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自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析

郑培宇 阿米妮古丽 艾尔登巴图 敖云巴特尔 唐丽苹 张彦威 谢梦婉 狄江 于丽娟

新疆农业科学2025,Vol.62Issue(2):494-501,8.
新疆农业科学2025,Vol.62Issue(2):494-501,8.DOI:10.6048/j.issn.1001-4330.2025.02.027

自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析

Comparative analysis of meat quality of Bayinbruk sheep of different months of age under natural grazing conditions

郑培宇 1阿米妮古丽 2艾尔登巴图 3敖云巴特尔 3唐丽苹 1张彦威 1谢梦婉 1狄江 2于丽娟2

作者信息

  • 1. 新疆农业大学动物科学学院,乌鲁木齐 830052||新疆畜牧科学院畜牧研究所/新疆绒毛用羊遗传育种与繁殖实验室/农业农村部畜禽资源(羊)评价利用重点实验室,乌鲁木齐 830011
  • 2. 新疆畜牧科学院畜牧研究所/新疆绒毛用羊遗传育种与繁殖实验室/农业农村部畜禽资源(羊)评价利用重点实验室,乌鲁木齐 830011
  • 3. 新疆和静县巴音布鲁克羊原种繁育发展有限公司,新疆和静 841300
  • 折叠

摘要

Abstract

[Objective]To compare the meat quality and characteristics of Bayinbuluk sheep of different months old under natural grazing conditions.[Methods]Six 6-month and 9-month-old male lambs under natural grazing conditions were randomly selected for slaughter,and the pH,chromaticity,cooking loss,shear force,conventional nutrients,amino acids and fatty acids contents of the longest dorsal muscle were deter-mined and analyzed.[Results]The meat brightness(L*),redness(a*),yellowness(b* values)and shear force values at 9-month-old were extremely significantly higher than those at 6-month-old(P<0.01),and the pH and cooking loss had no significant differences;The meat composition of protein,fat,and water had no significant differences between 6-months-old and 9-months-old(P>0.05),the essen-tial,nonessential and total amino acids content were extremely significant higher at 6-months-old than at 9-months-old(P<0.01),and the polyunsaturated fatty acid content was significant higher at 9-months-old than at 6-month-old(P<0.01).[Conclusion]There is a big difference in meat quality and nutrient composition between Bayinbruk lambs of different months old,the meat from 6-months-old lambs is of good tenderness,and that from 9-months-old lamb has the perfect lustrousness and good nutritional value.The quality and nutrition of different months at 6 months is of good quality and high tenderness;that at 9 months has bright luster and high nutritional value.

关键词

巴音布鲁克羊/背最长肌/肉品质/脂肪酸

Key words

Bayinbuluke sheep/longissimus dorsi/meat quality/different months old

分类

农业科技

引用本文复制引用

郑培宇,阿米妮古丽,艾尔登巴图,敖云巴特尔,唐丽苹,张彦威,谢梦婉,狄江,于丽娟..自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析[J].新疆农业科学,2025,62(2):494-501,8.

基金项目

新疆维吾尔自治区重大科技专项(2022A02001-2) (2022A02001-2)

新疆维吾尔自治区自然科学基金项目(2022D01A277) (2022D01A277)

新疆维吾尔自治区天山创新团队计划项目(2022D14018) (2022D14018)

新疆维吾尔自治区种业提升计划(XJMQ-3) Major Scientific R & D Program Special Project of Xinjiang Uygur Autonomous Region(2022A02001-2) (XJMQ-3)

Project of Natural Sci-ence Foundation of Xinjiang Uygur Autonomous Region(2022D01A277) (2022D01A277)

Tianshan Innovative Team Program of Xinjiang Uygur Au-tonomous Region(2022D14018) (2022D14018)

Seed Industry Enhancement Program Project of Xinjiang Uygur Autonomous Region(XJMQ-3) (XJMQ-3)

新疆农业科学

OA北大核心

1001-4330

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