| 不同枣粉水平对陕北白绒山羊肉呈味物质的影响 |
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| 引用本文： | 冯平,孙旺斌,张骞,薛瑞林,付琪.不同枣粉水平对陕北白绒山羊肉呈味物质的影响[J].动物营养学报,2021,33(1). |
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| 作者姓名： | 冯平 孙旺斌 张骞 薛瑞林 付琪 |
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| 作者单位： | 榆林学院生命科学学院,榆林 719000;榆林市佳县方塌镇瑞兴种羊场,榆林 719208 |
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| 基金项目： | 国家自然科学基金项目(31960710)。 |
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| 摘 要： | 本试验旨在研究不同枣粉水平对陕北白绒山羊肉呈味物质的影响。选取40只6月龄、初始体重为(20.15±1.63)kg的健康陕北白绒山羊,随机分为5组(每组8个重复,每个重复1只羊),分别饲喂含0(对照组)、10%(试验Ⅰ组)、15%(试验Ⅱ组)、20%(试验Ⅲ组)、25%(试验Ⅳ组)枣粉的试验饲粮。预试期10 d,正试期70 d。结果显示:1)试验Ⅲ组的鲜味值显著高于对照组及试验Ⅱ和Ⅳ组(P<0.05),咸味值显著高于对照组(P<0.05)。2)试验Ⅲ组的天冬氨酸(Asp)和丙氨酸(Ala)含量显著高于对照组(P<0.05),谷氨酸(Glu)含量显著高于对照组及试验Ⅰ和Ⅱ组(P<0.05)。3)随着枣粉水平的提高,肌苷酸(IMP)、肌苷(INO)和次黄嘌呤(HYP)含量逐渐增加,一磷酸腺苷(AMP)含量先增加后降低,试验Ⅱ、Ⅲ和Ⅳ组的IMP含量显著高于对照组和试验Ⅰ组(P<0.05),试验Ⅰ、Ⅱ、Ⅲ和Ⅳ组的INO、HYP和AMP含量显著高于对照组(P<0.05)。由此得出,枣粉能促进氨基酸和呈味核苷酸在陕北白绒山羊肉中的积累,饲粮中枣粉水平为20%时,羊肉中呈鲜味的游离氨基酸和核苷酸含量较高,滋味最好。
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| 关 键 词： | 陕北白绒山羊 枣粉 电子舌 呈味物质 |
Effects of Different Levels of Jujube Power on Flavor Substance of Shanbei White Cashmere Goat Meat |
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| FENG Ping,SUN Wangbin,ZHANG Qian,XUE Ruilin,FU Qi.Effects of Different Levels of Jujube Power on Flavor Substance of Shanbei White Cashmere Goat Meat[J].Acta Zoonutrimenta Sinica,2021,33(1). |
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| Authors: | FENG Ping SUN Wangbin ZHANG Qian XUE Ruilin FU Qi |
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| Institution: | (College of Life Sciences,Yulin University,Yulin 719000,China;Ruixing Sheep&Goat Breeding Farm,Yulin 719208,China) |
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| Abstract: | This experiment was conducted to study the effects of different levels of jujube power on flavor substance of Shanbei white cashmere goat meat.Forty healthy 6-month-old Shanbei white cashmere goats with an initial body weight of(20.15±1.63)kg were randomly selected and divided into 5 groups with 8 replicates per group and 1 goat per replicate.Goats in the 5 groups were fed experimental diets containing 0(control group),10%(trial groupⅠ),15%(trial groupⅡ),20%(trial groupⅢ)and 25%(trial groupⅣ),respectively.The pre-experimental period lasted for 10 days,and the experimental period last for 70 days.The results showed as follows:1)the umami value in the trial groupⅢwas significantly higher than that in the control group,trial groupsⅡandⅣ(P<0.05),and the saltiness value was significantly higher than that in the control group(P<0.05).2)The aspartic acid(Asp)and alanine(Ala)contents in the trial groupⅢwere significantly higher than those in the control group(P<0.05),and the glutamate(Glu)content was significantly higher than that in the control group,trial groupsⅠandⅡ(P<0.05).3)With the jujube powder level improvement,the inosinic acid(IMP),inosine(INO)and hypoxanthine(HYP)contents increased gradually,and the adenosine monophosphate content increased firstly and then decreased.The IMP content in the trial groupsⅡ,ⅢandⅣwas significantly higher than that in the control group and trial groupⅠ(P<0.05),and the INO,HYP and AMP contents in the trial groupsⅠ,Ⅱ,ⅢandⅣwere significantly higher than those in the control group(P<0.05).In conclusion,jujube powder can promote the accumulation of flavor amino acids and nucleotides in Shanbei white cashmere goat meat,and the mutton shows the best flavor quality with high contents of delicious free amino acids and nucleotides when dietary with 20%jujube powder. |
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| Keywords: | Shanbei white cashmere goat jujube power electronic tongue flavor substances |
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