Determination of 14 Organophosphorus Pesticide Residues in Mutton by Gel Permeation Chromatography-Gas Chromatography-Mass Spectrometry(GPC-GC-MS)

[Objectives]This study was conducted to purify mutton samples by gel permeation chromatography(GPC).[Methods]Fourteen organophosphorus pesticide residues in samples were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS)in selective ion scanning mode(SIM).[Results]The organophosphorus pesticide standard solutions showed good linearity in the mass concentration range of 0.1-10.0μg/ml with correlation coefficients(r)not lower than 0.999,and the detection limits(S=3 N)ranged from 0.01 to 0.05 mg/kg.The average recovery values were in the range of 80.2%-99.7%,with relative standard deviations(RSDs,n=3)in the range of 1.8%-6.3%,at the addition levels of 0.5,1.0 and 2.0 mg/kg.[Conclusions]The method is simple,sensitive and accurate,and can be used for the determination of organophosphorus pesticide residues in mutton.

Research and Application of Compressed Fermented Chestnut Leaf Feed in Fattening Mutton Sheep

Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 cm×30 cm blocks by a fully automatic yellow-storage block compression and packaging machine.The obtained blocks were packaged and sealed with plastic film,and placed in a freely ventilated place for more than 15 d of anaerobic fermentation,so as to obtain compressed fermented chestnut leaf block feed.[Results]Through the detection and analysis of nutritional components in the compressed fermented chestnut leaf block feed in the laboratory,the protein content was equal to or greater than 10.2%,which was 44.68%higher than that of unfermented chestnut leaf feed;the tannin content was equal to or greater than 638 mg/kg,which was 18.41%lower than that of the original feed;and the crude fiber content was equal to or greater than 19.5%,which was 14.09%lower than that of the original feed.[Conclusions]This study improves the palatability of chestnut leaf feed,increases the use efficiency of feed and reduces feeding cost.It is worth popularizing.

High-efficiency Embryo Cryopreservation Technology for Mutton Sheep

Embryo cryopreservation is an important part of embryo biotechnology.It plays a key role in the development of quality animal husbandry.However,the effect of in-vivo(in-vitro)embryo freezing of cattle and sheep in China has not reached an expected level,which limits the commercial application of embryo transfer technology.The technical bottleneck that needs to be broken through is that embryos are subject to mechanical damage and protective agent toxicity during freezing and thawing.This paper summarized the successful application of plant antifreeze protein in vitrification preservation of pig embryos,which makes this technology widely used in animal husbandry production,and is of great significance in accelerating the large-scale breeding of improved livestock and saving endangered animals.

Simultaneous Determination of 14 β-Receptor Agonists Residues in Mutton by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS)

[Objectives]A high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)method was established for the determination of 14β-receptor agonist residues in mutton.[Methods]Samples were hydrolyzed byβ-glucuronidase and extracted with 5%acetic acid-acetonitrile(1:99,V/V)solution.An Eclipse plus C 18 column was used for separation,and the MRM mode was used for qualitative analysis,and the external standard method was used for quantitative analysis of matrix standard solutions.[Results]Under the optimal conditions,the retention time of the 14 kinds ofβ-receptor agonists ranged from 1.0 to 9.5 min.When the mass concentration was in the range of 0.05-0.50μg/ml,the linear relationship ofβ-receptor agonists was good,with correlation coefficients(r)≥0.9992.The detection limits of the method were in the range of 0.04-0.87μg/kg,and the quantitative limits were in the range of 0.35-1.86μg/kg.The average recovery values were in the range of 82.8%-108.9%,with RSDs(n=6)in the range of 1.9%-6.7%.[Conclusions]The method is simple,sensitive,reproducible,accurate,and can be used for simultaneous determination of the 14 kinds ofβ-receptor agonist residues in mutton.

The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

This study investigated the influence of activities of glyceraldehyde-3-phosphate dehydrogenase （GAPDH） and lactate dehydrogenase-B （LDH-B） on the colour stability of mutton. From 60 sheep （Bayannur mutton sheep）, 15 Iongissimus dorsi （LD） muscles were selected on the basis of colour stability （R630/580 and a＊ value） during the storage and classified into three groups （5 for each group） as high colour stability （HCS）, intermediate colour stability （ICS） and low colour stability （LCS）. The activities of GAPDH and LDH-B, muscle colour attributes, nicotinamide adenine dinucleuotide （NADH） concen- tration and lactate concentration were measured. The samples in HCS had higher activities of GAPDH and LDH-B than the samples in the LCS, and the samples in the HCS group also possessed higher NADH and lower lactate concentration. The higher activity of dehydrogenase enzyme may result in higher NADH concentrations and colour stability in muscle tissue. The results suggest that the activity of GAPDH and LDH-B may also play a role in maintaining colour stability.

