自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析

doi:10.6048/j.issn.1001-4330.2025.02.027

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (2): 494-501.DOI: 10.6048/j.issn.1001-4330.2025.02.027

• 草业·畜牧兽医·农业经济 • 上一篇下一篇

自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析

郑培宇¹^,²(), 阿米妮古丽², 艾尔登巴图³, 敖云巴特尔³, 唐丽苹¹^,², 张彦威¹^,², 谢梦婉¹^,², 狄江²(), 于丽娟²()

1.新疆农业大学动物科学学院,乌鲁木齐 830052
2.新疆畜牧科学院畜牧研究所/新疆绒毛用羊遗传育种与繁殖实验室/农业农村部畜禽资源(羊)评价利用重点实验室,乌鲁木齐 830011
3.新疆和静县巴音布鲁克羊原种繁育发展有限公司,新疆和静 841300

收稿日期:2024-08-15 出版日期:2025-02-20 发布日期:2025-04-17
通信作者: 狄江(1969-),男,新疆巴里坤人,研究员,研究方向为动物遗传育种,(E-mail)dijiang69@163.com;
于丽娟(1986-),女,新疆博州人,副研究员,研究方向为动物遗传育种,(E-mail)yljxinjiang120@sina.com
作者简介:郑培宇(1998-),男,山东潍坊人,研究生,研究方向为动物遗传育种,(E-mail)z17564006986@163.com
基金资助:
新疆维吾尔自治区重大科技专项(2022A02001-2);新疆维吾尔自治区自然科学基金项目(2022D01A277);新疆维吾尔自治区天山创新团队计划项目(2022D14018);新疆维吾尔自治区种业提升计划(XJMQ-3)

Comparative analysis of meat quality of Bayinbruk sheep of different months of age under natural grazing conditions

ZHENG Peiyu¹^,²(), Aminiguli ², Aierdengbatu ³, Aoyunbateer ³, TANG Liping¹^,², ZHANG Yanwei¹^,², XIE Mengwan¹^,², DI Jiang²(), YU Lijuan²()

1. College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China
2. Key Laboratory of Genetics Breeding and Reproduction of Xinjiang Cashmere and Wool Sheep/Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Sheep) of the Ministry of Agriculture and Rural Areas/Institute of Animal Sciences, Xinjiang Academy of Animal Sciences, Urumqi 830011,China
3. Xinjiang Hejing County Bayinbruk Sheep Original Breeding Development Co, Hejing Xinjiang 841300, China

Received:2024-08-15 Published:2025-02-20 Online:2025-04-17
Supported by:
Major Scientific R & D Program Special Project of Xinjiang Uygur Autonomous Region(2022A02001-2);Project of Natural Science Foundation of Xinjiang Uygur Autonomous Region(2022D01A277);Tianshan Innovative Team Program of Xinjiang Uygur Autonomous Region(2022D14018);Seed Industry Enhancement Program Project of Xinjiang Uygur Autonomous Region(XJMQ-3)

摘要/Abstract

摘要：

【目的】探究自然放牧条件下不同月龄巴音布鲁克羊肉品质特征及差异。【方法】随机选取自然放牧条件下的巴音布鲁克羊6月龄、9月龄公羔各6只屠宰,测定背最长肌的 pH值、色度、蒸煮损失、剪切力、常规营养成分、氨基酸及脂肪酸含量并进行比较分析。【结果】巴音布鲁克羊9月龄肉亮度(L^*)、红度(a^*)、黄度(b^*值)极显著高于6月龄(P<0.01);巴音布鲁克羊6月龄羊肉的剪切力值极显著低于9月龄(P<0.01),pH值和蒸煮损失差异不明显;6月龄的蛋白质、脂肪、含水量与9月龄差异不显著( P>0.05);巴音布鲁克羊6月龄羊肉的必需氨基酸、非必需氨基酸、氨基酸总量极显著高于9月龄(P<0.01);巴音布鲁克羊9月龄羊肉多不饱和脂肪酸含量极显著高于6月龄(P<0.01),脂肪酸总量差异不显著( P>0.05)。【结论】不同月龄巴音布鲁克羊肉品质、营养成分有较大差异,巴音布鲁克羊6月龄羊肉品质优良,嫩度较高;巴音布鲁克羊9月龄羊肉光泽鲜艳、营养价值高。

关键词: 巴音布鲁克羊; 背最长肌; 肉品质; 脂肪酸

Abstract:

