西藏阿旺绵羊羊肉品质分析

Meat Quality Analysis of Awang Sheep in Tibet

为进一步研究阿旺绵羊在高原环境下生长的羊肉品质,结合西藏本地其他类群羊肉进行对比研究。经现场和实验室对肉品质进行测定,并与多玛绵羊羊肉品质进行了肉质常规营养和氨基酸含量分析对比。结果表明,阿旺绵羊羊肉中的8种必需氨基酸总体含量都比较高,总氨基酸含量为20.68 g/100 g,其中,必需氨基酸总量为8.75 g/100 g,占氨基酸总量的42.31%,非必需氨基酸总量为11.93 g/100 g,占氨基酸总量的57.69%,阿旺绵羊羊肉中的蛋白质含量平均为22.01%,胆固醇含量为每100 g肉中含30.81 mg,阿旺绵羊羊肉中水分含量达到73.03%,阿旺绵羊羊肉中的脂肪含量平均为3.19 g/100 g,且矿物质含量丰富。

The objective of the present study was to evaluate the meat quality of Awang sheep reared under the plateau environment and to compare their meat quality with other indigenous sheep landraces in Tibet. The indicators associated with meat quality of Awang sheep were determined in field and laboratory, and the normal nutritional components and amino acid content were compared with Duoma sheep. The results showed that the contents of 8 kinds of essential amino acids in Awang sheep meat were generally higher, the average value of total content of amino acids was 20.68 g/100 g; the total contents of essential amino acids and non-essential amino acids were 8.75 g/100 g and 11.93 g/100 g, respectively, accounting for 42.31%and 57.69% of the total content of amino acids, respectively; the contents of protein, cholesterol, moisture and fat in Awang sheep meat were 22.01%, 30.81 mg/100 g, 73.03%, and 3.19 g/100 g, respectively, and the minerals content was also rich.