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

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

张志超^{1, 2, 3,},
王小琪²,
包琦²,
李慧⁴,
魏立兵⁴,
赵凯^1, ,,
段子渊^2, ,

1.
中国科学院西北高原生物研究所，青海西宁 810008
2.
中国科学院遗传与发育生物学研究所公共技术中心，北京 100101
3.
中国科学院大学，北京 100049
4.
内蒙古自治区国营巴彦农场种羊园，内蒙古呼伦贝尔 021000

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
计量
- 文章访问数: 156
- HTML全文浏览量: 62
- PDF下载量: 8
- 被引次数: 0
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

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

ZHANG Zhichao^{1, 2, 3
,},
WANG Xiaoqi²,
BAO Qi²,
LI Hui⁴,
WEI Libing⁴,
ZHAO Kai^{1
, ,},
DUAN Ziyuan^{2
, ,}

1.
Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
2.
The Public Technology Centre, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China
3.
University of Chinese Academy of Science, Beijing 100049, China
4.
The Breeding Sheep Farm of State Owned Bayan Farm, Hulunbuir, Inner Mongolia Autonomous Region, Hulunbuir 021000, China

摘要

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（C_14:0）含量显著（P<0.05）高于小尾寒羊，亚油酸（C_18:2）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。
- 澳洲白羊 /
- 小尾寒羊 /
- 肉品质 /
- 风味 /
- 杂交
Abstract: 8-month of hybrids ewes generated between Australian white sheep white sheep × native Small-tail Han sheep were selected (Ao-Han sheep, n=10) and synchronous Small-tail Han sheep ewes (n=7) as control to detect meat quality indicators, fatty acid composition and the content of flavor compounds, as well as their slaughter traits, so as to detect the changes of meat performance and flavor for the offspring. The results showed that the a^* value of Ao-Han sheep was significantly higher than that of Small-tail Han sheep, and the indexes of intramuscular fat content and pH₀ were significantly lower (P<0.05) than that of Small-tail Han sheep in terms of meat quality. Using the method of solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), the measured fatty acid composition indicated that the Myristic acid (C_14:0) content of Ao-Han sheep was significantly higher than that of Small-tail Han sheep, the content of linoleic acid (C_18:2) was significantly (P<0.05) lower, but the total saturated fatty acids (SFA) and unsaturated fatty acid had no significant difference between them (P>0.05). As for flavor compounds in subcutaneous fat, the content of 4-ethyl octylic acid (EOA) was significantly lower in Ao-Han sheep, while the content of 4-methyl octylic acid (MOA), 4-methyl nonanoic acid (MNA), 4-methylphenol (MP) and 3-methylindoles (MI) did not show significantly difference (P>0.05) between two groups of lambs. However, the pre-slaughter live weight, carcass weight and dressing percentage of Ao-Han were significantly increased (P<0.01) compared with Small-tail Han sheep. In general, the meat quality and flavor of the F1 generation from Australian white sheep × Small-tail Han sheep were not substantially changed but even improved in a few indicators compared with their female crossing parent. Meantime, its meat production performance had improved greatly which would bring favorable economic benefits to sheep farming as a way to improve native sheep breed character and commercial performance in mutton production.
- Australian white sheep /
- Small-tail Han sheep /
- meat quality /
- flavor /
- hybrid

HTML全文

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

下载: 全尺寸图片幻灯片

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±4.75^A	38.11±8.12^B
胴体重（kg）	25.19±2.30^A	17.67±4.89^B
屠宰率（%）	51.40±1.29^A	46.08±5.15^B
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）
pH₀	6.23±0.17^b	6.47±0.15^a
pH₂₄	5.65±0.09^a	5.77±0.30^a
L^*	39.84±0.86^a	39.95±0.94^a
a^*	24.87±0.55^a	23.01±1.97^b
b^*	6.39±0.39^A	5.82±0.29^B
剪切力（N）	48.37±9.37^a	55.3±5.44^a
熟肉率（%）	84.42±2.07^a	86.42±3.34^a
含水量（%）	74.41±0.57^a	74.27±1.38^a
肌内脂肪含量（%）	3.31±0.55^b	4.23±1.13^a
系水力（%）	54.05±4.17^a	57.41±5.04^a
压榨损失率（%）	34.18±3.14^a	31.61±3.59^a

