杜泊绵羊与小尾寒羊杂交后代肌肉风味的研究

本研究旨在通过对肌肉氨基酸和脂肪酸的检测，探讨杜泊羊与小尾寒羊杂交对肌肉风味的影响，为选育优质肉羊品种提供理论依据。结果表明：从氨基酸总量来看，杜寒F1较小尾寒羊和杜泊羊分别提高30．06％和0．57％，杜寒F2较小尾寒羊和杜泊羊分别提高29：49％和0．13％；从主要脂肪酸含量来看，杜寒F1较小尾寒羊和杜泊羊分别降低0．29％和10．05％，杜寒F2较小尾寒羊和杜泊羊分别降低13．54％和22．01％；从挥发性脂肪酸来看，杜寒F1较小尾寒羊和杜泊羊分别降低2．93％和6．44％，杜寒F2较小尾寒羊和杜泊羊分别降低21．24％和24．09％。杂交后代杜寒F1和杜寒F2氨基酸含量有所提高，同时能够降低羊肉膻味。

Investigation on the meat flavor of hybrid offspring between Dorper sheep and Small Tailed Han sheep

The aim of this research is to explore the influence of hybridization between Dorper sheep and Small tailed sheep on the mutton flavor by detecting amino acid and fatty acid in the muscle, in order to provide a theoretical basis for the breeding selection of sheep. The results showed that： For the total amount of amino acids, D-H Fl were 30.06% and 0.57% higher than Small Tail Han sheep and Dorper sheep; D-H F2 were 29.49% and 0.13% higher than Small Tail Han sheep and Dorper sheep. For the main fatty acid content, D-H Fl were 0.29% and I0.05% lower than Small Tail Han sheep and Dorper sheep respectively; D-H F2 were 2.93% and 6.44% low- er than Small Tail Han sheep and Dorper sheep respectively. For the view of vola- tile fatty acid, D-H Fl were 2.93% and 6.44% lower than Small Tail Han sheep and Dor- per sheep, D-H F2 were 21.24% and 24.09% lower than Small Tail Han sheep and Dorper sheep. The amino acid content of D-H F1 and D-H F2 were increased, meanwhile the special smell of mutton within Du-Han Fl and D-H F2 were reduced.