藏羊不同解剖部位肌肉营养成分的比较

Comparison of Meat Nutritional Composition in Different Anatomical Sites of Tibetan Sheep

【目的】旨在探究高原型藏羊不同解剖部位肌肉营养特性的差异。【方法】以6月龄高原型藏羊(Ovis aries)不同部位的肌肉作为试验材料,选取背最长肌(longissimus dorsi,LD)、臂三头肌(triceps brachii,TB)和股二头肌(biceps femoris,BF)3个部位肌肉进行氨基酸、挥发性风味及代谢酶活力的检测。【结果】(1)背最长肌中必需氨基酸(EAA)和总氨基酸(TAA)含量显著高于股二头肌(P<0.05),且臂三头肌与股二头肌间差异不显著(P>0.05);(2)不同部位肌肉中共检测出49种挥发性风味物质,包括醛类14种、醇类9种、酮类7种、酸类3种、烃9种、其他7种;(3)各部位肌肉间乳酸脱氢酶(LDH)、苹果酸脱氢酶(MDH)及琥珀酸脱氢酶(SDH)活力差异均不显著(P>0.05)。【结论】高原型藏羊各部位肌肉的营养价值及挥发性风味存在较大的差异,且背最长肌优于臂三头肌和股二头肌。

【Objective】 This experiment aimed to explore the differences in muscle nutritional characteris⁃ tics among different anatomical parts of plateau Tibetan sheep.【Method】 Muscles of different parts of Qinghai plateau Tibetan sheep (Ovis aries) at the age of 6 months were used as test materials. Three types of muscles, including longissimus dorsi (LD), triceps brachi (TB) and biceps femoris (BF), were se⁃ lected to detect the amino acids, volatile flavor and metabolic enzyme activity.【Result】 ①The contents of essential amino acid (EAA) and total amino acid (TAA) in LD were significantly higher than that in BF (P<0.05), and there was no significant difference between TB and BF (P>0.05). ②A total of 49 volatile flavor substances, including 14 aldehydes, 9 alcohols, 7 ketones, 3 acids, 9 hydrocarbons and 7 others, were detected in three types of muscles. ③There were no significant difference in the activities of lactate dehydrogenase (LDH), malate dehydrogenase (MDH) and succinate dehydrogenase (SDH) (P>0.05).【Conclusion】 There are great differences in the nutritive value and volatile flavor of muscles of different parts of Tibetan sheep, and the LD is superior to TB and BF.