自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析  

Comparative analysis of meat quality of Bayinbruk sheep ofdifferent months of age under natural grazing conditions

作　　者：郑培宇 阿米妮古丽 艾尔登巴图 敖云巴特尔 唐丽苹 张彦威 谢梦婉 狄江[2] 于丽娟[2] ZHENG Peiyu;Aminiguli;Aierdengbatu;Aoyunbateer;TANG Liping;ZHANG Yanwei;XIE Mengwan;DI Jiang;YU Lijuan(College of Animal Science,Xinjiang Agricultural University,Urumqi 830052,China;Key Laboratory of Genetics Breeding and Reproduction of Xinjiang Cashmere and Wool Sheep/Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources(Sheep)of the Ministry of Agriculture and Rural Areas/Institute of Animal Sciences,Xinjiang Academy of Animal Sciences,Urumqi 830011,China;Xinjiang Hejing County Bayinbruk Sheep Original Breeding Development Co,Hejing Xinjiang 841300,China)

机构地区：[1]新疆农业大学动物科学学院,乌鲁木齐830052 [2]新疆畜牧科学院畜牧研究所/新疆绒毛用羊遗传育种与繁殖实验室/农业农村部畜禽资源(羊)评价利用重点实验室,乌鲁木齐830011 [3]新疆和静县巴音布鲁克羊原种繁育发展有限公司,新疆和静841300

出　　处：《新疆农业科学》2025年第2期494-501,共8页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区重大科技专项(2022A02001-2);新疆维吾尔自治区自然科学基金项目(2022D01A277);新疆维吾尔自治区天山创新团队计划项目(2022D14018);新疆维吾尔自治区种业提升计划(XJMQ-3)。

摘　　要：【目的】探究自然放牧条件下不同月龄巴音布鲁克羊肉品质特征及差异。【方法】随机选取自然放牧条件下的巴音布鲁克羊6月龄、9月龄公羔各6只屠宰,测定背最长肌的pH值、色度、蒸煮损失、剪切力、常规营养成分、氨基酸及脂肪酸含量并进行比较分析。【结果】巴音布鲁克羊9月龄肉亮度(L^(*))、红度(a^(*))、黄度(b^(*)值)极显著高于6月龄(P<0.01);巴音布鲁克羊6月龄羊肉的剪切力值极显著低于9月龄(P<0.01),pH值和蒸煮损失差异不明显;6月龄的蛋白质、脂肪、含水量与9月龄差异不显著(P>0.05);巴音布鲁克羊6月龄羊肉的必需氨基酸、非必需氨基酸、氨基酸总量极显著高于9月龄(P<0.01);巴音布鲁克羊9月龄羊肉多不饱和脂肪酸含量极显著高于6月龄(P<0.01),脂肪酸总量差异不显著(P>0.05)。【结论】不同月龄巴音布鲁克羊肉品质、营养成分有较大差异,巴音布鲁克羊6月龄羊肉品质优良,嫩度较高;巴音布鲁克羊9月龄羊肉光泽鲜艳、营养价值高。【Objective】To compare the meat quality and characteristics of Bayinbuluk sheep of different months old under natural grazing conditions.【Methods】Six 6-month and 9-month-old male lambs under natural grazing conditions were randomly selected for slaughter,and the pH,chromaticity,cooking loss,shear force,conventional nutrients,amino acids and fatty acids contents of the longest dorsal muscle were determined and analyzed.【Results】The meat brightness(L^(*)),redness(a^(*)),yellowness(b^(*)values)and shear force values at 9-month-old were extremely significantly higher than those at 6-month-old(P<0.01),and the pH and cooking loss had no significant differences;The meat composition of protein,fat,and water had no significant differences between 6-months-old and 9-months-old(P>0.05),the essential,nonessential and total amino acids content were extremely significant higher at 6-months-old than at 9-months-old(P<0.01),and the polyunsaturated fatty acid content was significant higher at 9-months-old than at 6-month-old(P<0.01).【Conclusion】There is a big difference in meat quality and nutrient composition between Bayinbruk lambs of different months old,the meat from 6-months-old lambs is of good tenderness,and that from 9-months-old lamb has the perfect lustrousness and good nutritional value.The quality and nutrition of different months at 6 months is of good quality and high tenderness;that at 9 months has bright luster and high nutritional value.

关 键 词：巴音布鲁克羊 背最长肌 肉品质 脂肪酸 

分 类 号：S826[农业科学—畜牧学]