萨湖羊、南湖羊与湖羊肉质特性比较研究

doi:10.16431/j.cnki.1671-7236.2024.12.021

摘要/Abstract

摘要： 【目的】探究二元杂交绵羊萨湖羊、南湖羊与湖羊的肉质特性，为“中环肉羊”新品种的培育和优质羊肉产品开发提供基础数据与理论支撑。【方法】选取以湖羊为母本，采用白萨福克羊(Suffolk)、南丘羊(Southdown)冷冻精液通过腹腔镜人工授精配种所得萨湖羊、南湖羊各5只，以5只纯种湖羊为对照组，经屠宰采集背最长肌、股二头肌、臂三头肌肉样比较分析萨湖羊、南湖羊和湖羊F1代的屠宰性能和肉品质。【结果】南湖羊、萨湖羊宰前活重和胴体重较湖羊分别提高了19.92%、12.90%和24.20%、15.55%，且南湖羊和湖羊间存在显著差异(P＜0.05)。南湖羊脂肪和能量水平显著低于湖羊(P＜0.05)，灰分和水分含量显著高于萨湖羊和湖羊(P＜0.05)；萨湖羊碳水化合物含量极显著高于南湖羊和湖羊(P＜0.01)；钾、磷、镁、锌含量均在南湖羊中最高，钠含量在萨湖羊中最高，烟酸含量在湖羊中最高。脂肪酸和氨基酸的组成种类相同，且总脂肪酸含量在南湖羊中最高，极显著高于萨湖羊和湖羊(P＜0.01)。南湖羊饱和脂肪酸(SFA)含量显著高于湖羊(P＜0.05)，单不饱和脂肪酸(MUFA)含量极显著高于湖羊和萨湖羊(P＜0.01)，多不饱和脂肪酸(PUFA)含量极显著高于萨湖羊(P＜0.01)。必需氨基酸(EAA)含量由大到小依次为南湖羊＞萨湖羊＞湖羊，且湖羊中EAA含量极显著低于南湖羊和萨湖羊(P＜0.01)。这3组羊肉中检测到EAA/总氨基酸(TAA)为38.95%～39.65%，EAA/非必需氨基酸(NEAA)为63.79%～65.70%。除缬氨酸和蛋氨酸+胱氨酸外，其他氨基酸评分均高于FAO/WHO的推荐值。【结论】南湖羊、萨湖羊F1代生长速度快，屠宰性能好，肌肉中的氨基酸、脂肪酸和主要几种矿物质含量丰富，较符合高蛋白低脂肪的特性，更符合人们对肉质品的需求，可以在当地大规模推广。

关键词: 绵羊; 屠宰性能; 肉品质

Abstract: 【Objective】 The meat quality characteristics of two-way hybrid sheep Suffolk×Hu (SH) and Southdown×Hu (NH) and Hu sheep were studied to provide basic data and theoretical support for the breeding of new varieties of 'Zhonghuan Mutton sheep’ and the development of high-quality mutton products.【Method】 Selecting Hu sheep as the maternal parent,5 SH and 5 NH sheep were bred through laparoscopic artificial insemination using frozen semen from White Suffolk and Southdown sheep.5 purebred Hu sheep were used as the control group.The slaughtering performance and meat quality (longissimus dorsi muscle,biceps femoris and arm triceps) of F1 generation in NH,SH and HH sheep were compared and analyzed.【Result】 The live body weight and carcass weight of NH and SH sheep were increased by 19.92%,12.90% and 24.20% and 15.55% compared with Hu sheep,respectively,and there was a significant difference between NH and Hu sheep (P＜0.05).The fat content and energy level of NH sheep were significantly lower than those of Hu sheep (P＜0.05).The contents of ash and moisture in NH sheep were significantly higher than those in SH and Hu sheep (P＜0.05).The carbohydrate content in SH sheep was extremely significantly higher than that in NH and Hu sheep (P＜0.01).The contents of potassium,phosphorus,magnesium and zinc were the highest in NH sheep,the sodium content was the highest in SH sheep,and the niacin content was the highest in Hu sheep.The compositions of fatty acids and amino acids were the same,and the total fatty acid content in NH sheep was the highest, which was extremely significantly higher than that in SH and Hu sheep (P<0.01). The saturated fatty acid (SFA) content in NH sheep was significantly higher than that in Hu sheep (P＜0.05).The monounsaturated fatty acid (MUFA) content in NH sheep was extremely significantly higher than that in Hu and SH sheep (P＜0.01).The polyunsaturated fatty acid (PUFA) content in NH sheep was extremely significantly higher than that in SH sheep (P＜0.01).The content of essential amino acid (EAA) was in the order of NH＞SH＞Hu sheep,and the content of EAA in Hu sheep was extremely significantly lower than that of NH and SH sheep (P＜0.01).The value of EAA/total amino acid (TAA) was 38.95%-39.65%,and the value of EAA/non-essential amino acid (NEAA) was 63.79%-65.70% among three sheep.Except valine and methionine+cystine,the scores of other amino acids were higher than the recommended values of FAO/WHO.【Conclusion】 F1 generation of NH and SH sheep had fast growth rate,good slaughter performance,rich content of amino acids,fatty acids and several major minerals in muscle,which was more in line with the characteristics of high protein and low fat,and more in line with people’s demand for meat quality.They could be scaled up locally.

Key words: sheep; slaughter performance; meat quality

中图分类号:

S826.9⁺2

施海娜, 张金霞, 卢曾奎, 徐振飞, 耿智广, 杨博辉, 岳耀敬, 周艳红. 萨湖羊、南湖羊与湖羊肉质特性比较研究[J]. 中国畜牧兽医, 2024, 51(12): 5335-5347.

SHI Haina, ZHANG Jinxia, LU Zengkui, XU Zhenfei, GENG Zhiguang, YANG Bohui, YUE Yaojing, ZHOU Yanhong. Comparative Study on Meat Quality Characteristics of Suffolk×Hu and Southdown×Hu and Hu Sheep[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(12): 5335-5347.

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