西藏不同品种藏系绵羊育肥屠宰后肉品质的分析

为了分析不同品种藏系绵羊育肥后的羊肉品质,以阿旺绵羊、岗巴绵羊、彭波半细毛羊、安多绵羊4种3岁龄的藏系绵羊种公羊为研究对象,在同一饲养管理条件下,采用半舍饲+青草+秸秆+配方精饲料的方式育肥3个月后屠宰,取每只种公羊的背最长肌1 kg,进行羊肉品质分析。结果表明:①岗巴绵羊肉感官评分最高,总体可接受性也最好,其肉质特性为亮度值最大(L*值为43.09),光泽度最好;其肉剪切力为2 960 g、硬度为1 140 g、内聚力为0.419 kPa、弹力为0.25 N,质构品质最佳;其肉持水力为34.3%,蒸煮损失率为30.3%,肉质鲜嫩柔软。②岗巴绵羊肉的总脂肪酸含量、饱和脂肪酸含量、不饱和脂肪酸含量最高,分别为5.96、2.89、3.08 g/100 g。③除阿旺绵羊以外,以上3个品种藏系绵羊肉的必需氨基酸与总氨基酸的比值、必需氨基酸与非必需氨基酸的比值均超过或接近联合国粮农组织与世界卫生组织提出的标准,其中,安多绵羊肉的氨基酸总量以及必需氨基酸总量均为最高,分别为22.8、9.89 g/100 g干物质。由该试验结果可以得出,岗巴绵羊肉感官评分最高、食用品质最佳、加工品质最好;安多绵羊肉的营养价值最高。

Meat Quality Analysis of Different Breeds of Fattening Tibetan Sheep after Slaughtering

In order to assess the meat quality of different breeds of fattening Tibetan sheep after slaughtering,a group of 3-year-old stud rams belonging to four Tibetan sheep breeds,including Awang sheep,Gamba sheep,Pengbo semi-fine wool sheep and Amdo sheep were selected in this study.Under the same feeding and management conditions,the rams were fattened in a manner of ′semi-confinedness + fresh grass + straw + formula concentrate' for a period of three months.After slaughtering,the longissimus dorsi muscle of 1 kg was sampled from each ram individual and was used to perform meat quality analysis.The highest sensory score,the best acceptability,the highest brightness value (L^* value was 43.09),and the best gloss were observed in the meat of Gamba sheep.For the meat of this breed,the shearing force was 2 960 g,the hardness was 1 140 g,the cohesive force was 0.419 kPa,and the elastic force was 0.25 N,indicating the best texture quality;the meat water-holding capacity was 34.3%,the cooking loss rate was 30.3%,suggesting the features of tender and soft.In addition,the Gamba sheep meat had the highest contents of total fatty acids,saturated fatty acids and unsaturated fatty acids,which were 5.96,2.89 and 3.08 g/100 g,respectively.Except for Awang sheep,the ratio of essential amino acids to total amino acids and the ratio of essential amino acids to non-essential amino acids in meat of the other three breeds of Tibetan sheep exceeded or approached to the standards set by the Food and Agriculture Organization of UN and the World Health Organization.The highest values of total amount of amino acids and essential amino acids were observed in Amdo sheep meat,which were 22.8 and 9.89 g/100 g dry matter,respectively.The combined data suggest that Gamba sheep meat has the highest sensory score as well as the best food quality and processing quality,and Ando sheep meat has the highest nutritional value.