全株青贮藜麦对小尾寒羊肌肉中氨基酸和脂肪酸的影响  

Effects of whole silage Chenopodium quinoa on amino acids and fatty acids in muscle of small-tail Han sheep

作　　者：杨永慧 杨发荣[2] 吴涛 魏玉明[2] 蔡原[1] 赵生国[1] 焦婷[3] YANG Yonghui;YANG Farong;WU Tao;WEI Yuming;CAI Yuan;ZHAO Shengguo;JIAO Ting(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,Gansu,China;Gansu Academy of Agricultural Sciences,Lanzhou 730070,Gansu,China;College of Pratacultural Science,Gansu Agricultural University/Key Laboratory for Grassland Ecosystem of Ministry of Education/Sino-U.S.Centers for Grazingland Ecosystem Sustainability,Lanzhou 730070,Gansu,China)

机构地区：[1]甘肃农业大学动物科学技术学院,甘肃兰州730070 [2]甘肃省农业科学院,甘肃兰州730070 [3]甘肃农业大学草业学院/草业生态系统教育部重点实验室/中-美草地畜牧业可持续发展研究中心,甘肃兰州730070

出　　处：《草业科学》2022年第10期2211-2221,共11页Pratacultural Science

基　　金：中央引导地方科技发展专项“特色藜麦产业培育及科技扶贫模式推广”。

摘　　要：藜麦(Chenopodium quinoa)含有丰富的氨基酸、脂肪酸、矿物质和游离糖,为探讨小尾寒羊饲喂全株青贮藜麦对肌肉中氨基酸和脂肪酸含量的影响,本研究采用氨基酸自动分析仪和氯仿-甲醇抽提法,对小尾寒羊肌肉中氨基酸、脂肪酸含量进行测定分析。选取体重(22.0±1.5) kg的健康小尾寒羊羯羊60只,分5组,每组12只。对照组(Ⅰ组)饲喂全株青贮玉米(Zea mays),试验组Ⅱ、Ⅲ、Ⅳ、Ⅴ组分别饲喂3%、6%、9%和12%的全株青贮藜麦替代相应量的全株青贮玉米,试验期80 d。结果表明,在肌肉中共检测到17种氨基酸,含7种必需氨基酸,10种非必需氨基酸,与对照组相比氨基酸总量、必需氨基酸含量、鲜味氨基酸含量、甜味氨基酸含量著升高。检测到28种脂肪酸,含13种饱和脂肪酸和15种不饱和脂肪酸,饱和脂肪酸含量减少,多不饱和脂肪酸含量增加,与肌肉风味呈正比的氨基酸和脂肪酸含量均升高,说明全株青贮藜麦提高了肉品的氨基酸营养价值,增加了肉品的脂肪酸营养价值,对肉品风味和品质有一定影响,绵羊日粮中添加全株青贮藜麦以9%为宜。Quinoa(Chenopodium quinoa) is rich in amino acids, fatty acids, minerals, and free sugars. To explore the influence of feeding small-tail-cold sheep quinoa silage, the muscle’s amino and fatty acid contents were determined using chloroform/methanol extraction and an automatic amino acid analyzer. Sixty healthy small-tailed-cold sheep with a body weight of(22.0 ± 1.5) kg were divided into 5 groups with 12 sheep in each group. The control group(Ⅰ) was fed with whole corn, and the experimental groups(Ⅱ, Ⅲ, Ⅳ, and Ⅴ) were fed with whole corn containing 3%, 6%, 9%, and 12% quinoa silage, respectively. The experiment lasted for 80 days. The results showed that 17 different amino acids were detected in the muscle;7 essential amino acids and 10 non-essential amino acids. Compared with the control group, the contents of total amino acids, essential amino acids, umami amino acids, and sweet amino acids were higher in the experimental groups.Additionally, 28 different fatty acids, 13 saturated and 15 unsaturated, were detected. Compared with the control group, the saturated fatty acid content decreased, polyunsaturated fatty acid content increased, and the content of amino and fatty acids associated with flavor increased. We concluded that feeding the sheep purple quinoa silage increased the amino and fatty acid contents and the nutritional value of meat and influenced the flavour.

关 键 词：羊 藜麦 氨基酸 脂肪酸 肉品质 肉品香味 肉品风味 

分 类 号：S826[农业科学—畜牧学]