彭波半细毛羊屠宰性能与肉质特性研究  

Study on Slaughter Performance and Meat Quality Characteristics of Pengbo Semi-fineWool Sheep

作　　者：巴桑吉巴[1] 拉旺欧珠 索朗 次旦卓嘎 BASANG Jiba;LAWANG Ouzhu;SUO Lang;CIDAN Zhuoga(Institute of Animal Husbandry and Veterinary Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850009,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

出　　处：《中国草食动物科学》2024年第3期88-93,共6页China Herbivore Science

基　　金：国家绒毛用羊产业技术体系(CARS-39-33);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(XZ2021ZD0001N)。

摘　　要：为更好地开发利用彭波半细毛羊遗传资源,从西藏自治区林周县种羊场选取相同饲养管理条件下的8月龄彭波半细毛公羊和母羊各8只,测定了屠宰性能和肉质特性。结果表明,8月龄彭波半细毛母羊的背膘厚度、背最长肌干物质含量、脂肪含量、必需氨基酸含量、必需氨基酸/氨基酸总量(EAA/TAA)、必需氨基酸/非必需氨基酸(EAA/NEAA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)和n-6 PUFA含量均显著高于公羊(P<0.05);公羊背最长肌的亮度(L^(*))、剪切力、水分含量、鲜味氨基酸、非必需氨基酸/氨基酸总量(NEAA/TAA)、二十碳二烯酸含量和花生四烯酸含量均显著高于母羊(P<0.05)。且公、母羊肉的EAA/TAA均超过40%,EAA/NEAA均在67%左右。综上说明,8月龄彭波半细毛羊羊肉属于优质蛋白质,母羊肉的嫩度和营养价值优于公羊肉,公羊肉的色泽更鲜亮、口感更鲜美。To better develop and utilize the genetic resources of Pengbo semi-fine wool sheep,eight 8-month-old Pengbo semi-fine wool rams and eight ewes were selected from the breeding sheep farm in Linzhou county,Tibet autonomous region,under the same feeding and management conditions,and their slaughter performance and meat quality characteristics were measured.The results showed that the thickness of backfat,dry matter content,fat content,essential amino acid content,EAA/TAA,EAA/NEAA,monounsaturated fatty acid(MUFA),polyunsaturated fatty acid(PUFA)and n-6 PUFA content in longissimus dorsi muscle of 8-month-old Pengbo semi-fine wool ewes were significantly higher than those of rams(P<0.05);the brightness(L^(*)),shearing force,water content,umami amino acids,NEAA/TAA,eicosadienoic acid content and arachidonic acid content in longissimus dorsi muscle of Pengbo semi-fine wool rams were significantly higher than those of ewes(P<0.05).The EAA/TAA of both ram and ewe meat exceeded 40%,and the EAA/NEAA was around 67%.In summary,the meat of the 8-month-old Pengbo semi-fine wool sheep belongs to high-quality protein,and the tenderness and nutritional value of ewe meat are better than those of ram meat,and ram meat has a brighter color and a more delicious taste.

关 键 词：彭波半细毛羊 屠宰性能 肉质特性 

分 类 号：S826.8[农业科学—畜牧学]