不同年龄陕北绒山羊胴体差异比较研究

试验旨在研究不同年龄陕北白绒山羊的胴体特性和肉品质特点,为陕北绒山羊羊肉生产加工和分割优质切块提供营养参数支持和理论依据。分别随机选取舍饲条件下体重相近、健康无疾病的12只绒山羊饲养至4、6、12月龄和成年(各3只)对其屠宰,检测胴体指标和羊肉品质。结果表明:陕北白绒山羊的宰前活重、胴体重、肾脏重、眼肌面积均随年龄增加而显著增加(P<0.05);不同年龄陕北白绒山羊的羊肉品质存在差异,随着年龄增加,肉质嫩度变差,肉色加深,保水能力降低,而干物质中蛋白质和氨基酸含量增加,氨基酸结构相对稳定;宰前活重与胴体重、肾脏重、胴体脂肪含量、眼肌面积均呈极显著正相关(P<0.01),与pH呈显著负相关(P<0.05),与剪切力、失水率、熟肉率呈显著正相关(P<0.05)。结果显示:不同年龄阶段陕北白绒山羊的羊肉品质存在差异,随着年龄增加,肉质嫩度变差,肉色加深,保水能力降低,蛋白质和氨基酸含量增加,氨基酸结构相对稳定。

Study on Comparison of Carcass Characteristics of Shanbei Cashmere Goats Slaughtered at Different Age

The experiment was conducted to investigate the effect of slaughter age on the carcass characteristics and meat quality Shanbei cashmere goats, which would provide nutrient parameters and theoretical reference for the processing of Shanbei cashmere goats and segmentation of high quality cuts. Twelve Shanbei cashmere goat ewes were randomly selected from the farm, and each group contain 3 goats representing 4-month-old, 6-month-old, 12-month-old and adult period. They were fed under confined, routine management, moderate nutrition and disease-free. The trial animals were fed with different diets according to their different growth periods and slaughtered to analyze the carcass characteristics and meat quality when the goats reached at the specified age. The results showed that pre-slaughter live weight, carcass weight, kidney weight and eye muscle area were increased significantly with the increasing slaughter age(P<0.05). The meat quality of Shanbei cashmere goats at different ages was different. As the age increased, the tenderness of the flesh meat declined, the meat color darken, the water binding capacity decreased, while protein and amino acid content increased, and the amino composition was relatively stable. Pre-slaughter live weight was significantly positive correlated with carcass weight, kidney weight, GR values and eye muscle area(P<0.01), negatively correlated with pH value(P<0.05), and positively correlated with shear force, water loss rate, and cooking percentage(P<0.05). The results showed that the mutton quality of Shanbei cashmere goats at different age stages was different. With the increase of age, meat tenderness became worse, meat color deepened, water-holding capacity decreased, protein and amino acid content increased, and amino acid structure was relatively stable.