Effects of thyme(Thymus vulgaris L.)addition on the volatile compounds of mutton broth during boiling

To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were analyzed and compared,without thyme as control(0.00%,S0).The meaty,fatty,pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples.Sensory results were significantly different(P<0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity values.Significant changes(P<0.05)appeared in most volatiles in S0 with thyme addition,especially aldehydes.Free fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P<0.05).Correlation analysis of odor-active compounds,FFAs,and sensory attributes through partial least squares regression indicated the important volatiles and FFAs remarkably contributed to the mutton broth samples,and further confirmed that the 0.30%of thyme may be a desirable addition amount for the sensory characteristics of mutton broth.

ResearchandDevelopmentofProcessingTechnologyofMuttonLoaf…·…·…·····…·…··…··……ZhangYazhi9

本文介绍了羊肉糕的制作工艺，对肉的斩拌，烘烤、包装等制作工艺、辅料的加量和包装等方面进行了研究，成功的研制出了风味独特，外形新颖、有别于其它肉制品的新型肉制品——羊肉糕。

Experiment on the Fattening Effects of Mixed Silage of Mulberry Branches and Leaves on Hybrid Mutton Sheep

[Objectives] This study was conducted to investigate the effect of mixed silage of mulberry branches and leaves on the production performance of Tan Han hybrid mutton sheep and explore the feasibility in production. [Methods] Twenty-six Tan Han hybrid mutton sheep were selected and divided into two groups, 13 in each group. The experimental group was fed with the mixed silage and the control group(CK) was fed with whole-plant corn silage. [Results] The average daily weight gain per sheep of the experimental group was 9.2% higher than that of the CK(P<0.05), and the feed conversion ratio was decreased by 6.98%(P<0.05). The average daily weight gain per sheep in the 30 d improved the gross profit by 7.75 yuan, which meant an increase of 16.32%. [Conclusions] The mulberry mixed silage is feasible in the production, and it could significantly improve the production performance of the hybrid mutton sheep.

Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso

In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Faso. A total of 120 samples were collected from 20 meat grillers 60 samples of fresh meat and 60 samples of grilled meat. The sampling was done between the month of August 2018 and the month of February 2019. The samples were analyzed according to standard methods. The test performed were counts of Aerobic Mesophilic Bacteria (AMB), yeasts and molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella spp, Pseudomonas aeruginosa, the search for salmonella, and the detection of antibiotics residues. Results showed a high count of AMB (8.77 and 6.78 log UFC/g);enterobacteria (6.58 and 3.05 log UFC/g), Staphylococcus aureus (6.45 and 4.35 log UFC/g), Bacillus cereus (6.98 and 4.52 log UFC/g), Campylobacter (6.03 and 3.86 log UFC/g), yeasts and molds (4.80 and 3.26 log UFC/g) and Pseudomonas aeruginosa (0.45 and 0.15 log UFC/g), respectively in fresh meat and grilled meat. Presumptive Salmonella was found in 95% of fresh meat samples and in 75% of grilled meat samples. In the tested samples, no Brucella spp were detected. However, residues of antibiotics were found in 5% of fresh meat samples and 5% of grilled meat samples. Means of moisture and pH were respectively 74.91% and 6.05% for fresh meat and 53.21% and 6.06% for grilled meat. The average microbial counts recorded in fresh and grilled meat are significantly high and indicate poor hygiene in the raw material and ready-to-eat meat. Good practices of hygiene and processing guides should be developed for the meat grilling value chain actors to reduce contamination risks.

