中国草食动物科学2025，Vol.45Issue(1)：19-27,9.DOI:10.3969/j.issn.2095-3887.2024.00.115
多维度数据评价永昌肉羊肉质特征
Evaluation of Meat Quality Characteristics in Yongchang Mutton Sheep by Multidimensional Data
摘要
Abstract
Yongchang mutton sheep is a"Ganwei"agricultural product brand and is also a national geographical indica-tion of agricultural products.In order to analyze comprehensively the meat quality characteristics of Yongchang mutton sheep,this study took 15 Yongchang mutton sheep as the research object,and measured the relevant indicators of their meat quality,40 soil samples,20 water samples,6 main forage grasses,and 3 supplementary forage grasses from the core production area.The results indicated as follows:①The soil in the production area of Yongchang mutton sheep was weakly alkaline with a pH of 8.74,and is rich in beneficial minerals,with potassium,calcium,iron,and magne-sium contents at 13 602.90,1 197.23,17 874.90,and 1 229.41 mg/kg,respectively.②The drinking water met the stan-dards for agricultural water sources.③The forage was of high quality,with crude protein,crude fat,crude ash,and crude fiber contents at 17.02%,2.23%,24.63%,and 7.30%,respectively;the supplementary feed contained crude pro-tein,crude fat,crude ash,and crude fiber at levels of 6.63%,0.67%,7.83%,and 7.13%,respectively,and no pesticide residues were detected in the soil,water,forage,or supplementary feed.④The brightness(L*45 min),redness(a*45 min),ye-llowness(b*45 min),and pH45min of meat in Yongchang mutton sheep were 35.41,17.21,3.99,and 6.00,respectively,with a water loss rate and shear force of 35.42%and 67.86 N,respectively.⑤The diameter of the muscle fiber in the longissi-mus dorsi of meat in Yongchang mutton sheep was 26.94 μm,the muscle fiber density reached 111.47/mm2,and the thickness of the fascial membrane was 13.05 μm.⑥The contents of crude protein,crude fat,and crude ash in the mu-tton were 19.41%,1.91%,and 1.08%,respectively;the potassium content was as high as 3 426.88 mg/100 g,and the content of calcium,iron,zinc,magnesium,manganese,and copper was 8.39,26.22,21.89,301.93,0.66,and 1.14 mg/100 g,respectively.⑦The total amino acid(TAA)content of the meat was 17.94 g/100 g,the ratio of essential amino aci-ds(EAA)to total amino acids(EAA/TAA)and the ratio of essential amino acids to non-essential amino acids(NEAA)(EAA/NEAA)were 40.08%and 66.51%,respectively.⑧The contents of monounsaturated fatty acids(MUFA)and poly-unsaturated fatty acids(PUFA)in the meat were relatively high,reaching 942.04 mg/100 g and 127.46 mg/100 g,respec-tively.⑨In the detection of metabolites in the longissimus dorsi of meat in Yongchang mutton sheep,the abundance of amino acids and their metabolites was the highest(20.33%),followed by fatty acyls(18.18%),organic acids and their de-rivatives,sugars and their derivatives,and hormones and hormone-related compounds,with abundance accounting for 12.40%,6.11%,and 1.32%,respectively.⑩The characteristic flavor substances in the meat were 3-methylbenzothio-phene(wine flavor),citronellol(lemongrass flavor),and butyl butyrate(fruit flavor),with contents of 5.29%,4.95%,and 4.77%,respectively.In summary,the production environment of Yongchang mutton sheep is green and safe,the soil,water sources,forage and feed are rich in mineral elements,and the meat is rich in amino acids,fatty acids,and mineral elements,with unique flavor substances.关键词
永昌肉羊/肉品质/产地环境/氨基酸/脂肪酸Key words
Yongchang mutton sheep/meat quality/provenance environment/amino acids/fatty acids分类
畜牧业引用本文复制引用
陈嘉磊,梁尚海,张雪莹,李发弟,乐祥鹏..多维度数据评价永昌肉羊肉质特征[J].中国草食动物科学,2025,45(1):19-27,9.基金项目
甘肃省特色优势农产品评价—永昌羊肉(TYNPY2020-04) （TYNPY2020-04）
国家肉羊产业技术体系(CARS-38) （CARS-38）
