不同年龄陕北绒山羊胴体差异比较研究
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摘要
试验旨在研究不同年龄陕北白绒山羊的胴体特性和肉品质特点,为陕北绒山羊羊肉生产加工和分割优质切块提供营养参数支持和理论依据。分别随机选取舍饲条件下体重相近、健康无疾病的12只绒山羊饲养至4、6、12月龄和成年(各3只)对其屠宰,检测胴体指标和羊肉品质。结果表明:陕北白绒山羊的宰前活重、胴体重、肾脏重、眼肌面积均随年龄增加而显著增加(P<0.05);不同年龄陕北白绒山羊的羊肉品质存在差异,随着年龄增加,肉质嫩度变差,肉色加深,保水能力降低,而干物质中蛋白质和氨基酸含量增加,氨基酸结构相对稳定;宰前活重与胴体重、肾脏重、胴体脂肪含量、眼肌面积均呈极显著正相关(P<0.01),与pH呈显著负相关(P<0.05),与剪切力、失水率、熟肉率呈显著正相关(P<0.05)。结果显示:不同年龄阶段陕北白绒山羊的羊肉品质存在差异,随着年龄增加,肉质嫩度变差,肉色加深,保水能力降低,蛋白质和氨基酸含量增加,氨基酸结构相对稳定。
The experiment was conducted to investigate the effect of slaughter age on the carcass characteristics and meat quality Shanbei cashmere goats, which would provide nutrient parameters and theoretical reference for the processing of Shanbei cashmere goats and segmentation of high quality cuts. Twelve Shanbei cashmere goat ewes were randomly selected from the farm, and each group contain 3 goats representing 4-month-old, 6-month-old, 12-month-old and adult period. They were fed under confined, routine management, moderate nutrition and disease-free. The trial animals were fed with different diets according to their different growth periods and slaughtered to analyze the carcass characteristics and meat quality when the goats reached at the specified age. The results showed that pre-slaughter live weight, carcass weight, kidney weight and eye muscle area were increased significantly with the increasing slaughter age(P<0.05). The meat quality of Shanbei cashmere goats at different ages was different. As the age increased, the tenderness of the flesh meat declined, the meat color darken, the water binding capacity decreased, while protein and amino acid content increased, and the amino composition was relatively stable. Pre-slaughter live weight was significantly positive correlated with carcass weight, kidney weight, GR values and eye muscle area(P<0.01), negatively correlated with pH value(P<0.05), and positively correlated with shear force, water loss rate, and cooking percentage(P<0.05). The results showed that the mutton quality of Shanbei cashmere goats at different age stages was different. With the increase of age, meat tenderness became worse, meat color deepened, water-holding capacity decreased, protein and amino acid content increased, and amino acid structure was relatively stable.
The experiment was conducted to investigate the effect of slaughter age on the carcass characteristics and meat quality Shanbei cashmere goats, which would provide nutrient parameters and theoretical reference for the processing of Shanbei cashmere goats and segmentation of high quality cuts. Twelve Shanbei cashmere goat ewes were randomly selected from the farm, and each group contain 3 goats representing 4-month-old, 6-month-old, 12-month-old and adult period. They were fed under confined, routine management, moderate nutrition and disease-free. The trial animals were fed with different diets according to their different growth periods and slaughtered to analyze the carcass characteristics and meat quality when the goats reached at the specified age. The results showed that pre-slaughter live weight, carcass weight, kidney weight and eye muscle area were increased significantly with the increasing slaughter age(P<0.05). The meat quality of Shanbei cashmere goats at different ages was different. As the age increased, the tenderness of the flesh meat declined, the meat color darken, the water binding capacity decreased, while protein and amino acid content increased, and the amino composition was relatively stable. Pre-slaughter live weight was significantly positive correlated with carcass weight, kidney weight, GR values and eye muscle area(P<0.01), negatively correlated with pH value(P<0.05), and positively correlated with shear force, water loss rate, and cooking percentage(P<0.05). The results showed that the mutton quality of Shanbei cashmere goats at different age stages was different. With the increase of age, meat tenderness became worse, meat color deepened, water-holding capacity decreased, protein and amino acid content increased, and amino acid structure was relatively stable.
引文
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[19]Goetsch A L,Merkel R C,Gipson T A.Factors affecting goat meat production and quality[J].Small Ruminant Res,2011,101(1-3):173-181.
[20]Alsabagh E S,Taha N M,Saleh E A,et al.Effect of freezing and frozen storage on amino acid profile and fatty acid pattern in imported and local meat[J].Alexandria J Vet Sci,2016,49(1):113-121.
[21]梁戈,葛翠翠,李昊,等.日粮中添加桑枝叶对滩羊肉氨基酸含量的影响[J].黑龙江畜牧兽医,2017,(22):181-183.
[22]Ilavarasan R,Abraham R J J,Rao V A,et al.Effect of age on physico-chemical and nutritional composition of indigenous Kodiadu goat meat[J].J Anim Res,2015,5(3):585-590.
