生茸期梅花鹿肉品质研究  

Quality of Sika Deer Venison during Antler Growing Period

作　　者：金春爱[1] 孙印石[1] 赵伟刚[1] 崔松焕[1] 沙纪越 JIN Chun'ai;SUN Yinshi;ZHAO Weigang;CUI Songhuan;SHA Jiyue(Institute of Special Wild Economic Animals and Plants,Chinese Academy of Agriculture Sciences,Changchun 130112,China)

机构地区：[1]中国农业科学院特产研究所,长春130112

出　　处：《经济动物学报》2024年第3期249-253,共5页Journal of Economic Animal

基　　金：国家重点研发计划项目(2018YFC1706604,2018YFC1706605);吉林省科技攻关重点项目(20190301083NY)。

摘　　要：梅花鹿肉品质随梅花鹿生长发育状态而变化。为明确生茸期梅花鹿肉营养成分和品质变化,对梅花鹿生茸初期、生茸中期和锯茸期肉色(L^(*),a^(*),b^(*))、pH_(24h)、剪切力、加压失水率以及水分、脂肪和蛋白含量进行测定。结果表明:生茸期的梅花鹿前腿、外脊、后腿和颈肉水分、脂肪和蛋白含量差异明显。同一阶段内,外脊和颈肉中脂肪含量相对较高;蛋白含量以生茸初期、生茸中期、锯茸期外脊、生茸中期和锯茸期后腿较高,分别为23.15%,24.25%,23.73%,23.67%和23.44%。整个生茸期内,肉色以生茸中期颈肉a^(*)值最高,L^(*)值和b^(*)值均无明显差异。pH_(24h)以生茸中期和锯茸期颈肉较高。颈肉的保水能力和嫩度表现较好,不同阶段加压失水率以生茸中期外脊最高(26.70%)。研究结果为发展茸肉兼用型梅花鹿提供数据支撑。The quality of sika deer venison varies with the growth and development status of sika deer.In order to identify the nutritional composition and quality changes of sika deer venom during the antler growth period,the meat color(L^(*),a^(*),b^(*)),pH24h,shear force,pressurized water loss rate,and moisture,fat and protein contents were determined at the early stage of sika deer antler growth,the middle stage of sika deer antler growth and the saw antler stage.The results showed that there were significant differences in moisture,fat and protein contents among foreleg,outer ridge,hind leg and neck meat of sika deer during antler growth period.In the same stage,the fat content in the outer ridge and neck meat was relatively high;the protein content was 23.15%,24.25%,23.73%,23.67%and 23.44%in the outer ridge at the early antler growth stage,middle antler growth stage and saw antler stage,respectively.During the whole antler growth period,the a^(*)value of neck meat was the highest in the middle stage of antler growth,and there were no significant differences in L^(*)value and b^(*)value.At pH24 h,neck meat was higher in the middle and saw antler growth stages of pilose antler.The water retention ability and tenderness of neck meat were better,and the water loss rate under pressure at different stages was the highest in the middle stage of pilose antler growth(26.70%).The results provide data support for the development of sika deer with both antler and meat.

关 键 词：梅花鹿肉 生茸期 营养成分 

分 类 号：S825[农业科学—畜牧学]