不同肉用绵羊杂交羔羊肉中氨基酸及常规养分比较分析  

Comparative analysis of amino acids and nutrients of lamb among different breeds of Mutton sheep

作　　者：聂芙蓉[1] 哈斯通拉嘎[1] 权凯[1] 

机构地区：[1]河南牧业经济学院,河南郑州450046

出　　处：《畜牧与兽医》2016年第8期36-40,共5页Animal Husbandry & Veterinary Medicine

基　　金：河南省骨干教师资助项目(2012GGJS-204);河南省重点科技攻关项目(142102110132)

摘　　要：为比较在相同饲养条件下不同肉用绵羊杂交羔羊肉中氨基酸及常规养分,选用相同条件下饲养的6月龄左右、体重45 kg左右的小尾寒羊、杜泊羊×小尾寒羊F1(杜寒F1)及东弗里生羊×小尾寒羊F1(东寒F1)公羔各5只屠宰并测定肌肉中常规营养成分和氨基酸含量。结果显示:3种杂交羔羊肉中水分、粗蛋白质、粗灰分和总磷含量三者均差异不显著(P>0.05);粗脂肪含量三者之间差异均极显著(P<0.01),小尾寒羊最高(15.98%),杜寒F1最低(11.34%);钙含量东寒F1极显著低于其他2组(P<0.01),而杜寒F1与小尾寒羊之间差异不显著(P>0.05);总氨基酸(TAA)含量杜寒F1分别极显著高于东寒F1和小尾寒羊(P<0.01),小尾寒羊和东寒F1接近,差异不显著(P>0.05);羊肉中含有的人体所需的必需氨基酸中,除精氨酸(Arg)、苏氨酸(Thr)含量3种羊肉中差异不显著外(P>0.05),其他氨基酸含量三者间均有不同程度差异,并且三者的E/T值均超过了40%;与羊肉风味有关的氨基酸中,杜寒F1天冬氨酸(Asp)显著高于东寒F1和小尾寒羊(P<0.05),谷氨酸(Glu)也以杜寒F1最高(12.05%),小尾寒羊最低(11.86%),但三者无显著性差异(P>0.05)。提示:杂交羔羊肉不仅营养价值得到了提高,同时肉的风味也有所改善,杜寒F1与东寒F1羔羊肉的营养价值和肉品质比较接近,但以杜寒F1的肉品质最好。To compare the contents of amino acid and nutrients of muscles in different hybrid lamb of muttonsheep under the same feeding conditions,our project selected 5 male lamb at about 6 months of age. The body weight 45 kg of Small Tailed Han sheep,Dorper sheep ×Small Tailed Han sheep F1（ D- H F1）,East Friesland sheep × Small Tailed Han sheep F1（ E- H F1） were slaughtered to measure contents of amino acid and nutrients of muscles. The moisture,crude protein,crude ash and phosphorus content showed no significant difference（ P 0. 05）. The content of crude fat were showed significantly different（ P 0. 01） in three kinds of hybrid lamb,highest（ 15. 98%） in Small Tailed Han sheep and the lowest D- H F1（ 11. 34%）. The calcium content of E- H F1 was significantly lower than the other two groups（ P 0. 01）,while differences between D- H F1 and Small Tailed Han sheep was no significant（ P 0. 05）. TAA of the D- H F1 were very significantly higher than the E- H F1 and Small Tailed Han sheep（ P 0. 01）. The essential amino acid contents in mutton,arginine was no significant difference in three groups（ P 0. 05）,methionine in D- H F1,E- H F1 were significant（ P 0. 01,P 0. 05） significantly higher than that of Small Tail Han sheep; lysine of D- H F1 was also significantly higher than the E- H F1 and Small Tailed Han sheep（ P 0. 01）,and the E / T value were more than 40% of all. Associated with mutton flavor,D- H F1 were significantly higher than that of E- H F1 and Small Tailed Han sheep of Asp（ P 0. 05）,D- H F1 was the highest（ 12. 05%）,Small Tail Han sheep was the lowest（ 11. 86%） of Glu,but there were no significant difference between the three（ P 0. 05）. In conclusion,hybrid lamb meat not only could improve the nutritional value,but also improve the flavor of meat. The nutritional value and the quality of meat of D- H F1 and E- H F1 lamb were similar,while,the meat quality of D- H F1 was the best,both of D- H F1 and E- H F1 were higher than small tailed Han sheep.

关 键 词：杜泊羊 东弗里生羊 小尾寒羊 杂交羔羊 氨基酸 

分 类 号：S826.8[农业科学—畜牧学]