肌内脂肪含量和脂肪酸组成对绵羊肉品质的影响

Effects of intramuscular fat content and fatty acid composition on quality traits of sheep meat

肌内脂肪含量的高低和氨基酸的组成对绵羊肉品质的相关性状具有广泛影响。然而,不同品种以及同一品种不同部位的肌肉之间肌内脂肪的含量和氨基酸的组成也在存在着明显的差异。另外,肌内脂肪的含量也随着绵羊的性别、年龄、体重和饲养方式的不同而变化。这就意味着,在不考虑遗传因素的情况下,通过改变饲养方式和日粮的组成可以改善羊肉肌内脂肪含量。因此,本文从这一角度出发,阐述了肌内脂肪含量和氨基酸组成与绵羊肉品质的关系,并针对改善绵羊肌内脂肪含量的调控技术进行了综述。

The intramuscular fat （IMF） content and fatty acid composition have wide influences on the quality traits of sheep meat. However, the IMF content and fatty acid composition differs greatly among breeds, and between muscle types even in the same breed. Additionally, the IMF con- tent also varies among genders, ages, body weights, and as well as feeding models. This suggests that the IMF content in sheep muscle can be improved by changing the feeding strategies and/or ration composition. Based on this point of view, we had elucidated the relationship between IMF con- tent and meat quality traits in this review, which also included some nutritional regulating tech- nologies on improving the IMF content in sheep.