自然放牧条件下不同月龄乌珠穆沁羊的肉品质分析
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摘要
为了研究不同月龄对乌珠穆沁羊肉品质的影响,选取6月龄、12月龄和18月龄纯种乌珠穆沁公羊对其屠宰性能、各部位物理指标、常规营养成分及氨基酸组成进行了分析。结果表明,宰前活重和胴体重而言,18月龄显著高于6月龄和12月龄(P<0.05),6月龄和18月龄屠宰率显著高于12月龄(P<0.05)。月龄和部位因素对肌肉p H和系水力影响较小(P>0.05),12月龄色泽有优于6月龄和18月龄的趋势,常规营养成分中,6月龄肌肉多汁性略优于12月龄和18月龄,脂肪随着月龄的增大有升高趋势,月龄因素对肌肉蛋白质含量没有显著影响(P>0.05),6月龄和18月龄的氨基酸组成优于12月龄(P<0.05);不同部位间比较而言,股二头肌的色泽有优于背最长肌和肱三头肌的趋势,背最长肌的蛋白质和氨基酸组成略优于股二头肌和肱三头肌,部位因素对肌肉的多汁性和脂肪影响较小(P>0.05)。总结而言,6月龄和18月龄肉品质差异不大,略优于12月龄,背最长肌肉品质略优于股二头肌和肱三头肌。
The study was conducted to evaluate the effect of different age(6, 12 and 18 months) on slaughter performance, physical indexes, conventional nutritional components and amino acids of triceps brachii muscle, longissimus dorsi muscle and biceps femoris muscle in Ujumqin sheep. The results showed that the live weight and carcass weight at 18 months of age were higher than those at 6 months and 12 months of age(P<0.05). The slaughter rate at 6 months and 18 months of age were higher than that at 12 months of age(P<0.05). There is little effect on pH value and muscular capacity on age and part factor(P>0.05). The color of muscle at 12 months of age had a tendency to be better than that at 12 months and 18 months of age. The juicy of muscle at 6 months of age was better than that at 12 months and 18 months of age. The fat was increased with the increasing age. There was no difference in the content of protein among three ages(P>0.05). The amino acids at 6 months and 18 months of age were better than those at 12 months of age(P<0.05). Comparison between different parts. the color of biceps femoris muscle was better than that in triceps brachii muscle and longissimus dorsi muscle. The protein and amino acids of longissimus dorsi muscle were better than those in triceps brachii muscle and biceps femoris muscle. Part factor had little effect on muscular capacity and fat(P>0.05). In conclusion, the meat quality at 6 months and 18 months of age were better than that at 12 months of age. The meat quality of longissimus dorsi muscle was better than that in triceps brachii muscle and biceps femoris muscle.
The study was conducted to evaluate the effect of different age(6, 12 and 18 months) on slaughter performance, physical indexes, conventional nutritional components and amino acids of triceps brachii muscle, longissimus dorsi muscle and biceps femoris muscle in Ujumqin sheep. The results showed that the live weight and carcass weight at 18 months of age were higher than those at 6 months and 12 months of age(P<0.05). The slaughter rate at 6 months and 18 months of age were higher than that at 12 months of age(P<0.05). There is little effect on pH value and muscular capacity on age and part factor(P>0.05). The color of muscle at 12 months of age had a tendency to be better than that at 12 months and 18 months of age. The juicy of muscle at 6 months of age was better than that at 12 months and 18 months of age. The fat was increased with the increasing age. There was no difference in the content of protein among three ages(P>0.05). The amino acids at 6 months and 18 months of age were better than those at 12 months of age(P<0.05). Comparison between different parts. the color of biceps femoris muscle was better than that in triceps brachii muscle and longissimus dorsi muscle. The protein and amino acids of longissimus dorsi muscle were better than those in triceps brachii muscle and biceps femoris muscle. Part factor had little effect on muscular capacity and fat(P>0.05). In conclusion, the meat quality at 6 months and 18 months of age were better than that at 12 months of age. The meat quality of longissimus dorsi muscle was better than that in triceps brachii muscle and biceps femoris muscle.
