中国畜牧杂志2025，Vol.61Issue(2)：326-330,5.DOI:10.19556/j.0258-7033.20231218-09
湖羊不同部位肌肉品质及营养成分的对比分析
Analysis of Muscle Quality and Nutritional Components in Different Parts of Hu sheep
摘要
Abstract
Mutton is an excellent source of essential micronutrients,which are nutrient-rich and low in cholesterol and are considered good quality meat.In order to study the difference of meat quality in different parts of Hu sheep,six 8-month-old Hu sheep ewes were selected,the longissimus dorsi,triceps quadriceps femoris muscle and triceps brachii were harvested and matured at 4℃for 72 hours.The results showed that compared with other parts,the longissimus dorsi muscle had higher shear strength,lower tenderness,higher water loss rate and worse water holding capacity,while the quadriceps muscle had lower water loss rate and cooking loss and better water holding capacity,L* is significantly higher than quadriceps femoris muscle and triceps(P<0.05).The muscle had the highest a* value and the lowest shear strength and tenderness,while the crude fat content of the longissimus dorsi was significantly higher than that of the quadriceps femoris muscle and triceps(P<0.05),There was no significant difference in crude protein,water content and collagen content among the three parts(P>0.05).A total of 17 kinds of amino acids were detected in each part,and the content of amino acids showed as(longissimus dorsi>quadriceps brachii>quadriceps femoris,the content of functional amino acids)sweet amino acids,umami amino acids)in longissimus dorsi muscle was the highest.A total of 6 fatty acids were detected in different parts of the body.Oleic acid has an important effect on human health.The content of oleic acid in the longissimus dorsi muscle is significantly higher than that in the quadriceps femoris muscle and triceps brachii muscle(P<0.05);Comprehensive analysis,the longissimus dorsi muscle softness is poor,but the taste is fresh and sweet,more beneficial to human health;ARM triceps muscle flexibility is the best,flesh color bright,high nutrition,but relatively poor flavor.关键词
湖羊/肉品质/氨基酸/脂肪酸Key words
Hu sheep/Meat quality/Amino acid/Fatty acid分类
农业科技引用本文复制引用
王慧宁,徐杰,鲍梦环,孙晓梅,李拥军..湖羊不同部位肌肉品质及营养成分的对比分析[J].中国畜牧杂志,2025,61(2):326-330,5.基金项目
江苏省重点计划研发项目(BE2020313) （BE2020313）
