沙葱提取物对羊肉食用品质影响的研究

Studies on Effects of Allium Mongolia Regel Extractive on Edible Quality of Mutton

研究沙葱提取物对羊肉食用品质的影响。试验选用60只蒙古羯羊,采用完全区组试验设计,按照体重相近的原则随机分为4组。对照组饲喂基础日粮,试验组分别添加0.03%、0.06%、0.09%的沙葱提取物。通过45 d的饲养试验后,每组随机屠宰3只屠宰取其背最长肌、臀中肌和膜中肌进行品质分析。结果表明:在不同肌肉部位水分(H2O)、蛋白质(p)和灰分(Ash)等指标中,各试验组与对照组差异不显著(p>0.05)。在脂肪试验中,各试验组与对照组差异极显著(p<0.01)和显著(p<0.05),并且沙葱提取物Ⅱ的影响最大。在不同肌肉部位中的pH值、熟肉率、失水率和嫩度等指标中,各试验组与对照组差异不显著(p>0.05)。在羊肉色差指标中,各试验组与对照组差异性各不同,从对不同肌肉部位色差总体影响来看,沙葱提取物Ⅱ组对肌肉色泽影响较大。

The effects of Allium Mongolia Regel extractive on edible quality of Mutton,with complete block experimental design was studied.The feeding experiment was done with 60 Inner Mongolia wether sheep according to similar weight principle divided into four groups,which were control group,0.03%,0.06%,0.09% Allium Mongolia Regel group.The end of feeding 45 d,select 3 sheep from each group randomly and slaughtered,then sampling longissimus dorsi musculus,buttock musculus and semimembranous muscle of the motton to study the effect of the different treatments on motton physichemical index and its edible quality.The results of physico-chemical determining indicated that,the difference between the experimental gronps with the control group was not significant（p〉0.05） in pH value,water loss rate,cooked rate and tenderness.The difference between with each group was not significant（p〉0.05） in color was inconsistent.Overall,the group added 0.06% Allium Mongolia Regel Extractive impacted greaterly in the color of different muscle parts.