湖羊与滩羊羔羊肉品质分析

Meat Quality Analysis of Hu Sheep and Tan Sheep

为研究湖羊和滩羊羔的肉品质、氨基酸和脂肪酸组成,选择相同饲养条件下5月龄湖羊和5月龄滩羊羔各5只,屠宰后分别测定其肉品质、脂肪酸和氨基酸含量。结果表明:湖羊熟肉率显著低于滩羊(P<0.05),其他肉质性状差异不显著(P>0.05);湖羊和滩羊背最长肌共检测出17种氨基酸,其中必需氨基酸8种,非必需氨基酸9种。湖羊和滩羊的必需氨基酸分别占总氨基酸的43.61%和44.10%,湖羊的甘氨酸含量极显著高于滩羊(P<0.01),丙氨酸含量显著高于滩羊(P<0.05),其他氨基酸含量差异不显著(P>0.05);湖羊和滩羊的背最长肌共检测出9种饱和脂肪酸,7种单不饱和脂肪酸,5种多不饱和脂肪酸,滩羊的油酸含量显著高于湖羊(P<0.05),α-亚麻酸含量极显著高于湖羊(P<0.01),不饱和脂肪酸、单不饱和脂肪酸含量显著高于湖羊(P<0.05),其他脂肪酸差异不显著(P>0.05)。可见,滩羊肉在肉品嫩度、多汁性、风味、脂肪酸组成上优于湖羊肉,而湖羊肉在蛋白质组成上优于滩羊肉。

The aim of this experiment was to study the meat quality,amino acid and fatty acid composition of Hu sheep and Tan sheep.5 Hu sheep and 5 Tan sheep which were all five-month-old were selected under the same feeding conditions.The meat quality,fatty acid and amino acid contents of each sheep were determined after slaughter.The results showed that the cooked meat percentage of Hu sheep was significantly lower than that of Tan sheep(P<0.05),but other meat quality traits had no significant difference.There were 17 amino acids detected in longissimus dorsi of Hu sheep and Tan sheep,including 8 essential amino acids and 9 non-essential amino acids.The essential amino acids of Hu sheep and Tan sheep accounted for 43.61%and 44.10%of the total amino acids,respectively.The glycine content of Hu sheep was significantly higher than that of Tan sheep(P<0.01),the alanine content was significantly higher than that of Tan sheep(P<0.05),other amino acid contents had no significant difference(P<0.05).9 kinds of saturated fatty acids,7 kinds of monounsaturated fatty acids and 5 kinds of polyunsaturated fatty acids were detected in longissimus dorsi of Hu sheep and Tan sheep.The oleic acid content of Tan sheep was significantly higher than that of Hu sheep(P<0.05),α-linolenic acid content was greatly higher than that of Hu sheep(P<0.01),the contents of unsaturated fatty acids and monounsaturated fatty acids were significantly higher than those of Hu sheep(P<0.05),other fatty acids had no significant difference.It can be seen that the mutton of Tan sheep is superior to Hu sheep in terms of tenderness,juiciness,flavor and fatty acid composition,while the mutton of Hu sheep is superior to Tan sheep in terms of protein composition.