草业学报 ›› 2023, Vol. 32 ›› Issue (11): 140-154.DOI: 10.11686/cyxb2023008
• 研究论文 • 上一篇
收稿日期:
2023-01-05
修回日期:
2023-02-23
出版日期:
2023-11-20
发布日期:
2023-09-27
通讯作者:
任越
作者简介:
E-mail: 1017738051@qq. com基金资助:
Meng-jun LIU1,2(), Yue REN1,2()
Received:
2023-01-05
Revised:
2023-02-23
Online:
2023-11-20
Published:
2023-09-27
Contact:
Yue REN
摘要:
为探究萨福克与河谷型藏绵羊杂交F1代肌肉品质营养特性,测定了背最长肌、臂三头肌、股二头肌的肉色、熟肉率、pH、常规营养指标、矿物元素、胆固醇、维生素A、维生素E、维生素B1、维生素B2、氨基酸和脂肪酸含量。结果表明:杂交F1代3个不同部位肉品质有一定差异,主要表现在肉色、粗蛋白质、锌元素、氨基酸、脂肪酸含量方面。其中,背最长肌、臂三头肌的肉色L*值显著高于股二头肌(P<0.05),背最长肌、股二头肌的肉色a*值显著高于臂三头肌(P<0.05),背最长肌的肉色b*值显著高于臂三头肌、股二头肌(P<0.05);背最长肌的粗蛋白含量显著高于臂三头肌(P<0.05);臂三头肌的锌元素含量显著高于背最长肌、股二头肌(P<0.05);臂三头肌的谷氨酸含量显著高于背最长肌(P<0.05),背最长肌的组氨酸含量显著高于股二头肌、臂三头肌(P<0.05);背最长肌、股二头肌的棕榈酸含量显著高于臂三头肌(P<0.05),臂三头肌的花生四烯酸含量显著高于背最长肌(P<0.05)。综上所述,臂三头肌鲜味类氨基酸含量略高于背最长肌,背最长肌肉品质优于臂三头肌、股二头肌,且3个部分肌肉蛋白营养价值差异不大,均符合人类健康膳食标准。
刘孟君, 任越. 放牧条件下萨福克与河谷型藏绵羊杂交F1代不同部位肌肉营养品质分析[J]. 草业学报, 2023, 32(11): 140-154.
Meng-jun LIU, Yue REN. Meat quality and nutritional indexes of three muscles of the F1 generation of crossbred sheep (Suffolk×river valley-type Tibetan) raised under grazing conditions[J]. Acta Prataculturae Sinica, 2023, 32(11): 140-154.
项目Items | 藏北嵩草K. littledalei | 青藏薹草C. moorcroftii | 羊茅F. ovina | 高山嵩草K. pygmaea |
---|---|---|---|---|
粗蛋白Crude protein (CP, %) | 5.89 | 6.00 | 7.58 | 9.76 |
粗脂肪Ether extract (EE, %) | 4.41 | 5.78 | 8.52 | 6.53 |
粗灰分Ash (%) | 9.63 | 20.03 | 12.90 | 11.45 |
中性洗涤纤维Neutral detergent fiber (NDF, %) | 58.10 | 44.33 | 55.23 | 63.17 |
酸性洗涤纤维Acid detergent fiber (ADF, %) | 35.48 | 26.16 | 31.96 | 34.59 |
非纤维碳水化合物Non-fiber carbohydrates (NFC, %) | 78.03 | 76.14 | 84.23 | 90.91 |
Fe (μg·g-1) | 533.53 | 942.46 | 488.60 | 758.36 |
Mn (μg·g-1) | 175.90 | 202.38 | 159.56 | 183.09 |
Zn (μg·g-1) | 34.99 | 36.71 | 42.62 | 43.68 |
Cu (μg·g-1) | 30.13 | 30.75 | 28.74 | 31.60 |
Ca (μg·g-1) | 1350.00 | 2030.00 | 2040.00 | 1890.00 |
Na (μg·g-1) | 1740.00 | 1710.00 | 1660.00 | 2390.00 |
Mg (μg·g-1) | 3479.11 | 3978.18 | 3776.02 | 3643.12 |
表1 主要采食牧草的营养水平
Table 1 Nutrient levels of the main forage grasses (dry matter basis)
项目Items | 藏北嵩草K. littledalei | 青藏薹草C. moorcroftii | 羊茅F. ovina | 高山嵩草K. pygmaea |
---|---|---|---|---|
粗蛋白Crude protein (CP, %) | 5.89 | 6.00 | 7.58 | 9.76 |
粗脂肪Ether extract (EE, %) | 4.41 | 5.78 | 8.52 | 6.53 |
粗灰分Ash (%) | 9.63 | 20.03 | 12.90 | 11.45 |
中性洗涤纤维Neutral detergent fiber (NDF, %) | 58.10 | 44.33 | 55.23 | 63.17 |
酸性洗涤纤维Acid detergent fiber (ADF, %) | 35.48 | 26.16 | 31.96 | 34.59 |
非纤维碳水化合物Non-fiber carbohydrates (NFC, %) | 78.03 | 76.14 | 84.23 | 90.91 |
Fe (μg·g-1) | 533.53 | 942.46 | 488.60 | 758.36 |
Mn (μg·g-1) | 175.90 | 202.38 | 159.56 | 183.09 |
Zn (μg·g-1) | 34.99 | 36.71 | 42.62 | 43.68 |
Cu (μg·g-1) | 30.13 | 30.75 | 28.74 | 31.60 |
Ca (μg·g-1) | 1350.00 | 2030.00 | 2040.00 | 1890.00 |
Na (μg·g-1) | 1740.00 | 1710.00 | 1660.00 | 2390.00 |
Mg (μg·g-1) | 3479.11 | 3978.18 | 3776.02 | 3643.12 |
指标Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
L* | 35.57±2.27a | 34.06±1.54a | 31.26±0.90b | <0.001 |
a* | 12.76±1.39a | 10.67±1.73b | 12.55±0.32a | 0.002 |
b* | 9.93±0.73a | 7.87±0.45b | 8.25±0.62b | <0.001 |
熟肉率Cooked meat rate (%) | 71.34±2.95a | 72.54±0.59a | 72.04±0.72a | 0.336 |
pH45 min | 5.55±0.47b | 5.85±0.10a | 5.49±0.18b | 0.024 |
pH24 h | 4.81±0.41a | 5.00±0.16a | 4.76±0.45a | 0.306 |
表2 杂交F1代不同部位肌肉品质
Table 2 Muscle quality of different parts of the F1 generation of the hybrid progeny
指标Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
L* | 35.57±2.27a | 34.06±1.54a | 31.26±0.90b | <0.001 |
a* | 12.76±1.39a | 10.67±1.73b | 12.55±0.32a | 0.002 |
b* | 9.93±0.73a | 7.87±0.45b | 8.25±0.62b | <0.001 |
熟肉率Cooked meat rate (%) | 71.34±2.95a | 72.54±0.59a | 72.04±0.72a | 0.336 |
pH45 min | 5.55±0.47b | 5.85±0.10a | 5.49±0.18b | 0.024 |
pH24 h | 4.81±0.41a | 5.00±0.16a | 4.76±0.45a | 0.306 |
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
水分Moisture | 71.51±1.70a | 73.43±1.14a | 73.17±0.89a | 0.089 |
粗蛋白Crude protein (CP) | 22.57±0.87a | 20.97±0.62b | 21.62±0.49ab | 0.013 |
粗脂肪Ether extract (EE) | 4.05±1.69a | 3.00±0.80a | 2.91±1.06a | 0.330 |
灰分Ash | 1.87±0.32a | 2.61±0.49a | 2.31±0.64a | 0.099 |
表3 杂交F1代不同部位肌肉常规营养水平
Table 3 Conventional nutrient composition of different parts of muscle in the F1 generation of the hybrid progeny (%)
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
水分Moisture | 71.51±1.70a | 73.43±1.14a | 73.17±0.89a | 0.089 |
