不同饲养方式对贵州黑山羊肉品质特性的影响
Effects of Different Feeding Modes on Meat Quality Characteristics in Guizhou Black Goat
李平 1李潇蒙 2龙清孟 1曾金 1姚敏 1唐明宗 1龚菲 1张俊伟1
作者信息
- 1. 贵州省种畜禽种质测定中心,贵阳 550018
- 2. 黔南民族职业技术学院现代山地农业工程系,都匀 558022
- 折叠
摘要
为探究喀斯特山区优质肉用山羊的适宜养殖模式,以贵州黑山羊为研究对象,研究不同饲喂方式对其肉品质特性的影响.试验选取健康、体况相近的4月龄贵州黑山羊60只,随机分成2组,分别采取放牧+补饲(A组)和全舍饲(B组)2种饲养模式.两组投喂相同的精料补充料饲喂至12月龄,每组选取6只体重相近的羊进行屠宰,取背最长肌进行常规理化指标、肉品质、氨基酸和脂肪酸测定.结果表明,A组羊肉中的水分含量、粗灰分含量和滴水损失显著高于B组(P<0.05);B组的肉色亮度(L*)值极显著高于A组(P<0.01),红度(a*)值、黄度(b*)值和粗脂肪含量显著高于A组(P<0.05),pH45 min值和粗蛋白质含量两组间差异不显著(P>0.05).B组羊肉的氨基酸总量和非必需氨基酸含量极显著高于A组(P<0.01),必需氨基酸含量两组间差异不显著(P>0.05);A组羊肉的赖氨酸含量极显著高于B组(P<0.01),谷氨酸和甘氨酸含量显著低于B组(P<0.05),组氨酸含量极显著低于B组(P<0.01),其余氨基酸含量两组间差异不显著(P>0.05).A组羊肉的棕榈酸(C16:0)含量极显著高于B组(P<0.01),油酸(C18:1n9c)含量显著高于B组(P<0.05);B组羊肉的硬脂酸(C18:0)含量极显著高于A组(P<0.01),亚油酸(C18:2n6)含量显著高于A组(P<0.05),其余脂肪酸含量两组间差异不显著(P>0.05).由此可见,放牧+补饲和全舍饲饲养方式对贵州黑山羊肉品质特性的影响并不明显,但放牧+补饲模式能改善肉质风味和口感.
Abstract
To explore the suitable breeding mode for high-quality meat goats in karst mountainous areas,Guizhou Black goats were used as the research object to study the effects of different feeding methods on their meat quality characteristics.Sixty 4-month-old Guizhou Black goats with healthy and similar body conditions were selected for the experiment and randomly divided into two groups.Two feeding modes were adopted,namely grazing+supplementary feeding(group A)and shed-feeding(group B).The two groups were fed with the same concentrate supplement until 12 months of age.Six goats with similar body weight were selected for slaughter in each group,and the longissimus dorsi muscle was taken for routine physicochemical indicators,meat quality,amino acids,and fatty acids determination.The results showed that the moisture content,crude ash content,and drip loss of Guizhou Black goat meat in group A were significantly higher than those in group B(P<0.05);the L* value of group B was significantly higher than that of group A(P<0.01),while the a*value,b*value,and crude fat content were significantly higher than those of group A(P<0.05),and there was no significant difference in pH45 min and crude protein content between the two groups(P>0.05).The total amino acid content and non essential amino acid content of group B were significantly higher than those of group A(P<0.01),and the difference in essential amino acid content between the two groups was not significant(P>0.05);the lysine content of group A was significantly higher than that of group B(P<0.01),while the glutamic acid and glycine content were significantly lower than those of group B(P<0.05),the histidine content was significantly lower than that of group B(P<0.01),and there was no significant difference in other amino acid content between the two groups(P>0.05).The palmitic acid(C16:0)content in group A was significantly higher than that in group B(P<0.01),while the oleic acid(C18:1n9c)content was significantly higher than that in group B(P<0.05);the content of stearic acid(C18:0)in group B lamb was significantly higher than that in group A(P<0.01),the content of linoleic acid(C18:2n6)was significantly higher than that in group A(P<0.05),and there was no significant difference in the content of other fatty acids between the two groups(P>0.05).In summury,the effects of grazing+supplementary feeding and shed-feeding on the quality characteristics of Guizhou Black goat meat were not significant,but the grazing+supplementary feeding mode could improve the meat flavor and taste.
关键词
贵州黑山羊/放牧补饲/全舍饲/饲养方式/肉品质Key words
Guizhou Black goat/grazing + supplementary feeding/shed-feeding/meat quality引用本文复制引用
基金项目
贵州省科技支撑计划(黔科合支撑20192279)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据