饲料中添加柏籽对羊肉风味的影响
Effect of cypress seed on mutton flavor
王改芳 1王彦林 2冯彩平1
作者信息
- 1. 吕梁学院,山西吕梁 033000
- 2. 吕梁学院,山西吕梁 033000;中阳县农业农村局,山西中阳 033400
- 折叠
摘要
文章旨在研究饲料中添加 20%的柏籽对羊肉风味的影响.试验将 12 只体重相近(40±2.2)kg的山羊随机分为 2 组,分别为柏籽组和对照组,每组 6 只,柏籽组饲料在基础日粮中添加 20%的柏籽,对照组饲喂基础日粮.试验为期 3 个月,预饲期 20 d,正试期 100 d,试验结束后取背最长肌测定相关指标.结果表明:(1)柏籽组羊肉胆固醇含量与对照组相比差异不显著(P＞0.05),但胆固醇的含量降低 14%.(2)柏籽组羊肉氨基酸的含量与对照组相比差异不显著(P＞0.05),但氨基酸总量提高 9.0%.(3)对照组和柏籽组羊肉都检测出 16 种脂肪酸,但种类略有不同.结论:饲料中添加 20%的柏籽可以改善羊肉风味.
Abstract
The effect of 20%cypress seed on mutton flavor was studied in this paper.Twelve goats with similar body weight(40±2.2)kg were randomly divided into two groups:cypress seed group(N=6)and control group(N=6),the control group was fed with basal diet.The trial period was 3 months,the pre-trial period was 20 days,and the formal trial period was 100 days.The results showed that:(1)there was no significant difference in the cholesterol content between the cypress seed group and the control group(P＞0.05),but the cholesterol content decreased by 14%.(2)there was no significant difference in the content of amino acids between the cypress seed group and the control group(P＞0.05),but the total content of amino acids increased by 9.0%.(3)16 kinds of fatty acids were detected in mutton of control group and cypress seed group,but the kinds were slightly different..Conclusion:adding 20%cypress seed in feed can improve mutton flavor.
关键词
山羊/柏籽/胆固醇/氨基酸/脂肪酸Key words
goat/cypress seed/cholesterol/amino acids/fatty acids引用本文复制引用
基金项目
山西省吕梁市科技厅项目(2022NYGG31)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据