畜牧兽医杂志2025，Vol.44Issue(4)：15-22,29,9.DOI:10.7606/j.issn.1004-6704.2025.04.002
昌都不同地区黑山羊屠宰性能和营养成分测定分析
Determination and Analysis of Slaughtering Performance and Nutrient Composition of Black Goats in Different Regions of Changdu
摘要
Abstract
In order to investigate the differences in meat performance of black goats from different grazing areas in Chamdo city,Tibet,10 black goats from Bianba and Mangkang areas were selected in this study,and the meat nutrients,mineral elements,vitamins,amino acids and fatty acid compositions were deter-mined and compared between groups using T-test analysis.The results showed that the slaughter rate of Mangkang black goat mutton was significantly higher than that of Bian-ba black goat by 14.04%(P<0.05),while there was no sig-nificant difference in the pre-slaughter body weight and car-cass weight(P>0.05).The fat content of Mangkang black goat mutton was significantly lower than that of Bianba black goat by 43.82%(P<0.05),while the volatile saline nitrogen was significantly higher than that of Bianba black goat by 2.03%(P<0.05).There were no significant differences in moisture,protein,pH,and total sugar(P>0.05);selenium was significantly higher than that of Bianba black goat in the mineral content of Mangkang black goat mutton(P<0.05),while the calcium,phosphorus,magnesium,potassium,iron,and zinc contents were significantly higher than that of Bian-ba black goat(P<0.05).potassium,iron and zinc contents were not significantly different(P>0.05);there was no sig-nificant difference in vitamin and amino acid contents be-tween the two groups(P>0.05);in polyunsaturated fatty acids the content of linoleic acid-cis,cis-9,12-octadecadienoic acid(C18∶2n6c)in the mutton of Mangkang Black Moun-tain goats was significantly higher than that of Bianba Black Mountain goat mutton by 38.10%(P<0.05),and the con-tent of polyunsaturated fatty acids/saturated fatty acids(P<0.05)was significantly higher in Mangkang Black Mountain goat mutton than in Bianba Black Mountain goats.Unsatu-rated fatty acid/saturated fatty acid(P/S)ratio of Mangkang black goat mutton tended to be higher compared to Bianba black goat(P=0.050),whereas saturated fatty acid and mo-nounsaturated fatty acid showed no significant difference(P>0.05);the content of heavy metal elements,such as lead,cadmium,total arsenic,and chromium,were not detected.In conclusion,there were significant geographical differences in the quality of black goat meat in the Chamdo region,and Mangkang black goat meat has the nutritional value and health potential of low fat,high selenium and high polyunsat-urated fatty acids.关键词
黑山羊/肉品质/氨基酸/脂肪酸/昌都Key words
black goat/meat quality/amino acids/fatty acids/Changdu分类
农业科技引用本文复制引用
仁青措姆,阿旺措吉,洛桑扎西,尼玛央宗,斯郎江措,王金辉,翰海玉,达瓦,德吉..昌都不同地区黑山羊屠宰性能和营养成分测定分析[J].畜牧兽医杂志,2025,44(4):15-22,29,9.基金项目
昌都边坝县黑山羊良种繁育提升技术集成与示范项目(23001) （23001）
