《中国畜牧兽医》 ›› 2019, Vol. 46 ›› Issue (6): 1873-1880.doi: 10.16431/j.cnki.1671-7236.2019.06.037

• 质量安全 • 上一篇    

驴肉品质及其影响因素的研究进展

林靖凯1, 刘桂芹1,2, 格日乐其木格1, 赵一萍1, 张心壮1, 芒来1   

  1. 1. 内蒙古农业大学动物科学学院, 内蒙古自治区马属动物遗传育种与繁殖重点实验室, 农业农村部马属动物遗传育种与繁殖科学观测实验站, 内蒙古农业大学马属动物研究中心, 呼和浩特 010018;
    2. 聊城大学农学院, 聊城 252000
  • 收稿日期:2018-09-04 出版日期:2019-06-20 发布日期:2019-06-19
  • 通讯作者: 张心壮, 芒来 E-mail:zhangxinzhuang@126.com;dmanglai@163.com
  • 作者简介:林靖凯(1992-),男,内蒙古呼伦贝尔人,硕士,研究方向:马属动物营养,E-mail:670500943@qq.com
  • 基金资助:

    国家自然科学基金项目(31472070);国家重点研发计划项目(2017YFE0108700);内蒙古自治区高等学校科学研究项目(NJZY18052);内蒙古农业大学高层次人才科研启动项目(NDGCC2016-01);内蒙古自治区科学技术厅项目(201603002)

Research Progress on Quality of Donkey Meat and Its Influencing Factors

LIN Jingkai1, LIU Guiqin1,2, GERELCHIMEG1, ZHAO Yiping1, ZHANG Xinzhuang1, MANG Lai1   

  1. 1. Lnner Mongolia Key Laboratory of Equine Genetics, Breeding and Reproduction;Scientific Observing and Experimental Station of Equine Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Equine Research Center, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China;
    2. College of Agronomy Liaocheng University, Liaocheng 252000, China
  • Received:2018-09-04 Online:2019-06-20 Published:2019-06-19

摘要:

随着社会的发展和生产方式的转变,驴的役用功能逐渐消失,而驴肉功效的明确与开发利用则使驴产业在近几年有了迅猛发展。作者针对驴肉的营养特点及驴肉品质和营养价值的影响因素,如驴的品种、年龄、饲料营养、屠宰加工、驴肉质量鉴别等方面进行了综述。已有研究表明,驴肉是优质的蛋白质来源,具有高蛋白质、高必需氨基酸、高不饱和脂肪酸和低脂肪、低胆固醇、低热量的三高三低特点;对不同品种及不同屠宰年龄驴肉的营养及化学组成分析发现,不同品种驴肉的蛋白质和脂肪含量不同,不同年龄的驴肉化学组成不同,即品种和年龄对驴肉品质有很大的影响;在驴饲料中添加植物提取物可以改变饲料消化率进而使肉品质得到改善;不同部位驴肉的营养成分含量有所差别,通过对比蛋白质、脂肪、剪切力和熟肉率发现,背最长肌的食用品质高于臀肉;通过施加电刺激可加快驴肉排酸进度,改变肌纤维结构和钙蛋白酶降解,进而改善肉嫩度;使用傅里叶红外光谱分析可提高真假驴肉的辨别率。作者对驴肉肉品质及营养价值影响因素进行总结,旨在为制定规范的驴肉生产标准,保障驴肉品质提供参考依据。

关键词: 驴; 肉品质; 营养成分; 影响因素

Abstract:

With the development of society and the transformation of production mode,the labor function of donkey has gradually disappeared,and turned to meat production leading to rapid development of donkey industry in recent years.The present study reviewed the effect factors on nutritional characteristics and meat quality of donkey such as breed,age,feed nutrition,slaughter and processing,and identification.Previous studies had shown that donkey meat had three high three low characteristics,which were high protein,high essential amino acids,high unsaturated fatty acids and low fat,low cholesterol,low calories,and was considered as a high quality protein source.The protein and fat content of donkey meat were affected by breed and slaughter age.The supplementation of plant extracts could increase the feed digestibility and improve the meat quality of donkey.The nutritional content of donkey meat in different parts were different,which the edible quality of the longissimus dorsi was higher than that of the buttock meat comparison of protein,fat,shear force and cooked meat rate.Electric stimulation could improve the tenderness of donkey meat through accelerating the acid removal process,changing the muscle fiber structure and promoting calpain degradation.Fourier transform infrared spectroscopy could be used for discrimination of donkey meat.The authors summarized the influencing factors of donkey meat quality and nutritional value in order to provide references for the standards of donkey meat production and guarantee donkey meat quality.

Key words: donkey; meat quality; nutritional content; influencing factor

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