粗蛋白Crude protein (CP) | 22.57±0.87a | 20.97±0.62b | 21.62±0.49ab | 0.013 |
粗脂肪Ether extract (EE) | 4.05±1.69a | 3.00±0.80a | 2.91±1.06a | 0.330 |
灰分Ash | 1.87±0.32a | 2.61±0.49a | 2.31±0.64a | 0.099 |
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
钙Ca | 1052.07±127.50a | 1096.07±48.64a | 1052.42±85.10a | 0.710 |
铁Fe | 162.64±31.36a | 144.06±13.29a | 192.46±46.89a | 0.122 |
锌Zn | 98.07±14.85b | 166.94±19.87a | 114.19±6.38b | <0.001 |
硒Se | 0.07±0.03a | 0.09±0.03a | 0.10±0.05a | 0.431 |
表4 杂交F1代不同部位肌肉钙、铁、锌、硒元素含量
Table 4 Content of calcium, iron, zinc and selenium in the muscles of different parts of the F1 generation of the hybrid progeny (dry matter basis, mg·kg-1)
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
钙Ca | 1052.07±127.50a | 1096.07±48.64a | 1052.42±85.10a | 0.710 |
铁Fe | 162.64±31.36a | 144.06±13.29a | 192.46±46.89a | 0.122 |
锌Zn | 98.07±14.85b | 166.94±19.87a | 114.19±6.38b | <0.001 |
硒Se | 0.07±0.03a | 0.09±0.03a | 0.10±0.05a | 0.431 |
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
胆固醇 Cholesterol (mg·100 g-1) | 156.79±15.73 | 148.07±24.51 | 151.08±25.43 | 0.820 |
维生素A VA (μg·100 g-1) | 7.15±0.58 | 7.10±1.21 | 6.75±0.74 | 0.779 |
维生素E VE (mg·100 g-1) | 0.13±0.06 | 0.10±0.02 | 0.11±0.03 | 0.436 |
维生素B1 VB1 (mg·100 g-1) | 0.25±0.12 | 0.18±0.06 | 0.23±0.15 | 0.565 |
维生素B2 VB2 (mg·100g-1) | 0.33±0.04 | 0.34±0.03 | 0.43±0.11 | 0.073 |
表5 杂交F1代不同部位肌肉胆固醇、VA、VE、VB1、VB2含量
Table 5 Cholesterol, vitamin A, vitamin E, vitamin B1 and vitamin B2 content of different parts of muscle in the F1 generation of the hybrid progeny (dry matter basis)
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
胆固醇 Cholesterol (mg·100 g-1) | 156.79±15.73 | 148.07±24.51 | 151.08±25.43 | 0.820 |
维生素A VA (μg·100 g-1) | 7.15±0.58 | 7.10±1.21 | 6.75±0.74 | 0.779 |
维生素E VE (mg·100 g-1) | 0.13±0.06 | 0.10±0.02 | 0.11±0.03 | 0.436 |
维生素B1 VB1 (mg·100 g-1) | 0.25±0.12 | 0.18±0.06 | 0.23±0.15 | 0.565 |
维生素B2 VB2 (mg·100g-1) | 0.33±0.04 | 0.34±0.03 | 0.43±0.11 | 0.073 |
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
必需氨基酸Essential amino acids (EAA) | 26.42±0.94a | 27.07±1.47a | 27.26±1.00a | 0.532 |
苏氨酸Threonine (Thr) | 3.25±0.13a | 3.29±0.17a | 3.32±0.11a | 0.739 |
缬氨酸Valine (Val) | 3.44±0.15a | 3.44±0.16a | 3.49±0.11a | 0.817 |
蛋氨酸Methionine (Met) | 1.75±0.07a | 1.83±0.21a | 1.88±0.16a | 0.449 |
异亮氨酸Isoleucine (Ile) | 3.21±0.12a | 3.26±0.19a | 3.30±0.12a | 0.655 |
亮氨酸Leucine (Leu) | 5.59±0.19a | 5.79±0.33a | 5.86±0.19a | 0.286 |
苯丙氨酸Phenylalanine (Phe) | 2.95±0.20a | 3.08±0.26a | 3.00±0.29a | 0.708 |
赖氨酸Lysine (Lys) | 6.23±0.23a | 6.38±0.33a | 6.42±0.19a | 0.546 |
非必需氨基酸Non-essential amino acids (NEAA) | 40.47±1.89a | 42.14±2.95a | 41.51±1.40a | 0.513 |
天冬氨酸Aspartic (Asp) | 6.47±0.23a | 6.69±0.31a | 6.72±0.22a | 0.336 |
丝氨酸Serine (Ser) | 2.73±0.09a | 2.82±0.14a | 2.82±0.09a | 0.366 |
谷氨酸Glutamic (Glu) | 11.55±0.44b | 12.33±0.48a | 11.98±0.34ab | 0.046 |
脯氨酸Proline (Pro) | 2.34±0.29a | 2.54±0.66a | 2.38±0.15a | 0.753 |
甘氨酸Glycine (Gly) | 3.39±0.66a | 3.73±1.34a | 3.48±0.21a | 0.832 |
丙氨酸Alanine (Ala) | 3.97±0.26a | 4.12±0.45a | 4.08±0.16a | 0.752 |
半胱氨酸Cysteine (Cys) | 0.54±0.14a | 0.50±0.04a | 0.52±0.06a | 0.811 |
络氨酸Tyrosine (Tyr) | 2.32±0.10a | 2.56±0.22a | 2.43±0.22a | 0.164 |
组氨酸Histidine (His) | 3.10±0.24a | 2.57±0.25b | 2.92±0.18b | 0.011 |
精氨酸Arginine (Arg) | 4.05±0.20a | 4.27±0.32a | 4.21±0.16a | 0.379 |
总氨基酸Total amino acid (TAA) | 66.88±2.57a | 69.21±3.51a | 68.78±2.35a | 0.437 |
EAA/NEAA | 0.65±0.02a | 0.64±0.05a | 0.66±0.01a | 0.846 |
EAA/TAA | 0.40±0.01a | 0.39±0.02a | 0.40±0.00a | 0.830 |
鲜味类氨基酸Umami amino acids | 18.02±0.66a | 19.02±0.79a | 18.70±0.57a | 0.110 |
苦味类氨基酸Bitter amino acids | 17.51±0.68a | 18.12±1.06a | 18.08±0.91a | 0.510 |
甜味类氨基酸Sweet amino acids | 12.43±1.21a | 13.22±2.47a | 12.75±0.53a | 0.765 |
芳香类氨基酸Aromatic amino acids | 5.27±0.29a | 5.64±0.48a | 5.43±0.50a | 0.410 |
表6 杂交F1代不同部位肌肉的氨基酸组成及含量
Table 6 Amino acid composition and content of muscles in different parts of the F1 generation of the hybrid progeny (dry matter basis, %)
项目Items | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | P值P-value |
---|---|---|---|---|
必需氨基酸Essential amino acids (EAA) | 26.42±0.94a | 27.07±1.47a | 27.26±1.00a | 0.532 |
苏氨酸Threonine (Thr) | 3.25±0.13a | 3.29±0.17a | 3.32±0.11a | 0.739 |
缬氨酸Valine (Val) | 3.44±0.15a | 3.44±0.16a | 3.49±0.11a | 0.817 |
蛋氨酸Methionine (Met) | 1.75±0.07a | 1.83±0.21a | 1.88±0.16a | 0.449 |
