饲料研究2024，Vol.47Issue(11)：165-169,5.DOI:10.13557/j.cnki.issn1002-2813.2024.11.030
乌珠穆沁羊肉品质研究进展
Research progress on meat quality of Uzhumqin sheep
摘要
Abstract
Uzhumqin sheep has the characteristics of large individual,abundant meat,and strong stress resistance.The mutton produced by Uzhumqin sheep is widely loved by consumers because of its delicious meat and rich nutrition.This paper analyzes the general situation of Uzhumqin sheep from two aspects:Forage characteristics and multi-vertebra characteristics of Uzhumqin sheep.In the aspect of meat quality characteristics,the influence mechanism is summarized in three parts:Dietary nutritional factors,muscle fiber characteristics and lipid.The mutual construction mechanism between intramuscular fat content,fatty acid types and oxidation degree of unsaturated fatty acids and nutritional value of Uzhumqin sheep is emphatically explored.Through the metabolic accumulation of flavor substances and volatile flavor compounds in Uzhumqin sheep,the specific reasons for the rich taste and no smell of mutton are explained.This paper systematically analyzes the causes of unique flavor and rich nutrition of Uzhumqin sheep,in order to provide reference for further research on the network of meat quality regulation mechanism.关键词
乌珠穆沁羊/肉品质/肌纤维/脂肪酸/风味物质Key words
Uzhumqin sheep/meat quality/muscle fibers/fatty acid/flavor substance分类
农业科技引用本文复制引用
苏湘潭,刘叶青,张高威,杨光,王科,高爱琴..乌珠穆沁羊肉品质研究进展[J].饲料研究,2024,47(11):165-169,5.基金项目
内蒙古自然科学基金(项目编号:2023LHMS03064) （项目编号:2023LHMS03064）
标志性成果专项基金项目(项目编号:BZX202212) （项目编号:BZX202212）
