云南地方云岭黑山羊和龙陵黄山羊羔羊肉品质的研究

Studies on Meat Quality of Yunnan Indigenous Yunling and Longling Goat Lambs

试验对云南地方云岭黑山羊和龙陵黄山羊羔羊肉的理化特性和风味品评进行研究。新出生的云岭黑山羊和龙陵黄山羊各16头用于本试验。试验山羊采用白天放牧、晚上补饲的半放牧饲养方式,补充饲料粗蛋白18.5%、代谢能12.5 MJ/kg。饲养150 d后屠宰云岭黑山羊和龙陵黄山羊羔羊各8头,取背最长肌分析肉品质。结果表明:宰后45min和24 h云岭黑山羊和龙陵黄山羊背最长肌的肉色评分、CIELAB L*、a*和C值差异不显著(P>0.05)。云岭黑山羊背最长肌的剪切力显著低于龙陵黄山羊(P=0.05)。云岭黑山羊背最长肌粗脂肪含量(P=0.03)、多汁性评分(P=0.03)和总体口感评分(P=0.04)显著大于龙陵黄山羊。本试验结果表明,云岭黑山羊羔羊肉与龙陵黄山羊相比具有较高粗脂肪含量和较优的风味口感。

The objective of this study was to determine the physico-chemical properties and taste paneling evaluation of longissimus dorsi of 5-month-old Yunnan indigenous Yunling and Longling goat lambs on semi- intensive system. Sixteen newborn Yun ling and sixteen newborn Longling goats were initially chosen in this experiment. All experimental goats were pasteurized on day and were fed on the concentration at night. The concentration included the crude protein 18.5% and the metabolic energy 12.5 MJ/kg. At d 150, eight Yunling and eight Longling were slaughtered and longissimus dorsi was sampled for the analysis of physico-chemical properties and taste paneling evaluation. At 45 min and 24 h of post-slaughter, there were no significant difference of color score, CIELAB L^＊ value, a^＊ value, and C value between Yunling and Longling lambs. The Iongissimus dorsi shear force of Yun ling was lower than Longling lambs （P = 0.05）. The Longissimus dorsi crude fat content （P = 0.03）, juiciness score （P = 0.03） and overall palatability （P = 0.04） of Yunling were higher than Longling lambs. The results of this experiment showed that the meat quality of Yun ling had the predominance in nutrition value and meat flavor compared with Longling lambs.