新疆和田地区10个不同品种羊肉品质特性差异性分析  

Differences in Meat Quality Characteristics of 10 Different Sheep Breeds in Hotan,Xinjiang

作　　者：王晶[1] 王权锋 刘黎 蒋晓梅[1] 杨会国[4] WANG Jing;WANG Quanfeng;LIU Li;JIANG Xiaomei;YANG Huiguo(Xinjiang Academy of Animal Science,Ürümqi 830000,China;Xinjiang Jinkenaoqun Farming Technology Co.Ltd.,Hotan 848000,China;Xinjiang Hotan Animal Husbandry Technology Extension Station,Hotan 848000,China;Institute of Animal Husbandry,Xinjiang Academy of Animal Science,Ürümqi 830000,China)

机构地区：[1]新疆畜牧科学院,新疆乌鲁木齐830000 [2]新疆津垦奥群农牧科技有限公司,新疆和田848000 [3]新疆和田地区畜牧技术推广站,新疆和田848000 [4]新疆畜牧科学院畜牧研究所,新疆乌鲁木齐830000

出　　处：《肉类研究》2023年第4期7-12,共6页Meat Research

基　　金：新疆维吾尔自治区区域协同创新专项(2021E02033);新疆维吾尔自治区重大科技专项(2021A02003-2);新疆维吾尔自治区农区肉羊产业高效肉羊品种选育推广技术体系项目(xjnqry-g-2310)。

摘　　要：通过研究新疆和田地区10个不同品种羊肉品质特性,探寻羊肉品质特性与其理化指标的关联性。对10种不同的羊肉原料(湖羊、和田羊、澳湖羊、皮山红羊、策勒黑羊、杜泊羊、寒羊、多浪羊、杜寒羊及哈萨克羊)进行屠宰性能及理化指标测定,揭示显著影响羊肉品质特征的因素。结果表明:杜泊羊屠宰率达到57.27%,显著高于其他品种,具有较好的产肉性能和生产竞争力;多浪羊肉的脂肪含量最高;哈萨克羊肉的蛋白质含量最高,同时游离氨基酸总量最多,鲜味氨基酸含量高于其他品种,风味较佳;杜泊羊肉微量元素钙和铁含量高于其他品种,而蛋白质含量低于其他品种,策勒黑羊肉中富含锌元素,最具特色;因此,不同遗传背景的羊肉营养成分和品质特性具有差异性。The meat quality characteristics of 10 different sheep breeds in Hotan,Xinjiang were investigated and their correlation with physicochemical indexes was explored.In this study,the slaughter performance and meat physicochemical indexes of Hu,Hotan,Aohu,Pishan red,Cele black,Dorper,Han,Duolang,Duhan,and Kazak sheep were measured,and the significant factors affecting the quality characteristics of mutton were clarified.The results showed that the dressing percentage of Dorper sheep was 57.27%and significantly higher than that of the other breeds,indicating good meat production performance and production competitiveness.The fat content of Duolang sheep meat was highest.The protein content of Kazakh sheep meat was highest,and the total amount of free amino acids and the content of umami amino acids were also highest,suggesting good flavor.The contents of calcium and iron in Dorper sheep meat were highest and the protein content was lowest.Cele black sheep meat was rich in zinc,which was the most characteristic feature.Therefore,the nutritional components and quality characteristics of mutton are different among different genetic backgrounds.

关 键 词：和田 不同品种羊 羊肉 品质 差异性分析 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]