摘要
研究了放牧、舍饲2种饲喂方式下8月龄滩羊肉品风味前体物——还原糖、硫胺素、氨基酸和脂肪酸等的含量。结果表明:还原糖、硫胺素、EPA(C20∶5)和DHA(C22∶6)等均以放牧组较高,可增强羊肉羶味的硬脂酸(C18∶0),在皮下脂肪中含量放牧组显著高于舍饲组(P<0.05)。可见滩羊肉质品质主要是由遗传因素决定的,而放牧、舍饲2种特定喂养方式对其影响不大。
Fatty acids in Tan-sheep mucle was analysied in this experiment. The results was as follows ： Contents of flavor compounds in the muscle, such as vitamin B1 （VB1） and deoxidizing sugar, were higher in the grazy group than those In the shed group, but without significant difference; C18：0 content in the subcutaneous fat was higher in the graze group than that of the shed group （P〈0. 05）.
出处
《畜牧与兽医》
北大核心
2007年第1期17-20,共4页
Animal Husbandry & Veterinary Medicine
基金
宁夏自然科学基金(A3001)
