草业学报 ›› 2021, Vol. 30 ›› Issue (7): 111-121.DOI: 10.11686/cyxb2020526
孙旺斌1(), 付琪1,2, 薛瑞林1,2, 王伟萍1, 张骞1, 冯平1
收稿日期:
2020-12-01
修回日期:
2021-01-27
出版日期:
2021-07-20
发布日期:
2021-06-03
通讯作者:
孙旺斌
作者简介:
孙旺斌(1965-),男,陕西横山人,副教授,硕士。E-mail: 1181887243@qq.com基金资助:
Wang-bin SUN1(), Qi FU1,2, Rui-lin XUE1,2, Wei-ping WANG1, Qian ZHANG1, Ping FENG1
Received:
2020-12-01
Revised:
2021-01-27
Online:
2021-07-20
Published:
2021-06-03
Contact:
Wang-bin SUN
摘要:
为探讨日粮中不同枣粉添加量对陕北白绒山羊屠宰性能和肉品质的影响,选取初始体重为(20.15±1.63) kg的40只6月龄健康白绒山羊,随机分为5组,每组8只羊,分别饲喂枣粉添加量为0(对照组)、10%(Ⅰ试验组)、15%(Ⅱ试验组)、20%(Ⅲ试验组)、25%(Ⅳ试验组)的日粮,饲养试验预试期10 d,饲喂基础日粮,饲喂期70 d,饲喂试验日粮。试验结束屠宰全部试验羊,以羊背最长肌为试验材料,分别测定羊肉的基本营养成分、矿物质、肌纤维特性、外观品质、脂肪酸和氨基酸含量并进行比较分析。结果表明:1)Ⅰ、Ⅱ、Ⅲ和Ⅳ试验组的屠宰率和净肉率均显著高于对照组(P<0.05),对照组、Ⅰ和Ⅱ组的骨肉比显著高于Ⅲ和Ⅳ组(P<0.05);2)对照组的肌内脂肪含量显著低于Ⅰ、Ⅱ、Ⅲ和Ⅳ组(P<0.05);3)Ⅲ组的肌纤维面积、直径和剪切力值最小(P<0.05);4)Ⅲ组中棕榈酸(C16:0)和硬脂酸(C18:0)的含量显著低于对照组和Ⅰ试验组(P<0.05),花生四烯酸(C20:4n6)、α-亚麻酸(C18:2n6c)的含量显著高于对照组和Ⅰ组(P<0.05);5)Ⅳ组羊肉中的天冬氨酸、谷氨酸和丙氨酸含量显著高于其他4组(P<0.05)。综上所述,枣粉添加改善了羊肉的嫩度,有利于羊肉中的矿物质、不饱和脂肪酸和氨基酸等营养成分的积累,从而使羊肉有较高的营养价值,综合考虑20%枣粉添加量时羊肉品质最好。
孙旺斌, 付琪, 薛瑞林, 王伟萍, 张骞, 冯平. 不同枣粉添加水平对陕北白绒山羊屠宰性能和肉品质的影响[J]. 草业学报, 2021, 30(7): 111-121.
Wang-bin SUN, Qi FU, Rui-lin XUE, Wei-ping WANG, Qian ZHANG, Ping FENG. Effects of different levels of jujube powder on slaughter characteristics and meat quality of Northern Shaanxi white cashmere goats[J]. Acta Prataculturae Sinica, 2021, 30(7): 111-121.
