澳洲白羊与小尾寒羊杂交F1代背最长肌肉品质与皮下脂肪组织膻味物质分析

张志超; 王小琪; 包琦; 李慧; 魏立兵; 赵凯; 段子渊

doi:10.13386/j.issn1002-0306.2020100127

澳洲白羊与小尾寒羊杂交F1代背最长肌肉品质与皮下脂肪组织膻味物质分析

Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep

摘要

摘要: 选取8月龄澳洲白羊与小尾寒羊的杂交一代母羊（澳寒羊，n=10）并与其同月龄母本小尾寒羊为对照（n=7），测定其屠宰性状、肉质指标、脂肪酸组成和膻味物质含量，探究澳洲白羊与小尾寒羊杂交后其后代的肉品品质和膻味物质的变化。结果表明：在肉品质方面，澳寒羊的a^*值显著高于小尾寒羊，肌内脂肪含量和pH₀值显著（P<0.05）低于小尾寒羊。固相微萃取-气相色谱-质谱（SPME-GC-MS）联用的测定分析显示，皮下脂肪的脂肪酸组成中，澳寒羊肉豆蔻酸（C_14:0）含量显著（P<0.05）高于小尾寒羊，亚油酸（C_18:2）含量显著（P<0.01）低于小尾寒羊，但总饱和脂肪酸和不饱和脂肪酸含量二者之间无显著差异（P>0.05）；膻味物质含量的测定表明，澳寒羊脂肪中的4-乙基辛酸（EOA）含量显著（P<0.01）低于小尾寒羊，而4-甲基辛酸（MOA）、4-甲基壬酸（MNA）、4-甲基苯酚（MP）和3-甲基吲哚（MI）的含量二者之间差异不显著（P>0.05）。但与小尾寒羊相比，澳寒羊的宰前活重、胴体重、屠宰率都得以极显著提高（P<0.01）。显然，以澳洲白羊为父本杂交小尾寒羊，其后代的肉品品质和膻味物质与小尾寒羊相比未发生实质性变化，EOA含量和剪切力等少数指标尚有改善；同时，产肉性能得到了极显著的提高, 可以作为小尾寒羊杂交改良和商品肉羊的生产方式，可为养殖者带来良好的经济效益。

Abstract: 8-month of hybrids ewes generated between Australian white sheep white sheep × native Small-tail Han sheep were selected (Ao-Han sheep, n=10) and synchronous Small-tail Han sheep ewes (n=7) as control to detect meat quality indicators, fatty acid composition and the content of flavor compounds, as well as their slaughter traits, so as to detect the changes of meat performance and flavor for the offspring. The results showed that the a^* value of Ao-Han sheep was significantly higher than that of Small-tail Han sheep, and the indexes of intramuscular fat content and pH₀ were significantly lower (P<0.05) than that of Small-tail Han sheep in terms of meat quality. Using the method of solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), the measured fatty acid composition indicated that the Myristic acid (C_14:0) content of Ao-Han sheep was significantly higher than that of Small-tail Han sheep, the content of linoleic acid (C_18:2) was significantly (P<0.05) lower, but the total saturated fatty acids (SFA) and unsaturated fatty acid had no significant difference between them (P>0.05). As for flavor compounds in subcutaneous fat, the content of 4-ethyl octylic acid (EOA) was significantly lower in Ao-Han sheep, while the content of 4-methyl octylic acid (MOA), 4-methyl nonanoic acid (MNA), 4-methylphenol (MP) and 3-methylindoles (MI) did not show significantly difference (P>0.05) between two groups of lambs. However, the pre-slaughter live weight, carcass weight and dressing percentage of Ao-Han were significantly increased (P<0.01) compared with Small-tail Han sheep. In general, the meat quality and flavor of the F1 generation from Australian white sheep × Small-tail Han sheep were not substantially changed but even improved in a few indicators compared with their female crossing parent. Meantime, its meat production performance had improved greatly which would bring favorable economic benefits to sheep farming as a way to improve native sheep breed character and commercial performance in mutton production.