Exploration of meat quality characteristics of Yanchi Tan sheep and the potential regulatory mechanisms

doi:10.11686/cyxb2024182

Abstract

Abstract:

The Yanchi Tan sheep is an excellent local breed in Ningxia， China. It is highly favored by consumers because of its tender meat， light mutton flavor， and distinct marbling. However， the implementation of mountain enclosures and grazing ban policies， coupled with the development of modern intensive animal husbandry， has led to a decline in the meat quality of Tan sheep. Improving the flavor and quality characteristics of Tan sheep meat has become a key focus for both researchers and producers. Elucidating the meat quality traits of Tan sheep and the underlying mechanisms of the influencing factors is of great significance for enhancing the overall quality of sheep meat. This study explores the effects and mechanisms of nutrition， genetics， and environment on the deposition of intramuscular fat and muscle fiber differentiation. In particular， we focus on how the metabolic regulation of rumen microbiota affects the meat quality of Tan sheep. The results of this study provide a theoretical knowledge base to guide efforts in improving the meat quality of this breed.

Key words: Yanchi Tan sheep, rumen microbiota, intramuscular fat, muscle fiber, meat quality

Pan-ping YANG, Hui-xia LI, Ya-mei HU. Exploration of meat quality characteristics of Yanchi Tan sheep and the potential regulatory mechanisms[J]. Acta Prataculturae Sinica, 2025, 34(4): 223-232.

Figures/Tables 6

References 53

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日粮添加剂 Dietary additive	滩羊肉品质差异 Difference of meat quality of Tan sheep	参考文献 References
甘草Glycyrrhiza uralensis	提高肾脂和皮下脂肪的亚油酸含量，提高羊肉的风味。Increase the content of linoleic acid and subcutaneous fat， improve the flavor of mutton.	［17］
柠条Caragana microphylla	脂肪组织中不饱和脂肪酸含量增加；提高肉质中粗蛋白、粗脂肪和氨基酸含量。The content of unsaturated fatty acids in adipose tissue increased. The contents of crude protein， crude fat and amino acid in meat were increased.	［18-19］
百里香Thymus mongolicus	肌肉中脂肪酸含量增加（多不饱和脂肪酸）、提高羊肉的鲜味。The fatty acid content in the muscle is increased （polyunsaturated fatty acid）， which improves the umami flavor of the lamb.	［20-21］
黄芪Astragalus membranaceus	0.10%黄芪添加促进肌纤维形成，提高熟肉率和嫩度，缓解pH下降，改善肉质。Adding 0.10% A.membranaceus promotes muscle fiber formation， improves cooked meat rate and tenderness， alleviates pH drop and improves meat quality.	［22］
地椒Thymus quinquecostatus	提升肌肉的保水力，提高背最长肌中与风味相关氨基酸（蛋氨酸、天冬氨酸、谷氨酸及丙氨酸等）含量，胆固醇含量降低，增加肌肉中多不饱和脂肪酸（n-6 PUFA）水平。Improve muscle water retention， increase the content of flavor-related amino acids （methionine， aspartic acid， glutamic acid and alanine， etc.） in longissimus dorsi muscle， reduce cholesterol content， and increase the level of polyunsaturated fatty acids （n-6 PUFA） in muscle.	［23］
苦豆子Sophora alopecuroide	改善滩羊肌肉中脂质分布，改善肌内脂肪含量提高肉品质。Improve the lipid distribution in the muscle of Tan sheep， improve the intramuscular fat content and improve the meat quality.	［24］

日粮添加剂 Dietary additive	滩羊肉品质差异 Difference of meat quality of Tan sheep	参考文献 References
甘草Glycyrrhiza uralensis	提高肾脂和皮下脂肪的亚油酸含量，提高羊肉的风味。Increase the content of linoleic acid and subcutaneous fat， improve the flavor of mutton.	［17］
柠条Caragana microphylla	脂肪组织中不饱和脂肪酸含量增加；提高肉质中粗蛋白、粗脂肪和氨基酸含量。The content of unsaturated fatty acids in adipose tissue increased. The contents of crude protein， crude fat and amino acid in meat were increased.	［18-19］
百里香Thymus mongolicus	肌肉中脂肪酸含量增加（多不饱和脂肪酸）、提高羊肉的鲜味。The fatty acid content in the muscle is increased （polyunsaturated fatty acid）， which improves the umami flavor of the lamb.	［20-21］
黄芪Astragalus membranaceus	0.10%黄芪添加促进肌纤维形成，提高熟肉率和嫩度，缓解pH下降，改善肉质。Adding 0.10% A.membranaceus promotes muscle fiber formation， improves cooked meat rate and tenderness， alleviates pH drop and improves meat quality.	［22］
地椒Thymus quinquecostatus	提升肌肉的保水力，提高背最长肌中与风味相关氨基酸（蛋氨酸、天冬氨酸、谷氨酸及丙氨酸等）含量，胆固醇含量降低，增加肌肉中多不饱和脂肪酸（n-6 PUFA）水平。Improve muscle water retention， increase the content of flavor-related amino acids （methionine， aspartic acid， glutamic acid and alanine， etc.） in longissimus dorsi muscle， reduce cholesterol content， and increase the level of polyunsaturated fatty acids （n-6 PUFA） in muscle.	［23］
苦豆子Sophora alopecuroide	改善滩羊肌肉中脂质分布，改善肌内脂肪含量提高肉品质。Improve the lipid distribution in the muscle of Tan sheep， improve the intramuscular fat content and improve the meat quality.	［24］

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