性别对红骨绵羊肌肉食用和营养品质的影响

Effect of gender on meat consumption and nutritional quality of red bone sheep

为探究盐源县不同性别红骨绵羊的肉质特性,本试验以该绵羊的背最长肌为材料,测定其肉质理化指标和营养指标,研究性别对红骨绵羊肉品质特性的影响。结果表明盐源红骨绵羊肉的pH值、熟肉率、剪切力和色差等指标在公母之间均无显著性差异(P>0.05),营养指标中常规营养成分、氨基酸、重金属等指标在公母之间均无显著性差异(P>0.05),矿物质含量中钙元素在公母之间具有显著性差异(P<0.05),表明性别对红骨绵羊肉除矿物质元素钙以外的pH值、嫩度、熟肉率、常规营养成分、氨基酸及重金属含量等指标均没有显著的影响。

In order to explore the meat quality characteristics of different genders of red-bone sheep in Yanyuan county,we took the longissimus dorsi muscle of the sheep as the material,the experiment was carried out by measuring its meat physiochemical indexes and nutritional indexes for the sake of evaluating how the gender affected the meat quality characteristics of Yanyuan red-bone sheep.The results showed that there were no significant differences in pH value,cooked meat rate,shear force and color difference of Yanyuan red-bone sheep meat between male and female(P>0.05),and also no considerable differences were observed in conventional nutritional components,amino acids,heavy metals and other indicators between them(P>0.05).However,calcium content was demonstrated to be dramatically different between male and female(P<0.05).It indicated that gender had no significant effect on the pH value,tenderness,cooked meat rate,conventional nutritional components,amino acids and heavy metal content of Yanyuan red-bone sheep meat except for calcium content.