摘要
通过对绵羊不同部位肉品的pH值、失水率、熟肉率、色泽和嫩度的测定,研究饲喂含有不同水平的包被亮氨酸和α-酮异己酸钙的基础日粮对绵羊肉品质的影响。研究表明,绵羊肉品的pH值、失水率、熟肉率、色泽和嫩度的测定在不同饲养水平绵羊间无显著差异;除pH值外,其他指标在同种饲养水平绵羊不同部位间存在显著差异。
In this study, by the determination of the pH, water loss rate, the rate of cooked meat; color and tenderness different parts of sheep meat to study the quality of sheep meat with different levels of rumen-protected leucine and α-KIC diet on the sheep. Studies have shown that the determination of the pH value, water loss rate, the rate of cooked meat color and tenderness of sheep meat at different feeding levels had no significant differences; In addition to pH value, the other target between different parts at the same feeding level have significant differences.
出处
《畜牧与饲料科学》
2009年第3期45-46,共2页
Animal Husbandry and Feed Science
基金
内蒙古科技创新基金
关键词
包被亮氨酸
绵羊肌肉
屠宰性能
食用品质性状
rumen-protected leucine
sheep meat
slaughter performance
eating quality traits