【Objective】To compare the meat quality and characteristics of Bayinbuluk sheep of different months old under natural grazing conditions. 【Methods】Six 6-month and 9-month-old male lambs under natural grazing conditions were randomly selected for slaughter, and the pH, chromaticity, cooking loss, shear force, conventional nutrients, amino acids and fatty acids contents of the longest dorsal muscle were determined and analyzed. 【Results】The meat brightness (L^*), redness (a^*), yellowness (b^* values) and shear force values at 9-month-old were extremely significantly higher than those at 6-month-old (P<0.01), and the pH and cooking loss had no significant differences; The meat composition of protein, fat, and water had no significant differences between 6-months-old and 9 -months-old (P>0.05), the essential, nonessential and total amino acids content were extremely significant higher at 6-months-old than at 9-months-old (P<0.01), and the polyunsaturated fatty acid content was significant higher at 9-months-old than at 6-month-old (P<0.01).【Conclusion】There is a big difference in meat quality and nutrient composition between Bayinbruk lambs of different months old, the meat from 6-months-old lambs is of good tenderness, and that from 9-months-old lamb has the perfect lustrousness and good nutritional value. The quality and nutrition of different months at 6 months is of good quality and high tenderness; that at 9 months has bright luster and high nutritional value.

Key words: Bayinbuluke sheep; longissimus dorsi; meat quality; different months old

中图分类号:

S826

郑培宇, 阿米妮古丽, 艾尔登巴图, 敖云巴特尔, 唐丽苹, 张彦威, 谢梦婉, 狄江, 于丽娟. 自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析[J]. 新疆农业科学, 2025, 62(2): 494-501.

ZHENG Peiyu, Aminiguli , Aierdengbatu , Aoyunbateer , TANG Liping, ZHANG Yanwei, XIE Mengwan, DI Jiang, YU Lijuan. Comparative analysis of meat quality of Bayinbruk sheep of different months of age under natural grazing conditions[J]. Xinjiang Agricultural Sciences, 2025, 62(2): 494-501.

图/表 4

表1 不同月龄巴音布鲁克羊肉食用品质的比较

Tab.1 Comparisons of food quality of Bayinbuluke lamb at different months of age

指标 Indexes	6月龄 6 months old	9月龄 9 months old	P值 P-value
pH_45min	6.25±0.14	6.15±0.33	0.486
pH_24h	5.69±0.06	5.86±0.30	0.217
$L_{40 m i n}^{*}$	31.14±1.28	38.92±2.86	0
$a_{40 m i n}^{*}$	9.37±1.09	18.05±1.18	0
$b_{40 m i n}^{*}$	5.20±0.61	8.25±1.22	0
$L_{24 h}^{*}$	37.58±0.68	44.40±4.46	0.004
$a_{24 h}^{*}$	8.52±0.87	18.00±2.17	0
$b_{24 h}^{*}$	5.74±0.71	10.61±2.83	0.002
剪切力(kgf) Shear force	6.26±0.84	9.53±1.72	0.002
蒸煮损失 Steaming loss (%)	26.74±1.26	28.14±1.97	0.172

表1 不同月龄巴音布鲁克羊肉食用品质的比较

Tab.1 Comparisons of food quality of Bayinbuluke lamb at different months of age

指标 Indexes	6月龄 6 months old	9月龄 9 months old	P值 P-value
pH_45min	6.25±0.14	6.15±0.33	0.486
pH_24h	5.69±0.06	5.86±0.30	0.217
$L_{40 m i n}^{*}$	31.14±1.28	38.92±2.86	0
$a_{40 m i n}^{*}$	9.37±1.09	18.05±1.18	0
$b_{40 m i n}^{*}$	5.20±0.61	8.25±1.22	0
$L_{24 h}^{*}$	37.58±0.68	44.40±4.46	0.004
$a_{24 h}^{*}$	8.52±0.87	18.00±2.17	0
$b_{24 h}^{*}$	5.74±0.71	10.61±2.83	0.002
剪切力(kgf) Shear force	6.26±0.84	9.53±1.72	0.002
蒸煮损失 Steaming loss (%)	26.74±1.26	28.14±1.97	0.172

表2 不同月龄巴音布鲁克羊肉基本成分的比较

Tab.2 Comparisons of basic components of Bayinbuluke lamb at different months of age

指标 Indexes	6月龄 6 months old	9月龄 9 months old	P值 P-value
蛋白质 Protein(g/100g)	22.77±1.53	21.82±0.65	0.19
脂肪 Fat(g/100g)	2.1±0.70	1.87±0.97	0.643
含水量Water content(%)	75.78±0.73	74.91±1.09	0.132

表3 不同月龄巴音布鲁克羊肉氨基酸含量的比较

Tab.3 Comparisons of amino acid content of Bayinbuluke lamb at different months of age (g/100g)

