马肉品质、营养成分及其影响因素的研究进展

Research Progress on the Meat Quality,Nutrient Composition andInfluencing Factors of Horsemeat

马肉具有高蛋白质、低脂肪、低胆固醇等特点,可以作为一种优质的蛋白质来源。目前消费者对于马肉不熟悉,国内消费量并不高,马肉大部分以出口为主,且加工方式单一,主要以新疆地区的熏马肉为主。因此,进一步明确马肉营养价值、食用功效对马肉产品的开发利用以及促进马产业的转型和发展具有重要意义。不同品种马肉水分、灰分、蛋白质和脂肪含量不同,不同年龄马肉化学组成不同;日粮营养水平不同,马肉的嫩度、多汁性、风味等肉品质也不同;肌肉部位不同,颜色、嫩度和营养成分有所差异;在饲粮中添加植物添加剂可改变饲料消化率,进而改善肉品质;通过腌制、电刺激或酶处理等加工技术能够有效改善马肉嫩度,提高马肉品质。笔者总结了马肉品质及营养成分特点,并从遗传因素、个体因素、营养水平、屠宰、加工及贮藏等方面对马肉品质及营养价值的影响进行综述,以期为马肉品质改善和产品开发提供参考依据。

Horsemeat has the characteristics of high protein,low fat and low cholesterol,which can be used as a high-quality source of protein.At present,consumers are not familiar with horsemeat and domestic consumption is not high.Most horsemeat is mainly exported and processed in a single way,mainly smoked horsemeat from Xinjiang region.Therefore,it is of great significance to further clarify the nutritional value and efficacy of horsemeat for the development and utilization of horsemeat products,which is conducive to the transformation and development of the horse industry.The contents of moisture,ash,protein and fat of horsemeat of different breeds are different,and the chemical composition of horsemeat of different ages is different.The tenderness,juiciness,flavor and other meat qualities of horsemeat are different with different dietary nutrient levels.The color,tenderness and nutrient composition of different muscle parts are different.Adding plant additives in diets can change feed digestibility and improve meat quality.Processing techniques such as salting,electrical stimulation or enzyme treatment can effectively improve the tenderness and quality of horsemeat.The author summarized the characteristics of horsemeat quality and nutritional composition,and the effects of genetic factors,individual factors,nutritional level,slaughter,processing and storage on horsemeat quality and nutritional value,in order to provide reference for the improvement of horsemeat quality and product development.