[23]Bonvillania A,Pe?ab F,de Gea G,et al.Carcass characteristics of Criollo Cordobés kid goats under an extensive management system:Effects of gender and liveweight at slaughter[J].Meat Sci,2010,86(3):651-659.
[24]Sen U,Sirin E,Ulutas Z,et al.Fattening performance,slaughter,carcass and meat quality traits of Karayaka lambs[J].Trop Anim Health Prod,2011,43(2):409-416.
[25]巴吐尔·阿不力克木,帕提姑·阿布都克热,肉孜阿吉,等.巴什拜羊肉不同部位的品质特性分析[J].新疆农业科学,2012,49(9):1734-1741.
[2]Goetsch A L,Merkel R C,Gipson T A.Factors affecting goat meat production and quality[J].Small Ruminant Res,2011,101(1-3):173-181.
[3]宋洁,侯成立,王振宇,等.不同月龄羊肉原料肉品质与涮食羊肉品质的关系[J].食品科学,2017,38(5):154-159.
[4]D’Alessandro A G,Maiorano G,Ragni M,et al.Effects of age and season of slaughter on meat production of light lambs:carcass characteristics and meat quality of Leccese breed[J].Small Ruminant Res,2013,114(1):97-104.
[5]黄帅,孙旺斌,高晔,等.陕北白绒山羊屠宰性能和器官发育的研究[J].中国农学通报,2018,34(2):84-88.
[6]蒋涛,陈荣,胡文兵,等.不同生长阶段多浪羊屠宰性能及肉品质分析[J].黑龙江畜牧兽医,2014(19):83-85.
[7]张俊丽,马吉锋,王建东,等.不同年龄阶段滩湖F1代与滩羊胴体差异性比较研究[J].黑龙江畜牧兽医,2016(18):70-71.
[8]刘策,罗海玲.羊肉色泽的影响因素及调控方式研究[A].第十二届(2015)中国羊业发展大会论文汇编[C].临沂:中国畜牧业协会,2015:171-173.
[9]Bonvillani A,Pe?a F,Domenech V,et al.Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions.Effects of sex and age/weight at slaughter[J].Span J Agric Res,2010,8(1):116-125.
[10]师帅,巴吐尔·阿不力克木,高维明,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(7):1356-1363.
[11]辜雪冬,李娟,徐刚.品种和年龄对羊肉品质的影响[J].食品工业,2017,38(3):169-172.
[12]Gkarane V,Allen P,Gravador R S,et al.Effect of castration and age at slaughter on sensory perception of lamb meat[J].Small Ruminant Res,2017,157(12):65-74.
[13]Wang Z,He F,Rao W,et al.Proteomic analysis of goat Longissimus dorsi,muscles with different drip loss values related to meat quality traits[J].Food Sci Biotechnol,2016,25(2):425-431.
[14]路文敏,张建国,刘萍.滴水损失与汁液流失关系的研究[J].肉类工业,2010(7):29-31.
[15]G?kdal?.Growth,slaughter and carcass characteristics of Alpine×Hair goat,Saanen×Hair goat and Hair goat male kids fed with concentrate in addition to grazing on rangeland[J].Small Ruminant Res,2013,109(2-3):69-75.
[16]Mehjabin S,Amin M R,Faruque M O,et al.Effect of age and sex on meat quality and quantity of Black Bengal goat[J].Bangladesh J Anim Sci,2016,45(1):19-24.
[17]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,2007,23(7):64-66.
[18]Polidori P,Pucciarelli S,Cammertoni N,et al.The effects of slaughter age on carcass and meat quality of Fabrianese lambs[J].Small Ruminant Res,2017,155(10):12-15.
[19]Goetsch A L,Merkel R C,Gipson T A.Factors affecting goat meat production and quality[J].Small Ruminant Res,2011,101(1-3):173-181.
[20]Alsabagh E S,Taha N M,Saleh E A,et al.Effect of freezing and frozen storage on amino acid profile and fatty acid pattern in imported and local meat[J].Alexandria J Vet Sci,2016,49(1):113-121.
[21]梁戈,葛翠翠,李昊,等.日粮中添加桑枝叶对滩羊肉氨基酸含量的影响[J].黑龙江畜牧兽医,2017,(22):181-183.
[22]Ilavarasan R,Abraham R J J,Rao V A,et al.Effect of age on physico-chemical and nutritional composition of indigenous Kodiadu goat meat[J].J Anim Res,2015,5(3):585-590.
[23]Bonvillania A,Pe?ab F,de Gea G,et al.Carcass characteristics of Criollo Cordobés kid goats under an extensive management system:Effects of gender and liveweight at slaughter[J].Meat Sci,2010,86(3):651-659.
[24]Sen U,Sirin E,Ulutas Z,et al.Fattening performance,slaughter,carcass and meat quality traits of Karayaka lambs[J].Trop Anim Health Prod,2011,43(2):409-416.
[25]巴吐尔·阿不力克木,帕提姑·阿布都克热,肉孜阿吉,等.巴什拜羊肉不同部位的品质特性分析[J].新疆农业科学,2012,49(9):1734-1741.