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组 Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
原料 Ingredients | |||||
玉米秸秆Corn stover (%) | 25 | 15 | 10 | 5 | 0 |
枣粉Jujube powder (%) | 0 | 10 | 15 | 20 | 25 |
苜蓿Alfalfa (%) | 10 | 10 | 10 | 10 | 10 |
玉米Corn (%) | 43 | 43 | 43 | 43 | 43 |
豆粕Soybean meal (%) | 14 | 14 | 14 | 14 | 14 |
酵母粉Yeast powder (%) | 3 | 3 | 3 | 3 | 3 |
石粉Limestone (%) | 1.3 | 1.3 | 1.3 | 1.3 | 1.3 |
磷酸氢钙CaHPO4 (%) | 1.1 | 1.1 | 1.1 | 1.1 | 1.1 |
食盐Salt (%) | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
缓冲剂Buffer (%) | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
预混料Premix1) | 1 | 1 | 1 | 1 | 1 |
营养水平 Nutrients2) | |||||
代谢能Metabolizable energy (ME, MJ·kg-1) | 9.98 | 10.17 | 10.36 | 10.55 | 10.76 |
干物质 Dry matter (DM, %) | 90.12 | 89.62 | 89.37 | 89.12 | 88.87 |
粗蛋白 Crude protein (CP, %) | 13.98 | 14.00 | 14.02 | 14.04 | 14.05 |
粗脂肪 Crude fat (CF, %) | 1.79 | 1.80 | 1.81 | 1.82 | 1.83 |
粗灰分 Crude ash (CA, %) | 9.26 | 8.70 | 8.41 | 8.12 | 7.84 |
中性洗涤纤维 Neutral detergent fiber (NDF, %) | 26.99 | 22.64 | 20.47 | 18.24 | 16.12 |
钙 Calcium (Ca, %) | 0.68 | 0.68 | 0.68 | 0.68 | 0.68 |
磷 Phosphorus (P, %) | 0.36 | 0.36 | 0.36 | 0.36 | 0.36 |
表1 日粮组成及营养水平
Table 1 Composition and nutrient levels of dietary (DM basis)
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组 Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
原料 Ingredients | |||||
玉米秸秆Corn stover (%) | 25 | 15 | 10 | 5 | 0 |
枣粉Jujube powder (%) | 0 | 10 | 15 | 20 | 25 |
苜蓿Alfalfa (%) | 10 | 10 | 10 | 10 | 10 |
玉米Corn (%) | 43 | 43 | 43 | 43 | 43 |
豆粕Soybean meal (%) | 14 | 14 | 14 | 14 | 14 |
酵母粉Yeast powder (%) | 3 | 3 | 3 | 3 | 3 |
石粉Limestone (%) | 1.3 | 1.3 | 1.3 | 1.3 | 1.3 |
磷酸氢钙CaHPO4 (%) | 1.1 | 1.1 | 1.1 | 1.1 | 1.1 |
食盐Salt (%) | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
缓冲剂Buffer (%) | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
预混料Premix1) | 1 | 1 | 1 | 1 | 1 |
营养水平 Nutrients2) | |||||
代谢能Metabolizable energy (ME, MJ·kg-1) | 9.98 | 10.17 | 10.36 | 10.55 | 10.76 |
干物质 Dry matter (DM, %) | 90.12 | 89.62 | 89.37 | 89.12 | 88.87 |
粗蛋白 Crude protein (CP, %) | 13.98 | 14.00 | 14.02 | 14.04 | 14.05 |
粗脂肪 Crude fat (CF, %) | 1.79 | 1.80 | 1.81 | 1.82 | 1.83 |
粗灰分 Crude ash (CA, %) | 9.26 | 8.70 | 8.41 | 8.12 | 7.84 |
中性洗涤纤维 Neutral detergent fiber (NDF, %) | 26.99 | 22.64 | 20.47 | 18.24 | 16.12 |
钙 Calcium (Ca, %) | 0.68 | 0.68 | 0.68 | 0.68 | 0.68 |