异亮氨酸Isoleucine (Ile) | 3.21±0.12a | 3.26±0.19a | 3.30±0.12a | 0.655 |
亮氨酸Leucine (Leu) | 5.59±0.19a | 5.79±0.33a | 5.86±0.19a | 0.286 |
苯丙氨酸Phenylalanine (Phe) | 2.95±0.20a | 3.08±0.26a | 3.00±0.29a | 0.708 |
赖氨酸Lysine (Lys) | 6.23±0.23a | 6.38±0.33a | 6.42±0.19a | 0.546 |
非必需氨基酸Non-essential amino acids (NEAA) | 40.47±1.89a | 42.14±2.95a | 41.51±1.40a | 0.513 |
天冬氨酸Aspartic (Asp) | 6.47±0.23a | 6.69±0.31a | 6.72±0.22a | 0.336 |
丝氨酸Serine (Ser) | 2.73±0.09a | 2.82±0.14a | 2.82±0.09a | 0.366 |
谷氨酸Glutamic (Glu) | 11.55±0.44b | 12.33±0.48a | 11.98±0.34ab | 0.046 |
脯氨酸Proline (Pro) | 2.34±0.29a | 2.54±0.66a | 2.38±0.15a | 0.753 |
甘氨酸Glycine (Gly) | 3.39±0.66a | 3.73±1.34a | 3.48±0.21a | 0.832 |
丙氨酸Alanine (Ala) | 3.97±0.26a | 4.12±0.45a | 4.08±0.16a | 0.752 |
半胱氨酸Cysteine (Cys) | 0.54±0.14a | 0.50±0.04a | 0.52±0.06a | 0.811 |
络氨酸Tyrosine (Tyr) | 2.32±0.10a | 2.56±0.22a | 2.43±0.22a | 0.164 |
组氨酸Histidine (His) | 3.10±0.24a | 2.57±0.25b | 2.92±0.18b | 0.011 |
精氨酸Arginine (Arg) | 4.05±0.20a | 4.27±0.32a | 4.21±0.16a | 0.379 |
总氨基酸Total amino acid (TAA) | 66.88±2.57a | 69.21±3.51a | 68.78±2.35a | 0.437 |
EAA/NEAA | 0.65±0.02a | 0.64±0.05a | 0.66±0.01a | 0.846 |
EAA/TAA | 0.40±0.01a | 0.39±0.02a | 0.40±0.00a | 0.830 |
鲜味类氨基酸Umami amino acids | 18.02±0.66a | 19.02±0.79a | 18.70±0.57a | 0.110 |
苦味类氨基酸Bitter amino acids | 17.51±0.68a | 18.12±1.06a | 18.08±0.91a | 0.510 |
甜味类氨基酸Sweet amino acids | 12.43±1.21a | 13.22±2.47a | 12.75±0.53a | 0.765 |
芳香类氨基酸Aromatic amino acids | 5.27±0.29a | 5.64±0.48a | 5.43±0.50a | 0.410 |
项目 Items | FAO/WHO | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | AAS | CS | ||||
---|---|---|---|---|---|---|---|---|---|---|
背最长肌 Longissimus dorsi | 臂三头肌 Brachial triceps | 股二头肌 Biceps femoris | 背最长肌 Longissimus dorsi | 臂三头肌 Brachial triceps | 股二头肌 Biceps femoris | |||||
Thr | 4.0 | 3.25 | 3.29 | 3.32 | 0.81 | 0.82 | 0.83 | 0.69 | 0.70 | 0.71 |
Val | 5.0 | 3.44 | 3.11 | 3.49 | 0.69 | 0.62 | 0.70 | 0.52 | 0.47 | 0.53 |
Ile | 4.0 | 3.21 | 3.26 | 3.30 | 0.80 | 0.82 | 0.83 | 0.59 | 0.60 | 0.61 |
Leu | 7.0 | 5.59 | 5.79 | 5.86 | 0.80 | 0.83 | 0.84 | 0.65 | 0.67 | 0.68 |
Phe+Tyr | 6.1 | 5.27 | 5.64 | 5.43 | 0.86 | 0.92 | 0.89 | 0.57 | 0.61 | 0.58 |
Lys | 5.4 | 6.23 | 6.38 | 6.42 | 1.15 | 1.18 | 1.19 | 0.89 | 0.91 | 0.92 |
Met+Cys | 3.5 | 2.29 | 2.33 | 2.40 | 0.65 | 0.67 | 0.69 | 0.40 | 0.41 | 0.42 |
EAAs | 35.0 | 29.28 | 29.80 | 30.22 | 5.77 | 5.86 | 5.95 | 4.32 | 4.37 | 4.45 |
EAAI | - | - | - | - | - | - | - | 60.07 | 60.68 | 61.96 |
表7 杂交F1代不同部位肌肉的必需氨基酸评分
Table 7 Essential amino acid scores of different parts of muscle in the F1 generation of the hybrid progeny
项目 Items | FAO/WHO | 背最长肌Longissimus dorsi | 臂三头肌Brachial triceps | 股二头肌Biceps femoris | AAS | CS | ||||
---|---|---|---|---|---|---|---|---|---|---|
背最长肌 Longissimus dorsi | 臂三头肌 Brachial triceps | 股二头肌 Biceps femoris | 背最长肌 Longissimus dorsi | 臂三头肌 Brachial triceps | 股二头肌 Biceps femoris | |||||
Thr | 4.0 | 3.25 | 3.29 | 3.32 | 0.81 | 0.82 | 0.83 | 0.69 | 0.70 | 0.71 |
Val | 5.0 | 3.44 | 3.11 | 3.49 | 0.69 | 0.62 | 0.70 | 0.52 | 0.47 | 0.53 |
Ile | 4.0 | 3.21 | 3.26 | 3.30 | 0.80 | 0.82 | 0.83 | 0.59 | 0.60 | 0.61 |
Leu | 7.0 | 5.59 | 5.79 | 5.86 | 0.80 | 0.83 | 0.84 | 0.65 | 0.67 | 0.68 |
Phe+Tyr | 6.1 | 5.27 | 5.64 | 5.43 | 0.86 | 0.92 | 0.89 | 0.57 | 0.61 | 0.58 |
Lys | 5.4 | 6.23 | 6.38 | 6.42 | 1.15 | 1.18 | 1.19 | 0.89 | 0.91 | 0.92 |
Met+Cys | 3.5 | 2.29 | 2.33 | 2.40 | 0.65 | 0.67 | 0.69 | 0.40 | 0.41 | 0.42 |
EAAs | 35.0 | 29.28 | 29.80 | 30.22 | 5.77 | 5.86 | 5.95 | 4.32 | 4.37 | 4.45 |
EAAI | - | - | - | - | - | - | - | 60.07 | 60.68 | 61.96 |
项目 Items | 背最长肌 Longissimus dorsi | 臂三头肌 Brachial triceps | 股二头肌 Biceps femoris | P值 P-value |
---|---|---|---|---|
饱和脂肪酸Saturated fatty acid (SFA) | 53.51±3.39 | 50.95±2.33 | 51.01±3.42 | 0.365 |
中链脂肪酸Medium chain fatty acid (MCFA) | 0.28±0.06 | 0.25±0.05 | 0.29±0.07 | 0.676 |
辛酸Caprylic acid (C8:0) | 0.02±0.01 | 0.02±0.01 | 0.02±0.00 | 0.441 |
葵酸Mallow acid (C10:0) | 0.15±0.03 | 0.13±0.02 | 0.16±0.03 | 0.236 |
月桂酸Lauric acid (C12:0) | 0.10±0.03 | 0.11±0.03 | 0.12±0.05 | 0.863 |
十三碳酸Trisecarbic acid (C13:0) | 0.02±0.01 | 0.02±0.01 | 0.03±0.01 | 0.153 |
豆蔻酸Myristic acid (C14:0) | 2.14±0.35 | 2.09±0.32 | 2.25±0.48 | 0.822 |
十五碳酸Pentacarbonate (C15:0) | 0.49±0.18 | 0.62±0.18 | 0.62±0.25 | 0.520 |
棕榈酸Palmitic acid (C16:0) | 25.59±1.46a | 22.84±0.86b | 23.56±1.09a | 0.009 |
十七碳酸Heptadecarbonate (C17:0) | 1.37±0.27 | 1.59±0.26 | 1.53±0.34 | 0.483 |
