乌珠穆沁羊肉品质研究进展

Research progress on meat quality of Uzhumqin sheep

乌珠穆沁羊具有个体大、产肉多和抗逆性强等特点,所产羊肉因肉质鲜美、营养丰富,而广受消费者喜爱。文章从牧草特点和乌珠穆沁羊多脊椎特性两个方面对乌珠穆沁羊概况展开分析。在肉质特性方面,从饲粮营养因素、肌纤维特点及脂质3个方面进行归纳总结,分析其影响机制,并着重探究肌内脂肪含量、脂肪酸种类和不饱和脂肪酸氧化程度与乌珠穆沁羊肉营养价值的内在联系,通过乌珠穆沁羊自身滋味呈味物质和挥发性风味化合物的代谢积累,解释说明羊肉滋味丰富、无膻味的具体原因。文章系统性分析乌珠穆沁羊肉风味独特、营养丰富的成因,以期为进一步探究肉品质调控机制网络研究提供参考。

Uzhumqin sheep has the characteristics of large individual,abundant meat,and strong stress resistance.The mutton produced by Uzhumqin sheep is widely loved by consumers because of its delicious meat and rich nutrition.This paper analyzes the general situation of Uzhumqin sheep from two aspects:Forage characteristics and multi-vertebra characteristics of Uzhumqin sheep.In the aspect of meat quality characteristics,the influence mechanism is summarized in three parts:Dietary nutritional factors,muscle fiber characteristics and lipid.The mutual construction mechanism between intramuscular fat content,fatty acid types and oxidation degree of unsaturated fatty acids and nutritional value of Uzhumqin sheep is emphatically explored.Through the metabolic accumulation of flavor substances and volatile flavor compounds in Uzhumqin sheep,the specific reasons for the rich taste and no smell of mutton are explained.This paper systematically analyzes the causes of unique flavor and rich nutrition of Uzhumqin sheep,in order to provide reference for further research on the network of meat quality regulation mechanism.