海门山羊肉品质指标特性的研究
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摘要
本研究以12月龄海门山羊公羊、母羊和波尔山羊×海门山羊F1公羊三个群体为素材,对其屠宰性能及肉品质进行了系统的研究。分别取颊肌、斜方肌、臂三头肌、背最长肌、股二头肌、股四头肌和腓肠肌七个部位肌肉测定常规肉品质、常规化学成分、硫胺素、肌苷酸、胆固醇、氨基酸、脂肪酸含量;分别对上述七个部位的肌肉作石蜡切片和超微切片,观察肌纤维的显微结构和肌原纤维的超微结构,测量肌纤维面积、肌原纤维直径和肌节、A带、I带及H带长度。研究结果如下:
1.海门山羊公羊宰前活重、胴体重、屠宰率和净肉率极显著大于母羊(P<0.01);骨肉比和眼肌面积在三个群体间差异显著(0.01 2.常规肉品质研究表明,不同部位肌肉之间的肉色存在显著或极显著差异(0.01 3.肌肉鲜味等化学成分研究表明,海门山羊公羊的肌苷酸和谷氨酸含量高于母羊和波尔山羊×海门山羊F1(♂),说明公羊肉比母羊肉要鲜美;海门山羊公羊的必需氨基酸含量高于母羊和波尔山羊×海门山羊F1(♂),说明海门山羊公羊的营养价值比母羊和波尔山羊×海门山羊F1(♂)高。
4.肌肉风味等化学成分研究表明,海门山羊不同部位肌肉之间的硫胺素含量存在显著或极显著差异(0.01 5.肌肉脂肪酸成分研究表明,饱和脂肪酸(SFA)含量和单不饱和脂肪酸(MUFA)的含量在不同部位间差异显著(0.010.05);EFA中C20:4的含量以海门山羊公羊肉最高。
6.肌肉组织性状研究表明,同一类群不同部位肌肉,其肌纤维面积存在极显著差异(P<0.01);海门山羊公母羊同部位肌肉之间的肌纤维面积也存在极显著差异(P<0.01);海门山羊(♂)肌纤维面积大,肌肉内线粒体数量多,脂肪滴多,肌质丰富,糖原颗粒多,说明其氧化代谢率高,保水性能好,味美多汁,肉质细嫩。
7.通过各项指标测定结果,根据海门山羊生产实际和肉品质选育需要,对海门山羊肌苷酸、硫胺素、胆固醇3个肉品质指标选择指数制定进行了探讨,得出了海门山羊公、母羊的选择指数公式,为海门山羊选育提供参考。
This research systematically study 12-month-old Haimen goats and Boer×Haimen F1(♂) goats’slaughtering performance and meat quality. The general meat quality, chemical composition and the contents of thiamine, inosinic acid, cholesterol, amino acid and fatty acid of seven anatomical muscles containing buccinators, trapezius, triceps brachii, longissimusdorsi, biceps femoris, quadriceps femoris and gastrocnemius were determined. The microstructure of muscle fibres and ultrastructure of myofibril about anatomical muscles were observed by making of paraffin section and ultrathine section. The area of muscle fibres, diameter of myofibril and the length of myocomma, dark band, light band and hall band were measured. The results shows:
1. The pre-slaughtering weight, carcass weight, dressed carcass percentage and the rate of pure meat from Haimen male goat were extensively significant higher than the female(P<0.01).The eye muscle area and the rates of bones and meat had significant difference within three group(0.01 2. The carnation from different anatomical muscles had significant or extensively significant difference(0.01 3. The contents of inosinic acid and glutamic acid from Haimen male goat meat were higher than the female and Boer×Haimen F1(♂). It is showed that male goat meat was delicious. The contents of essential amino acid from Haimen male goat meat were higher than the male and Boer×Haimen F1(♂) and the nutritional value was higher than the female and Boer×Haimen F1(♂).
4. The contents of thiamine with different anatomical muscles from Haimen goat had significant or extensively significant difference(0.01 5. The contents of SFA and MUFA with different anatomical muscles were different significantly(0.010.05) within different group. The contents of C20:4 within essential fatty acid from Haimen male goat were the highest.
6. The area of muscle fibre from same group with different anatomical muscles and the same anatomical muscles between male and female goats had extensively significant difference(P<0.01). The area of muscle fiber from Haimen male goat were ample and the quantity of mitochondria, glycogenosome, fat drop and sarcoplasm were abundant. It was indicated that the rate of oxidative metabolism of Haimen femal goat meat was higher, the water-keeping capacity was better and the meat quality was delicious and tenderizer.
7. On the basis of actual production and breeding needs through total resulets of every indicator and the formula of selection index from Haimen male and female goat were derived and offered reference for breeding of Haimen goat by means of discussing the establishment of selection index about the three indicator of inosinic acid, thiamine and cholesterol from Haimen goat.
1.海门山羊公羊宰前活重、胴体重、屠宰率和净肉率极显著大于母羊(P<0.01);骨肉比和眼肌面积在三个群体间差异显著(0.01
4.肌肉风味等化学成分研究表明,海门山羊不同部位肌肉之间的硫胺素含量存在显著或极显著差异(0.01
6.肌肉组织性状研究表明,同一类群不同部位肌肉,其肌纤维面积存在极显著差异(P<0.01);海门山羊公母羊同部位肌肉之间的肌纤维面积也存在极显著差异(P<0.01);海门山羊(♂)肌纤维面积大,肌肉内线粒体数量多,脂肪滴多,肌质丰富,糖原颗粒多,说明其氧化代谢率高,保水性能好,味美多汁,肉质细嫩。
7.通过各项指标测定结果,根据海门山羊生产实际和肉品质选育需要,对海门山羊肌苷酸、硫胺素、胆固醇3个肉品质指标选择指数制定进行了探讨,得出了海门山羊公、母羊的选择指数公式,为海门山羊选育提供参考。
This research systematically study 12-month-old Haimen goats and Boer×Haimen F1(♂) goats’slaughtering performance and meat quality. The general meat quality, chemical composition and the contents of thiamine, inosinic acid, cholesterol, amino acid and fatty acid of seven anatomical muscles containing buccinators, trapezius, triceps brachii, longissimusdorsi, biceps femoris, quadriceps femoris and gastrocnemius were determined. The microstructure of muscle fibres and ultrastructure of myofibril about anatomical muscles were observed by making of paraffin section and ultrathine section. The area of muscle fibres, diameter of myofibril and the length of myocomma, dark band, light band and hall band were measured. The results shows:
1. The pre-slaughtering weight, carcass weight, dressed carcass percentage and the rate of pure meat from Haimen male goat were extensively significant higher than the female(P<0.01).The eye muscle area and the rates of bones and meat had significant difference within three group(0.01
4. The contents of thiamine with different anatomical muscles from Haimen goat had significant or extensively significant difference(0.01
6. The area of muscle fibre from same group with different anatomical muscles and the same anatomical muscles between male and female goats had extensively significant difference(P<0.01). The area of muscle fiber from Haimen male goat were ample and the quantity of mitochondria, glycogenosome, fat drop and sarcoplasm were abundant. It was indicated that the rate of oxidative metabolism of Haimen femal goat meat was higher, the water-keeping capacity was better and the meat quality was delicious and tenderizer.
7. On the basis of actual production and breeding needs through total resulets of every indicator and the formula of selection index from Haimen male and female goat were derived and offered reference for breeding of Haimen goat by means of discussing the establishment of selection index about the three indicator of inosinic acid, thiamine and cholesterol from Haimen goat.
引文
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