脂尾去除对‘兰州大尾羊’和‘蒙古羊’屠宰性能及肉品质的影响

Effects of tail docking on slaughter performance and mutton quality in Lanzhou fat-tail sheep and Mongolian sheep

【目的】为研究脂尾去除对‘兰州大尾羊’和‘蒙古羊’屠宰性能及肉品质的影响.【方法】选取年龄和体质量均相近的‘兰州大尾羊’和‘蒙古羊’去势公羔各18只,随机分别对‘兰州大尾羊’和‘蒙古羊’各9只去除脂尾,15月龄屠宰,测定屠宰性状、肉品质和内脏器官指标并进行分析.【结果】脂尾去除对‘蒙古羊’的屠宰性能、肉品质和内脏器官指标的影响不显著(P>0.05),‘兰州大尾羊’的背膘厚、GR值分别增加1.41、1.67mm(P<0.10),失水率降低0.77%(P<0.10)、剪切力减小0.59kg/f(P<0.10)、pH1升高0.10(P<0.10),均有差异显著的趋势.2个品种间,屠宰性能和肉品质指标除色度、pH24、大理石纹、脾质量和小肠质量无显著性差异外,其他指标均差异显著(P<0.05).【结论】脂尾去除可以提高‘兰州大尾羊’的屠宰性能和改善肉品质,‘兰州大尾羊’的屠宰性能和肉品质优于‘蒙古羊’.

【Objective】In order to study the effects of tail docking on slaughter performance and mutton quality of Lanzhou fat-tail sheep and Mongolian sheep.【Method】18Lanzhou fat-tail castrated lambs and18 Mongolian castrated lambs with similar age and weight were collected,then randomly selecting 9Lanzhou fat-tailed sheep and 9 Mongolian sheep to remove their fat-tail and slaughter at 15 months,and measure their slaughter characteristics,mutton quality,visceral organs indexes.【Result】Removing fat-tails had no significant influence on the slaughter performance,mutton quality,visceral organs of Mongolian sheep（P〈0.05）.The backfat and GR value of Lanzhou fat-tail sheep increased 1.41 mm and 1.67mm（P〈0.10）,respectively.Water loss rate reduced by 0.77%（P〈0.10）,shear stress decreased by 0.59kg/f（P0.10）.pH1 increased by 0.10（P〈0.10）,and these indexes tended to differ significantly.Between the two varieties,apart from color,pH24,marbling,spleen weight,small intestine,other slaughter performanceand mutton quality indexes were significantly different（P〈0.05）.【Conclusion】Fat-tail docking can improve the slaughter performance and mutton quality of Lanzhou fat-tail sheep,and the slaughter performance and mutton quality of Lanzhou fat-tail sheep are better than those of Mongolian sheep.