| 自然放牧条件下不同品种羊羊肉品质分析 |
| |
| 引用本文： | 王莉梅,王德宝,康连和,张园园,王晓冬,连海飞,乔健敏,王乐,纳钦,梁俊芳.自然放牧条件下不同品种羊羊肉品质分析[J].畜牧与饲料科学,2020,41(5):58-62. |
| |
| 作者姓名： | 王莉梅 王德宝 康连和 张园园 王晓冬 连海飞 乔健敏 王乐 纳钦 梁俊芳 |
| |
| 作者单位： | 内蒙古自治区农牧业科学院,内蒙古呼和浩特010031;乌兰察布市食品药品检验所,内蒙古乌兰察布012000 |
| |
| 基金项目： | 新疆维吾尔自治区自然科学基金;创新基金 |
| |
| 摘 要： | 为分析自然放牧条件下戈壁羊和察哈尔羊羊肉品质, 对12月龄各品种羊屠宰性能、肱三头肌、背最长肌和股二头肌部位物理指标和营养成分进行测定。结果表明：察哈尔羊的活重和胴体重表现出良好优势（P<0.05）, 而戈壁羊屠宰率显著（P<0.05）高于察哈尔羊;察哈尔羊羊肉的L*值和a*值最大, 熟肉率为39.59%~45.94%, 色泽和保水性优于戈壁羊;戈壁羊羊肉剪切力为7.16~8.47 N, 肉质鲜嫩柔软, 戈壁羊和察哈尔羊羊肉的蛋白质含量分别为17.63%~19.54%和17.18%~18.77%, 氨基酸总量分别为70.73%~75.98%和67.29%~70.86%, 戈壁羊羊肉的营养价值略优于察哈尔羊。
|
| 关 键 词： | 自然放牧 戈壁羊 察哈尔羊 羊肉品质 |
| 收稿时间： | 2020-05-17 |
Mutton Quality Analysis of Different Mutton Sheep Breeds Raised under Natural Grazing Conditions |
| |
| WANG Li-mei,WANG De-bao,KANG Lian-he,ZHANG Yuan-yuan,WANG Xiao-dong,LIAN Hai-fei,QIAO Jian-min,WANG Le,Naqin,LIANG Jun-fang.Mutton Quality Analysis of Different Mutton Sheep Breeds Raised under Natural Grazing Conditions[J].Animal Husbandry and Feed Science,2020,41(5):58-62. |
| |
| Authors: | WANG Li-mei WANG De-bao KANG Lian-he ZHANG Yuan-yuan WANG Xiao-dong LIAN Hai-fei QIAO Jian-min WANG Le Naqin LIANG Jun-fang |
| |
| Institution: | 1.Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China;2. Ulanqab Institute for Food and Drug Control, Ulanqab 012000, China |
| |
| Abstract: | This study was conducted to evaluate and compare the mutton quality of Gobi sheep and Qahar sheep raised under natural grazing conditions. The slaughter performance as well as the physical indicators and nutritional components of the triceps brachii, longissimus dorsi and biceps femoris of the 12-month-old Gobi sheep and Qahar sheep were determined and statistically compared. The results showed that Qahar sheep had significantly （P<0.05） higher live weight and carcass weight compared to Gobi sheep, while Gobi sheep had significantly （P<0.05） higher slaughter rate; higher L* and a* values were observed in Qahar sheep meat, the cooked meat rate of Qahar sheep ranged from 39.59% to 45.94%, and Qahar sheep meat had better performance in color and luster as well as water retention property; Gobi sheep meat was tender and soft, with the shear force of 7.16-8.47 N; the protein content of Gobi sheep meat and Qahar sheep meat were 17.63%-19.54% and 17.18%-18.77%, respectively, and the total amino acids content were 70.73%-75.98% and 67.29%-70.86%, respectively. In conclusion, the meat nutritional value of Gobi sheep is slightly better than that of Qahar sheep. |
| |
| Keywords: | natural grazing Gobi sheep Qahar sheep mutton quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《畜牧与饲料科学》浏览原始摘要信息 |
| 点击此处可从《畜牧与饲料科学》下载免费的PDF全文 |
|
