饲养方式对新疆多浪羊肉品质的影响
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摘要
分别以戈壁滩放养及工厂集约化饲养的6月龄多浪羊背最长肌为对象,分析测定不同饲养条件下羊肉的屠宰性能、pH值、持水力、嫩度、色泽、抗氧化能力、脂肪酸含量、肌原纤维超微结构等指标。结果表明:工厂集约化饲养组多浪羊肉的嫩度、成熟7 d的亮度值和脂肪酸总量优于戈壁滩放养组(P<0.05),而戈壁滩放养组多浪羊肉的持水力、抗氧化能力、宰后1 d的红度值及多不饱和脂肪酸含量优于工厂集约化饲养组(P<0.05);工厂集约化饲养组多浪羊肉肌原纤维密度较大、直径小,肌原纤维之间排列紧密;而戈壁滩放养组的多浪羊肉肌原纤维密度小、直径大,肌原纤维之间空隙较大。两种饲养方式各有优势,在生产中可考虑结合已有的饲养条件加以完善,以生产出更优质的羊肉。
The longissimus dorsi muscles of Duolang sheep slaughtered at the age of 6 months in factory farming and Gobi desert stocking were used to investigate the differences in slaughter performance, pH, water-holding capacity(WHC),tenderness, color, antioxidant ability, fatty acid content and the ultrastructure of myofibrils. The results showed that the tenderness, lightness after 7 days of maturation and total fatty acids in the factory farming group were better than those in the Gobi desert stocking group(P < 0.05). The WHC, antioxidant ability, redness at day 1 postmortem and polyunsaturated fatty acids in the Gobi desert stocking group were better than those in the factory farming group(P < 0.05). Compared with the Gobi desert stocking group, bigger myofibril density, smaller myofibril diameter and closer myofibril arrangement were observed for the factory farming group. In conclusion, both feeding modes have their own advantages for the meat quality of Duolang sheep and in actual practice, the existing feeding conditions should be improved for producing high-quality mutton.
The longissimus dorsi muscles of Duolang sheep slaughtered at the age of 6 months in factory farming and Gobi desert stocking were used to investigate the differences in slaughter performance, pH, water-holding capacity(WHC),tenderness, color, antioxidant ability, fatty acid content and the ultrastructure of myofibrils. The results showed that the tenderness, lightness after 7 days of maturation and total fatty acids in the factory farming group were better than those in the Gobi desert stocking group(P < 0.05). The WHC, antioxidant ability, redness at day 1 postmortem and polyunsaturated fatty acids in the Gobi desert stocking group were better than those in the factory farming group(P < 0.05). Compared with the Gobi desert stocking group, bigger myofibril density, smaller myofibril diameter and closer myofibril arrangement were observed for the factory farming group. In conclusion, both feeding modes have their own advantages for the meat quality of Duolang sheep and in actual practice, the existing feeding conditions should be improved for producing high-quality mutton.
引文
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[2]罗玉龙,王柏辉,靳志敏,等.两种饲养条件对苏尼特羊肉营养品质的影响[J].食品科学,2016,37(19):227-231.DOI:10.7506/spkx1002-6630-201619038.
[3]周玉青,李娜,谢鹏,等.不同饲养模式对青海藏羊肉食用品质和营养成分的影响[J].食品科学,2016,37(19):249-253.DOI:10.7506/spkx1002-6630-201619042.
[4]FLUHARTY F L,MCCLURE K E,SOLOMON M B,et al.Energy source and ionophore supplementation effects on lamb growth,carcass characteristics,visceral organ mass,diet digestibility,and nitrogen metabolism[J].Journal of Animal Science,1999,77(4):816-823.DOI:10.2527/1999.774816x.
[5]PRIOLO A,MICOL D,AGABRIEL J,et al.Effect of grass or concentrate feeding systems on lamb carcass and meat quality[J].Meat Science,2002,62(2):179-185.DOI:10.1016/S0309-1740(01)00244-3.
[6]王丽慧.日粮不同水平半胱氨酸对滩寒杂交羊日增重、屠宰率与肉品质的影响[D].杨凌:西北农林科技大学,2015:11-24.
[7]国家卫生和计划生育委员会.食品安全国家标准食品pH值的测定:GB/T 5009.237-2016[S].北京:中国标准出版社,2016:1-4.
[8]LIU N,LIU R,HU Y,et al.Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi[J].International Journal of Food Science&Technology,2015,50(6):1345-1351.DOI:10.1111/ijfs.12788.
[9]LI C B,CHEN Y J,XU X L,et al.Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls[J].Meat Science,2006,72(1):9-17.DOI:10.1016/j.meatsci.2005.04.035.
[10]HONIKEL K O.Reference methods for the assessment of physical characteristics of meat[J].Meat Science,1998,49(4):447-457.DOI:10.1016/S0309-1740(98)00034-5.
[11]CHANG H J,XU X L,ZHOU G H,et al.Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing[J].Food and Bioprocess Technology,2012,5(1):285-297.DOI:10.1007/s11947-009-0269-9.
[12]LEVINE R L,WILLIAMS J A,STADTMAN E R,et al.Carbonyl assays for determination of oxidatively modified proteins[J].Methods Enzymol,1994,233:346-357.DOI:10.1016/S0076-6879(94)33040-9.
