亚麻籽粉对肉羊肌肉品质的改善作用

文章旨在评估日粮添加不同水平亚麻籽粉对羊肉理化特性及感官指标的影响。试验选择平均体重为（42.38±3.25）kg的肉羊100只，随机分为4组，每组5个重复，每个重复5头羊。各组分别饲喂基础日粮+0、1%、1.5%和2%的亚麻籽粉，试验持续6周。结果：日粮添加1.5%和2%亚麻籽粉较其他两组显著提高了羊肉粗脂肪含量（P＜0.05）。2%亚麻籽粉组羊肉的剪切力和硬度显著高于对照组和1%亚麻籽粉组（P＜0.05）。1.5%亚麻籽粉组羊肉的外观、质地、结合性和总可接受度均显著高于对照组和1%亚麻籽粉组（P＜0.05）。1.5%亚麻籽粉组羊肉储存1、7、14和21?d时肌肉pH显著低于对照组（P＜0.05），同时冷藏7、14和21?d时的菌落数也显著低于对照组（P＜0.05）。随着冷藏时间的升高，羊肉多汁性、外观、香味、质地、结合性和总可接受度显著降低（P＜0.05）。在同一冷藏时间，1.5%亚麻籽粉组羊肉的感官指标（外观、质地）显著高于对照组（P＜0.05）。结论：日粮添加1.5%～2%亚麻籽粉可以改善羊肉化学成分和理化特性，其中日粮添加1.5%亚麻籽粉冷藏21 d后羊肉感官指标和微生物含量无负面影响。 关键词]亚麻籽；肉羊；肉品质；改善作用

Effect of flaxseed powder on improving muscle quality of mutton sheep

The purpose of this study was to evaluate the effects of dietary supplementation with different levels of flaxseed powder on physicochemical properties and sensory indexes of mutton.A total of 100 mutton sheep with an average weight of(42.38±3.25)kg were selected and randomly divided into 4 groups with 5 replicates in each group and 5 sheep in each replicate.Each group was fed basic diets+0,1%,1.5%and 2%flaxseed powder for 6 weeks.Results:Adding 1.5%and 2%flaxseed powder in the diet significantly increased the crude fat content of mutton compared with the other two groups(P<0.05).The shear force and hardness of mutton in 2%flaxseed powder group were significantly higher than those in control group and 1%flaxseed powder group(P<0.05).The appearance,texture,binding and total acceptability of mutton in the 1.5%flaxseed powder group were significantly higher than those in the control group and the 1%flaxseed powder group(P<0.05).The muscle pH value of the mutton in the 1.5%flaxseed powder group was significantly lower than that of the control group at day 1,7,14 and 21(P<0.05),and the bacterial colony number was also significantly lower than that of the control group at day 7,14 and 21(P<0.05).With the increase of refrigeration time,the juiciness,appearance,aroma,texture,binding and total acceptability of mutton were significantly decreased(P<0.05).At the same time of refrigeration,the sensory indexes(appearance and texture)of mutton in the 1.5%flaxseed meal group were significantly higher than those in the control group(P<0.05).Conclusion:The dietary supplementation of 1.5-2%flaxseed powder can improve the chemical composition and physicochemical properties of mutton,and the sensory indexes and microbial content of mutton after the dietary supplementation of 1.5%flaxseed powder for 21 days after cold storage had no negative effects.