educational Administration Department,Agricultural University of Hebei, Baoding 071001,China;4.Engineering Supervision Administrative Bureau of Dingzhou City,Dingzhou 073000,China)  
Boer goat was systematically studied on physicochemical and histological properties in a two-factor experiment at multiple levels with repeated observations,including sex and anatomical location.The results showed that there was no significant difference on the pH,percentage of water loss,water holding capacity and cooked meat percentage of the muscles from Boer goat between sex and sampling regions.However,there was significant(P0.05) difference or very significant(P0.01)difference on meat colour and marbling among different regions.Muscle fiber density had very significant(P0.01)difference in sex.There was obvious interactive effect on muscle fiber density between sex and sampling regions.The results from multiple comparisons among level combination were(from higher level to lower level): Boer goat ewe longissimus dorsi;Boer goat ewe biceps femoris;Boer goat ewe triceps brachii;Boer goat ram longissimus dorsi;Boer goat ram biceps femoris;Boer goat ram triceps brachii.The research scientifically and objectively demonstrated the mutton characteristics of meat-purpose Boer goat.The overall evaluation of meat quality of Boer goat is average.
【Fund】: 河北农业大学校长基金
【CateGory Index】: S827
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