指标 Indexes	6月龄 6 months old	9月龄 9 months old	P值 P-value
苏氨酸Thr	0.98±0.06	0.86±0.03	0.002
缬氨酸Val	1.15±0.07	0.90±0.03	0.000
甲硫氨酸Met	0.71±0.04	0.76±0.04	0.032
异亮氨酸Lle	1.16±0.07	0.97±0.04	0.000
亮氨酸Leu	1.85±0.08	1.56±0.04	0.000
苯丙氨酸Phe	0.86±0.06	1.08±0.04	0.000
赖氨酸Lys	2.13±0.10	1.93±0.04	0.001
必需氨基酸EAA EAA total	8.82±0.42	8.06±0.19	0.002
天门冬氨酸Asp	2.10±1.12	1.85±0.06	0.001
丝氨酸Ser	0.87±0.07	0.73±0.02	0.002
谷氨酸Glu	3.53±0.15	2.99±0.06	0.000
甘氨酸Gly	0.99±0.05	0.85±0.03	0.000
丙氨酸Ala	1.20±0.08	1.01±0.03	0.000
酪氨酸Tyr	0.82±0.04	0.87±0.02	0.063
组氨酸His	0.89±0.07	0.86±0.04	0.340
精氨酸Arg	1.50±0.09	1.30±0.03	0.000
脯氨酸Pro	0.85±0.10	0.61±0.04	0.000
非必需氨基酸NEAA NEAA total	12.75±0.68	11.07±0.27	0.000
总氨基酸TAA TAA total	21.57±1.08	19.13±0.46	0.000
EAA/NEAA	69.22±0.98	72.84±0.34	0.000
EAA/TAA	40.92±0.33	42.14±0.11	0.000

表4 不同月龄巴音布鲁克羊肉脂肪酸含量的比较

Tab.4 Comparisons of fatty acid content in Bayinbuluke lamb at different months of age(mg/g)

指标 Indexes	6月龄 6 months old	9月龄 9 months old	P值 P-value
丁酸C4:0	0.026±0.008	0.037±0.03	0.435
己酸C6:0	0.028±0.003	0.028±0.03	0.999
辛酸C8:0	0.011±0.002	0.01±0.008	0.6
葵酸C10:0	0.093±0.037	0.119±0.034	0.245
月桂酸C12:0	0.02±0.003	0.157±0.027	0
十三烷酸C13:0	0.555±0.025	0.021±0.033	0
肉豆蔻酸C14:0	2.293±0.815	1.98±0.893	0.54
十五酸C15:0	0.41±0.164	0.261±0.081	0.073
棕榈酸C16:0	15.755±4.898	20.905±8.457	0.226
十七烷酸C17:0	0.375±0.207	1.014±0.28	0.001
硬脂酸C18:0	12.243±3.742	16.869±4.901	0.096
花生酸C20:0	1.103±0.251	0.132±0.034	0
二十一碳酸 C21:0	0.2±0.076	0.2±0.034	0.997
榆树酸C22:0	1.861±0.086	0.092±0.013	0
二十三碳酸 C23:0	0.089±0.087	0.083±0.042	0.876
二十四碳酸 C24:0	0.133±0.028	0.811±0.091	0
饱和脂肪酸 ∑SFA	35.198±9.884	42.717±14.581	0.32
豆蔻油酸 C14:1	0.029±0.018	0.104±0.05	0.007
顺-10-十五碳一烯酸C15:1	1.922±0.137	1.933±0.292	0.933
棕榈油酸 C16:1	1.202±0.496	1.605±0.773	0.308
顺-10-十七碳一烯酸C17:1	0.899±0.359	0.725±0.203	0.325
反式油酸 C18:1n9t	-	36.019±11.447	0
油酸C18:1n9c	26.565±8.854	0.54±0.221	0
二十碳烯酸 C20:1	0.466±0.175	0.097±0.03	0
芥酸C22:1n9	0.65±0.111	-	0
神经酸C24:1	0.76±0.073	0.127±0.022	0
单不饱和脂肪酸∑MUFA	32.494±9.869	41.15±12.765	0.218
反式油酸 C18:2n6t	0.412±0.151	0.272±0.132	0.117
亚油酸 C18:2n6c	3.409±2.575	5.044±0.304	0.154
花生四烯酸 C20:4n6	0.127±0.035	-	0
γ-亚油酸 C18:3n6	0.171±0.056	0.2±0.093	0.532
花生三烯酸 C20:3n6	0.409±0.065	-	0
α-亚油酸 C18:3n3	0.209±0.11	0.346±0.12	0.066
二十碳三烯酸 C20:3n3	0.078±0.027	2.4±0.266	0
EPA C20:5n3	0.126±0.078	0.369±0.047	0
DHA C22:6n3	-	0.178±0.043	0
花生二烯酸 C20:2	0.134±0.053	0.619±0.089	0
二十二碳二烯酸 C22:2	-	0.01±0.024	0.341
n-3PUFA	0.413±0.185	3.293±0.343	0
n-6PUFA	4.528±2.401	5.516±0.415	0.344
n-6/n-3PUFA	13.49±9.44	1.68±0.13	0.028
多不饱和脂肪酸∑PUFA	5.075±2.276	9.438±0.798	0.001
不饱和脂肪酸 ∑UFA	37.569±8.334	50.588±13.163	0.128
PUFA/SFA	0.163±0.094	0.238±0.059	0.032
SFA/UFA	0.927±0.066	0.832±0.065	0.16
总脂肪酸 Total fatty acids	72.767±18.178	93.305±27.72	0.435

