Comparison of growth performance, carcass traits, and meat quality of the Beichuan white goat and its crossbreed

Twelve healthy Beichuan white goats and 12 Boer-Bei goats (Boer goats ♂ × Beichuan white goats ♀) were randomly selected to determine the production performance, slaughter performance, and amino acid and fatty acid composition in muscle in order to evaluate the effect of hybridization improvement under the same feeding conditions. The following results were obtained: final body weight and average daily gain of Boer-Bei goats were significantly higher than those of Beichuan white goats (P < 0.01), and the feed conversion rate of Boer-Bei goats was significantly lower than that of Beichuan white goats (P < 0.01). Body length, body height, chest circumference, tube circumference, body length index, and tube circumference index of Boer-Bei goats were significantly higher than those of Beichuan white goats (P < 0.01), whereas the body mass index of Boer-Bei goats was significantly lower than that of Beichuan white goats (P < 0.05). Live weight, carcass weight, and net meat weight of Boer-Bei goats were significantly higher than those of Beichuan white goats (P < 0.05). No significant differences were observed in the contents of water, crude protein, ether extract, and cholesterol in muscle between Boer-Bei goats and Beichuan white goats (P > 0.05). Sixteen amino acids and 15 fatty acids were detected in the muscle; however, no significant differences were observed in their contents (P > 0.05). The results suggest that crossbreeding of Beichuan white goats with Boer goats can significantly improve their production performance and slaughter performance, as well as maintain the meat flavor.