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（C_18:0，%）	21.00±3.43^a	21.73±1.65^a
软脂酸（C_16:0，%）	22.76±2.59^a	22.69±0.85^a
肉豆蔻酸（C_14:0，%）	5.74±2.61^a	3.30±0.48^b
油酸（C_18:1，%）	39.34±3.47^a	40.02±1.19^a
亚油酸（C_18:2，%）	4.00±0.50^B	4.77±0.53^A
棕榈油酸（C_16:1，%）	1.42±0.34^a	1.49±0.21^a
饱和脂肪酸（%）	54.18±3.88^a	53.04±1.13^a
不饱和脂肪酸（%）	44.96±3.43^a	46.40±1.05^a

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⁻¹）	27.21±21.92^a	35.65±11.87^a
4-乙基辛酸（EOA）（μg·g⁻¹）	14.38±3.57^B	31.27±11.74^A
4-甲基壬酸（MNA）（μg·g⁻¹）	54.77±40.02^a	7.95±0.71^a
4-甲基苯酚（MP）^#	242.92±197.7^a	162.8±130.19^a
3-甲基吲哚（MI）^#	204.89±132.73^a	169.52±69.86^a
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

参考文献(30)

[1]	马亚晴. 嘉祥小尾寒羊地理标志品牌推广研究[D]. 泰安: 山东农业大学, 2020.
[2]	Pewan S B, Otto J R, Huerlimann R, et al. Genetics of omega-3 long-chain polyunsaturated fatty acid metabolism and meat eating quality in tattykeel australian white lambs[J]. Genes, 2020, 11(5): 587.
[3]	张永东, 王磊, 严天元, 等. 澳洲白羊、杜泊羊与小尾寒羊杂交效果研究[J]. 中国草食动物科学,2014,34(6):10−12. doi: 10.3969/j.issn.2095-3887.2014.06.002
[4]	汤继顺, 朱德建, 陈胜, 等. 澳洲白绵羊与小尾寒羊杂交F1代生产性能分析[J]. 畜牧与兽医,2016,48(9):58−61.
[5]	王玺年, 郭志明, 魏占虎, 等. 河西地区澳洲白羊改良湖羊的生长发育性状比较研究[J]. 畜牧兽医杂志,2019,38(6):14−15, 20. doi: 10.3969/j.issn.1004-6704.2019.06.005
[6]	魏立明, 杨杜录, 郎侠, 等. 澳洲白羊、杜泊羊、萨福克羊与青海高原型藏羊杂交一代羔羊肉用性能与胴体品质测定[J]. 中国草食动物科学,2020,40(3):86−88, 92.
[7]	Pleasants A B, Thompson J M, Pethick D W. A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat[J]. Australian Journal of Experimental Agriculture,2005,45(5):483−489. doi: 10.1071/EA04106
[8]	Erkkila A, de Mello V D F, Riserus U, et al. Dietary fatty acids and cardiovascular disease: An epidemiological approach[J]. Prog Lipid Res,2008,47(3):172−187. doi: 10.1016/j.plipres.2008.01.004
[9]	Sales-Campos H, de Souza P R, Peghini B C, et al. An overview of the modulatory effects of oleic acid in health and disease[J]. Mini-Reviews in Medicinal Chemistry,2013,13(2):201−210.
[10]	Kuhnt K, Degen C, Jahreis G. Evaluation of the impact of ruminant trans fatty acids on human health: Important aspects to consider[J]. Crit Rev Food Sci Nutr, 2016, 56(12): 1964-1980.
[11]	Watkins P J, Kearney G, Rose G, et al. Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat[J]. Meat Science,2014,96(2):1088−1094.
[12]	Young O A, Lane G A, Priolo A, et al. Pastoral and species flavour in lambs raised on pasture, lucerne or maize[J]. Journal of the Science of Food and Agriculture,2003,83(2):93−104. doi: 10.1002/jsfa.1282
[13]	牛春波. 澳洲白羊与小尾寒羊杂交F1产肉性能测定[J]. 中国畜禽种业,2020,16(8):91. doi: 10.3969/j.issn.1673-4556.2020.08.079
[14]	韩战强, 刘长春, 李鹏伟, 等. 澳湖、杜湖杂交一代羊育肥效果观察及经济效益分析[J]. 黑龙江畜牧兽医,2018(20):78−79.
[15]	腾克. 巴美肉羊与小尾寒羊杂交后代产肉性能及羊肉品质的研究[D]. 呼和浩特: 内蒙古农业大学, 2012.
