彭波半细毛羊屠宰性能与肉质特性研究OA北大核心

To better develop and utilize the genetic resources of Pengbo semi-fine wool sheep,eight 8-month-old Pengbo semi-fine wool rams and eight ewes were selected from the breeding sheep farm in Linzhou county,Tibet au-tonomous region,under the same feeding and management conditions,and their slaughter performance and meat qua-lity characteristics were measured.The results showed that the thickness of backfat,dry matter content,fat content,es-sential amino acid content,EAA/TAA,EAA/NEAA,monounsaturated fatty acid(MUFA),polyunsaturated fatty acid(PUFA)and n-6 PUFA content in longissimus dorsi muscle of 8-month-old Pengbo semi-fine wool ewes were signifi-cantly higher than those of rams(P<0.05);the brightness(L*),shearing force,water content,umami amino acids,NEAA/TAA,eicosadienoic acid content and arachidonic acid content in longissimus dorsi muscle of Pengbo semi-fine wool rams were significantly higher than those of ewes(P<0.05).The EAA/TAA of both ram and ewe meat exceeded 40%,and the EAA/NEAA was around 67%.In summary,the meat of the 8-month-old Pengbo semi-fine wool sheep be-longs to high-quality protein,and the tenderness and nutritional value of ewe meat are better than those of ram meat,and ram meat has a brighter color and a more delicious taste.