南方热带肉牛云岭牛生产性能及种质特性研究进展

doi:10.19543/j.cnki.1673-4556.20260813.004

Abstract

Abstract:

Yunling cattle is a new beef cattle breed developed by the Yunnan Academy of Grassland and Animal Science and other organizations more than a period of 30 years. It is characterized by strong adaptability, heat tolerance, resistance to ticks, ability to thrive on coarse feed, high productivity, and early maturity, which is capable potential of producing high-quality snow-beef. The average body weights of adult male and female Yunling cattle are 813.1 kg and 517.4 kg, respectively, the dressing percentage is 65.81%; also, the rib-eye area is (85.7±8.8) cm². The average values for shear force, moisture loss, water-holding capacity, and cooking loss of Yunling beef are 3.79 kg, 24.17%, 62.78% and 28.65%, respectively. It is richer in zinc contents. Yunling cattle have a chromosome numbers of 2n = 60 that belongs to an acrocentric zebu-type for Y chromosome, and exhibit higher mitochondrial genomic diversity. To date, a large number of key candidate genes for molecular marker-assisted selection breeding have been identified, and a genomic map has been constructed. This paper provides a comprehensive overview in Yunling cattle, covering the corresponding breeding history, breed characteristics and traits, the recent advances in meat quality, and the research progress in genetics and genomics. It also summarizes the achievements of new technologies applied to Yunling cattle, such as using machine learning to assess meat quality and employing genomics to identify genes influencing body temperament, conformation and other traits, as well as to predict breeding risks. The aim is to provide theoretical support and decision-making guidance for the continued selection and breeding, promotion and utilization of Yunling cattle.

Key words: Yunling cattle, Genetic resources, Production performance, Germplasm characteristics, Selection and breeding

CLC Number:

S823

Yile Song, Linyan Zhao, Zhe Wang, Jicai Zhang, Shaoli Zhong, Ankui Wang, Chuzhao Lei, Huazhi Dong, Bizhi Huang, Kaixing Qu. Research progress on production performance and germplasm characteristics of Yunling cattle, a tropical beef cattle breed in southern China[J].Chinese Livestock and Poultry Breeding, 2026, 22(10): 114-127.

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Table 9

Summary of key candidate genes/molecular markers in Yunling cattle"