表4 不同月龄巴音布鲁克羊肉脂肪酸含量的比较

Tab.4 Comparisons of fatty acid content in Bayinbuluke lamb at different months of age(mg/g)

指标 Indexes	6月龄 6 months old	9月龄 9 months old	P值 P-value
丁酸C4:0	0.026±0.008	0.037±0.03	0.435
己酸C6:0	0.028±0.003	0.028±0.03	0.999
辛酸C8:0	0.011±0.002	0.01±0.008	0.6
葵酸C10:0	0.093±0.037	0.119±0.034	0.245
月桂酸C12:0	0.02±0.003	0.157±0.027	0
十三烷酸C13:0	0.555±0.025	0.021±0.033	0
肉豆蔻酸C14:0	2.293±0.815	1.98±0.893	0.54
十五酸C15:0	0.41±0.164	0.261±0.081	0.073
棕榈酸C16:0	15.755±4.898	20.905±8.457	0.226
十七烷酸C17:0	0.375±0.207	1.014±0.28	0.001
硬脂酸C18:0	12.243±3.742	16.869±4.901	0.096
花生酸C20:0	1.103±0.251	0.132±0.034	0
二十一碳酸 C21:0	0.2±0.076	0.2±0.034	0.997
榆树酸C22:0	1.861±0.086	0.092±0.013	0
二十三碳酸 C23:0	0.089±0.087	0.083±0.042	0.876
二十四碳酸 C24:0	0.133±0.028	0.811±0.091	0
饱和脂肪酸 ∑SFA	35.198±9.884	42.717±14.581	0.32
豆蔻油酸 C14:1	0.029±0.018	0.104±0.05	0.007
顺-10-十五碳一烯酸C15:1	1.922±0.137	1.933±0.292	0.933
棕榈油酸 C16:1	1.202±0.496	1.605±0.773	0.308
顺-10-十七碳一烯酸C17:1	0.899±0.359	0.725±0.203	0.325
反式油酸 C18:1n9t	-	36.019±11.447	0
油酸C18:1n9c	26.565±8.854	0.54±0.221	0
二十碳烯酸 C20:1	0.466±0.175	0.097±0.03	0
芥酸C22:1n9	0.65±0.111	-	0
神经酸C24:1	0.76±0.073	0.127±0.022	0
单不饱和脂肪酸∑MUFA	32.494±9.869	41.15±12.765	0.218
反式油酸 C18:2n6t	0.412±0.151	0.272±0.132	0.117
亚油酸 C18:2n6c	3.409±2.575	5.044±0.304	0.154
花生四烯酸 C20:4n6	0.127±0.035	-	0
γ-亚油酸 C18:3n6	0.171±0.056	0.2±0.093	0.532
花生三烯酸 C20:3n6	0.409±0.065	-	0
α-亚油酸 C18:3n3	0.209±0.11	0.346±0.12	0.066
二十碳三烯酸 C20:3n3	0.078±0.027	2.4±0.266	0
EPA C20:5n3	0.126±0.078	0.369±0.047	0
DHA C22:6n3	-	0.178±0.043	0
花生二烯酸 C20:2	0.134±0.053	0.619±0.089	0
二十二碳二烯酸 C22:2	-	0.01±0.024	0.341
n-3PUFA	0.413±0.185	3.293±0.343	0
n-6PUFA	4.528±2.401	5.516±0.415	0.344
n-6/n-3PUFA	13.49±9.44	1.68±0.13	0.028
多不饱和脂肪酸∑PUFA	5.075±2.276	9.438±0.798	0.001
不饱和脂肪酸 ∑UFA	37.569±8.334	50.588±13.163	0.128
PUFA/SFA	0.163±0.094	0.238±0.059	0.032
SFA/UFA	0.927±0.066	0.832±0.065	0.16
总脂肪酸 Total fatty acids	72.767±18.178	93.305±27.72	0.435

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自然放牧条件下不同月龄巴音布鲁克羊肉品质的比较分析

Comparative analysis of meat quality of Bayinbruk sheep of different months of age under natural grazing conditions

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