引文
[1]梁静,张文举,王博.影响羊肉品质因素的研究进展[J].中国畜牧兽医,2016,43(05):1250-1254
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[3] Ta n ski Z, Stanislaw M, Bozena Z. The Quality of Modified Atmosphere Packaged Meat from Lambs Slaughtered at 50 and 100 Days of Age[J]. AsianAustralasian journal of animal sciences,2012,25(3):428
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[6]王柏辉,杨蕾,苏日娜,等.不同饲养方式对苏尼特羊屠宰性能、羊肉品质及脂质氧化性能的影响[J].食品科学,2018,(17)
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[8] GB/T 5009.3-2003,食品中水分的测定[S]
[9] GB 5009.5—2010,食品中蛋白质的测定[S]
[10] GB/T 5009.6—2003,食品中粗脂肪的测定[S]
[11] GB/T 5009.124—2016,食品中氨基酸的测定[S]
[12]夏安琪,李欣,陈丽,等.不同宰前禁食时间对羊肉品质影响的研究[J].中国农业科学,2014,(01):145-153
[13]孙德文.糖萜素对鸡肉品质的影响及其作用机制研究[D].杭州:浙江大学,2003
[14]郑永静.小尾寒羊肌肉组织学和理化性状的研究[D].保定:河北农业大学,2008
[15]张桂枝,李婉涛,靳双星.不同月龄的槐山羊屠宰性能及肉用品质比较[J].中国农学通报,2007,(7):64-66
[16] Maughan C, Tansawat R, Cornforth D, et al.Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass-or grain-fed cattle[J]. Meat Science,2012,90(1):116-121
[17] Guentert M,Bruening J,Emberger R,et al. Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems[J]. Journal of Agricultural&Food Chemistry, 1990,38(11):2027-2041
[18]师帅,巴吐尔,阿不力克木,等.不同年龄新疆柯尔克孜羊宰后骨骼肌肉品质测试分析[J].新疆农业科学,2017,54(07):1356-1363
[19] Lopezbote C J, Toldra F, Daza A, et al. Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs[J]. Meat Science,2008,79(1):71-76
[20]邱翔,王杰,黄艳玲,等.成都麻羊肉氨基酸和矿物质含量的分析[J].安徽农业科学,2008,18:7686-7690
[2]曾勇庆,王慧,储明星.小尾寒羊肉品理化性状及食用品质的研究[J].中国畜牧杂志,2000,36(3)
[3] Ta n ski Z, Stanislaw M, Bozena Z. The Quality of Modified Atmosphere Packaged Meat from Lambs Slaughtered at 50 and 100 Days of Age[J]. AsianAustralasian journal of animal sciences,2012,25(3):428
[4]苏雅乐.乌珠穆沁羊生长过程中的骨骼肌肌内结缔组织的结构变化[D].呼和浩特:内蒙古农业大学,2011
[5]毛培春,田小霞,李杉杉,等.林间草地放牧对小尾寒羊屠宰性能、肉品质和营养成的影响[J].河南农业科学,2017,46(10):132-136,142
[6]王柏辉,杨蕾,苏日娜,等.不同饲养方式对苏尼特羊屠宰性能、羊肉品质及脂质氧化性能的影响[J].食品科学,2018,(17)
[7]梁图雅,额日克古丽,格日勒图.乌珠穆沁羊生长过程中食肉营养成分变化分析[J].肉类研究,2013,27(07):30-34
[8] GB/T 5009.3-2003,食品中水分的测定[S]
[9] GB 5009.5—2010,食品中蛋白质的测定[S]
[10] GB/T 5009.6—2003,食品中粗脂肪的测定[S]
[11] GB/T 5009.124—2016,食品中氨基酸的测定[S]
[12]夏安琪,李欣,陈丽,等.不同宰前禁食时间对羊肉品质影响的研究[J].中国农业科学,2014,(01):145-153
[13]孙德文.糖萜素对鸡肉品质的影响及其作用机制研究[D].杭州:浙江大学,2003
[14]郑永静.小尾寒羊肌肉组织学和理化性状的研究[D].保定:河北农业大学,2008
[15]张桂枝,李婉涛,靳双星.不同月龄的槐山羊屠宰性能及肉用品质比较[J].中国农学通报,2007,(7):64-66
[16] Maughan C, Tansawat R, Cornforth D, et al.Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass-or grain-fed cattle[J]. Meat Science,2012,90(1):116-121
[17] Guentert M,Bruening J,Emberger R,et al. Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems[J]. Journal of Agricultural&Food Chemistry, 1990,38(11):2027-2041
[18]师帅,巴吐尔,阿不力克木,等.不同年龄新疆柯尔克孜羊宰后骨骼肌肉品质测试分析[J].新疆农业科学,2017,54(07):1356-1363
[19] Lopezbote C J, Toldra F, Daza A, et al. Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs[J]. Meat Science,2008,79(1):71-76
[20]邱翔,王杰,黄艳玲,等.成都麻羊肉氨基酸和矿物质含量的分析[J].安徽农业科学,2008,18:7686-7690