不同年龄新疆柯尔克孜羊宰后骨骼肌肉品质测试分析

发布时间：2018-05-05 19:46

  本文选题：柯尔克孜羊 + 年龄　； 参考：《新疆农业科学》2017年07期

【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(P0.05)或者极显著的影响(P0.01)。【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。
[Abstract]:[objective] to study the meat quality characteristics and influencing factors of Kirgiz sheep, so as to protect the germplasm resources of Kirgiz sheep. To provide a scientific theoretical basis for the rational development of Kirgiz sheep and tissue production. [methods] taking Xinjiang Kirgiz Sheep as the research object, we studied the same conditions of captivity. The contents of routine nutrients, physicochemical indexes, mineral elements and amino acids in skeletal muscle of Kirgiz sheep at 7 and 20 months of age. [results] crude fat in skeletal muscle of Xinjiang Kirgiz sheep was affected by different ages. Crude ash, crude protein, tenderness of mutton, iron, zinc, calcium, magnesium, copper, amino acid composition and total amino acid contents had significant effects on P0.01. [conclusion] Kirgiz sheep's skeletal muscle protein, fat, inorganic matter, zinc, calcium, magnesium, copper and other mineral elements, amino acid species and the number of the richer, but the tenderness decreased, after slaughter for 2 hours, the pH value of mutton maintained at 5.58 ~ 5.83.
【作者单位】： 新疆农业大学食品科学与药学学院;新疆畜牧科学院畜牧业质量标准研究所;新疆畜牧科学院饲料研究所;
【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)~~
【分类号】：S826
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本文编号：1849051