摘要
为了揭示巴彦温都尔羊优良肉品质的构成及其影响因素,并为更好地提升巴彦温都尔羊肉产品提供脂肪酸营养学依据,试验在阿鲁科尔沁旗北部选择三个年龄段巴彦温都尔羊(即0.5岁羯羊、1.5岁羯羊和2.5羯羊)各3只,进行了屠宰性能部分指标和肌肉脂肪酸含量测定。结果表明:巴彦温都尔羊早期生长发育速度(相对生长强度)显著高于后期,而且体脂沉积量也比较好;巴彦温都尔羊羊肉有ω-3多不饱和脂肪酸(PUFA)营养特性,其中ɑ-亚麻酸、二十碳五烯酸(EPA)和DHA等ω-3PUFA含量都很高,肌肉中ω-6/ω-3值均低于10,其中1.5岁羊更为突出;另外,从脂肪酸对其肌肉风味的贡献看,1.5岁羊优于0.5岁羊和2.5岁羊。
Focusing on revealing the formation mechanism of the excellent meat quality of Bayanwundur mutton and the relevant influencing factors,as well as improving the nutritional basis of the fatty acids provided by Bayanwundur mutton products,an experiment was carried out as follows.In the study,three age groups of sheep were selectecl in the northern part of Aruhorqin Banner as the study objects,including three samples for each group of 0.5-year-old wether,1.5-year-old wether,and 2.5-year-old wether,and carried out the detection of slaughter performance and fatty acid content in muscle.The results showed that the growth rate(relative growth intensity)of Bayanwundur sheep in the early stage was significantly higher than that in the later stage,and the amount of body fat deposition was also relatively high.The mutton of Bayanwundur sheep shows the nutritional properties ofω-3 PUFA,among which the content ofω-3 PUFA such asɑ-linolenic acid,EPA and DHA is quite high,and theω-6/ω-3 values in the muscle are all lower than 10.Such a characteristic is most prominent in the 1.5-year-old samples.In addition,in terms of the contribution of fatty acids to its muscle flavor,the sample of 1.5-year-old sheep performed better than that of 0.5-year-old sheep and 2.5-year-old sheep.
作者
李云鹏
呼和巴日苏
苏日塔拉图
金海
双金
LI Yunpeng;Huhe Barisu;Suritaratu;Jinhai;Shuangjin(College of Animal Science,Inner Mongolia Agricultural University,Hohho 010018,China;Mandhu Food Co.,Ltd.,Aruhorqin Banner 025550,China)
出处
《黑龙江动物繁殖》
2021年第5期12-16,共5页
Heilongjiang journal of animal reproduction