Effect of pomegranate peel extract on the reduction of heterocyclic amines and quality characteristics of mutton meatballs

Pomegranate peel extract(PPE),rich in phenolic compounds,is an undervalued byproduct derived from processing pomegranates.However,there are very few studies on the inhibitory effect of PPE on harmful substances during meat processing.This study was intended to investigate the influence of different concentrations of PPE(0.50%,1%,and 1.50%)on the generation of heterocyclic amines(HCAs)and some quality attributes in mutton meatballs.All samples with the addition of PPE(0,0.50%,1%,and 1.50%)were fried for different lengths of time(2.5 min and 5 min)at 175±5 C,and the contents of fourteen HCAs,color,thiobarbituric acid reactive substances,and carbonyl values of fried mutton meatballs were evaluated.The results showed that samples fried at 2.5 min had a low HCA content,and the HCA content enhanced signifi-cantly when the frying time was increased from 2.5 to 5 min(P<0.05).In comparison with the control group,PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs(P<0.05),and the total HCAs content decreased with increasing PPE concentration.PPE significantly reduced carbonyl andTBARS values in fried mutton meatballs(P<0.05).Moreover,PPE resulted in a significant increase in a*and b*values as well as a decrease in L*values in fried mutton meatballs(P<0.05).In conclusion,PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs,and could be considered as a natural inhibitor of HCAs in fried meat products.

植物乳杆菌和模仿葡萄球菌复配对发酵羊肉香肠理化性质、风味及多肽抗氧化能力的影响

本研究以植物乳杆菌(Lactobacillus plantarum)CD101和模仿葡萄球菌(Staphylococcus simulans)NJ201作为复配发酵剂制作发酵羊肉香肠,以不接菌自然发酵香肠为空白对照。通过测定两组pH值、色差、质构等理化指标,游离氨基酸、挥发性风味物质的种类与含量,测定从香肠中提取的多肽对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基、羟自由基的清除能力,探究复配发酵剂对发酵羊肉香肠理化性质、风味及多肽抗氧化能力的改善作用。结果表明,植物乳杆菌CD101和模仿葡萄球菌NJ201复配发酵能够迅速降低羊肉香肠在发酵期间的pH值,提高香肠的安全性;提高羊肉香肠的亮度与色泽、硬度和咀嚼性,改善其品质;增加游离氨基酸总量、挥发性风味物质种类,提升羊肉香肠的风味;显著提高羊肉香肠多肽对DPPH自由基、ABTS阳离子自由基以及羟自由基的清除率,提升香肠多肽抗氧化活性。综上,接种发酵能对发酵羊肉香肠理化性质、风味及多肽的抗氧化能力均有明显改善。本研究能够为发酵肉制品的工业化生产提供理论依据。

花生秧青贮对肉羊生长性能、养分表观消化率及经济效益的影响

试验旨在研究花生秧青贮对肉羊生长性能、养分表观消化率及经济效益的影响。试验选择60只体重相近、体况良好的肉羊,随机分为4组,每组15个重复,每个重复1只羊。对照组肉羊饲喂全株玉米青贮饲粮,试验1组使用20%的花生秧青贮替代全株玉米青贮,试验2组使用40%的花生秧青贮替代全株玉米青贮,试验3组使用80%的花生秧青贮替代全株玉米青贮。试验期60 d。结果表明,各花生秧青贮组肉羊的料重比显著低于对照组(P<0.05),平均日增重显著高于对照组(P<0.05)。试验2组和试验3组肉羊对粗蛋白和中性洗涤纤维的表观消化率显著高于对照组(P<0.05)。试验2组和试验3组肉羊血清中总蛋白水平显著高于对照组(P<0.05),尿素氮和甘油三酯水平及谷丙转氨酶活性显著低于对照组(P<0.05)。各花生秧青贮组养殖的利润均高于对照组,且随着花生秧青贮用量的增大呈上升趋势。研究表明,花生秧青贮可以提高肉羊的生长性能及养分表观消化率,改善血清生化指标,提高养殖利润。综合考虑,肉羊养殖中使用40%~80%的花生秧青贮比较适宜。