序号No.	关联性状 Associated trait	基因 Gene	样本量Sample size/头	检测结果 Detection results	来源Source
1	体重、管围、腰角宽	HTR1F、PRMT6、GADD45A、SLC6A9、MCHR1、PCCA、ACCS、LOC100336971、GSDMA、SLC39A11、CNTN3、CARMIL1、CDKAL1、RBFOX1、PCDH15、SLC18A2、LGALS12	128	促肾上腺皮质激素与家牛体尺性状显著正相关	[24]
2	生长相关激素（GH、IGF-1、TSH、甲状腺素、三碘甲状腺原氨酸、胰岛素）	SLC38A1、SLC38A3、DGKH、GNB4、GNAQ、ESR1、NPY、GAL	3	除胰岛素，云岭牛的其余5项激素浓度高于雷琼牛。175个差异表达基因	[25]
3	体高	PLAG1	111	G等位基因增加体高	[26]
4	胸围、头宽、体斜长、管围、胸深、尻长、坐骨端宽	CTNNA3、RAP1GDS1、CACNA1C、F3、PDLIM5、HAVCR1、LCORL	131	54个候选基因与牛15个体量性状相关，其中7个与云岭牛显著相关	[27]
5	体高、十字部高、胸围	PLAG1	451	与云岭牛的体高、十字部高和胸围显著相关	[28]
6	胸围、额宽	GSN	220	ID杂合基因型个体的胸围和额宽显著大于 II纯合基因型个体。	[29]
7	腹围	HMGA2	365	DD基因型的腹围显著低于II和ID基因型	[30]
8	尻长、髋宽	MLLT10	96	正常型尻长优于缺失型和重复型，髋宽则相反	[31]
9	管围	CLCN2	176	CNV1缺失，CNV1和CNV2同时缺失/正常组合存在时，管围增大	[32]
10	胸深	DYNC1I2	127	重复型CNV个体的胸深显著优于正常型	[33]
11	胸围、胸深、尻长	EIF4A2	197	重复型（尤其是CN≥5）个体在这些性状上表现更优	[34]
12	十字部高	VAMP7	160	VAMP7基因复制型个体十字部高显著低于正常型/缺失型	[35]
13	体高、尻宽、管围、体重、胸宽	GAL3ST1	191	缺失型个体的体高、尻宽、管围、体重显著优于正常型和重复型个体；重复型个体的胸宽显著优于缺失型和正常型个体	[36]
14	体长、臀宽	S100A7	251	缺失型个体体长和臀宽表型更优	[37]
15	无角/有角 Pc/Prs	P_C	263	有角Pc/Pc：18.63%；无角Pc/Prs：63.50%；有角Prs/Prs：1.90%；有角Pc/Prs：3.04%；无角Prs/Prs：12.93%	[38-39]
16	毛色	SETX、MC1R	57	g.102388841C>T虎斑毛色突变；g.14705958C>T红背线突变	[27]
17	耳面积	IBSP	119	（NC_037333.1: g.36880294 A>G）影响牛耳面积
18	腹垂长度	ABLIM3、PPARA、HMGA2、FAM184B、SLCA24A5	131	ABLIM3基因内含子为瘤牛腹垂长度性状的重要分子标记
19	脂类	PRL22L1、SLC7A14、XPOT、SLC16A7、SCAI、SYT14、ATP2B2	97	7个血液生理生化指标具有显著关联信号位点
20	胆红素	NHSL1、IPO8、TMTC1、MGI-2、LHFPL3、XPOT、SLC16A7
21	半胱氨酸	CIITA
22	红细胞分布宽度	NAV3、LSAMP、STXBP3、TUSC1、IZUMO3、DOK5、SLX4IP、CAMK1D、CDYL2、DYNLRB2、ACACA
23	白细胞计数	BOLA、BOLA-DQB、BOLA-DQA5
24	肌内脂肪沉积	MOGAT1、ACSM3、PLPP2、ADIG、GPAT3、GPAM	3	鉴定出508个脂质与脂肪代谢通路上的DEGs，以及影响大理石纹形成的GPAM外显子跳跃变异	[40]
25	逃离反应	LOC789753、LRP6、CTIF、SLC9A9、ZEB1、CDH8、GABRG2	130	云岭牛的逃离反应性状显著高于婆罗门牛	[27,41]
26	旷场测试、新物体测试	SORCS3、APP、SESTD1	186	云岭牛测试性状显著低于婆罗门牛	[27,41]

Table 9

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品种Breed	育种历时Breeding duration	血缘组成Pedigree blood composition	初生重Birth weight		成年重Mature live weight		屠宰率Dressing percentage/%	初配年龄Age at first mating/ 月	肉用指数 BPI		眼肌面积Loin eye area/cm²	适宜地区Suitable rearing region	来源Source
品种Breed	育种历时Breeding duration	血缘组成Pedigree blood composition	公	母	公	母	屠宰率Dressing percentage/%	初配年龄Age at first mating/ 月	公	母	眼肌面积Loin eye area/cm²	适宜地区Suitable rearing region	来源Source
夏南牛Xianan cattle	1986—2006年	3/8夏洛来牛、5/8晋南牛	38	37	850	600	62.6（24月龄）	>16	5.96	4.27	111.2	中原地区	[7-9]
延黄牛Yan yellow cattle	1979—2006年	1/4利木赞、3/4延边牛	30.9	28.8	901.5	490.8	59.1（18月龄）	13～15	5.66～6.76	4.06～4.58	98.6	北方地区	[10]
辽育白牛Liaoyu white cattle	1974—2010年	15/16夏洛来牛、1/16黄牛	43.6	40.3	910.5	497.0	58.0（18月龄）	14～18	6.3	3.6	80.0	北方地区	[11-12]
云岭牛Yunling cattle	1981—2014年	1/2婆罗门牛、1/4莫累灰牛、1/4云南黄牛	30.2	28.2	813.1	517.4	65.8（阉牛）	10～14	4.99	3.96	85.7	南方湿热地区、草山草坡地区	[5-6]
华西牛Huaxi cattle	1978—2021年	24/32肉用西门塔尔牛、5/32兼用西门塔尔牛、1/32夏洛来牛、1/32三河牛、1/32蒙古牛	46.6	43.8	900	560	62.4（18月龄）	-	-		74.8	北方地区、南方草山草坡地区	[13-15]