磷 Phosphorus (P, %) | 0.36 | 0.36 | 0.36 | 0.36 | 0.36 |
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
宰前活重Live weight (kg) | 33.33±4.18a | 33.33±5.29a | 33.35±3.71a | 35.31±5.47a | 36.60±6.11a |
胴体重 Carcass weight (kg) | 16.39±2.18b | 16.93±2.80ab | 17.08±1.86ab | 18.72±2.89ab | 19.72±2.99a |
屠宰率 Dressing (%) | 49.13±1.51c | 50.75±1.22b | 51.24±0.37b | 53.04±0.81a | 54.04±1.26a |
骨重 Bone weight (kg) | 3.18±0.48a | 3.27±0.60a | 3.19±0.35a | 3.24±0.54a | 3.33±0.53a |
骨肉比 Bone/meat | 26.61±1.35a | 26.59±1.20a | 25.45±1.33a | 22.23±1.27b | 21.59±0.54b |
净肉率Net meat percentage (%) | 35.75±0.71c | 36.82±1.02b | 37.70±0.33b | 41.28±0.80a | 42.17±0.57a |
眼肌面积 Longissimus muscle area (cm2) | 17.55±1.18a | 17.50±2.32a | 17.29±1.49a | 17.36±1.47a | 17.94±0.32a |
背膘厚度 Back fat thickness (mm) | 15.63±2.19a | 15.64±2.57a | 15.64±1.51a | 16.28±2.14a | 16.86±2.18a |
表2 不同枣粉添加下陕北白绒山羊肉屠宰性能
Table 2 Slaughter characteristics of Northern Shaanxi white cashmere goat with different levels of jujube powder (wet weight basis, n=8)
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
宰前活重Live weight (kg) | 33.33±4.18a | 33.33±5.29a | 33.35±3.71a | 35.31±5.47a | 36.60±6.11a |
胴体重 Carcass weight (kg) | 16.39±2.18b | 16.93±2.80ab | 17.08±1.86ab | 18.72±2.89ab | 19.72±2.99a |
屠宰率 Dressing (%) | 49.13±1.51c | 50.75±1.22b | 51.24±0.37b | 53.04±0.81a | 54.04±1.26a |
骨重 Bone weight (kg) | 3.18±0.48a | 3.27±0.60a | 3.19±0.35a | 3.24±0.54a | 3.33±0.53a |
骨肉比 Bone/meat | 26.61±1.35a | 26.59±1.20a | 25.45±1.33a | 22.23±1.27b | 21.59±0.54b |
净肉率Net meat percentage (%) | 35.75±0.71c | 36.82±1.02b | 37.70±0.33b | 41.28±0.80a | 42.17±0.57a |
眼肌面积 Longissimus muscle area (cm2) | 17.55±1.18a | 17.50±2.32a | 17.29±1.49a | 17.36±1.47a | 17.94±0.32a |
背膘厚度 Back fat thickness (mm) | 15.63±2.19a | 15.64±2.57a | 15.64±1.51a | 16.28±2.14a | 16.86±2.18a |
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
水分Moisture | 75.37±0.65a | 73.91±0.58b | 72.99±0.87c | 73.85±0.50b | 73.79±0.61b |
蛋白质Protein | 21.27±0.73b | 21.57±0.44b | 22.20±0.54a | 21.48±0.36b | 21.57±0.50b |
脂肪Lipids | 2.47±0.25b | 3.61±0.68a | 3.58±0.26a | 3.78±0.87a | 3.51±0.80a |
灰分Ash | 1.20±0.05a | 1.15±0.09a | 1.12±0.07a | 1.17±0.08a | 1.16±0.08a |
表3 不同枣粉添加下陕北白绒山羊肉的基本成分
Table 3 Basic components of meat in Northern Shaanxi white cashmere goat with different levels of jujube powder (wet weight basis, n=8, %)