硬脂酸Stearic acid (C18:0) | 22.65±2.35 | 22.53±1.79 | 21.67±2.15 | 0.761 |
花生酸Arachidonic acid (C20:0) | 0.25±0.09 | 0.27±0.09 | 0.27±0.10 | 0.896 |
二十一碳酸Carbonic acid (C21:0) | 0.27±0.07 | 0.36±0.06 | 0.38±0.10 | 0.114 |
山嵛酸Behenic acid (C22:0) | 0.14±0.06 | 0.14±0.06 | 0.16±0.08 | 0.883 |
二十三碳酸Trichocarbonic acid (C23:0) | 0.08±0.04 | 0.11±0.04 | 0.13±0.05 | 0.329 |
木蜡酸Xyceric acid (C24:0) | 0.10±0.04 | 0.12±0.05 | 0.14±0.06 | 0.545 |
单不饱和脂肪酸Monounsaturated fatty acids (MUFA) | 37.36±5.82 | 36.20±5.86 | 35.34±7.02 | 0.887 |
十四烯酰基肉碱Tetradecylcarnitine (C14:1) | 0.04±0.01 | 0.05±0.01 | 0.06±0.01 | 0.113 |
棕榈油酸Palmitoleic acid (C16:1) | 1.08±0.18 | 1.16±0.17 | 1.19±0.13 | 0.573 |
油酸Oleic acid (C18:1n9c) | 35.88±5.76 | 34.60±5.80 | 33.68±6.98 | 0.864 |
花生一烯酸Cis-11-Eicosenoicacid (C20:1) | 0.15±0.03 | 0.16±0.02 | 0.16±0.01 | 0.553 |
花生二烯酸Cis-11,14-Eicosenoicacid (C20:2) | 0.04±0.01 | 0.05±0.01 | 0.05±0.02 | 0.564 |
芥酸Erucic acid (C22:1n9) | 0.03±0.01 | 0.04±0.01 | 0.05±0.01 | 0.210 |
二十二碳二烯酸Docosadienoic acid (C22:2) | 0.07±0.01 | 0.08±0.00 | 0.08±0.01 | 0.344 |
二十四碳一烯酸Tetracenoic acid (C24:1) | 0.06±0.03 | 0.06±0.02 | 0.08±0.02 | 0.616 |
多不饱和脂肪酸Polyunsaturated fatty acids (PUFA) | 9.30±2.54 | 12.85±3.62 | 13.64±4.22 | 0.690 |
亚油酸Linoleic acid (C18:2n6c) | 4.75±1.28 | 6.63±1.64 | 6.71±1.61 | 0.120 |
α-亚麻酸Alpha-linolenic acid (C18:3n3) | 1.68±0.60 | 2.20±0.84 | 2.32±1.10 | 0.494 |
共轭亚油酸-c9t11 Conjugated linoleic acid (CLA-c9t11) | 0.42±0.14 | 0.45±0.12 | 0.49±0.11 | 0.685 |
共轭亚油酸-c10c12 Conjugated linoleic acid (CLA-t10c12) | 0.12±0.03 | 0.14±0.03 | 0.14±0.04 | 0.486 |
顺-11,14,17-二十碳三烯酸Eicosanotrienoic acid (C20:3n3) | 0.10±0.08 | 0.08±0.02 | 0.10±0.03 | 0.881 |
花生四烯酸Arachidonic acid (C20:4n6) | 1.36±0.39b | 2.15±0.61ab | 2.53±0.86a | 0.045 |
二高-γ-亚麻酸Dihomo-gamma-linolenic acid (C20:3n6) | 0.18±0.06 | 0.24±0.07 | 0.27±0.08 | 0.200 |
二十碳五烯酸Eicosapentaenoic acid (EPA,C20:5n3) | 0.52±0.19 | 0.68±0.30 | 0.79±0.39 | 0.413 |
二十二碳六烯酸Docosahexaenoic acid (DHA,C22:6n3) | 0.17±0.06 | 0.27±0.10 | 0.30±0.14 | 0.156 |
n-3不饱和脂肪酸 n-3PUFA | 2.47±0.76 | 3.24±1.21 | 3.51±1.62 | 0.429 |
n-6不饱和脂肪酸 n-6PUFA | 6.71±1.78 | 9.47±2.39 | 10.00±2.63 | 0.099 |
n-6/n-3 | 0.37±0.05 | 0.33±0.06 | 0.34±0.09 | 0.674 |
PUFA/SFA | 0.17±0.04 | 0.25±0.06 | 0.27±0.07 | 0.063 |
表8 杂交F1代不同部位肌肉的脂肪酸组成及含量
Table 8 Fatty acid composition and content of muscles in different parts of the F1 generation of the hybrid progeny (dry matte basis, mg·g-1)
项目 Items | 背最长肌 Longissimus dorsi | 臂三头肌 Brachial triceps | 股二头肌 Biceps femoris | P值 P-value |
---|---|---|---|---|
饱和脂肪酸Saturated fatty acid (SFA) | 53.51±3.39 | 50.95±2.33 | 51.01±3.42 | 0.365 |
中链脂肪酸Medium chain fatty acid (MCFA) | 0.28±0.06 | 0.25±0.05 | 0.29±0.07 | 0.676 |
辛酸Caprylic acid (C8:0) | 0.02±0.01 | 0.02±0.01 | 0.02±0.00 | 0.441 |
葵酸Mallow acid (C10:0) | 0.15±0.03 | 0.13±0.02 | 0.16±0.03 | 0.236 |
月桂酸Lauric acid (C12:0) | 0.10±0.03 | 0.11±0.03 | 0.12±0.05 | 0.863 |
十三碳酸Trisecarbic acid (C13:0) | 0.02±0.01 | 0.02±0.01 | 0.03±0.01 | 0.153 |
豆蔻酸Myristic acid (C14:0) | 2.14±0.35 | 2.09±0.32 | 2.25±0.48 | 0.822 |
十五碳酸Pentacarbonate (C15:0) | 0.49±0.18 | 0.62±0.18 | 0.62±0.25 | 0.520 |
棕榈酸Palmitic acid (C16:0) | 25.59±1.46a | 22.84±0.86b | 23.56±1.09a | 0.009 |
十七碳酸Heptadecarbonate (C17:0) | 1.37±0.27 | 1.59±0.26 | 1.53±0.34 | 0.483 |
硬脂酸Stearic acid (C18:0) | 22.65±2.35 | 22.53±1.79 | 21.67±2.15 | 0.761 |
花生酸Arachidonic acid (C20:0) | 0.25±0.09 | 0.27±0.09 | 0.27±0.10 | 0.896 |
二十一碳酸Carbonic acid (C21:0) | 0.27±0.07 | 0.36±0.06 | 0.38±0.10 | 0.114 |
山嵛酸Behenic acid (C22:0) | 0.14±0.06 | 0.14±0.06 | 0.16±0.08 | 0.883 |
二十三碳酸Trichocarbonic acid (C23:0) | 0.08±0.04 | 0.11±0.04 | 0.13±0.05 | 0.329 |
木蜡酸Xyceric acid (C24:0) | 0.10±0.04 | 0.12±0.05 | 0.14±0.06 | 0.545 |
单不饱和脂肪酸Monounsaturated fatty acids (MUFA) | 37.36±5.82 | 36.20±5.86 | 35.34±7.02 | 0.887 |
十四烯酰基肉碱Tetradecylcarnitine (C14:1) | 0.04±0.01 | 0.05±0.01 | 0.06±0.01 | 0.113 |
棕榈油酸Palmitoleic acid (C16:1) | 1.08±0.18 | 1.16±0.17 | 1.19±0.13 | 0.573 |
油酸Oleic acid (C18:1n9c) | 35.88±5.76 | 34.60±5.80 | 33.68±6.98 | 0.864 |
花生一烯酸Cis-11-Eicosenoicacid (C20:1) | 0.15±0.03 | 0.16±0.02 | 0.16±0.01 | 0.553 |
花生二烯酸Cis-11,14-Eicosenoicacid (C20:2) | 0.04±0.01 | 0.05±0.01 | 0.05±0.02 | 0.564 |
芥酸Erucic acid (C22:1n9) | 0.03±0.01 | 0.04±0.01 | 0.05±0.01 | 0.210 |
二十二碳二烯酸Docosadienoic acid (C22:2) | 0.07±0.01 | 0.08±0.00 | 0.08±0.01 | 0.344 |
二十四碳一烯酸Tetracenoic acid (C24:1) | 0.06±0.03 | 0.06±0.02 | 0.08±0.02 | 0.616 |
多不饱和脂肪酸Polyunsaturated fatty acids (PUFA) | 9.30±2.54 | 12.85±3.62 | 13.64±4.22 | 0.690 |
亚油酸Linoleic acid (C18:2n6c) | 4.75±1.28 | 6.63±1.64 | 6.71±1.61 | 0.120 |
α-亚麻酸Alpha-linolenic acid (C18:3n3) | 1.68±0.60 | 2.20±0.84 | 2.32±1.10 | 0.494 |
共轭亚油酸-c9t11 Conjugated linoleic acid (CLA-c9t11) | 0.42±0.14 | 0.45±0.12 | 0.49±0.11 | 0.685 |
共轭亚油酸-c10c12 Conjugated linoleic acid (CLA-t10c12) | 0.12±0.03 | 0.14±0.03 | 0.14±0.04 | 0.486 |
顺-11,14,17-二十碳三烯酸Eicosanotrienoic acid (C20:3n3) | 0.10±0.08 | 0.08±0.02 | 0.10±0.03 | 0.881 |
花生四烯酸Arachidonic acid (C20:4n6) | 1.36±0.39b | 2.15±0.61ab | 2.53±0.86a | 0.045 |
二高-γ-亚麻酸Dihomo-gamma-linolenic acid (C20:3n6) | 0.18±0.06 | 0.24±0.07 | 0.27±0.08 | 0.200 |
二十碳五烯酸Eicosapentaenoic acid (EPA,C20:5n3) | 0.52±0.19 | 0.68±0.30 | 0.79±0.39 | 0.413 |
二十二碳六烯酸Docosahexaenoic acid (DHA,C22:6n3) | 0.17±0.06 | 0.27±0.10 | 0.30±0.14 | 0.156 |
n-3不饱和脂肪酸 n-3PUFA | 2.47±0.76 | 3.24±1.21 | 3.51±1.62 | 0.429 |
n-6不饱和脂肪酸 n-6PUFA | 6.71±1.78 | 9.47±2.39 | 10.00±2.63 | 0.099 |
n-6/n-3 | 0.37±0.05 | 0.33±0.06 | 0.34±0.09 | 0.674 |
PUFA/SFA | 0.17±0.04 | 0.25±0.06 | 0.27±0.07 | 0.063 |
1 | Liu M J, Ren Y, Dawadunzhu, et al. Development status, existing problems and corresponding countermeasures of the Tibetan mutton sheep industry. Animal Husbandry and Feed Science, 2018, 39(1): 60-68. |
刘孟君, 任越, 达娃顿珠, 等. 当前西藏肉羊产业发展现状、问题及相应对策.畜牧与饲料科学, 2018, 39(1): 60-68. | |
2 | Yang J. Study new breed of the germplasm characteristics of Pengbo semi fine wool sheep. Beijing: Chinese Academy of Agricultural Sciences, 2012. |
央金. 彭波半细毛羊新品种种质特性研究. 北京: 中国农业科学院, 2012. | |
3 | Zhang S Y. Discussion on the formation of local sheep breeds in China. China Sheep Raising, 1985(2): 3-6. |
张松荫. 中国绵羊地方品种的形成探讨. 中国养羊, 1985(2): 3-6. | |
4 | Agriculture and Animal Husbandry Department of Tibet Autonomous Region, Tibet Autonomous Region Animal Husbandry General Station. Heritage resources of Tibetan livestock and poultry breeds. Beijing: China Agricultural University Press, 2010: 11-12. |
西藏自治区农牧厅, 西藏自治区畜牧总站. 西藏畜禽品种遗产资源. 北京: 中国农业大学出版社, 2010: 11-12. | |
5 | Ou H M, Zhang X L, Tan Z L, et al. Evaluation of muscle quality and analysis of nutrient composition in different parts of Hulun Buir lambs. Chinese Journal of Animal Nutrition, 2022, 34(1): 467-477. |
欧慧敏, 张小丽, 谭支良, 等. 呼伦贝尔羔羊不同部位肌肉品质评价及营养组成分析. 动物营养学报, 2022, 34(1): 467-477. | |
6 | Luo Y L, Yang J, Liu X W, et al. Comparative analysis of eating quality and fatty acid composition in different parts of Small Tailed Han sheep. The Food Industry, 2015, 36(4): 274-277. |
罗玉龙, 杨晶, 刘夏炜, 等. 不同部位小尾寒羊肉食用品质与脂肪酸组成的对比分析. 食品工业, 2015, 36(4): 274-277. | |
7 | Zhou Y. Analysis of meat quality characteristics and main nutritional components of different parts of Tibet Suge sheep.Heilongjiang Animal Science and Veterinary Medicine, 2019(10): 55-58. |
周雨. 西藏苏格绵羊不同部位肉品质特征与主要营养成分分析. 黑龙江畜牧兽医, 2019(10): 55-58. | |
8 | Liu M J, Ren Y, Zhaxiyangzong, et al. Analysis and evaluation of meat quality of different parts of the Tibetan valley-type sheep under natural grazing. Heilongjiang Animal Science and Veterinary Medicine, 2022(9): 61-67. |
刘孟君, 任越, 扎西央宗, 等. 自然放牧条件下西藏河谷型藏绵羊不同部位肉品质分析及评价. 黑龙江畜牧兽医, 2022(9): 61-67. | |
9 | National Health and Family Planning Commission. National standard of the People’s Republic of China-Determination of moisture in food, GB 5009.3-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会. 中华人民共和国国家标准-食品中水分的测定, GB 5009.3-2016. 北京: 中国标准出版社, 2016. | |
10 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-Determination of protein in food, GB 5009.5-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中蛋白质的测定, GB 5009.5-2016. 北京: 中国标准出版社, 2016. | |
11 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-Determination of fat in food, GB 5009.6-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中脂肪的测定, GB 5009.6-2016. 北京: 中国标准出版社, 2016. | |
12 | National Health and Family Planning Commission. National standard of the People’s Republic of China-Determination of ash content in food, GB 5009.4-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会. 中华人民共和国国家标准-食品中灰分的测定, GB 5009.4-2016. 北京: 中国标准出版社, 2016. | |
13 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-Determination of vitamin A,D and E in food, GB 5009.82-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中维生素A、D、E的测定, GB 5009.82-2016. 北京: 中国标准出版社, 2016. | |
14 | National Health and Family Planning Commission. National standard of the People’s Republic of China-Determination of vitamin B1 in food, GB 5009.84-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会. 中华人民共和国国家标准-食品中维生素B1的测定, GB 5009.84-2016. 北京: 中国标准出版社, 2016. | |
15 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-Determination of vitamin B2 in food, GB 5009.85-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中维生素B2的测定, GB 5009.85-2016. 北京: 中国标准出版社, 2016. | |
16 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-Determination of cholesterol in food, GB 5009.128-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中胆固醇的测定, GB 5009.128-2016. 北京: 中国标准出版社, 2016. | |
17 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-National food safety standard-determination of multielement in food, GB 5009.268-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中多元素的测定, GB 5009.268-2016. 北京: 中国标准出版社, 2016. | |
18 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-Determination of fatty acids in food, GB 5009.168-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中脂肪酸的测定, GB 5009.168-2016. 北京: 中国标准出版社, 2016. | |
19 | National Health and Family Planning Commission, State Food and Drug Administration. National standard of the People’s Republic of China-Determination of amino acids in food, GB 5009.124-2016. Beijing: Standards Press of China, 2016. |
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 中华人民共和国国家标准-食品中氨基酸的测定, GB 5009.124-2016. 北京: 中国标准出版社, 2016. | |
20 | Zhang S, Wang F S. Determination of L-cysteine in enzymatic reaction mixture by HPLC. Chinese Journal of Biochemical Pharmaceutics, 2009, 30(5): 318-320. |
张苏, 王凤山. 高效液相色谱法测定酶促反应液中的L-半胱氨酸含量. 中国生化药物杂志, 2009, 30(5): 318-320. | |
21 | Liu M J, Zhaxiyangzong, Ni Z, et al. Nutritional comparison of meat quality of hybrid progeny Suffolk×river valley-type Tibetan sheep under grazing conditions. Chinese Journal of Animal Nutrition, 2022, 34(5): 3077-3095. |
刘孟君, 扎西央宗, 尼珍, 等. 天然放牧条件下河谷型藏绵羊及其与萨福克羊杂交后代肉品质的比较. 动物营养学报, 2022, 34(5): 3077-3095. | |
22 | Hou P X, Hou Y R, Bai Y P, et al. Effect of dietary linseed supplementation on muscle fiber characteristics and meat quality of Sunit Sheep. Food Science, 2020, 41(11): 36-42. |
侯普馨, 侯艳茹, 白艳苹, 等. 日粮添加亚麻籽对苏尼特羊肌纤维特性及肉品质的影响. 食品科学, 2020, 41(11): 36-42. | |
23 | Liu C Y. The research on meat quality and blood biochemistry indices of Gannan Tibetan Sheep. Lanzhou: Gansu Agricultural University, 2007. |
刘长英. 甘南藏羊肉用品质及血液生化指标的研究. 兰州: 甘肃农业大学, 2007. | |
24 | Nai R G. Effect of Cynomorium supplemented diet on characteristics of Alxa sheep meat. Hohhot: Inner Mongolia Agricultural University, 2016. |
柰如嘎. 添加锁阳对阿拉善绵羊肉品质特性的影响. 呼和浩特: 内蒙古农业大学, 2016. | |
25 | Jin Y M, Wu J X, Li P, et al. Effects of concentrate supplementation on meat quality of Pengbo Semi-Fine Wool Sheep in Tibet.Chinese Journal of Animal Nutrition, 2017, 29(2): 562-570. |
金艳梅, 武俊喜, 李鹏, 等. 补饲精料对西藏彭波半细毛羊羊肉品质的影响. 动物营养学报, 2017, 29(2): 562-570. | |
26 | Li W P, Wang J J, Yan B L, et al. Comparison of production performance and meat quality of different breeds of hybrid sheep.Chinese Journal of Animal Science, 2019, 55(5): 118-123. |
李旺平, 王建军, 严秉莲, 等. 不同品种杂交肉羊生产性能和肉品质的比较. 中国畜牧杂志, 2019, 55(5): 118-123. | |
27 | Ailifeire W, Gulibahati D, Gemingguli M. Comparative study on the slaughter rate and meat quality of Kazakh horses in different age groups. Journal of Tarim University, 2021, 33(4): 101-112. |
艾丽菲热·吾麦尔, 古丽巴合提·达吾列提汗, 格明古丽·木哈台. 不同年龄段哈萨克马屠宰率及肉品质对比研究. 塔里木大学学报, 2021, 33(4): 101-112. | |
28 | Lee S H, Joo S T, Ryu Y C. Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. Meat Science, 2010, 86(1): 166-170. |
29 | Ma X B, Su L, Lin Z Q, et al. Relationship between muscle glycolytic potential and meat quality in different breeds of sheep. Food Science, 2015, 36(15): 1-4. |
马晓冰, 苏琳, 林在琼, 等. 不同品种肉羊肌肉的糖酵解潜力及其与肉品质的相关性. 食品科学, 2015, 36(15): 1-4. | |
30 | Lin Z Q, Su L, Li H, et al. Study on relationship between muscle fiber histological characteristics and glycolytic potential of Bamei sheep. Science and Technology of Food Industry, 2014, 35(8): 145-148, 160. |
林在琼, 苏琳, 李慧, 等. 巴美肉羊肌纤维特性与糖酵解潜力相关性的研究. 食品工业科技, 2014, 35(8): 145-148, 160. | |
31 | Su L, Lin Z Q, Yuan Q, et al. Analyzing the muscle fiber characteristics of Sunit sheep.Science and Technology of Food Industry, 2014, 35(6): 98-101, 106. |
苏琳, 林在琼, 袁倩, 等. 苏尼特羊的肌纤维特性分析. 食品工业科技, 2014, 35(6): 98-101, 106. | |
32 | Choe J H, Choi Y M, Lee S H, et al. The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality. Meat Science, 2008, 80(2): 355-362. |
33 | Wood J D, Enser M, Fisher A V, et al. Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 2008, 78(4): 343-358. |
34 | Wood J D, Fisher A V. Consequences for meat quality of reducing carcass fatness. London: Elsevier Applied Science Publishers, 1990: 344-397. |
35 | Li X Y, Tang D F, Li F D, et al. Muscle fatty acid affects meat quality and its regulatory factors in ruminants.Chinese Journal of Animal Nutrition, 2016, 28(12): 3749-3756. |
李晓亚, 唐德富, 李发弟, 等. 反刍动物肌肉脂肪酸对肉品质的影响及其调控因素. 动物营养学报, 2016, 28(12): 3749-3756. | |
36 | Rouse G H, Topel D G, Vetter R L, et al. Carcass composition of lambs at different stages of development. Journal of Animal Science, 1970, 31(5): 846-855. |
37 | Tateo A, De Palo P, Ceci E, et al. Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months. Journal of Animal Science, 2008, 86(5): 1205-1214. |
38 | Mottram D S, Edward R A, Macfie J H H. A comparison of the flavour volatiles from cooked beef and pork meat systems. Journal of the Science of Food and Agriculture, 1982, 33(9): 934-944. |
39 | Sañudo C, Enser M E, Campo M M, et al. Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Science, 2000, 54(4): 339-346. |
40 | Souza D A, Selaive-Villarroel A B, Pereira E S, et al. Effect of the Dorper breed on the performance, carcass and meat traits of lambs bred from Santa Inês sheep. Small Ruminant Research, 2016, 145: 76-80. |
41 | Zhou Y, Zheng J F, Guo X Y, et al. Effect of feeding ways and breed on trace element content of muscle in lambs. Feed Research, 2020, 43(7): 1-5. |
周艳, 郑金凤, 郭晓宇, 等. 饲养方式与品种对羔羊肌肉组织中微量元素含量的影响. 饲料研究, 2020, 43(7): 1-5. | |
42 | Wang L, Xu Y M, Cheng Z X, et al. The progress of genetics of cholesterol metabolism disorder. Hereditas, 2014, 36(9): 857-863. |
王立, 徐颜美, 程竹君, 等. 胆固醇代谢紊乱的遗传学研究进展. 遗传, 2014, 36(9): 857-863. | |
43 | Liu L, Yuan Z Q, Meng F Z, et al. Effect of sex on cholesterol, fatty acid content in muscle tissue and serum biochemical indexes of Sunit sheep under natural grazing conditions. Feed Research, 2022, 45(1): 87-92. |
刘璐, 原振清, 孟凡珠, 等. 天然放牧条件下性别对苏尼特羊肌肉组织中胆固醇、脂肪酸含量和血清生化指标的影响. 饲料研究, 2022, 45(1): 87-92. | |
44 | Wang J W, Cui X K, Zhang G P, et al. Comparison study on meat quality traits of Luxi Black Head Mutton Sheep and Small-tail Han Sheep. Journal of Domestic Animal Ecology, 2012, 33(4): 52-56. |
王金文, 崔绪奎, 张果平, 等. 鲁西黑头肉羊与小尾寒羊肉质性状的比较研究. 家畜生态学报, 2012, 33(4): 52-56. | |
45 | Yang K L, Luo Q J, Wang M L, et al. Comparative study on muscle chemical composition of crossbred male lambs between Poll Dorset and Small Hail Han Sheep slaughtered at ages of 7- and 13-month-old. China Animal Husbandry & Veterinary Medicine, 2010, 37(3): 45-48. |
杨开伦, 雒秋江, 王梦霖, 等. 7月龄和13月龄陶赛特×小尾寒羊F-1代羔羊肌肉化学成分的比较研究. 中国畜牧兽医, 2010, 37(3): 45-48. | |
46 | Zhang C, Li H Q, Yu Z X, et al. Meat mineral, fatty acid and amino acid profile of Oula lambs at pasture. Chinese Journal of Animal Science, 2020, 56(1): 159-163, 167. |
张灿, 李鹤琼, 余忠祥, 等. 自然放牧方式下欧拉羊羊肉中矿物元素、脂肪酸及氨基酸含量分析.中国畜牧杂志, 2020, 56(1): 159-163, 167. | |
47 | Zhou L X, Wang Z Y, Ma T, et al. Effects of restriction and excess amount of fat-soluble vitamins on slaughter performance,internal organ development and meat quality of Dorper×Thin-Tailed Han crossbred lambs during fattening stage. Chinese Journal of Animal Nutrition, 2019, 31(5): 2176-2186. |
周丽雪, 王振宇, 马涛, 等. 限制或过量添加脂溶性维生素对育肥阶段杜寒杂交肉羊屠宰性能、内脏器官发育和肉品质的影响.动物营养学报, 2019, 31(5): 2176-2186. | |
48 | Chan W K M, Hakkarainen K, Faustman C. Effect of dietary vitamin E supplementation on microbial load and sensory assessment in different beef cuts. Meat Science, 1996, 42: 387. |
49 | Chen W, Chen G. The roles of vitamin a in the regulation of carbohydrate, lipid, and protein metabolism. Journal of Clinical Medicine, 2014, 3(2): 453-479. |
50 | Blomhoff R, Green M, Berg T, et al. Transport and storage of vitamin A. Science, 1990, 250(4979): 399-404. |
51 | Yang J, Hou S S, Yu J J, et al. Physiological effects of thiamine and the main factors leading to its deficiency. China Feed, 2012(9): 31-33. |
杨静, 侯水生, 余健剑, 等. 硫胺素的生理作用及导致其缺乏的主要因素. 中国饲料, 2012(9): 31-33. | |
52 | Manzardo A M, Penick E C. A theoretical argument for inherited thiamine insensitivity as one possible biological cause of familial alcoholism. Clinical and Experimental Research, 2006, 30(9): 1545-1550. |
53 | Chen L, An J, Guo H Y, et al. Application of vitamin B-2 in poultry breeding. Feed Research, 2010(11): 37-38. |
