Research progress on meat quality of Uzhumqin sheep
Uzhumqin sheep has the characteristics of large individual,abundant meat,and strong stress resistance.The mutton produced by Uzhumqin sheep is widely loved by consumers because of its delicious meat and rich nutrition.This paper analyzes the general situation of Uzhumqin sheep from two aspects:Forage characteristics and multi-vertebra characteristics of Uzhumqin sheep.In the aspect of meat quality characteristics,the influence mechanism is summarized in three parts:Dietary nutritional factors,muscle fiber characteristics and lipid.The mutual construction mechanism between intramuscular fat content,fatty acid types and oxidation degree of unsaturated fatty acids and nutritional value of Uzhumqin sheep is emphatically explored.Through the metabolic accumulation of flavor substances and volatile flavor compounds in Uzhumqin sheep,the specific reasons for the rich taste and no smell of mutton are explained.This paper systematically analyzes the causes of unique flavor and rich nutrition of Uzhumqin sheep,in order to provide reference for further research on the network of meat quality regulation mechanism.
国家科技期刊平台
NSTL
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