饲料研究2024，Vol.47Issue(14)：25-30,6.DOI:10.13557/j.cnki.issn1002-2813.2024.14.005
不同粗饲料对不同杂交组合羊肉风味的影响
Effect of different roughage on the flavor of mutton from different crossbreeds
摘要
Abstract
This study aimed to investigate the effects of different roughage feeds on the flavor of mutton.A total of 30 sheep from each of the small-tail Han sheep,Suffolk sheep×small-tail Han sheep F1,and Dorset sheep small-tail Han sheep F1 were randomly divided into three groups,with 10 sheep of the same crossbreed in each group.The groups were fed with corn silage,alfalfa hay,and wheat hay,respectively.After a 15-day pre-feeding period,the formal experiment started at the age of three months and lasted for 90 days.The results showed that a total of 154 volatile compounds were detected in the mutton from all groups.114,89,77 volatile components were detected in the small-tail Han sheep,Suffolk sheep×small-tail Han sheep F1,and Dorset sheep×small-tail Han sheep F1,respectively.133,70,83 volatile components were detected in the mutton from the groups fed with corn silage,alfalfa hay,and wheat hay,respectively.The mutton from the small-tail Han sheep fed with silage had a rich variety of volatile compounds,with the lowest content of caproic acid and nonanoic acid.The study indicates that different roughages have varying impacts on the flavor of mutton from different crossbreeds,and the formation of mutton flavor is closely related to the roughage fed and genetic characteristics.关键词
粗饲料/杂交组合肉羊/羊肉风味Key words
roughage/crossbreeding mutton sheep/mutton flavor分类
农业科技引用本文复制引用
周国栋,杨磊,王伟,杜崇武,任宏远,张想容,马睿..不同粗饲料对不同杂交组合羊肉风味的影响[J].饲料研究,2024,47(14):25-30,6.基金项目
甘肃省技术创新引导计划-肉羊产业提质增效关键技术应用研究与示范(项目编号:22CX8NA012) （项目编号:22CX8NA012）
甘肃省技术创新引导计划-永靖县肉羊产业提质增效关键技术应用研究与示范(项目编号:22CX8NN232) （项目编号:22CX8NN232）