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
水分Moisture | 75.37±0.65a | 73.91±0.58b | 72.99±0.87c | 73.85±0.50b | 73.79±0.61b |
蛋白质Protein | 21.27±0.73b | 21.57±0.44b | 22.20±0.54a | 21.48±0.36b | 21.57±0.50b |
脂肪Lipids | 2.47±0.25b | 3.61±0.68a | 3.58±0.26a | 3.78±0.87a | 3.51±0.80a |
灰分Ash | 1.20±0.05a | 1.15±0.09a | 1.12±0.07a | 1.17±0.08a | 1.16±0.08a |
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
Fe | 9.33±1.40a | 9.69±2.19a | 9.81±2.09a | 10.08±1.44a | 10.97±2.40a |
Cu | 2.39±0.55a | 2.44±0.76a | 2.60±0.76a | 2.68±0.55a | 2.69±0.61a |
Zn | 10.25±2.27b | 10.51±2.28b | 11.45±1.95ab | 11.97±2.23ab | 12.51±1.50a |
Mn | 0.29±0.08b | 0.33±0.10ab | 0.35±0.08ab | 0.37±0.05a | 0.37±0.08a |
表4 不同枣粉添加下陕北白绒山羊肉的矿物质元素组成
Table 4 Mineral composition of meat in Northern Shaanxi white cashmere goat with different levels of jujube powder (wet weight basis, n=8, mg·kg-1)
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
Fe | 9.33±1.40a | 9.69±2.19a | 9.81±2.09a | 10.08±1.44a | 10.97±2.40a |
Cu | 2.39±0.55a | 2.44±0.76a | 2.60±0.76a | 2.68±0.55a | 2.69±0.61a |
Zn | 10.25±2.27b | 10.51±2.28b | 11.45±1.95ab | 11.97±2.23ab | 12.51±1.50a |
Mn | 0.29±0.08b | 0.33±0.10ab | 0.35±0.08ab | 0.37±0.05a | 0.37±0.08a |
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
肌纤维面积Muscle fibre area (μm2) | 321.72±41.94ab | 302.29±50.66ab | 314.52±65.84ab | 274.33±44.41b | 350.48±36.40a |
肌纤维密度Muscle fibre density (cell·mm-2) | 513.50±42.60a | 545.29±46.32a | 533.20±74.56a | 557.48±51.89a | 526.10±71.24a |
肌纤维直径Muscle fibre diameter (μm) | 20.21±1.35ab | 19.57±1.57ab | 19.92±2.09ab | 18.64±1.51b | 21.11±1.08a |
表5 不同枣粉添加下陕北白绒山羊的肌纤维特性
Table 5 Characteristics of muscle fiber in Northern Shaanxi white cashmere goat with different levels of jujube powder (n=8)
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
肌纤维面积Muscle fibre area (μm2) | 321.72±41.94ab | 302.29±50.66ab | 314.52±65.84ab | 274.33±44.41b | 350.48±36.40a |
肌纤维密度Muscle fibre density (cell·mm-2) | 513.50±42.60a | 545.29±46.32a | 533.20±74.56a | 557.48±51.89a | 526.10±71.24a |
肌纤维直径Muscle fibre diameter (μm) | 20.21±1.35ab | 19.57±1.57ab | 19.92±2.09ab | 18.64±1.51b | 21.11±1.08a |
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
pH0 | 6.47±0.17a | 6.35±0.14a | 6.47±0.22a | 6.34±0.16a | 6.39±0.20a |
pH24 | 5.61±0.16a | 5.58±0.24a | 5.68±0.16a | 5.64±0.10a | 5.55±0.09a |
L* | 32.81±1.58c | 34.94±1.80b | 37.50±1.94a | 38.47±1.81a | 38.79±0.91a |
