陇东黑山羊肉品质及脂肪酸特征研究

为分析陇东黑山羊肉品质及脂肪酸特性,本研究在庆阳市随机选取3只12月龄陇东黑山羊公羊,测定其肉品质、营养成分和肌内脂肪酸。结果表明:背最长肌的pH在5.67～6.22,属于鲜肉的正常范围,剪切力为71.74 N,熟肉率为56.37%,肉色评分为3.33;背最长肌的水分含量(73.82%)高于前腿肌和后腿肌(P<0.05),背最长肌和前腿肌中的粗脂肪含量高于后腿肌(P<0.05),粗灰分和粗蛋白质含量在3个肌肉组织中差异均不显著;3个肌肉组织中单不饱和脂肪酸含量高于多不饱和脂肪酸(P<0.05),其中背最长肌中的油酸(C18:1n9c)含量为27.00%;多不饱和脂肪酸与饱和脂肪酸的比值(PUFA/SFA)在背最长肌中的含量为0.33。综合分析,胴体不同部位间营养成分和脂肪酸的组成及含量有一定差异性,背最长肌肉质最优,具有较好的食用价值和生产高档羊肉产品的潜力。

Study on Meat Quality and Fatty Acid Characteristics of Longdong Black Goat

In order to analyze the meat quality and fatty acid characteristics of Longdong black goat, three 12-monthold Longdong black goat rams were randomly selected in Qingyang City in this study, and their meat quality, nutritional composition and intramuscular fatty acid were determined. The results showed that the pH of the longissimus dorsi muscle ranged from 5.67 to 6.22, which belonged to the normal range of fresh meat. The shear force value was 71.74 N, the cooked meat rate was 56.37%, and the meat color score was 3.33. The longissimus dorsi muscle moisture content(73.82%) was higher than the anterior and posterior leg muscles(P<0.05). The longissimus dorsi and anterior leg muscles in the crude fat content was higher than the posterior leg muscle(P<0.05), and the crude ash and crude protein content were not significantly different among the three muscle tissues. The content of monounsaturated fatty acids in the three muscle tissues was higher than that of the polyunsaturated fatty acids(P<0.05), and the content of oleic acid(C18:1n9c) in the longissimus dorsi muscle was 27.00%. The content of polyunsaturated fatty acid and saturated fatty acid(PUFA/SFA) in the longissimus dorsi muscle is 0.33. The results showed that there were some differences in the composition and content of nutrients and fatty acids between different parts, the best quality of the longissimus dorsi muscle, good food value, and the potential to produce high-grade lamb products.