复合益生菌发酵饲料对肉羊生长性能、养分表观消化率、粪便微生物菌群和血清指标的影响

试验旨在研究复合益生菌发酵饲料对肉羊生长性能、养分表观消化率、粪便微生物菌群和血清指标的影响。选择64只体重(29.25±0.35) kg、健康的杜寒杂交育肥公羊,随机分为4组,每组4个重复,每个重复4只羊。对照组、试验1组、试验2组、试验3组分别在基础饲粮中添加0、5%、10%、15%复合益生菌发酵饲料。试验期60 d。结果显示,与对照组相比,试验1组平均日增重显著升高(P<0.05),试验2组和试验3组末重和平均日增重均显著升高(P<0.05),料重比均显著降低(P<0.05);试验2组和试验3组的粗蛋白(CP)、粗脂肪(EE)、中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)表观消化率均显著升高(P<0.05);试验1组、试验2组和试验3组的乳酸杆菌、双歧杆菌数量均显著升高(P<0.05),大肠杆菌数量均显著降低(P<0.05);试验2组和试验3组的沙门氏菌数量显著降低(P<0.05)。与对照组相比,试验2组、试验3组的免疫球蛋白G (IgG)、免疫球蛋白A (IgA)、白细胞介素-2 (IL-2)、肿瘤坏死因子-α (TNF-α)、总蛋白(TP)、白蛋白(ALB)含量以及总抗氧化能力(T-AOC)、超氧化物歧化酶(SOD)活性均显著升高(P<0.05),谷丙转氨酶(ALT)、谷草转氨酶(AST)活性以及尿素氮(BUN)、丙二醛(MDA)含量均显著降低(P<0.05)。研究表明,肉羊饲粮中添加10%和15%复合益生菌发酵饲料能够改善肉羊的生长性能、粪便微生物菌群和血清指标,提高养分表观消化率。

全株玉米青贮不同比例替代花生秧对肉羊生产性能及肉品质的影响

试验旨在研究全株玉米青贮不同比例替代花生秧对肉羊生长性能、屠宰性能、肉品质和营养物质消化率的影响。选取杜寒杂交育肥羊100只,随机分为4组,每组5个重复,每个重复5只羊。对照组饲喂含100%花生秧的基础饲粮,3个试验组分别饲喂利用全株玉米青贮替代50%(50%替代组)、75%(75%替代组)、100%(100%替代组)花生秧的试验饲粮,试验期30 d。结果表明:与对照组相比,75%替代组可以显著提高肉羊试验期末重和平均日增重(P<0.05),显著降低肉羊试验期料重比(P<0.05),且75%替代组肉羊试验期末重和平均日增重显著高于50%替代组和100%替代组(P<0.05),料重比显著低于100%替代组(P<0.05);75%替代组可以提高肉羊屠宰前活体重(P<0.05)、胴体重(P>0.05)和眼肌面积(P>0.05);3个替代组对肉羊肉品质各项指标均无显著影响(P>0.05);75%替代组可以显著提高肉羊干物质和有机物的表观消化率(P<0.05)。综上所述,肉羊养殖饲粮中应用全株玉米青贮替代75%的花生秧可以提高肉羊生长性能、屠宰性能及饲粮中干物质和有机物的表观消化率。

新疆肉羊产业2023年度发展分析及2024年度发展趋势预测

【目的】本文在全国及新疆2023年肉羊产业形势分析的基础上,跟踪了解新疆17家高效肉羊品种选育推广体系重点示范企业生产经营等情况,并且对2024年肉羊产业进行了趋势分析。【方法】结合产业动态信息和市场行情,采取定性和定量相结合的方法。【结果】2023年新疆羊肉价格下跌趋势明显,羊肉产量、消费稳中有增,活羊调运量增长,示范企业肉羊年出栏数、出栏率增长,存栏量下降,羊繁殖率和羔羊成活率稳步提升,羊单位平均总成本与饲草料成本变动趋势大致一致,均呈现逐年攀升态势,企业平均收益和利润降至近五年最低。【结论】预计2024年饲草料价格上涨将导致羊单位总成本继续攀升,羊肉价格将继续震荡运行,但振幅区间有限,羊肉消费增加是大趋势,但增速可能会放缓,随着羊肉需求的增长,羊肉市场供应将会进入平稳增长阶段。

两种产地藏羊肉挥发性风味物质和脂肪酸组成比较研究

为评定不同地区藏羊肉的挥发性风味物质和脂肪酸组成,选取甘肃省甘南藏族自治州和青海省海北藏族自治州的藏羊各20只,分别取背最长肌进行肉品质、脂肪酸以及挥发性成分组成、感官评价等指标的测定。结果表明,两种产地的藏羊宰后pH45min和pH24h均在正常范围内,且二者之间无显著性差异;甘南藏羊的色泽和嫩度优于海北藏羊;共检测出18种脂肪酸,其中包括7种饱和脂肪酸和11种不饱和脂肪酸。两种产地藏羊肉的脂肪酸组成和含量均存在显著差异,甘南藏羊脂肪酸组成比例更佳,ω-6/ω-3接近1∶1,显著低于海北藏羊(P<0.05)。共检测出12类70种挥发性风味物质,气味活性值(OAV)分析结果表明,甘南藏羊肉比海北藏羊肉具有更丰富的肉脂香味和果香味。综上,甘南藏羊肉的脂肪酸和挥发性成分组成都更加优异,感官评分更高。