a* | 15.40±0.58c | 16.16±0.72c | 19.01±1.70b | 19.69±1.38ab | 20.63±0.52a |
b* | 2.65±0.27c | 2.76±0.31c | 4.01±0.83b | 4.56±0.80ab | 4.64±0.38a |
系水力 Water holding capacity (%) | 84.10±3.48b | 83.88±5.69b | 86.05±3.14a | 85.94±3.19b | 83.49±4.13b |
剪切力Shear force (N) | 66.41±3.82a | 63.22±6.01a | 60.84±6.90a | 53.77±4.18b | 65.55±6.16a |
熟肉率Cooked meat rate (%) | 58.14±1.69ab | 57.71±1.72ab | 59.71±1.85a | 59.68±1.87a | 56.58±1.82b |
表6 不同枣粉添加下陕北白绒山羊肉的外观品质特性
Table 6 Appearance quality characteristics of meat in Northern Shaanxi white cashmere goat with different levels of jujube powder (n=8)
项目 Items | 组别Groups | ||||
---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | |
pH0 | 6.47±0.17a | 6.35±0.14a | 6.47±0.22a | 6.34±0.16a | 6.39±0.20a |
pH24 | 5.61±0.16a | 5.58±0.24a | 5.68±0.16a | 5.64±0.10a | 5.55±0.09a |
L* | 32.81±1.58c | 34.94±1.80b | 37.50±1.94a | 38.47±1.81a | 38.79±0.91a |
a* | 15.40±0.58c | 16.16±0.72c | 19.01±1.70b | 19.69±1.38ab | 20.63±0.52a |
b* | 2.65±0.27c | 2.76±0.31c | 4.01±0.83b | 4.56±0.80ab | 4.64±0.38a |
系水力 Water holding capacity (%) | 84.10±3.48b | 83.88±5.69b | 86.05±3.14a | 85.94±3.19b | 83.49±4.13b |
剪切力Shear force (N) | 66.41±3.82a | 63.22±6.01a | 60.84±6.90a | 53.77±4.18b | 65.55±6.16a |
熟肉率Cooked meat rate (%) | 58.14±1.69ab | 57.71±1.72ab | 59.71±1.85a | 59.68±1.87a | 56.58±1.82b |
项目 Items | 脂肪酸 Fatty acids | 组别Groups | ||||
---|---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | ||
饱和脂肪酸 Saturated fatty acid (SFA) | C10:0 | 26.67±2.72a | 23.28±1.97ab | 20.70±4.89b | 14.76±1.89c | 15.27±1.94c |
C12:0 | 25.86±6.09a | 23.74±3.42a | 23.53±3.41a | 15.45±0.67b | 15.79±0.65b | |
C14:0 | 278.73±32.22a | 244.75±33.59a | 110.37±33.87b | 115.40±16.04b | 116.67±24.93b | |
C15:0 | 54.96±5.48a | 47.39±4.44ab | 43.49±5.57bc | 47.47±7.01ab | 36.56±5.09c | |
C16:0 | 3602.01±249.44a | 3414.66±348.67ab | 3094.73±102.79bc | 2557.48±236.49d | 2774.30±268.59cd | |
C17:0 | 189.08±18.39a | 181.63±17.01a | 159.06±13.39b | 147.18±13.43b | 142.87±17.61b | |
C18:0 | 3283.98±184.49a | 3051.56±174.88b | 2928.53±143.76bc | 2807.89±152.66c | 2758.00±117.54c | |
C24:0 | 47.35±2.35a | 37.25±7.26b | 33.85±8.42b | 32.90±5.10b | 29.92±2.65b | |
单不饱和脂肪酸Monounsaturated fatty acid (MUFA) | C15:1 | 42.77±8.68a | 39.52±4.65a | 41.18±7.46a | 36.40±3.03a | 37.35±5.97a |
C16:1 | 291.35±21.13a | 249.02±19.63b | 246.99±12.45b | 217.06±2.67c | 203.83±9.79c | |
