湖羊及其不同杂交组合肌肉氨基酸、脂肪酸和挥发性风味物质比较分析  

Comparative Analysis of the Contents of Amino Acids,Fatty Acids and Volatile Flavor Compounds in the Muscles of Hu Sheep and Their Different Hybrid Combinations

作　　者：张丽娃 岳耀敬[1,2] 安雪姣 李建烨 杨博辉 徐振飞[4] 张金霞 耿智广 郭艳丽 张瑞 ZHANG Liwa;YUE Yaojing;AN Xuejiao;LI Jianye;YANG Bohui;XU Zhenfei;ZHANG Jinxia;GENG Zhiguang;GUO Yanli;ZHANG Rui(Lanzhou Institute of Husbandry and Pharmaceutical Sciences,Chinese Academy of Agricultural Sciences,Lanzhou 730050,China;Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau,Ministry of Agriculture and Rural Affairs,Lanzhou 730050,China;College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Qingyang Research Institute of Agricultural Sciences,Qingyang 745000,China)

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所,兰州730050 [2]农业农村部青藏高原畜禽遗传育种重点实验室,兰州730050 [3]甘肃农业大学动物科学技术学院,兰州730070 [4]庆阳市农业科学研究院,庆阳745000

出　　处：《畜牧兽医学报》2024年第10期4428-4442,共15页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：中国农业科学院科技创新工程重大科研任务(CAAS-ZDRW202106);中央级公益性科研院所基本科研业务费专项(1610322023014);甘肃省科技厅重大专项(21ZD11NM001,22ZD6NA037)。

摘　　要：旨在分析湖羊与其杂交组合绵羊肌肉胆固醇、氨基酸、脂肪酸和挥发性风味物质含量的差异。选取3月龄左右的湖羊(♂湖羊×♀湖羊,HH)、陶湖F_(1)代(♂陶赛特羊×♀湖羊,TH)和南湖F_(1)代(♂南丘羊×♀湖羊,NH)公羔各16只,在相同营养水平及饲养管理条件下单栏饲养,试验共95 d(其中预试期15 d)。饲喂试验结束后,每组选择接近组内平均体重的7只试验羊进行屠宰,采集背最长肌用于测定胆固醇、氨基酸、脂肪酸、挥发性风味物质含量。结果表明:NH组肌肉胆固醇含量显著高于TH组(P<0.05)。三组羊肌肉中共鉴定出17种氨基酸,必需氨基酸中,TH和NH组苏氨酸、异亮氨酸、苯丙氨酸和赖氨酸含量均极显著高于HH组(P<0.01);非必需氨基酸中,TH和NH组丝氨酸、组氨酸和脯氨酸含量极显著高于HH组(P<0.01),而天冬氨酸和精氨酸含量显著高于HH组(P<0.05);NH组甜味氨基酸和鲜味氨基酸含量显著高于HH组(P<0.05)。三组羊肌肉中共鉴定出30种脂肪酸,饱和脂肪酸中,HH组硬脂酸和山嵛酸含量显著高于NH组(P<0.05),在单不饱和脂肪酸中,NH组顺-10-十五烯酸含量显著高于HH组(P<0.05),在多不饱和脂肪酸中,HH组花生四烯酸含量显著高于TH组,而二十碳五烯酸含量显著高于NH组(P<0.05)。三组羊肌肉中共鉴定出33种挥发性风味物质,NH组2-庚醇含量显著高于TH和HH组,3-羟基-2-丁酮含量显著高于HH组,噻唑含量显著高于TH组;而2-庚酮含量显著低于HH组(P<0.05)。综上所述,本地湖羊通过与无角陶赛特和南丘羊杂交,其后代肌肉具有更加理想的胆固醇、氨基酸和脂肪酸含量以及丰富的挥发性风味物质,为当地优质羊肉生产提供了参考。The aim of this study was to analyze the differences in muscle cholesterol,amino acids,fatty acids and volatile flavor compounds between Hu sheep and their hybrid combinations.Sixteen male lambs each of Hu×Hu(HH),Poll Dorset×Hu(TH)and Southdown×Hu(NH)F_(1).generations were selected at about 3 months of age,and were reared in a single pen under the same nutritional level and feeding management conditions,and the experiment lasted for a total of 95 days(with a pre-test period of 15 days).At the end of the feeding trial,seven test lambs from each group that were close to the average weight of the group were selected for slaughter,and the longissimus dorsi was collected for the determination of cholesterol,amino acids,fatty acids,and volatile flavor substances content.The results were showed as follows:Muscle cholesterol content in NH group was significantly higher than that in TH group(P<0.05);A total of 17 amino acids were identified in the muscle of the three groups.Among essential amino acids,the contents of threonine,isoleucine,phenylalanine and lysine in TH and NH groups were extremely significantly higher than those in HH group(P<0.01);Among non-essential amino acids,the contents of serine,histidine and proline in TH and NH groups were extremely significantly higher than those in HH group(P<0.01),while the contents of aspartic acid and arginine were significantly higher than those in HH group(P<0.05).The contents of sweet amino acid and umami amino acid in NH group were significantly higher than those in HH group(P<0.05).Thirty fatty acids were identified in the muscles of all three groups.Among the saturated fatty acids,the contents of stearic acid and behenic acid in group HH were significantly higher than those in group NH(P<0.05),and among the monounsaturated fatty acids,the cil-10-pentadecanoic acid was significantly higher in the NH group than in the HH group(P<0.05).Among polyunsaturated fatty acids,the arachidonic acid content was significantly higher(P<0.05)in the HH group than in the TH group,whil

关 键 词：湖羊 南湖F_(1)代 陶湖F_(1)代 氨基酸 脂肪酸 胆固醇 挥发性风味物质 

分 类 号：S826.92[农业科学—畜牧学]