玛多羊产肉性能及肉品质分析  

Analysis of Meat Production Performance and Meat Quality of Maduo sheep

作　　者：方有贵 张玉海 赵海霞 叁旦卓玛 薛生华 马春兰 周毛 贾功雪 张科 张璐瑶 杨其恩 Fang Yougui;Zhang Yuhai;Zhao Haixia;Sandan Zhuoma;Xue Shenghua;Ma Chunlan;Zhou Mao;Jia Gongxue;Zhang Ke;Zhang Luyao;Yang Qien(Maduo Agriculture and Animal Husbandry Service Center,Guoluo 813599,Qinghai;Institute of Northwest Plateau Biology,Chinese Academy of Sciences/Key Laboratory of Plateau Biological Adaptation and Evolution,Chinese Academy of Sciences,Xining 810001,Qinghai;University of Chinese Academy of Sciences,Beijing,100049)

机构地区：[1]玛多县农牧综合服务中心,青海果洛813599 [2]中国科学院西北高原生物研究所/中国科学院高原生物适应与进化重点试验室,青海西宁810001 [3]中国科学院大学,北京100049

出　　处：《中国畜禽种业》2024年第9期41-48,共8页The Chinese Livestock and Poultry Breeding

基　　金：青海省科技厅重大专项(2021-NK-A5);玛多县玛多羊三级繁育体系建设项目(No.2022105);第二次青藏高原科学考察(2019QZKK0302)。

摘　　要：该研究选取玛多羊1周岁公母各15只进行屠宰试验,并与表扎什加羊、欧拉型藏羊等优良地方品种数据的对比,分析玛多羊的产肉性能和肉品质特点。结果表明:玛多羊长期生活在海拔4500 m的高寒缺氧地区,和低海拔地区的羊相比,玛多羊心肺脏器比重明显增高。玛多羊公羊、母羊屠宰率分别为44.40%和42.27%;与青海山谷型藏羊、扎什加羊、青海黑藏羊相比,玛多羊宰前活重较大。玛多羊肉中干物质、脂肪、蛋白质、灰分分别为22.84%、1.65%、20.54%、1.63%,其营养成分呈现高蛋白、低脂肪特点。玛多羊肉肉质较嫩,羊肉剪切力均低于青海山谷型藏羊、扎什加羊和青海黑藏羊。检测玛多羊肉矿物质含量和氨基酸组成,发现锌含量公羊[(145.69±6.70)mg/kg]明显高于母羊[(121.02±6.20)mg/kg],玛多羊肉总氨基酸量公羊、母羊分别为(18.43±0.69)、(18.65±0.86)mg/100g。可见,玛多羊肉质呈低脂肪,高蛋白,肉质嫩、营养丰富等特点,未来在保持其他优良性状不变的前提下应进一步提高其营养价值含量。In this study,15 males and females of 1-year-old Maduo sheep were selected for slaughter experiments,and the meat production performance and meat quality characteristics of Maduo sheep were analyzed by comparing with the data of excellent local breeds such as Epizha Shijia sheep and Euler Tibetan sheep.The results showed that Maduo sheep lived in the cold and hypoxic area at an altitude of 4500 m for a long time,and compared with the sheep at low altitude,the proportion of heart and lung organs of Maduo sheep increased significantly.The slaughter rates of mado sheep rams and ewes were 44.40%and 42.27%,respectively.Compared with the Tibetan sheep in the Qinghai valley,Tashijia sheep,and Qinghai black Tibetan sheep,the live weight of Maduo sheep before slaughter was larger.The dry matter,fat,protein,and ash content of Maduo mutton were 22.84%,1.65%,20.54%,and 1.63%,respectively,and its nutritional composition showed the characteristics of high protein and low fat.The meat quality of Maduo mutton was more tender,and the shearing force of mutton was lower than that of Qinghai Valley Tibetan sheep,Tashijia sheep,and Qinghai black Tibetan sheep.The mineral content and amino acid composition of Maduo mutton were detected.It was found that the zinc content of rams[(145.69±6.70)mg/kg]was significantly higher than that of ewes[(121.02±6.20)mg/kg],and the total amino acid content of Maduo mutton was(18.43±0.69)and(18.65±0.86)mg/100g,respectively.It can be seen that the meat quality of Maduo mutton is low fat,high protein,tender meat,and rich in nutrition,and its nutritional value content should be further improved under the premise of keeping other excellent traits unchanged in the future.

关 键 词：玛多羊 产肉性能 肉品质 营养成分 

分 类 号：S831[农业科学—畜牧学]