甘肃西部地区肉羊与湖羊杂交组合效果研究

试验旨在研究甘肃西部地区杂交一代羊与湖羊纯繁组的生产性能及肉用性能,筛选适宜该区域生态条件的肉羊杂交组合模式。以杜泊羊、澳洲白、萨福克羊为父本,以湖羊为母本开展杂交试验,按照体重、年龄相近的原则,随机选择90只杂交羔羊,分成杜湖组(DHF1组)、澳湖组(AHF1组)和萨湖组(SHF1组),每组3个重复,每个重复10只羊;以30只湖羊纯繁(HHF1组)作为对照组,比较各组F1代羔羊的生长性能、产肉性能及肉品质。结果显示,各试验组F1代羔羊的5月龄体重和平均日增重均显著高于对照组(P<0.05),以DHF1组最高。各试验组F1代羔羊的宰前活重、胴体重、屠宰率、眼肌面积、GR值均高于对照组,其中DHF1组显著高于对照组(P<0.05)。各组羊肉中必需氨基酸占总氨基酸的40%以上,必需氨基酸占非必需氨基酸的70%以上,均高于FAO/WHO的推荐值。综合比较,DHF1组肉用性能较好。研究表明,DHF1组羊生长发育快、屠宰性能高、肉品质相对较好,可作为甘肃西部地区商品肉羊生产的二元杂交模式优先推广应用。

我国肉羊养殖生产全程机械化现状及发展建议

通过国家肉羊产业技术体系、地方畜牧主管部门等组织,对全国13个省市、自治区的113家规模化羊场全程机械化养殖情况进行调研,结果存(出)栏羊规模1万只以上的有20家,占比17.70%,其中3万只以上大型养羊企业8家,仅占7.08%;中小规模羊场(5 000只以下)75家,占比66.37%。按照羊场养殖规模分别对饲草料加工、饲喂、饮水、清粪、消毒、装卸羊等各生产环节机械化水平进行统计分析,自动化饮水占比最高为63.9%,其次为机械化清粪(62.9%)、消毒机械化(42.4%)和TMR饲喂(41.3%),舍内有害气体检测占比最低,仅为8.3%。养殖各生产环节机械化水平随着养殖规模的扩大而提高。影响养殖各生产环节机械化水平的因素主要是肉羊生产本身效率和效益较低,标准化、产业化生产水平低等,表现在不同地域、不同养殖环节机械化水平差异大,肉羊机械装备基础研究薄弱、科技创新能力差,产品标准化程度低,售后维修配套服务差等,建议加强宣传和示范推广工作,加强行业监管,逐步建立与养殖机械化发展水平相适应的监督服务体系,加大基础研究,增强科技创新能力,研究制定相关行业标准,推动行业标准化生产。

酵母硒对肉羊生长性能及肉品质的影响

试验旨在探究饲粮中添加不同水平的酵母硒对肉羊生长性能及肉品质的影响。选择体重相近、健康的肉羊50只,随机分为5个组,每组10个重复,每个重复1只肉羊。各组肉羊依次饲喂含有0(对照组)、0.1、0.2、0.4、0.8 mg/kg酵母硒的试验饲粮。预试期7 d,正式试验期56 d。结果显示,与对照组相比,饲粮中添加0.2 mg/kg、0.4 mg/kg的酵母硒显著增加了肉羊的末重、平均日增重、宰前活重、胴体重、净肉重、屠宰率及GR值(P<0.05),降低了料重比(P<0.05);0.1、0.2、0.4 mg/kg的酵母硒显著提高了净肉率(P<0.05)。与对照组相比,0.2 mg/kg和0.4 mg/kg的酵母硒显著提高肉羊屠宰24 h后的pH值(P<0.05),降低滴水损失(P<0.05);0.1、0.2、0.4 mg/kg酵母硒显著提高肉色红度(P<0.05);0.2、0.4和0.8 mg/kg的酵母硒显著降低肌肉剪切力(P<0.05),增加肌肉粗蛋白含量(P<0.05)。研究表明,饲粮中添加酵母硒可以提高肉羊的生长性能、产肉性能及肉品质,酵母硒适宜的添加水平为0.2~0.4 mg/kg。