不同饲养条件对羊肉品质的影响

Influence of Different Feeding Conditions on Mutton Quality

以小尾寒羊和本地羊的杂交羊为母本,萨福克羊为父本进行杂交得到羊群,选择6~10月龄的30只羊进行去势处理,在冬季进行日光暖棚（A组）和普通羊舍（B组）两种环境下饲养。饲养实验结束后两组分别随机选取7只羊屠宰,对羊肉进行感官评定和食用品质分析。结果表明：两组肉质在肉色、大理石纹、p H值、失水率、胆固醇含量等指标上并无明显差异;A组羊的熟肉率、蒸煮损失和嫩度分别是44.57%、13.96%、4.5 kg,B组羊的分别是48.01%、18.86%、6.82 kg,两组间差异显著（P〈0.05）。A组羊的肉质更易熟、蒸煮损失少、肉质更嫩、口感更佳。A、B组实验羊肉质均含有丰富的脂肪酸、氨基酸和矿物质,且两种饲养条件下羊肉中这3种营养物质含量差异不显著。

Hybrid ewes of Small Tail Han sheep and local sheep in Tongliao, Inner Mongolia autonomous region was crossbred with Suffolk rams. Totally 30 crossbred sheep between 6 and 10 months of age were castrated, and then fed under two different environments in winter： in a sunlight greenhouse （group A） and a common sheep pen （group B）, respectively. Seven sheep were randomly selected from each group after the feeding experiment and slaughtered for sensory evaluation and eating quality analysis of lamb meat. The results showed that there was no significant difference in meat color, marbling, pH, water loss rate and cholesterol content between the two groups. The cooked meat yield, cooking loss rate and tenderness of mutton were 44.57%, 13.96% and 4.5 kg for group A, and 48.01%, 18.86% and 6.82 kg for group B, respectively, suggesting significant differences in respect of these three indexes between both groups （P 〈 0.05）. Data showed that lamb meat from group A was more easy to cook, producing higher meat tenderness, better taste and lower cooking loss rate. Fatty acids, amino acids and minerals were abundant in mutton from both groups without significant differences.