沙葱和油料籽实对羊肉色泽和理化性状的影响

EFFECT OF Alium Mongolicum regel AND OILSEED ON COLOUR AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUTTON

采用沙葱和油料籽实饲喂28只蒙古羯羊,依照体重相近的原则随机分为4组,分别为对照组,沙葱组,籽实组,沙葱+籽实组,试验期结束后,从每组中随机选取3只羊进行一次性屠宰,取背最长肌和臀中肌肉样进行研究。结果表明:沙葱和油料籽实及其交互作用对绵羊背最长肌和臀中肌水分、蛋白含量等理化特性的影响均不显著(P>0.05),但沙葱组背最长肌和臀中肌的蛋白质含量略高于对质、脂肪、灰分照组。各试验组臀中肌的a值(红度)、a/b显著低于对照组(P<0.05),而籽实组背最长肌的a/b为1.74显著高于对照组和其他试验组(P<0.05)。

The feeding experiment was done with 28 Inner Mongolia wether by feeding Allium Mongolicum Regel and Oilseed which were randomly divided into 4 groups according to similar weight principle. At the end of feeding experiment, we sample longissimus dorsi （LD） and buttock muscle （BM） of mutton to study the effect of the Allium Mongolicum Regel, Oilseed and Allium Mongolicum Regel ＋ Oilseed on color and physico - chemical characteristics. The results indicated that： The Allium Mongolieum Regal , Oilseed and Alliurn Mongolicum Regel ＋ Oilseed have not significant effect on protein, fat, moisture, and ash content （P 〉 0. 05） of LD and BM of sheep, but the protein content of LD and BM in the Allium Mongolicum Regel is slightly higher than in the control. Hunter a and a/b of BM of the treatment group are significantly lower than those of the control. Hunter a/b of LD of oilseed group is 1.74 and signif- icantly higher than that of control and other groups （ P 〈 0.05 ）.