3个绵羊品种肉质性状及其发育性规律的比较研究  

Comparison of meat quality traits and developmental state of three Chinese native sheep breeds

作　　者：燕凤[1] 陈泽光[1] 燕飞[2] 周颖[1] 宦霞娟[1] 李旺[1] 陈玉林[1] 

机构地区：[1]西北农林科技大学动物科技学院 [2]西北农林科技大学动物医学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2009年第3期25-29,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：农业部农业产业结构调整重大技术研究专项项目(05-07-03B)

摘　　要：【目的】比较滩羊、蒙古羊和小尾寒羊的肉质性状及其发育性规律,为选育优质肉羊品种提供理论基础。【方法】选取80,120,160和200日龄的雄性滩羊33只、蒙古羊31只、小尾寒羊34只,屠宰后取其背最长肌测定剪切力、失水率、大理石纹评分和pH。【结果】3个供试绵羊品种背最长肌的剪切力随日龄增加而增大;大理石纹评分和失水率随日龄增加而减小;pH值在滩羊和小尾寒羊背最长肌中呈波动变化,在蒙古羊背最长肌中则随日龄增加而减小。3个绵羊品种中,蒙古羊背最长肌的肉嫩度、失水率、大理石纹评分及pH最高,滩羊的肉嫩度和pH在3个品种中最低,小尾寒羊的失水率和大理石纹评分在3个品种中最低。供试绵羊背最长肌的肉嫩度在品种间差异显著(P<0.05),在不同日龄间差异不显著(P>0.05);供试绵羊背最长肌的失水率、大理石纹评分及pH在不同日龄和品种间均差异显著(P<0.05)。整体而言,绵羊背最长肌的剪切力与失水率呈强负相关(r=-0.535,P<0.01),大理石纹评分与失水率(r=0.403,P<0.02)、pH值(r=0.369,P<0.05)间均呈正相关。【结论】滩羊、蒙古羊和小尾寒羊背最长肌肉质性状的发育性变化规律基本相同,蒙古羊背最长肌的肉嫩度和多汁性在3个品种中最优;大理石纹评分、失水率和pH对肉嫩度均具有正效应。[Objective] The meat quality traits and developmental regularity of Tan sheep, Mongolia sheep and small-tailed Hart sheep were compared for the breeding of excellent meat sheep variety to provide theoretical foundation. [Method] Male Tan sheep （n= 34）, Mongolia sheep （n = 31） and Small-tailed Han sheep （n=34） aged 80 to 200 days were selected and slaughtered to investigate shear force,water loss rate, marbling and pH of their Longissimus dorsal （LD）. [Result] The shear force increased continuously with sheep growth,but marbling score and water loss rate decreased with sheep growth. The pH value of Tan sheep and small tailed Hart sheep exhibited ＂rise-decline-rise＂ developmental changes from 80th day to the 200th day,but pH value of Mongolia sheep decreased with sheep growth. The meat tenderness,water loss rate,marbling score and pH value of Mongolia sheep were the highest among three tested sheep;Meat tenderness and pH value of Tan sheep were the lowest among tested breeds ; Water loss rate and marbling of small-tailed Han sheep were t-he lowest among tested breeds. The tenderness of Sheep LD tested was significantly different among breeds （P〈0.05） and no significant difference at different ages （P〉0.05）. The water loss rate,marbling scores and. pH values of LD were significantly different （P〈0.05） among tested breeds and ages. In a whole, the shear force and water loss rate of tested sheep was extremely negative correlated（r=-0. 535,P%0.01） and that of water loss rate and marbling score was positive correlated（r= 0. 403 ,P〈0. 02）. But water loss rate and pH value of tested sheep was negative correlated（r= -0. 369, P〈0.27）. [Conclusion] The meat quality traits of LD among three tested sheep breeds had almost the same developmental regularity. The meat tenderness and juiciness of LD of Mongolia sheep were the highest among three breeds respectively. Further analysis shows that marbling score, water loss rate and pH value may have positive effects on mutton tend

关 键 词：绵羊 肉质性状 发育性规律 

分 类 号：S826.81[农业科学—畜牧学]