海南黑山羊、努比亚山羊及其杂交羊1代的脂肪酸和挥发性风味物质鉴定和分析  

Identification and analysis of fatty acids and volatile flavor substances from Hainan black goat,Nubian goat and F1 generation of hybrid sheep

作　　者：管凇[1] 施力光[1] 林雨 彭维祺 武洪志 GUAN Song;SHI Liguang;LIN Yu;PENG Weiqi;WU Hongzhi(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan Province 571101,China;College of Animal Science and Technology,Northeast Agricultural University,Harbin,Heilongjiang Province 150030,China)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南海口571101 [2]东北农业大学动物科学技术学院,黑龙江哈尔滨150030

出　　处：《中国饲料》2025年第3期48-56,共9页China Feed

基　　金：海南省重点研发项目(ZDYF2022XDNY193);中央级公益性科研院所基本科研业务费专项2022年科技“揭榜挂帅”项目(1630032022006)。

摘　　要：本研究以海南黑山羊、努比亚山羊及其杂交羊F1代为研究对象,通过对比分析不同品种山羊的脂肪酸和挥发性风味物质组成及含量,揭示它们之间的差异性及杂交优势,为山羊品种改良和风味品质提升提供理论依据。结果表明:从海南黑山羊、努比亚山羊及其杂交F1品种中,共检测出23种脂肪酸,其中包括11种饱和脂肪酸和12种不饱和脂肪酸,其中杂交羊1代C18:2含量显著高于海南黑山羊和努比亚山羊(P<0.05),杂交羊1代饱和脂肪酸和不饱和脂肪酸含量均高于海南黑山羊和努比亚山羊,3种羊肉组织中棕榈酸、硬脂酸、油酸含量较高。挥发性风味物质分析揭示,三种羊肉中共鉴定出46种挥发性风味物质,包含醛类16种、醇类12种、脂类4种、酸类4种在内共36种风味物质被定性;有10种未被定性出明确化合物。醛类在整体风味物质中含量占比达50%以上,贡献最多的风味。努比亚山羊的醛类物质高于海南黑山羊和杂交1代,黑山羊中未被定性的化合物含量高于努比亚山羊及其杂交1代,3种羊肉风味物质中醛类物质己醛、壬醛、癸醛含量较高,是3种羊肉的代表性物质,是羊肉挥发性风味的主要物质,分别贡献药草味、油脂味。杂交羊中4种酸类物质含量都低于其父本和母本,表明海南黑山羊和努比亚山羊杂交后膻味减少。主要风味化合物有己醛、壬醛、癸醛、1-辛烯-3-醇、2-乙基己醇、3-羟基-2-丁醇;反-2-辛烯醛、(E,E)-2,4-壬二烯醛为杂交羊独有,分别贡献了坚果味和花果香,在海南黑山羊和努比亚山羊中未检测到;3,7,11,15-四甲基-2-十六碳烯(贡献花香和香脂香气)、5,8a-二甲基-3-丙-2-基-2,3,4,4a,5,6,7,8-八氢-1H-萘为海南黑山羊独有,在努比亚羊和杂交羊中未检测到。In this study,Hainan black goat,Nubian goat,and F1 generation of their hybrid sheep were selected as the research objects.By comparing and analyzing the composition and content of fatty acids and volatile flavor substances of different breeds of goats,the differences and hybridization advantages among them were revealed,which provided a theoretical basis for the improvement of goat breeds and flavor quality.The results showed that a total of 23 fatty acids,including 11 saturated fatty acids and 12 unsaturated fatty acids,were detected from Hainan black goats,Nubia goats and their hybrid F1 breeds.The C18:2 content of the first generation of hybrid sheep was significantly higher than that of Hainan black goats and Nubia goats(P<0.05).The contents of saturated fatty acid and unsaturated fatty acid of the first generation of hybrid sheep were higher than those of Hainan black goat and Nubian goat,and the contents of palmitic acid,stearic acid and oleic acid in the tissues of the three kinds of mutton were higher.The analysis of volatile flavor substances revealed that 46 volatile flavor substances were identified in three kinds of mutton,including 16 aldehydes,12 alcohols,4 lipids and 4 acids.There were 10 compounds that had not been identified.Aldehydes accounted for more than 50%of the total flavor substances and contributed the most flavor.The aldehydes of Nubian goats were higher than those of Hainan black goats and the first hybrid generation,and the content of uncharacterized compounds in black goats was higher than that of Nubian goats and the first hybrid generation.Among the three kinds of mutton flavor substances,the content of aldehydes including hexaldehyde,nonaldehyde and capric aldehyde was higher,which was the representative substance of the three kinds of mutton and the main substance of volatile flavor of mutton,contributing herb and fat taste respectively.The contents of four kinds of acids in the hybrid sheep were lower than those of the parent and the mother,indicating that the taint of Hainan bl

关 键 词：海南黑山羊 努比亚山羊 杂交羊1代 脂肪酸 挥发性风味物质 

分 类 号：S827[农业科学—畜牧学]