不同月龄岗巴羊肉品质、营养成分及风味前体物质的比较分析  

Comparative Analysis of Meat Quality,Nutritional Components and Flavor Precursors of Gangba Sheep at Different Months of Age

作　　者：张立[1,2,3] 德庆卓嘎 洛桑催成[1,2] 次仁曲珍 巴桑吉巴 格桑加措 许会芬[3] 王亚玲 牛惠冬[3] 平措班旦 ZHANG Li;Deqingzhuoga;Luosangcuicheng;Cirenquzhen;Basangjiba;Gesangjiacuo;XU Huifen;WANG Yaling;NIU Huidong;Pingcuobandan(Institute of Animal Husbandry and Veterinary Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850009,China;Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau,Ministry of Agriculture and Rural Affairs,Lhasa 850000,China;College of Animal Science and Technology,Henan Agricultural University,Zhengzhou 450046,China)

机构地区：[1]西藏自治区农牧科学院畜牧兽医研究所,拉萨850009 [2]农业农村部青藏高原畜禽遗传育种重点实验室,拉萨850000 [3]河南农业大学动物科技学院,郑州450046

出　　处：《动物营养学报》2023年第11期7284-7293,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：西藏自治区自然科学基金(XZ202101ZR0113G);国家绒毛用羊产业技术体系拉萨半细毛羊试验站(CARS-39-33);国家重点研发计划子课题(2021YFD1600701-0X);西藏绵羊品种选育与设施化养殖关键技术研究与集成示范(XZ202101ZD0001N)。

摘　　要：本研究旨在分析不同月龄岗巴羊肉品质、营养成分及风味前体物质的差异。随机选取自然放牧条件下的6、18和48月龄健康去势岗巴公羊[平均体重分别为(19.67±3.04)kg、(25.08±0.36)kg和(30.68±1.02)kg]作为研究对象,每个月龄岗巴样随机选3只屠宰,测定其背最长肌的pH、色度、剪切力、滴水损失、熟肉率以及常规营养成分、氨基酸、脂肪酸、风味前体物质含量并进行比较分析。结果显示:1)不同月龄岗巴羊肉的屠宰率差异不显著(P>0.05)。6和18月龄岗巴羊肉的滴水损失极显著高于48月龄(P<0.01),而18月龄岗巴羊肉的剪切力低于其他月龄且熟肉率高于其他月龄,但差异不显著(P>0.05)。2)48月龄岗巴羊肉的蛋白质含量极显著高于6和18月龄(P<0.05);18和48月龄岗巴羊肉的丝氨酸(Ser)含量显著高于6月龄(P<0.05),6和18月龄岗巴羊肉的苏氨酸(Thr)含量极显著高于48月龄(P<0.01),并随月龄升高而增加;6月龄岗巴羊肉的必需氨基酸(EAA)占比显著高于48月龄(P<0.05);6和18月龄岗巴羊肉的十七碳酸(C17∶0)含量显著低于48月龄(P<0.05)。3)6月龄岗巴羊肉的呈鲜物质5′-肌苷酸二钠(IMP)含量显著低于48月龄(P<0.05)。综上所述,不同月龄岗巴羊肉品质、营养成分和风味前体物质含量有较大差异,6月龄岗巴羊肉营养价值较高,18月龄岗巴羊肉品质较好、嫩度高、系水力强,48月龄岗巴羊肉则具有更浓郁的风味。The purpose of this study was to analyze the differences in the meat quality,nutritional components and flavor precursors of Gangba sheep at different months of age.Six-month-old[average body weight(19.67±3.04)kg],18-month-old[average body weight(25.08±0.36)kg]and 48-month-old healthy castrated Gangba ram[average body weight(30.68±1.02)kg]were selected under natural grazing conditions as research subjects,with 3 animals at each month of age were slaughtered.The of pH,chromaticity,shear force,dripping loss,cooked meat rate,and the contents of conventional nutritional components,amino acids,fatty acids and flavor precursors of longissimus dorsi were measured and compared.The results showed as follows:1)there was no significant difference in slaughtering rate of Gangba among different months of age(P>0.05).The dripping loss of mutton of 6-month-old and 18-month-old Gangba sheep was extremely significantly higher than that of 48-month-old Gangba sheep(P<0.01).However,the shear force of mutton of 18-month-old Gangba sheep was lower and the cooked meat rate was higher than that of other months old Gangba sheep,but the difference was not significant(P>0.05).2)The protein content in mutton of 48-month-old Gangba sheep was significantly higher than that of 6-month-old and 18-month-old Gangba sheep(P<0.05).The serine(Ser)content in mutton of 18-month-old and 48-month-old Gangba sheep was significantly higher than that of 6-month-old Gangba sheep(P<0.05).The threonine content(Thr)in mutton of 6-month-old and 18-month-old Gangba sheep was extremely significantly higher than that of 48-month-old Gangba sheep(P<0.01),and increased with the age increasing.In addition,the percentage of essential amino acids(EAA)in mutton of 6-month-old Gangba sheep was significantly higher than that of 48-month-old Gangba sheep(P<0.05).The content of heptadecanoic acid(C17∶0)in mutton of 6-month-old and 18-month-old Gangba sheep was significantly lower than that of 48-month-old Gangba sheep(P<0.05).3)The inosine-5′-monophosphate(IMP)conte

关 键 词：岗巴羊 背最长肌 肉品质 营养成分 风味前体物质 比较分析 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]