[16]	Zhang L, Sun B Z, Yu Q L, et al. The breed and sex effect on the carcass size performance and meat quality of Yak in different muscles[J]. Korean J Food Sci Anim Resour 2016, 36(2): 223-229.
[17]	Khliji S, van de Ven R, Lamb T A, et al. Relationship between consumer ranking of lamb colour and objective measures of colour[J]. Meat Science,2010,85(2):224−229. doi: 10.1016/j.meatsci.2010.01.002
[18]	Anderson F, Pethick D W, Gardner G E. The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs[J]. Animal,2015,9(7):1239−1249. doi: 10.1017/S175173111500049X
[19]	Hopkins D L, Hegarty R S, Walker P J, et al. Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep[J]. Australian Journal of Experimental Agriculture,2006,46(6-7):879−884.
[20]	Lichtenstein A H. Dietary trans fatty acids and cardiovascular disease risk: Past and present[J]. Current Atherosclerosis Reports,2014,16(8):433.
[21]	Howes N L, Bekhit A, Burritt D J, et al. Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat[J]. Comprehensive Reviews in Food Science and Food Safety,2015,14(1):22−36. doi: 10.1111/1541-4337.12118
[22]	Joris P J, Mensink R P. Role of cis-monounsaturated fatty acids in the prevention of coronary heart disease[J]. Current Atherosclerosis Reports , 2016, 18(7): 1−7.
[23]	Bazinet R P, Chu M W A. Omega-6 polyunsaturated fatty acids: Is a broad cholesterol-lowering health claim appropriate?[J]. Can Med Assoc J, 2014, 186(6): 434−439.
[24]	Font-i-Furnols M, Guerrero L: Consumer preference, behavior and perception about meat and meat products: An overview[J]. Meat Science, 2014, 98(3): 361−371.
[25]	Young O A, Berdague J L, Viallon C, et al. Fat-borne volatiles and sheepmeat odour[J]. Meat Science, 1997, 45(2): 183−200.
[26]	S Kaffarnik, Preuss S, Vetter W. Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry[J]. Journal of Chromatography A,2014,1350:92−101. doi: 10.1016/j.chroma.2014.05.034
[27]	Schiller K F, Preuss S, Kaffarnik S, et al. Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German “Merinolandschaf ” lambs[J]. Archiv Fur Tierzucht-Archives of Animal Breeding,2015,58:159−163. doi: 10.5194/aab-58-159-2015
[28]	Sebzalli Y M, Wang X Z. Knowledge discovery from process operational data using PCA and fuzzy clustering[J]. Engineering Applications of Artificial Intelligence 2001, 14(5): 607-616.
[29]	Caneque V, Perez C, Velasco S, et al. Carcass and meat quality of light lambs using principal component analysis[J]. Meat Science,2004,67(4):595−605. doi: 10.1016/j.meatsci.2004.01.002
[30]	Hernandez P, Pla M, Oliver M A, Blasco. Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content[J]. Meat Science,2000,55(4):379−384. doi: 10.1016/S0309-1740(99)00163-1