陈雷, 安军, 郭海燕, 等. 维生素B-2在家禽养殖中的应用. 饲料研究, 2010(11): 37-38. | |
54 | Dou L, Liu C, Yang Z H, et al. Research progress on regulation of protein metabolism in animal muscle tissue. Chinese Journal of Animal Nutrition, 2022, 34(1): 39-50. |
窦露, 刘畅, 杨致昊, 等. 动物肌肉组织蛋白质代谢调控的研究进展. 动物营养学报, 2022, 34(1): 39-50. | |
55 | Chen Q, Liu Q, Sun Q, et al. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Science, 2015, 100: 110-117. |
56 | Zeng Y Q, Wang H. Study on the nutritional characteristics of amino acids and minerals in the meat of small-tailed cold sheep. Grass-Feeding Livestock, 2000(2): 15-18. |
曾勇庆, 王慧. 小尾寒羊肉品氨基酸和矿物质营养特性研究. 草食家畜, 2000(2): 15-18. | |
57 | Wu F P, Ma X Q, Yan Z X, et al. Analysis and evaluation of meat quality of different parts of Chaika sheep.Heilongjiang Animal Science and Veterinary Medicine, 2019(12): 54-57. |
吴法平, 马雪清, 闫忠心, 等. 茶卡羊不同部位肉品质分析及评价. 黑龙江畜牧兽医, 2019(12): 54-57. | |
58 | Wu T M, Yan S M, Zhang Y, et al. Effects of pasture fattening and stall fattening on amino acid profile in plasma and muscle of cashmere goats. Chinese Journal of Animal Nutrition, 2016, 28(9): 2887-2901. |
吴铁梅, 闫素梅, 张莹, 等. 放牧和舍饲育肥对绒山羊血浆和肌肉氨基酸组成的影响. 动物营养学报, 2016, 28(9): 2887-2901. | |
59 | Luo Y L, Liu C, Li W B, et al. Effects of two different feeding patterns on umami substances and expression of related genes in Sunit sheep meat. Food Science, 2019, 40(13): 8-13. |
罗玉龙, 刘畅, 李文博, 等. 两种饲养方式下苏尼特羊肉中鲜味物质含量及相关调控基因表达量. 食品科学, 2019, 40(13): 8-13. | |
60 | Qiu X, Wang J, Huang Y L, et al. Study on amino acids and mineral elements contents of Chengdu Ma goat. Journal of Anhui Agricultural Sciences, 2008(18): 7686-7690. |
邱翔, 王杰, 黄艳玲, 等. 成都麻羊肉氨基酸和矿物质含量的分析. 安徽农业科学, 2008(18): 7686-7690. | |
61 | Yuan Z Q, Liu S L, Li Y H, et al. Comparison of the contents of conventional nutrients, amino acids and minerals in the muscle tissues of different parts of Dezhou donkeys. Feed Research, 2021, 44(4): 74-78. |
原振清, 刘树林, 李胤豪, 等. 德州驴不同部位肌肉组织的常规营养成分、氨基酸和矿物质元素含量的比较. 饲料研究, 2021, 44(4): 74-78. | |
62 | Yan Z X, Jin Y C. Quality evaluation of Tibetan mutton based on amino acid and fatty acid. Science and Technology of Food Industry, 2016, 37(3): 351-354, 363. |
闫忠心, 靳义超. 基于氨基酸和脂肪酸的藏羊肉质量评价. 食品工业科技, 2016, 37(3): 351-354, 363. | |
63 | Sha L N. The study on meat characteristies of natural grazing Sunit sheep. Hohhot: Inner Mongolia Agricultural University, 2009. |
莎丽娜. 自然放牧苏尼特羊肉品质特性的研究. 呼和浩特: 内蒙古农业大学, 2009. | |
64 | Elmore J S, Mottram D S. The role of lipid in the flavour of cooked beef. Develop Food Sciences, 2006, 43: 375-378. |
65 | Garg M L, Leitch J, Blake R J, et al. Long-chain n-3 polyunsaturated fatty acid incorporation into human atrium following fish oil supplementation. Lipids, 2006, 41(12): 1127-1132. |
66 | Larsson S C, Kumlin M, Lngelman-Sundberg M, et al. Dietary long-chain n-3 fatty acids for the prevention of cancer: a review of potential mechanisms. The American Journal of Clinical Nutrition, 2004, 79(6): 935-945. |
[1] | 赵敏, 赵坤, 王赟博, 殷国梅, 刘思博, 闫宝龙, 孟卫军, 吕世杰, 韩国栋. 长期放牧干扰降低了短花针茅荒漠草原植物多样性[J]. 草业学报, 2023, 32(9): 39-49. |
[2] | 刘继亮, 赵文智, 王永珍, 冯怡琳, 祁进贤, 李永元. 禁牧和放牧对祁连山高寒草原秋季大型和中型土壤节肢动物多样性的影响[J]. 草业学报, 2023, 32(8): 214-221. |
[3] | 刘欣雷, 杜鹤强, 刘秀帆, 范亚伟. 内蒙古荒漠草原地表风沙活动对放牧强度的响应[J]. 草业学报, 2023, 32(7): 1-11. |
[4] | 江奥, 敬路淮, 泽让东科, 田黎明. 放牧影响草地凋落物分解研究进展[J]. 草业学报, 2023, 32(4): 208-220. |
[5] | 彭超, 李自健, 王虎成, 冯强, 沈禹颖. 黄土高原丘陵沟壑区放牧补饲和舍饲肉羊的屠宰与肉质性能比较研究[J]. 草业学报, 2023, 32(2): 140-147. |
[6] | 李紫晶, 高翠萍, 王忠武, 韩国栋. 中国草地固碳减排研究现状及其建议[J]. 草业学报, 2023, 32(2): 191-200. |
[7] | 王钊, 刘静, 于昊, 李鹏, 牛伟强, 万永杰, 张艳丽, 茆达干. 日粮添加蚕豆皮对湖羊生长性能、屠宰性能、器官发育和肉品质的影响[J]. 草业学报, 2023, 32(10): 162-172. |
[8] | 张耀, 黄小云, 陈鑫珠, 黄勤楼, 黄秀声, 韩海东. 海鲜菇菌糠发酵饲料对山羊屠宰性能及肉品质的影响[J]. 草业学报, 2022, 31(9): 195-205. |
[9] | 周泽东, 马晖玲, 韩煦, 李元恒, 李西良, 李坤娜. 温性典型草原羊草光合特性对模拟放牧因素分解的响应[J]. 草业学报, 2022, 31(8): 81-89. |
[10] | 戴东文, 庞凯悦, 王迅, 杨英魁, 柴沙驼, 王书祥. 精料补饲水平对暖季放牧牦牛瘤胃发酵和菌群结构的影响[J]. 草业学报, 2022, 31(5): 169-177. |
[11] | 沈洁, 丁蕾, 辛晓平, 张翔, 徐大伟, 侯路路, 闫瑞瑞. 基于无人机激光雷达与多光谱数据的不同放牧强度下草原冠层尺度特征研究[J]. 草业学报, 2022, 31(3): 1-15. |
[12] | 孙彩彩, 董全民, 刘文亭, 冯斌, 时光, 刘玉祯, 俞旸, 张春平, 张小芳, 李彩弟, 杨增增, 杨晓霞. 放牧方式对青藏高原高寒草地土壤节肢动物群落结构和多样性的影响[J]. 草业学报, 2022, 31(2): 62-75. |
[13] | 王德利, 王岭, 韩国栋. 草地精准放牧管理:概念、理论、技术及范式[J]. 草业学报, 2022, 31(12): 191-199. |
[14] | 周力, 王志有, 杨葆春, 侯生珍, 张峰硕, 桂林生. 饲粮中性洗涤纤维水平对黑藏羊肌纤维类型组成比例与肉质特性的影响[J]. 草业学报, 2022, 31(11): 75-85. |
[15] | 范阳, 齐伟彪, 朱崇淼, 殷雨洋, 毛胜勇. 日粮中添加发酵豆渣对湖羊生长性能、养分表观消化率、肉品质及血清生化指标的影响[J]. 草业学报, 2022, 31(11): 86-93. |
阅读次数 | ||||||
全文 |
|
|||||
摘要 |
|
|||||