[13]ELLMAN G L.Tissue sulfhydryl groups[J].Archives of Biochemistry&Biophysics,1959,82(1):70-77.DOI:10.1016/0003-9861(59)90090-6.
[14]VYNCKE W.Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel(Scomber scombrus L.)[J].Fette,Seifen,Anstrichmittel,1975,77(6):239-240.DOI:10.1002/lipi.19750770610.
[15]PRATES J A M,COSTA E F J S G,RIBEIRO A M R,et al.Contribution of major structural changes in myofibrils to rabbit meat tenderisation during ageing[J].Meat Science,2002,61(1):103-113.DOI:10.1016/S0309-1740(01)00175-9.
[16]王春青,李侠,张春晖,等.肌原纤维特性与鸡肉原料肉品质的关系[J].中国农业科学,2014,47(10):2003-2012.DOI:10.3864/j.issn.0578-1752.2014.10.014.
[17]杨光,王锋,崔玉林,等.羔羊短期舍饲肥育及屠宰试验[J].中国畜牧杂志,2002,38(3):40.DOI:10.3969/j.issn.0258-7033.2002.03.020.
[18]荷花.饲养模式对绒山羊成年母羊育肥和屠宰性能的影响[D].呼和浩特:内蒙古农业大学,2013:29-36.
[19]黄金玉,焦金真,冉涛,等.放牧与舍饲条件下山羊肌肉发育和抗氧化能力变化研究[J].中国农业科学,2015,48(14):2827-2838.DOI:10.3864/j.issn.0578-1752.2015.14.014.
[20]周光宏.肉品加工学[M].北京:中国农业出版社,2009:76-83.
[21]MORALES R,PARGA J,SUBIABRE I,et al.Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality[J].Ciencia e Investigación Agraria,2015,42(1):5-18.DOI:10.4067/S0718-16202015000100001.
[22]FRENCH P,O’RIORDAN E G,MONAHAN F J,et al.The eating quality of meat of steers fed grass and/or concentrates[J].Meat Science,2001,57(4):379-386.DOI:10.1016/S0309-1740(00)00115-7.
[23]ALLEN C D,FLETCHER D L,NORTHCUTT J K,et al.The relationship of broiler breast color to meat quality and shelf-life[J].Poultry Science,1998,77(2):361-366.DOI:10.1093/ps/77.2.361.
[24]VESTERGAARD M,THERKILDSEN M,HENCKEL P,et al.Influence of feeding intensity,grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics,fibre fragmentation and meat tenderness[J].Meat Science,2000,54(2):187-195.DOI:10.1016/S0309-1740(99)00098-4.
[25]MANDELL I B,BUCHANAN-SMITH J G,CAMPBELL C P.Effects of forage vs grain feeding on carcass characteristics,fatty acid composition,and beef quality in Limousin-cross steers when time on feed is controlled[J].Journal of Animal Science,1998,76(10):2619-2630.DOI:10.2527/1998.76102619x.
[26]BUESO M E,O’QUINN T G,GARMYN A J,et al.Honduran consumer assessment of beef strip loin steaks from grass and grain finished cattle[J].Meat Science,2015,101:105.DOI:10.1016/j.meatsci.2014.09.020.
[27]马新红,康相涛,孙桂荣,等.不同饲养方式对卢氏绿壳蛋鸡肌肉品质的影响[J].家畜生态学报,2009,30(5):52-55.DOI:10.3969/j.issn.1673-1182.2009.05.012.
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[29]PFEIFFER K E.Tenderness and sensory attributes of pasture versus grain fed beef aged 14 and 28 days[D].Oklahoma City:Oklahoma State University,2016:16-27.
[30]殷燕,张万刚,周光宏.八角茴香提取物在冷藏调理猪肉饼中抗氧化及抑菌效果的研究[J].南京农业大学学报,2014,37(6):89-96.DOI:10.7685/j.issn.1000-2030.2014.06.013.
[31]殷燕,张万刚,周光宏,等.迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响[J].食品科学,2015,36(6):236-241.DOI:10.7506/spkx1002-6630-201506045.
[32]JOHNSON R C,ROMANS J R,MULLER T S,et al.Physical,chemical and sensory characteristics of four types of beef steaks[J].Journal of Food Science,1990,55(5):1264-1267.DOI:10.1111/j.1365-2621.1990.tb03911.x.
[33]REALINI C E,DUCKETT S K,BRITO G W,et al.Effect of pasture vs.concentrate feeding with or without antioxidants on carcass characteristics,fatty acid composition,and quality of Uruguayan beef[J].Meat Science,2004,66(3):567-577.DOI:10.1016/S0309-1740(03)00160-8.
[34]马汉军,周光宏,徐幸莲,等.高压处理对牛肉肌红蛋白及颜色变化的影响[J].食品科学,2004,25(12):36-39.DOI:10.3321/j.issn:1002-6630.2004.12.002.
[35]KANNER J.Oxidative processes in meat and meat products:quality implications[J].Meat Science,1994,36(1/2):169-189.DOI:10.1016/0309-1740(94)90040-X.
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