C17:1 | 110.61±10.54a | 106.80±14.17a | 78.05±8.15b | 64.20±3.54b | 66.93±11.00b | |
C18:1n9t | 206.18±36.10ab | 194.21±33.46ab | 223.67±7.87a | 205.61±21.04ab | 170.03±19.04b | |
C18:1n9c | 5463.74±200.47a | 5343.31±365.05a | 4714.72±366.80c | 5262.78±227.88ab | 4858.47±259.53bc | |
C20:1 | 87.74±10.24a | 69.19±5.04b | 50.58±5.33c | 26.76±3.30d | 30.52±4.70d | |
多不饱和脂肪酸 Ployunsaturated fatty acid (PUFA) | C18:2n6t | 37.60±6.40b | 37.54±4.16b | 50.13±7.22a | 56.88±5.42a | 51.98±5.05a |
C18:2n6c | 1736.10±98.05b | 1842.78±152.27b | 2076.51±157.70a | 2174.83±58.03a | 2182.10±29.02a | |
C18:3n6 | 22.99±3.34c | 25.82±3.15c | 35.49±6.33b | 52.05±5.20a | 53.10±7.41a | |
C18:3n3 | 37.66±6.52c | 51.88±5.13b | 64.03±6.37b | 76.85±10.43a | 85.28±14.91a | |
C22:3n6 | 75.51±10.53c | 81.75±6.53bc | 92.11±12.05b | 107.33±14.71a | 110.25±7.75a | |
C20:4n6 | 1161.45±73.00b | 1305.11±144.59b | 1309.23±75.41b | 1531.45±154.83a | 1518.25±222.76a | |
C22:6n3 | 26.44±1.87b | 29.68±1.94b | 29.58±2.59b | 30.47±3.29b | 40.36±7.75a |
表7 不同枣粉添加下陕北白绒山羊肉的脂肪酸含量
Table 7 Fatty acids of meat in Northern Shaanxi white cashmere goat with different levels of jujube powder (n=8, mg·kg-1)
项目 Items | 脂肪酸 Fatty acids | 组别Groups | ||||
---|---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | ||
饱和脂肪酸 Saturated fatty acid (SFA) | C10:0 | 26.67±2.72a | 23.28±1.97ab | 20.70±4.89b | 14.76±1.89c | 15.27±1.94c |
C12:0 | 25.86±6.09a | 23.74±3.42a | 23.53±3.41a | 15.45±0.67b | 15.79±0.65b | |
C14:0 | 278.73±32.22a | 244.75±33.59a | 110.37±33.87b | 115.40±16.04b | 116.67±24.93b | |
C15:0 | 54.96±5.48a | 47.39±4.44ab | 43.49±5.57bc | 47.47±7.01ab | 36.56±5.09c | |
C16:0 | 3602.01±249.44a | 3414.66±348.67ab | 3094.73±102.79bc | 2557.48±236.49d | 2774.30±268.59cd | |
C17:0 | 189.08±18.39a | 181.63±17.01a | 159.06±13.39b | 147.18±13.43b | 142.87±17.61b | |
C18:0 | 3283.98±184.49a | 3051.56±174.88b | 2928.53±143.76bc | 2807.89±152.66c | 2758.00±117.54c | |
C24:0 | 47.35±2.35a | 37.25±7.26b | 33.85±8.42b | 32.90±5.10b | 29.92±2.65b | |
单不饱和脂肪酸Monounsaturated fatty acid (MUFA) | C15:1 | 42.77±8.68a | 39.52±4.65a | 41.18±7.46a | 36.40±3.03a | 37.35±5.97a |
C16:1 | 291.35±21.13a | 249.02±19.63b | 246.99±12.45b | 217.06±2.67c | 203.83±9.79c | |
C17:1 | 110.61±10.54a | 106.80±14.17a | 78.05±8.15b | 64.20±3.54b | 66.93±11.00b | |
C18:1n9t | 206.18±36.10ab | 194.21±33.46ab | 223.67±7.87a | 205.61±21.04ab | 170.03±19.04b | |
