Abstract:
Objective To analyze the current situation and existing problems of cross-breeding utilization of Leiqiong yellow cattle in Zhanjiang, promote the application of the hybrid improvement technology of Leiqiong yellow cattle, and improve the production efficiency and economic benefits of beef cattle.
Method We selected Simmental×Leiqiong F1 generation, Limousin×Leiqiong F1 generation, Angus×Leiqiong F1 generation and Leiqiong yellow cattle as the research object. Under the same feeding conditions, 390 hybrids of F1 generation and Leiqiong yellow cattle including newborn, 3-month-old, 6-month-old and 24-month-old cattles were selected, and their body weight and body size indicators were measured. Three 24-month-old F1 hybrid cattles and three Leiqiong yellow cattles were slaughtered, and the longest back muscles were selected for meat quality analysis.
Result Limousin cattle had obvious effects on variety improvement through hybridizing with Leiqiong yellow cattle, especially in improving the birth weight, 24-month-old weight and body size development. The meat tenderness of Limousin×Leiqiong F1 generation was better compared with other three groups, while Simmental×Leiqiong F1 generation had the worst meat tenderness. The eye muscle area of Simmental×Leiqiong F1 generation was larger than that of Leiqiong yellow cattle. The eye muscle area of Angus×Leiqiong F1 generation was larger compared with other three groups. The shortcoming of white beef in Leiqiong yellow cattle was improved in the F1 generation of three hybrid groups. The essential amino acid contents of Limousin×Leiqiong F1 generation, Angus×Leiqiong F1 generation and Leiqiong yellow cattle were not significantly different, while the essential amino acid content of Simmental×Leiqiong F1 generation was significantly lower than that of Leiqiong yellow cattle.
Conclusion Limousin cattle has a better overall performance in improving the body shape, growth rate and meat quality of Leiqiong yellow cattle.
下载: