不同粗饲料对不同杂交组合羊肉风味的影响

Effect of different roughage on the flavor of mutton from different crossbreeds

试验旨在研究不同粗饲料对肉羊羊肉风味的影响。选择小尾寒羊、萨×寒F1、陶×寒F1各30只,随机分成3组,每组相同杂交组合肉羊10只。各组羊分别饲喂玉米青贮、苜蓿青干草、麦草干草。预试期15 d,正式试验期90 d。结果显示,所有羊肉中共检出154种挥发性化合物;在小尾寒羊、萨×寒F1、陶×寒F1中分别检测出114、89、77种挥发性成分;在玉米青贮、苜蓿青干草、麦草干草作为主要粗饲料来源的羊肉中分别检测出133、70、83种挥发性成分。玉米青贮组小尾寒羊肉中挥发性化合物种类丰富,产生羊肉膻味的辛酸和壬酸含量最低。研究表明,不同粗饲料对不同杂交组合肉羊羊肉风味产生不同影响,羊肉风味的形成与饲喂的粗饲料以及遗传特性密切相关。

This study aimed to investigate the effects of different roughage feeds on the flavor of mutton.A total of 30 sheep from each of the small-tail Han sheep,Suffolk sheep×small-tail Han sheep F1,and Dorset sheep small-tail Han sheep F1 were randomly divided into three groups,with 10 sheep of the same crossbreed in each group.The groups were fed with corn silage,alfalfa hay,and wheat hay,respectively.After a 15-day pre-feeding period,the formal experiment started at the age of three months and lasted for 90 days.The results showed that a total of 154 volatile compounds were detected in the mutton from all groups.114,89,77 volatile components were detected in the small-tail Han sheep,Suffolk sheep×small-tail Han sheep F1,and Dorset sheep×small-tail Han sheep F1,respectively.133,70,83 volatile components were detected in the mutton from the groups fed with corn silage,alfalfa hay,and wheat hay,respectively.The mutton from the small-tail Han sheep fed with silage had a rich variety of volatile compounds,with the lowest content of caproic acid and nonanoic acid.The study indicates that different roughages have varying impacts on the flavor of mutton from different crossbreeds,and the formation of mutton flavor is closely related to the roughage fed and genetic characteristics.