繁殖性能Reproductive performance	母牛Cow	公牛Bull
初情期Age at puberty	8～10月龄	-
适配月龄Age at first mating	12月龄或体重≥250 kg	18月龄或体重≥300 kg
发情周期Estrus cycle	21（17～23） d	-
发情持续Estrus duration	12～27 h	-
妊娠期Gestation period	282.3（278～289） d	-
产后发情Postpartum estrus	60～90 d	-
难产率Dystocia rate	0.86%	-
繁殖成活率Reproductive survival rate	≥80%	-

项目Items	数值Value
水分Moisture/%	62.06±4.37
干物质Dry matter/%	37.95±4.37
脂肪Fat/%	15.87±3.35
粗蛋白Crude protein/%	16.17±2.45
灰分Ash/%	0.82±0.11
总氨基酸Total amino acids/[g·(100g)^-1]	17.58±1.84
必需氨基酸Essential amino acids/[g·(100g)^-1]	7.02±0.78
非必需氨基酸Non-essential amino acids/[g·(100g)^-1]	10.57±1.08
必需氨基酸/总氨基酸EAA/TAA/%	39.89±0.73
非必需氨基酸/总氨基酸NEAA/TAA /%	66.39±2.00
鲜味氨基酸Umami amino acids/[g·(100g)^-1]	5.10±0.48
甜味氨基酸Sweet amino acids/[g·(100g)^-1]	3.45±0.40
苦味氨基酸Bitter amino acids/[g·(100g)^-1]	8.95±0.99
鲜味氨基酸/总氨基酸UAA/TAA/%	29.04±0.64
甜味氨基酸/总氨基酸SAA/TAA/%	19.63±1.16
苦味氨基酸/总氨基酸BAA/TAA/%	50.90±0.98

部位 Muscle cut	剪切力 Shear force/kg	失水率 Lose water ratio/%	系水力 Water holding ratio/%	蒸煮损失 Cooking loss/%	脂肪含量 Fat content/%
肩峰Shoulder crest	3.06±0.37	22.52±2.74	65.30±3.53	31.01±5.47	10.37±2.34
牛领Outsideplat	4.54±1.10	23.05±2.87	67.62±5.62	28.77±9.86	5.17±2.01
牛胸Deckle	4.28±0.74	23.19±3.66	64.92±5.26	29.88±2.65	12.04±1.13
三角牛腩Chuck short rib	2.42±0.45	24.81±6.32	58.33±6.23	24.25±3.65	21.48±7.42
上脑Highrib	2.90±0.26	23.26±6.12	61.06±11.13	24.42±5.64	14.47±4.76
眼肉Ribeye	2.80±0.83	25.39±5.76	61.25±12.85	25.27±1.21	11.74±3.07
西冷Striploin	3.59±1.36	25.18±1.98	58.13±4.76	26.63±0.97	15.73±6.56
尾龙扒Drump	4.82±0.42	22.09±5.45	64.85±5.86	33.42±1.59	7.99±1.36
针扒Topside	4.83±1.75	27.26±4.08	60.07±6.41	30.16±2.21	6.09±0.78
枕头肉Eye round	4.70±0.96	24.92±3.35	66.24±4.31	32.73±1.69	4.80±0.73
肋肉Rib meat	-	-	-	-	18.92±5.06
平均值Mean	3.79±0.94	24.17±1.60	62.78±6.60	28.65±3.66	11.71±5.56

