饲料中添加柏籽对羊肉风味的影响

Effect of cypress seed on mutton flavor

文章旨在研究饲料中添加20%的柏籽对羊肉风味的影响。试验将12只体重相近(40±2.2)kg的山羊随机分为2组,分别为柏籽组和对照组,每组6只,柏籽组饲料在基础日粮中添加20%的柏籽,对照组饲喂基础日粮。试验为期3个月,预饲期20 d,正试期100 d,试验结束后取背最长肌测定相关指标。结果表明:(1)柏籽组羊肉胆固醇含量与对照组相比差异不显著(P>0.05),但胆固醇的含量降低14%。(2)柏籽组羊肉氨基酸的含量与对照组相比差异不显著(P>0.05),但氨基酸总量提高9.0%。(3)对照组和柏籽组羊肉都检测出16种脂肪酸,但种类略有不同。结论:饲料中添加20%的柏籽可以改善羊肉风味。

The effect of 20% cypress seed on mutton flavor was studied in this paper.Twelve goats with similar body weight(40±2.2)kg were randomly divided into two groups:cypress seed group(N=6)and control group(N=6),the control group was fed with basal diet.The trial period was 3 months,the pre-trial period was 20 days,and the formal trial period was 100 days.The results showed that:(1)there was no significant difference in the cholesterol content between the cypress seed group and the control group(P>0.05),but the cholesterol content decreased by 14%.(2)there was no significant difference in the content of amino acids between the cypress seed group and the control group(P>0.05),but the total content of amino acids increased by 9.0%.(3)16 kinds of fatty acids were detected in mutton of control group and cypress seed group,but the kinds were slightly different..Conclusion:adding 20%cypress seed in feed can improve mutton flavor.