呼伦贝尔羔羊不同部位肌肉品质评价及营养组成分析  

Evaluation of Muscle Quality and Analysis of Nutrient Composition in Different Parts of Hulun Buir Lambs

作　　者：欧慧敏 张小丽 谭支良[2] 何流琴 焦金真[2] 李建中[1] OU Huimin;ZHANG Xiaoli;TAN Zhiliang;HE Liuqin;JIAO Jinzhen;LI Jianzhong(Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation,College of Life Sciences,Hunan Normal University,Changsha 410081,China;Hunan Provincial Key Laboratory of Animal Nutrition Physiology and Metabolic Processes,Key Laboratory of Agro-Ecological Processes in Subtropical Region,National Engineering Laboratory of Poultry Breeding Pollution Control and Resource Technology,Institute of Subtropical Agricultural Ecology,Chinese Academy of Sciences,Changsha 410125,China)

机构地区：[1]湖南师范大学生命科学学院,动物肠道功能湖南省重点实验室,长沙410081 [2]中国科学院亚热带农业生态研究所,亚热带农业生态过程重点实验室,畜禽养殖污染控制与资源化技术国家工程实验室,湖南省动物营养生理与代谢过程重点实验室,长沙410125

出　　处：《动物营养学报》2022年第1期467-477,共11页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：中国科学院科技服务网络计划项目(KFJ-STS-ZDTP-075);中国科学院战略性先导专项(A类)子课题(XDA26040305)。

摘　　要：本试验旨在研究呼伦贝尔羔羊不同部位肌肉品质及营养组成,为其精细分割提供参考。以处于相同饲喂条件且体重相近的27只呼伦贝尔羔羊为研究对象,采集前肩、颈部、背肌、前肢、后肢5个部位的肌肉样品,测定肉品质指标[pH 45 min及肉色亮度(L^(*))、红度(a^(*))和黄度(b^(*))值]和营养成分(粗蛋白质、粗脂肪、氨基酸和脂肪酸含量)。结果表明:1)颈部肌肉的pH_(45 min)显著高于其他部位肌肉(P<0.05),前肢肌肉的肉色L^(*)值显著高于背肌、后肢和颈部肌肉(P<0.05),颈部和前肩肌肉的肉色a^(*)值显著高于背肌、前肢和后肢肌肉(P<0.05),颈部肌肉的肉色b^(*)显著高于其他部位肌肉(P<0.05)。2)颈部肌肉的水分和粗蛋白质含量显著低于其他部位肌肉(P<0.05),粗脂肪含量显著高于其他部位肌肉(P<0.05)。3)在5个部位肌肉中检测出17种氨基酸,含有鲜味氨基酸(UAA)2种、甜味氨基酸(SAA)5种和苦味氨基酸(BAA)9种。前肩和前肢肌肉的必需氨基酸(EAA)、非必需氨基酸(NAA)、风味氨基酸(DAA)和总氨基酸(TAA)含量均显著高于其他部位肌肉(P<0.05)。4)在5个部位肌肉中检测出21种脂肪酸,不同部位肌肉脂肪酸组成规律一致,即饱和脂肪酸(SFA)>单不饱和脂肪酸(MUFA)>多不饱和脂肪酸(PUFA)。颈部肌肉的SFA含量显著高于前肢、后肢和前肩肌肉(P<0.05),前肢、后肢和前肩肌肉的PUFA含量显著高于背肌和颈部肌肉(P<0.05)。由此可见,呼伦贝尔羔羊不同部位肌肉品质和营养组成存在差异,且前肩和前肢肌肉品质和营养组成优于背肌、后肢和颈部肌肉。This experiment aims to study the muscle quality and nutrient composition of different parts of Hulun Buir lambs,in order to provide reference for its fine segmentation.Twenty-seven Hulun Buir lambs in the same feeding conditions and similar body weight were selected as experimental animals,the muscle samples were collected from the anterior shoulder,cervical,dorsal,anterior limb and posterior limb,and the meat quality parameters[pH 45 min and meat color brightness(L^(*)),redness(a^(*))and yellowness(b^(*))values]and nutrients(the contents of crude protein,ether extract,amino acids and fatty acids)were determined.The results showed as follows:1)the pH_(45 min) in cervical muscle was significantly higher than that of other parts of muscle(P<0.05),the meat color L^(*)value in anterior limb muscle was significantly higher than that of dorsal,posterior limb and cervical muscles(P<0.05),the meat color a^(*)value in cervical and anterior shoulder muscles was significantly higher than that of dorsal,anterior limb and posterior limb muscles(P<0.05),and the meat color b^(*)value in cervical muscle was significantly higher than that of other parts of muscle(P<0.05).2)The contents of moisture and crude protein in cervical muscle were significantly lower than those of other parts of muscle(P<0.05),and the ether extract content was significantly higher than that of other parts of muscle(P<0.05).3)Seventeen amino acids were detected in five parts of muscle,including 2 umami amino acids(UAA),5 sweet amino acids(SAA)and 9 bitter amino acids(BAA).The contents of essential amino acids(EAA),nonessential amino acids(NAA),delicious amino acids(DAA)and total amino acids(TAA)in anterior shoulder and anterior limb muscles were significantly higher than those of other parts of muscle(P<0.05).4)Twenty-one fatty acids were detected in five parts of muscle,and the composition of fatty acid in different parts was consistent,namely saturated fatty acids(SFA)>monounsaturated fatty acids(MUFA)>polyunsaturated fatty acids(PUFA).The content of SF

关 键 词：呼伦贝尔羔羊 不同部位 肉品质 营养组成 

分 类 号：S826[农业科学—畜牧学]