湖羊不同部位肌肉品质及营养成分的对比分析  

Analysis of Muscle Quality and Nutritional Components in Different Parts of Hu sheep

作　　者：王慧宁 徐杰 鲍梦环 孙晓梅 李拥军[1] WANG Huining;XU Jie;BAO Menghuan;SUN Xiaomei;LI Yongjun(College of Animal Science and Technology,Yangzhou University,Yangzhou Jiangsu 225000,China)

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225000

出　　处：《中国畜牧杂志》2025年第2期326-330,共5页Chinese Journal of Animal Science

基　　金：江苏省重点计划研发项目(BE2020313)。

摘　　要：为探究湖羊不同部位肉品质的差异,本研究选取6只8月龄湖羊母羊,取背最长肌、股四头肌、臂三头肌3个部位的肌肉,在4℃下成熟72 h后进行理化指标与营养指标的测定。结果表明:3个部位肌肉的pH无显著差异,背最长肌的剪切力最高。股四头肌的失水率、蒸煮损失最低且蒸煮损失显著低于背最长肌与臂三头肌,亮度(L^(*))值最高。臂三头肌红度(a^(*))值最高。背最长肌的粗脂肪含量显著高于股四头肌与臂三头肌,3个部位的粗蛋白质、水分、胶原蛋白无显著差异。3个部位的肌肉共检测出17种氨基酸和6种脂肪酸。氨基酸含量大小表现为背最长肌>臂三头肌>股四头肌,其中背最长肌的功能性氨基酸(甜味氨基酸、鲜味氨基酸)含量最高。背最长肌的油酸含量显著高于股四头肌与臂三头肌。综合分析,背最长肌嫩度较差,但味道鲜甜,营养成分丰富;股四头肌多汁性好,肉色亮;臂三头肌嫩度最好,肉色鲜艳,蛋白质含量高。Mutton is an excellent source of essential micronutrients,which are nutrient-rich and low in cholesterol and are considered good quality meat.In order to study the difference of meat quality in different parts of Hu sheep,six 8-month-old Hu sheep ewes were selected,the longissimus dorsi,triceps quadriceps femoris muscle and triceps brachii were harvested and matured at 4℃for 72 hours.The results showed that compared with other parts,the longissimus dorsi muscle had higher shear strength,lower tenderness,higher water loss rate and worse water holding capacity,while the quadriceps muscle had lower water loss rate and cooking loss and better water holding capacity,L^(*)is significantly higher than quadriceps femoris muscle and triceps(P<0.05).The muscle had the highest a^(*)value and the lowest shear strength and tenderness,while the crude fat content of the longissimus dorsi was significantly higher than that of the quadriceps femoris muscle and triceps(P<0.05),There was no significant difference in crude protein,water content and collagen content among the three parts(P>0.05).A total of 17 kinds of amino acids were detected in each part,and the content of amino acids showed as(longissimus dorsi>quadriceps brachii>quadriceps femoris,the content of functional amino acids)sweet amino acids,umami amino acids)in longissimus dorsi muscle was the highest.A total of 6 fatty acids were detected in different parts of the body.Oleic acid has an important effect on human health.The content of oleic acid in the longissimus dorsi muscle is significantly higher than that in the quadriceps femoris muscle and triceps brachii muscle(P<0.05);Comprehensive analysis,the longissimus dorsi muscle softness is poor,but the taste is fresh and sweet,more beneficial to human health;ARM triceps muscle flexibility is the best,flesh color bright,high nutrition,but relatively poor flavor.

关 键 词：湖羊 肉品质 氨基酸 脂肪酸 

分 类 号：S826.2[农业科学—畜牧学]