食品工业科技2025，Vol.46Issue(19)：1-9,9.DOI:10.13386/j.issn1002-0306.2024100270
西藏黑山羊屠宰性能及肉质特性的性别差异分析
Analysis of Sex Differences in Slaughtering Performance and Meat Quality Characteristics of Tibetan Black Goats
摘要
Abstract
To elucidate the influence of gender on slaughter performance and meat quality traits in Tibetan black goats,three 3-year-old black goat rams and ewes were randomly selected,and their slaughter performance,edible quality,and nutritional components of the foreleg,hind leg,and longissimus doris were detected and compared.The results showed that ewes exhibited significantly higher pre-slaughter live weights than rams(P＜0.05).However,rams demonstrated significantly slaughter rates and greater hind leg lengths(P＜0.01),exceeding those of ewes by 1.40-fold and 1.16-fold,respectively.While gender had no significant impact on the pH of goat meat(P＞0.05),ewes displayed enhanced glossiness and redness.Moreover,the boiling loss rate and shear force of the meat of the ewes were significantly lower than those of the rams(P＜0.05),indicating superior water-holding capacity and tenderness relative to rams.Nutritional analyses further revealed that the cholesterol content in the longissimus dorsi of rams was significantly higher than in ewes(P＜0.01),whereas inosine monophosphate levels in the foreleg muscle were significantly higher in ewes(P＜0.01).Mineral and vitamin profiling indicated higher concentrations of iron,zinc,and vitamins B1,B2,and B3 in ewes compared to rams.Additionally,essential and umami-related amino acid levels were more abundant in the foreleg muscles of ewes.Overall,while rams demonstrated superior slaughter performance,the meat from ewes exhibited greater tenderness,enhanced eating quality,and superior nutritional value.These findings provide a scientific basis for selective breeding and meat quality optimization in Tibetan black goats,with potential implications for livestock management and economic development in Tibet.关键词
黑山羊/性别/屠宰性能/食用品质/营养成分Key words
black goat/gender/slaughter performance/edible quality/nutritional composition分类
轻工纺织引用本文复制引用
白如珍,辜雪冬,刘磊,朱慧芳,扎西拉姆,强久群宗,周雨,蔡宛霖,李赵敏..西藏黑山羊屠宰性能及肉质特性的性别差异分析[J].食品工业科技,2025,46(19):1-9,9.基金项目
西藏自治区重大科技专项(XZ202201ZD0001N). （XZ202201ZD0001N）
