摘要
【目的】研究柯尔克孜羊的肉品质特性和影响因素,为柯尔克孜羊种质资源保护,为合理开发柯尔克孜羊和组织生产提供科学的理论依据。【方法】以新疆柯尔克孜羊为研究对象,研究相同圈养条件下,柯尔克孜羊7个月龄和20个月龄公羊和母羊骨骼肌常规营养成分、理化指标、矿物元素含量、氨基酸含量等成分的含量。【结果】不同年龄对新疆柯尔克孜羊骨骼肌中粗脂肪、粗灰分、粗蛋白、羊肉嫩度、铁、锌、钙、镁、铜等矿物质含量、氨基酸组成和氨基酸总量等营养成分含量有显著(P<0.05)或者极显著的影响(P<0.01)。【结论】随着年龄的增长,柯尔克孜羊骨骼肌蛋白、脂肪、无机物、锌、钙、镁、铜等矿物元素、氨基酸种类和数量越丰富,而嫩度却降低,屠宰2 h后羊肉中p H值维持在5.58~5.83。
【 Objective】 This project aims to study the meat quality characteristics of Kirgiz sheep and some relevant influence factors in order to provide theoretical basis for the protection of germplasm resources of the sheep and rational development of the organized production.【 Method】 To explore the factors of meat qual-ity and effect of Kirghiz sheep, protect germplasm resource and provide scientific basis for rational development and production of Kirgiz sheep.【 Result】 Test results are as follows： the crude fat, crude ash, crude protein and other nutrients content of Kirgiz skeletal muscle mutton have significant effect in different age （P 〈 0. 01） . with the increase of age, content of protein, fat and inorganic substance have higher levels . The ten-derness content of Kirgiz mutton have significant effect in different age （P 〈 0. 01） . with the increase of age, content of tenderness have lower levels. The pH value was maintained at 5. 58 -5.83 of sheep slaughter after 2 hours. The iron, zinc, calcium, magnesium, copper and other mineral elements content of Kirgiz mutton have significant effect in different age （ P 〈 0. 01 ） ？【 Conclusion】With the increase of age, Kirkiz sheep skeletal muscle protein, fat, minerals, calcium, zinc, magnesium, copper and other mineral elements, types and quantity of amino acids are becoming more abundant, while the tenderness is decreased. The pH value in the meat 2 hours after slaughter remains in the range of 5. 58 -5.83.
出处
《新疆农业科学》
CAS
CSCD
北大核心
2017年第7期1356-1363,共8页
Xinjiang Agricultural Sciences
基金
国家自然科学基金项目"宰后肌肉蛋白降解对羊肉成熟的影响机制研究"(31260381)
自治区国际合作项目"中-哈绵羊优质生产科学中心建设示范-叶德尔拜羊的引进与试验示范"(20156015)~~
