Effects of Allium mongolicum Regel Powder or Probiotic Complex Preparation on Fatty Acid and Volatile Flavor Compound Composition in Longissimus Dorsi Muscle of Dorper× Thin⁃Tailed Han Crossbred Mutton Lambs
The objective of this experiment was to investigate the effects of Allium mongolicum Regel powder or probiotic complex preparation on fatty acid and volatile flavor compound composition in longissimus dorsi muscle in Dorper×thin⁃tailed Han crossbred mutton Lambs, and the correlation between main flavor compound and fatty acid in longissimus dorsi muscle. Thirty⁃six healthy six⁃month⁃old Dorper×thin⁃tailed Han crossbred F1 mutton lambs with similar body weight [ (42.5±3.1) kg] were randomly divided into 3 groups with 3 repli⁃cates in each group and 4 lambs in each replicate. Lambs in groupⅠ were fed a basal diet, lambs in groupⅡwere fed the basal diet supplemented with 20 g Allium mongolicum Regel powder per day per lamb, and lambs in group Ⅲ were fed the basal diet supplemented with 100 g probiotic complex preparation per day per lamb. The experiment lasted for 75 days, which consisted of 15 days of per⁃feeding period and 60 days of formal pe⁃riod. At the end of experimental, three lambs were randomly selected from each group and slaughtered to collect the longissimus dorsi muscle tissue to measure the fatty acid fatty acid and volatile flavor compound composition. The results showed as follows: 1) for the monounsaturated fatty acids ( MUFA) , the contents of C15∶1cis, C16∶1, C17∶1 cis, C18∶1cis⁃9 and C24∶1 in groupⅡwere significantly higher than those in groupⅠ( P＜0.05) , the contents of C14∶1 and C24∶1 in group Ⅲ were significantly higher than those in group Ⅰ( P＜0.05). 2) For the polyunsaturated fatty acids ( PUFA) , the contents of C18∶2cis⁃6, C20∶2, C20∶3n⁃3, C20∶4n⁃6, C20∶5n⁃3 and C22∶6n⁃3 in group Ⅱ were significantly higher than those in group Ⅰ( P＜0.05) ;the content of C18∶3n⁃6 in group Ⅲ was significantly higher than that in group Ⅰ( P＜0.05). 3) The content of saturated fatty acid ( SFA) in groups Ⅱ and Ⅲ were significantly lower than that in group Ⅰ( P＜0.05) , the contents of MUFA, PUFA and PUFA／SFA value in groupⅡ were significantly higher than those in groupⅠ( P＜0.05) , the contents of PUFA, n⁃6 PUFA and PUFA／SFA value in group Ⅲ were significantly higher than those in group Ⅰ( P＜0.05) , and the content of MUFA in group Ⅲ was significantly lower than that in groupⅠ( P＜0.05). 4) The main characteristic flavor compounds of mutton flavor in groupⅠwere nonanal, octanal and 2⁃undecenal, the main characteristic flavor compounds of mutton flavor in group Ⅱ were trans⁃2⁃nonenal, 2⁃undecenal and trans⁃2⁃decenal, and the main characteristic flavor compounds of mutton flavor in group Ⅲ were trans⁃2⁃nonenal, trans⁃2⁃decenal and nonanal. Accessory flavor substance was benzaldehyde in three groups. 5) The mainflavor compound 2⁃undecenal had the strongest correlation with n⁃6 PUFA in longis⁃simus dorsi muscle ( R2＝0.79,P＝0.01). In summary, Allium mongolicum Regel powder or probiotic complex preparation can increase the contents of MUFA and PUFA in longissimus dorsi muscle to a certain extent, and reduce the content of SFA so as to improve the fatty acid composition of mutton. Diet supplemented with Allium mongilicum Regel powder or probiotic complex preparation can improve the composition and content of fatty acid and volatile flavor compound in longissimus dorsi muscle in Dorper×thin⁃tailed Han crossbred mutton lambs to a certain extent, and there is a strong correlation between PUFA and main flavor compound.[ Chinese Journal of Animal Nutrition, 2019, 31(9) :4349⁃4362]
Allium mongolicum Regel powderprobiotic complex preparationmutton lambsfatty acidvol⁃atile flavor compound
国家科技期刊平台
NSTL
维普
万方数据