C18:1n9c | 5463.74±200.47a | 5343.31±365.05a | 4714.72±366.80c | 5262.78±227.88ab | 4858.47±259.53bc | |
C20:1 | 87.74±10.24a | 69.19±5.04b | 50.58±5.33c | 26.76±3.30d | 30.52±4.70d | |
多不饱和脂肪酸 Ployunsaturated fatty acid (PUFA) | C18:2n6t | 37.60±6.40b | 37.54±4.16b | 50.13±7.22a | 56.88±5.42a | 51.98±5.05a |
C18:2n6c | 1736.10±98.05b | 1842.78±152.27b | 2076.51±157.70a | 2174.83±58.03a | 2182.10±29.02a | |
C18:3n6 | 22.99±3.34c | 25.82±3.15c | 35.49±6.33b | 52.05±5.20a | 53.10±7.41a | |
C18:3n3 | 37.66±6.52c | 51.88±5.13b | 64.03±6.37b | 76.85±10.43a | 85.28±14.91a | |
C22:3n6 | 75.51±10.53c | 81.75±6.53bc | 92.11±12.05b | 107.33±14.71a | 110.25±7.75a | |
C20:4n6 | 1161.45±73.00b | 1305.11±144.59b | 1309.23±75.41b | 1531.45±154.83a | 1518.25±222.76a | |
C22:6n3 | 26.44±1.87b | 29.68±1.94b | 29.58±2.59b | 30.47±3.29b | 40.36±7.75a |
氨基酸 Amino acids | 呈味 Taste | 组别Groups | ||||
---|---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | ||
天冬氨酸Asp | 甜/鲜Sweet/umami (+) | 16.518±0.332d | 16.719±0.230cd | 17.080±0.248bc | 17.388±0.065b | 17.954±0.740a |
苏氨酸Thr | 甜 Sweet (+) | 8.236±0.232c | 8.527±0.092b | 8.606±0.083b | 8.738±0.092b | 9.021±0.398a |
丝氨酸Ser | 甜 Sweet (+) | 6.702±0.165c | 7.000±0.114b | 7.041±0.109b | 7.052±0.154b | 7.315±0.339a |
谷氨酸Glu | 鲜 Umami (+) | 29.603±0.970c | 30.981±0.638b | 31.198±0.952b | 31.219±1.059b | 32.465±1.471a |
甘氨酸Gly | 甜 Sweet (+) | 7.480±0.225bc | 7.276±0.196c | 7.545±0.214b | 7.660±0.085b | 7.958±0.356a |
丙氨酸Ala | 甜 Sweet (+) | 10.288±0.160c | 10.227±0.106c | 10.636±0.199b | 10.812±0.046b | 11.205±0.424a |
胱氨酸Cys | 苦/甜 Bitter/sweet (-) | 2.679±0.244a | 2.621±0.198a | 2.780±0.095a | 2.783±0.120a | 2.910±0.158a |
缬氨酸Val | 甜/苦 Sweet/bitter (+) | 8.964±0.321c | 8.911±0.124c | 9.353±0.276b | 9.521±0.123b | 9.861±0.483a |
蛋氨酸Met | 苦/甜Bitter/sweet (-) | 4.227±0.414c | 4.319±0.428c | 4.713±0.145b | 5.267±0.374a | 5.387±0.443a |
异亮氨酸Ile | 苦 Bitter (-) | 8.308±0.234c | 8.391±0.224bc | 8.595±0.189b | 8.956±0.146a | 9.213±0.431a |
亮氨酸Leu | 苦 Bitter (-) | 14.725±0.272d | 14.827±0.275d | 15.223±0.263c | 15.670±0.068b | 16.157±0.590a |
酪氨酸Tyr | 苦 Bitter (-) | 6.208±0.234b | 6.166±0.105b | 6.481±0.272a | 6.620±0.411a | 6.764±0.198a |
苯丙氨酸Phe | 苦 Bitter (-) | 7.180±0.160d | 7.214±0.136d | 7.403±0.124c | 7.586±0.041b | 7.838±0.314a |
赖氨酸Lys | 甜/苦 Sweet/bitter (+) | 15.863±0.340c | 16.011±0.349c | 16.521±0.183b | 16.789±0.133b | 17.279±0.569a |
