Gangba sheep are known for having typical sensory characteristics attributed to free range conditions and grazing on wild plants.The genuine Gangba mutton was selected as the experimental group,and the commercial Tibe...Gangba sheep are known for having typical sensory characteristics attributed to free range conditions and grazing on wild plants.The genuine Gangba mutton was selected as the experimental group,and the commercial Tibetan mutton was selected as the control group,the nutritive composition of basic chemical components,amino acids and fatty acids in mutton were investigated to correlate its unique meat quality and eating satisfaction.The results showed that fatty acids were significantly higher(P<0.05)in Gangba mutton than in commercial mutton,and the higher content of flavoring amino acids(glutamic acid and aspartame)were primarily responsible for the taste attributes umami of meat juices.Moreover,the trace elements analysis in mutton and grazing factors(forage,water source and soil)were conducted,to explain the source of essential trace elements in mutton.The concentrations of essential trace elements show that the Gangba mutton was a valuable source for highly available Cu and Zn in human nutrition,and well managed with few detected of toxicity metal.The concentrations of essential trace elements in mutton are closely related to the trace elements in environmental grazing factors.In conclusion,the congenital grazing conditions(a highly mineralized water resource,natural forages and clean soils)were shown to contribute to the unique meat characteristics of Gangba sheep.展开更多
基金supported by the High Level Training Programs for Postgraduates of Tibet University(No.2017-GSP-018)the Reformation and Development Funds for Local Region Universities from China Government+2 种基金the Project of the Open Fund of the State Key Laboratory of Environmental Chemistry and Ecotoxicology(No.KF2017–07)the Tibet University 2018,2019 Central Financial Support Special Funds for Local Colleges and Universities(Nos.[2018]54,[2019]19)Tibet Economic and Social Development and Plateau Scientific Research Co-construction Innovation Fund(Nos.lzt2020002,lzj2020002)。
文摘Gangba sheep are known for having typical sensory characteristics attributed to free range conditions and grazing on wild plants.The genuine Gangba mutton was selected as the experimental group,and the commercial Tibetan mutton was selected as the control group,the nutritive composition of basic chemical components,amino acids and fatty acids in mutton were investigated to correlate its unique meat quality and eating satisfaction.The results showed that fatty acids were significantly higher(P<0.05)in Gangba mutton than in commercial mutton,and the higher content of flavoring amino acids(glutamic acid and aspartame)were primarily responsible for the taste attributes umami of meat juices.Moreover,the trace elements analysis in mutton and grazing factors(forage,water source and soil)were conducted,to explain the source of essential trace elements in mutton.The concentrations of essential trace elements show that the Gangba mutton was a valuable source for highly available Cu and Zn in human nutrition,and well managed with few detected of toxicity metal.The concentrations of essential trace elements in mutton are closely related to the trace elements in environmental grazing factors.In conclusion,the congenital grazing conditions(a highly mineralized water resource,natural forages and clean soils)were shown to contribute to the unique meat characteristics of Gangba sheep.