项目Items	占总脂肪酸的质量百分比Mass percentage of total fatty acids/%
饱和脂肪酸Saturated fatty acids	44.79±10.58
单不饱和脂肪酸Monounsaturated fatty acids	48.44±17.37
多不饱和脂肪酸Polyunsaturated fatty acids	3.77±1.72
其他成分Other components	3.00±0.66

Research progress on production performance and germplasm characteristics of Yunling cattle, a tropical beef cattle breed in southern China

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项目 Item	霖肉 Thick flank muscle	臀肉 Rump muscle	肩肉 Shoulder muscle	牛腱 Beef shank	黄瓜条 Thin flank muscle	牛腩 Brisket
水分Moisture/%	75.47±0.39^a	74.51±0.18^a	75.80±0.39^a	75.26±0.47^a	74.79±1.62^ab	71.39±0.33^b
蛋白质Protein/%	21.30±0.44^c	22.83±0.35^ab	24.00±0.36^a	22.30±1.41^bc	23.90±0.26^a	23.33±1.10^ab
脂肪Fat/%	5.13±0.42^abc	1.65±0.08^c	1.05±0.05^d	3.80±0.13^ab	3.33±0.06^b	3.95±0.09^a
胶原蛋白Collagen/%	17.91±1.29^a	8.46±0.43^c	13.68±1.14^b	6.72±0.00^c	6.72±0.00^c	15.17±1.14^b
凝胶保水性Gel water-holding capacity/%	85.80±4.81^b	95.54±4.57^a	96.91±2.77^a	95.63±3.12^a	95.68±0.82^a	75.69±3.88^c
凝胶硬度Gel hardness/g	259.40±38.39^b	1428.50±134.64^abc	647.31±58.01^a	549.92±68.23^a	588.53±11.52^a	127.45±24.11^c
凝胶弹性Gel springiness	0.12±0.03^ab	0.14±0.02^a	0.10±0.02^bc	0.09±0.02^c	0.12±0.02^ab	0.08±0.02^c
乳化性Emulsifying capacity/(g·mL)^-1	3.75±0.94^d	7.19±0.54^b	3.13±1.08^d	7.81±0.54^ab	5.63±0.94^c	8.75±0.54^a
乳化稳定性Emulsifying stability/%	41.62±0.73^c	57.74±1.44^a	30.30±1.36^e	46.03±2.25^b	42.09±0.33^c	34.22±2.86^d

部位Tissue	水分Moisture/%	粗蛋白Crude protein/%	粗脂肪Crude fat/%	粗灰分Ash/%
心Heart	54.53±1.26	20.22±0.13	11.57±3.71	1.08±0.03
肝Liver	71.16±0.07	20.29±0.73	3.55±0.54	1.34±0.07
脾Spleen	77.48±1.16	20.58±0.34	2.96±0.11	1.17±0.08
肺Lung	76.18±0.10	20.05±1.69	3.59±0.46	1.59±0.04
肾Kidney	77.96±0.38	17.18±0.92	2.74±0.79	1.19±0.01
肠Intestine	63.75±2.82	7.29±0.89	21.09±2.56	0.26±0.03
胃Stomach	76.25±8.94	13.04±3.86	9.69±7.80	0.39±0.13
平均Mean	71.80±9.21	15.01±5.39	9.58±7.96	0.77±0.50

微量元素 Trace element	西冷 Strip loin/[mg·(100g)^-1]	眼肉 Ribeye/[mg·(100g)^-1]	高档部位平均值 Mean value of high-grade cuts/[mg·(100g)^-1]	营养质量指数 INQ
K	373.12±8.94	397.71±40.77	385.41	3.45
P	155.16±6.92	176.38±21.30	163.65	4.06
Na	64.56±1.14	62.58±8.72	63.76	0.76
Mg	20.69±0.10	23.55±0.57	23.12	1.19
Ca	8.13±0.59	7.62±0.28	7.97	0.18
Zn	3.84±0.37	3.98±0.09	3.88	6.94
Fe	2.08±0.14	2.47±0.03	2.25	2.51
Cu	0.17±0.01	0.17±0.01	0.17	3.8

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