Acta Prataculturae Sinica ›› 2021, Vol. 30 ›› Issue (7): 111-121.DOI: 10.11686/cyxb2020526
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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
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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