组氨酸His | 苦 Bitter (-) | 5.316±0.572a | 5.183±0.524a | 5.303±0.498a | 5.720±0.499a | 5.871±0.769a |
精氨酸Arg | 甜/苦Sweet/bitter (+) | 11.720±0.214c | 11.896±0.094c | 12.153±0.185b | 12.348±0.128b | 12.743±0.387a |
脯氨酸Pro | 甜/苦 Sweet/bitter (+) | 6.464±0.251a | 6.293±0.151a | 6.487±0.157a | 6.561±0.071a | 6.803±0.230a |
表8 不同枣粉添加下陕北白绒山羊肉的氨基酸含量
Table 8 Amino acids of meat in Northern Shaanxi white cashmere goat with different levels of jujube powder (n=8, mg·g-1)
氨基酸 Amino acids | 呈味 Taste | 组别Groups | ||||
---|---|---|---|---|---|---|
对照组Control | Ⅰ | Ⅱ | Ⅲ | Ⅳ | ||
天冬氨酸Asp | 甜/鲜Sweet/umami (+) | 16.518±0.332d | 16.719±0.230cd | 17.080±0.248bc | 17.388±0.065b | 17.954±0.740a |
苏氨酸Thr | 甜 Sweet (+) | 8.236±0.232c | 8.527±0.092b | 8.606±0.083b | 8.738±0.092b | 9.021±0.398a |
丝氨酸Ser | 甜 Sweet (+) | 6.702±0.165c | 7.000±0.114b | 7.041±0.109b | 7.052±0.154b | 7.315±0.339a |
谷氨酸Glu | 鲜 Umami (+) | 29.603±0.970c | 30.981±0.638b | 31.198±0.952b | 31.219±1.059b | 32.465±1.471a |
甘氨酸Gly | 甜 Sweet (+) | 7.480±0.225bc | 7.276±0.196c | 7.545±0.214b | 7.660±0.085b | 7.958±0.356a |
丙氨酸Ala | 甜 Sweet (+) | 10.288±0.160c | 10.227±0.106c | 10.636±0.199b | 10.812±0.046b | 11.205±0.424a |
胱氨酸Cys | 苦/甜 Bitter/sweet (-) | 2.679±0.244a | 2.621±0.198a | 2.780±0.095a | 2.783±0.120a | 2.910±0.158a |
缬氨酸Val | 甜/苦 Sweet/bitter (+) | 8.964±0.321c | 8.911±0.124c | 9.353±0.276b | 9.521±0.123b | 9.861±0.483a |
蛋氨酸Met | 苦/甜Bitter/sweet (-) | 4.227±0.414c | 4.319±0.428c | 4.713±0.145b | 5.267±0.374a | 5.387±0.443a |
异亮氨酸Ile | 苦 Bitter (-) | 8.308±0.234c | 8.391±0.224bc | 8.595±0.189b | 8.956±0.146a | 9.213±0.431a |
亮氨酸Leu | 苦 Bitter (-) | 14.725±0.272d | 14.827±0.275d | 15.223±0.263c | 15.670±0.068b | 16.157±0.590a |
酪氨酸Tyr | 苦 Bitter (-) | 6.208±0.234b | 6.166±0.105b | 6.481±0.272a | 6.620±0.411a | 6.764±0.198a |
苯丙氨酸Phe | 苦 Bitter (-) | 7.180±0.160d | 7.214±0.136d | 7.403±0.124c | 7.586±0.041b | 7.838±0.314a |
赖氨酸Lys | 甜/苦 Sweet/bitter (+) | 15.863±0.340c | 16.011±0.349c | 16.521±0.183b | 16.789±0.133b | 17.279±0.569a |
组氨酸His | 苦 Bitter (-) | 5.316±0.572a | 5.183±0.524a | 5.303±0.498a | 5.720±0.499a | 5.871±0.769a |
精氨酸Arg | 甜/苦Sweet/bitter (+) | 11.720±0.214c | 11.896±0.094c | 12.153±0.185b | 12.348±0.128b | 12.743±0.387a |
脯氨酸Pro | 甜/苦 Sweet/bitter (+) | 6.464±0.251a | 6.293±0.151a | 6.487±0.157a | 6.561±0.071a | 6.803±0.230a |
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