哈萨克羊肉品质特性分析  

Meat Quality Characteristics of Kazakh Sheep

作　　者：白锋 于丽娟[2] 玛尔孜娅·亚森 阿米妮古丽·阿不来孜 张恺 伊力江·托合塔尔别克 王宏先 罗春彦 张耘滔 奴丽曼古丽·阿不拉 张艳花[2] BAI Feng;YU Lijuan;MAERZIYA·Yasen;AMINIGULI·Abulaizi;ZHANG Kai;YILIJIANG·Tuohetaerbieke;WANG Hongxian;LUO Chunyan;ZHANG Yuntao;NULIMANGULI·Abula;ZHANG Yanhua(College of Animal Science,Xinjiang Agricultural University,Ürümqi 830052,China;Xinjiang Key Laboratory of Genetic Breeding and Reproduction of Fleece Sheep,Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources(Sheep),Ministry of Agriculture and Rural Affairs,Institute of Animal Husbandry,Xinjiang Academy of Animal Husbandry Sciences,Ürümqi 830026,China;Agricultural and Animal Husbandry Development Service Center of Karatohai Township,Tekes County,Ili 835506,China;Agricultural and Animal Husbandry Development Service Center of Tekes County,Ili 835500,China;Liushugou Township Agricultural(Animal Husbandry)Development Service Center of Yizhou District,Hami City,Hami 839003,China)

机构地区：[1]新疆农业大学动物科学学院,新疆乌鲁木齐830052 [2]新疆畜牧科学院畜牧研究所,农业农村部畜禽资源(羊)评价利用重点实验室,新疆绒毛用羊遗传育种与繁殖重点实验室,新疆乌鲁木齐830026 [3]特克斯县喀拉托海镇农牧业发展服务中心,新疆伊犁835506 [4]特克斯县农牧业发展服务中心,新疆伊犁835500 [5]哈密市伊州区柳树沟乡农业(畜牧业)发展服务中心,新疆哈密839003

出　　处：《肉类研究》2024年第12期1-6,共6页Meat Research

基　　金：中央引导地方科技发展专项资金项目(ZYYD2023B10);新疆维吾尔自治区产业技术体系项目(XJMQ-1);自治区农业推广与科技服务项目(202401)。

摘　　要：采用屠宰后取样分析的方式,随机选取30只12月龄哈萨克羊进行屠宰实验,取其背最长肌进行品质测定和营养成分分析。pH值、亮度值(L^(*))、红度值(a^(*))、黄度值(b^(*))等肉质指标使用便携式检测器进行测定。氨基酸和矿物质含量参照相关标准分别使用高效液相色谱法和电感耦合等离子体-质谱法进行测定。结果表明:哈萨克羊肉的pH值变化在5.65~6.24之间;肉色L_(24 h)^(*)、a_(24 h)^(*)、b_(24 h)^(*)分别为49.49、16.31和9.77,不同性别间差异不显著。公羊肉的滴水损失率显著低于母羊肉(P<0.05),脂肪含量极显著低于母羊肉(P<0.01),两者蛋白含量则相差不大。公羊肉中的必需氨基酸、非必需氨基酸和总氨基酸含量均高于母羊肉。在检测的16种氨基酸中,赖氨酸和谷氨酸平均质量分数最高,分别为2.14%和3.17%。在矿物质方面,哈萨克羊肉富含Na、Mg、P、K、Ca等常量元素,以及Fe、Cu、Zn、Mn等微量元素。研究结果表明,哈萨克羊肉具有较高的食用品质和营养价值。通过加强育种规划和养殖管理措施可以进一步优化其肉用性能,从而满足市场需求,为消费者提供更多优质肉类选择。In order to evaluate the meat quality of Kazakh sheep,3012-month-old Kazakh sheep were randomly selected and slaughtered,and the longissimus dorsi muscle was taken for quality determination and nutritional composition analysis.Meat quality indexes such as pH value and the color parameters lightness(L^(*)),red(a^(*)),and yellow(b^(*))were measured using portable meters.Amino acid and mineral contents were determined according to relevant standards using high performance liquid chromatography(HPLC)and inductively coupled plasma-mass spectrometry(ICP-MS).The pH value of the meat varied from 5.65 to 6.24.The L^(*)_(24 h),a^(*)_(24 h)and b^(*)_(24 h)were 49.49,16.31 and 9.77,respectively,and did not significantly vary between the genders.Drip loss was significantly(P<0.05)lower and fatty acid content was highly significantly(P<0.01)lower in ram meat than in ewe meat,but there was no significant difference in protein content between them.Besides,the contents of essential amino acids(EAA),non-essential amino acids(NEAA),and total amino acids(TAA)in ram meat were higher than those in ewe meat.Among the 16 amino acids tested,lysine and glutamic acid were the most abundant with average values of 2.14%and 3.17%,respectively.In terms of minerals,Kazakh mutton was rich in macroelements including sodium,magnesium,phosphorus,potassium,and calcium,etc.,as well as micronutrients including iron,copper,zinc,and manganese,etc..Accordingly,Kazakh mutton had good eating quality and high nutritional value.Breeding planning and farming management need to be strengthened to optimize the meat performance of Kazakh sheep in order to meet the market demand and provide more high-quality meat choices for consumers.

关 键 词：哈萨克羊 羊肉品质 食用品质 氨基酸 矿物元素 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]