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中国精品科技期刊2020

澳洲白羊与小尾寒羊杂交F1代背最长肌肉品质与皮下脂肪组织膻味物质分析

张志超 王小琪 包琦 李慧 魏立兵 赵凯 段子渊

张志超,王小琪,包琦,等. 澳洲白羊与小尾寒羊杂交F1代背最长肌肉品质与皮下脂肪组织膻味物质分析[J]. 食品工业科技,2021,42(14):272−277. doi:  10.13386/j.issn1002-0306.2020100127
引用本文: 张志超,王小琪,包琦,等. 澳洲白羊与小尾寒羊杂交F1代背最长肌肉品质与皮下脂肪组织膻味物质分析[J]. 食品工业科技,2021,42(14):272−277. doi:  10.13386/j.issn1002-0306.2020100127
ZHANG Zhichao, WANG Xiaoqi, BAO Qi, et al. Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep[J]. Science and Technology of Food Industry, 2021, 42(14): 272−277. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020100127
Citation: ZHANG Zhichao, WANG Xiaoqi, BAO Qi, et al. Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep[J]. Science and Technology of Food Industry, 2021, 42(14): 272−277. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020100127

澳洲白羊与小尾寒羊杂交F1代背最长肌肉品质与皮下脂肪组织膻味物质分析

doi: 10.13386/j.issn1002-0306.2020100127
基金项目: 中国科学院战略性先导科技专项(A类)(XDA26040305)
详细信息
    作者简介:

    张志超(1990−),男,博士研究生,研究方向:动物遗传育种与肉质研究,E-mail:zczhang@genetics.ac.cn

    通讯作者:

    赵凯(1968−),男,博士,研究员,研究方向:高原生物适应进化与分子育种,E-mail:zhaokai@nwipb.cas.cn

    段子渊(1964−),男,博士,研究员,研究方向:免疫遗传学,E-mail:zyduan@genetics.ac.cn

  • 中图分类号: TS251.7

Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep

  • 摘要: 选取8月龄澳洲白羊与小尾寒羊的杂交一代母羊(澳寒羊,n=10)并与其同月龄母本小尾寒羊为对照(n=7),测定其屠宰性状、肉质指标、脂肪酸组成和膻味物质含量,探究澳洲白羊与小尾寒羊杂交后其后代的肉品品质和膻味物质的变化。结果表明:在肉品质方面,澳寒羊的a*值显著高于小尾寒羊,肌内脂肪含量和pH0值显著(P<0.05)低于小尾寒羊。固相微萃取-气相色谱-质谱(SPME-GC-MS)联用的测定分析显示,皮下脂肪的脂肪酸组成中,澳寒羊肉豆蔻酸(C14:0)含量显著(P<0.05)高于小尾寒羊,亚油酸(C18:2)含量显著(P<0.01)低于小尾寒羊,但总饱和脂肪酸和不饱和脂肪酸含量二者之间无显著差异(P>0.05);膻味物质含量的测定表明,澳寒羊脂肪中的4-乙基辛酸(EOA)含量显著(P<0.01)低于小尾寒羊,而4-甲基辛酸(MOA)、4-甲基壬酸(MNA)、4-甲基苯酚(MP)和3-甲基吲哚(MI)的含量二者之间差异不显著(P>0.05)。但与小尾寒羊相比,澳寒羊的宰前活重、胴体重、屠宰率都得以极显著提高(P<0.01)。显然,以澳洲白羊为父本杂交小尾寒羊,其后代的肉品品质和膻味物质与小尾寒羊相比未发生实质性变化,EOA含量和剪切力等少数指标尚有改善;同时,产肉性能得到了极显著的提高, 可以作为小尾寒羊杂交改良和商品肉羊的生产方式,可为养殖者带来良好的经济效益。
  • 图  1  澳寒羊和小尾寒羊屠宰性能和食用品质主成分分析图

    Figure  1.  Principle component analysis of slaughter performance and edible quality of Ao-Han sheep and Small-tailed Han sheep

    表  1  澳寒羊和小尾寒羊屠宰性状差异

    Table  1.   Difference of slaughter traits between Ao-Han sheep and Small-tail Han sheep

    指标澳寒羊(n=10)小尾寒羊(n=7)
    宰前活重(kg)49.04±4.75A38.11±8.12B
    胴体重(kg)25.19±2.30A17.67±4.89B
    屠宰率(%)51.40±1.29A46.08±5.15B
    注:同行不同小写字母表示差异显著,P<0.05;不同大写字母表示差异极显著,P<0.01;表2表4同。
    下载: 导出CSV

    表  2  澳寒羊和小尾寒羊背最长肌肉质指标对比

    Table  2.   Comparison of meat quality indicators of longissimus dorsi between Ao-Han sheep and Small-tail Han sheep

    指标澳寒羊(n=10)小尾寒羊(n=7)
    pH06.23±0.17b6.47±0.15a
    pH245.65±0.09a5.77±0.30a
    L*39.84±0.86a39.95±0.94a
    a*24.87±0.55a23.01±1.97b
    b*6.39±0.39A5.82±0.29B
    剪切力(N)48.37±9.37a55.3±5.44a
    熟肉率(%)84.42±2.07a86.42±3.34a
    含水量(%)74.41±0.57a74.27±1.38a
    肌内脂肪含量(%)3.31±0.55b4.23±1.13a
    系水力(%)54.05±4.17a57.41±5.04a
    压榨损失率(%)34.18±3.14a31.61±3.59a
    下载: 导出CSV

    表  3  澳寒羊和小尾寒羊皮下脂肪中脂肪酸组成差异对比

    Table  3.   Comparison of fatty acid profile in subcutaneous fat between Ao-Han sheep and Small-tail Han sheep

    指标澳寒羊(n=10)小尾寒羊(n=7)
    硬脂酸(C18:0,%)21.00±3.43a21.73±1.65a
    软脂酸(C16:0,%)22.76±2.59a22.69±0.85a
    肉豆蔻酸(C14:0,%)5.74±2.61a3.30±0.48b
    油酸(C18:1,%)39.34±3.47a40.02±1.19a
    亚油酸(C18:2,%)4.00±0.50B4.77±0.53A
    棕榈油酸(C16:1,%)1.42±0.34a1.49±0.21a
    饱和脂肪酸(%)54.18±3.88a53.04±1.13a
    不饱和脂肪酸(%)44.96±3.43a46.40±1.05a
    下载: 导出CSV

    表  4  澳寒羊和小尾寒羊皮下脂肪中膻味物质含量的差异

    Table  4.   Difference of mutton flavor compounds content in subcutaneous fat between Ao-Han sheep and Small-tail Han sheep

    指标澳寒羊(n=10)小尾寒羊(n=7)
    4-甲基辛酸(MOA)(μg·g−127.21±21.92a35.65±11.87a
    4-乙基辛酸(EOA)(μg·g−114.38±3.57B31.27±11.74A
    4-甲基壬酸(MNA)(μg·g−154.77±40.02a7.95±0.71a
    4-甲基苯酚(MP)#242.92±197.7a162.8±130.19a
    3-甲基吲哚(MI)#204.89±132.73a169.52±69.86a
    注:#表示相对含量,以离子流色谱图峰高与样品质量的比值表示。
    下载: 导出CSV
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出版历程
  • 收稿日期:  2020-10-20
  • 网络出版日期:  2021-06-08
  • 刊出日期:  2021-07-07

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