摘要
本实验以12月龄不同饲养条件下(放牧和舍饲)苏尼特羊臂三头肌作为实验材料,利用高效液相色谱和气相色谱-质谱联用技术研究不同饲养方式对苏尼特羊屠宰性能、羊肉品质和脂质氧化性能的影响。结果表明:舍饲组苏尼特羊活体质量、胴体质量和净肉质量显著高于放牧组(P<0.05);放牧组肌肉的亮度和黄度显著高于舍饲组,而剪切力反之(P<0.05);饲养方式对肌肉中蛋白质量分数和胆固醇含量无显著影响(P>0.05);放牧组肌肉中脂肪质量分数显著低于舍饲组(P<0.05);放牧组肌肉中多不饱和脂肪酸的质量分数显著高于舍饲组(P<0.05),特别是共轭亚油酸、α-亚麻酸、二十碳五烯酸和二十二碳六烯酸;贮藏3个月后,放牧组硫代巴比妥酸值显著低于舍饲组(P<0.05),从而表明放牧组羊肉具有较高的抗氧化分解能力。舍饲羊具有较高的屠宰加工优势,放牧组羊肉具有较高的营养价值,在生产中应考虑不同用途从而选择不同饲养模式。
The aim of this study was to investigate the effect of different feeding regimes(grazing and stall feeding)on slaughter performance,meat quality and lipid oxidation of Triceps brachii muscle in12-month-old Sunit sheep.The fatty acid composition of muscles was determined by high performance liquid chromatography(HPLC)and gas chromatographymass spectrometry(GC-MS).The results showed that the live mass,carcass mass and net meat mass of stall-fed sheep were significantly higher than those of grazing sheep(P<0.05).A significant increase in meat lightness(L^*)and yellowness(b^*)was observed comparing grazing and stall-fed sheep,whereas the opposite was found for shear force(P<0.05).There were no differences in the contents of protein and cholesterol between the two groups(P>0.05).The content of intramuscular fat in grazing sheep was significantly lower than that in stall-fed sheep(P<0.05).The percentage of polyunsaturated fatty acids in grazing sheep was higher than that in stall-fed sheep(P<0.05),especially conjugated linoleic acid,α-linolenic acid,eicosapntemacnioc acid and docosahexaenoic acid.After three months of storage,the thiobarbituric acid value in grazing sheep was lower than that in stall-fed sheep(P<0.05),indicating that meat from grazing sheep has higher antioxidant capacity.Stall-fed sheep had better slaughter performance and were more suitable for processing,while the nutritional value of meat from grazing sheep was higher.In practice,different feeding regimes should be chosen according to the use of mutton.
作者
王柏辉
杨蕾
苏日娜
罗玉龙
王宇
赵丽华
靳烨
WANG Bohui;YANG Lei;SU Rina;LUO Yulong;WANG Yu;ZHAO Lihua;JIN Ye(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第23期41-46,共6页
Food Science
基金
"十三五"国家重点研发计划重点专项(2016YFE0106200)
国家自然科学基金地区科学基金项目(31660439)
关键词
饲养方式
屠宰性能
肉品质
脂肪酸
脂质氧化
feeding regime
slaughter performance
meat quality
fatty acid
lipid oxidation
作者简介
第一作者:王柏辉(1990—),男,博士研究生,研究方向为食品科学。E-mail:wbhsmile@126.com;通信作者:靳烨(1964—),男,教授,博士,研究方向为畜产品安全生产。E-mail:jinyeyc@sohu.com
