祁连白藏羊肉品质特性研究

Study on Characteristics of Meat Quality in Qilian White Tibetan Sheep

为探究祁连白藏羊的肉品质特征,试验以祁连白藏羊(3只公羊,3只母羊)为研究对象。屠宰后采集背最长肌(约500 g)测定其常规营养成分、氨基酸和脂肪酸含量,并将试验结果与相关文献进行比对。结果表明,祁连白藏羊公、母羊肉中的粗蛋白含量分别为21.93%和22.33%,粗脂肪含量分别为1.83%和0.73%,氨基酸总量分别为19.81%和21.67%。祁连白藏羊肉中共检测出17种氨基酸和24种脂肪酸,必需氨基酸与氨基酸总量的比值为40.50%,非必需氨基酸与必需氨基酸的比值为68.15%。除十七碳烯酸外,祁连白藏羊肉中的其余脂肪酸含量均低于湖羊、滩羊、乌珠穆沁羊。可见,祁连白藏羊肉是一类氨基酸、脂肪酸含量和种类丰富,高蛋白、低脂肪的优质羊肉。

In order to explore the meat quality characteristics,this study took Qilian White Tibetan sheep(3 rams and 3 ewes)as the research object.After slaughter,the longissimus dorsi muscle(approximately 500 g)was collected to determine the conventional nutritional composition,amino acid and fatty acid content of meat,and the experimental results were compared with relevant literature.The results showed that the crude protein contents in the male and female meat of Qilian White Tibetan sheep were 21.93%and 22.33%,the crude fat contents were 1.83%and 0.73%,and the total amino acid contents were 19.81%and 21.67%,respectively.A total of 17 amino acids and 24 fatty acids were detected in meat of Qilian White Tibetan sheep,the ratio of essential amino acids to total amino acids was 40.50%,and the ratio of non essential amino acids to essential amino acids was 68.15%.Except for heptadecaenoic acid,the contents of other fatty acids in the meat of Qilian White Tibetan sheep were lower than that of Hu sheep,Tan sheep,and Wuzhumuqin sheep.It can be seen that meat of Qilian White Tibetan sheep is a type of high-quality meat with rich amino acid and fatty acid content and variety,high protein and low fat.