过瘤胃蛋氨酸对牦牛半腱肌肉品质、挥发性风味物质及脂肪酸组成的影响

doi:10.11843/j.issn.0366-6964.2024.03.023

畜牧兽医学报 ›› 2024, Vol. 55 ›› Issue (3): 1102-1114.doi: 10.11843/j.issn.0366-6964.2024.03.023

过瘤胃蛋氨酸对牦牛半腱肌肉品质、挥发性风味物质及脂肪酸组成的影响

左子珍^1,2, 王海波^1,2*, 柴志欣^1,2, 符健慧^1,2, 张翔飞³, 罗晓林³, 钟金城^1,2*

1. 青藏高原动物遗传资源保护与利用四川省重点实验室, 成都 610225;
2. 四川省青藏高原草食家畜工程技术中心, 成都 610225;
3. 四川省草原科学研究院, 成都 611731

收稿日期:2023-05-31 出版日期:2024-03-23 发布日期:2024-03-27
通讯作者: 钟金城,主要从事牦牛遗传育种研究,E-mail:zhongjincheng518@126.com;王海波,主要从事反刍动物营养与肉品质研究,E-mail:wanghaibo@swun.edu.cn
作者简介:左子珍,女,甘肃甘南人,硕士生,主要从事动物遗传学研究,E-mail:cairangji120@163.com
基金资助:
国家自然科学基金青年基金项目（32102577）；四川省自然科学基金项目（2022NSFSC1623）；中央高校科研业务费专项（2022NYXXS050）；财政部和农业农村部：国家现代农业产业技术体系项目（CARS-37）；青海省重点研发与转化项目（2022-NK-110）

Effects of Rumen-protected Methionine on Meat Quality, Volatile Flavor Compounds and Fatty Acid Composition of Yak Semitendinosus

ZUO Zizhen^1,2, WANG Haibo^1,2*, CHAI Zhixin^1,2, FU Jianhui^1,2, ZHANG Xiangfei³, LUO Xiaolin³, ZHONG Jincheng^1,2*

1. Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization Key Laboratory of Sichuan Province, Chengdu 610225, China;
2. Qinghai-Tibet Plateau Herbivorous Livestock Engineering Technology Center of Sichuan Province, Chengdu 610225, China;
3. Sichuan Academy of Grassland Sciences, Chengdu 611731, China

Received:2023-05-31 Online:2024-03-23 Published:2024-03-27

摘要/Abstract

摘要： 旨在探究过瘤胃蛋氨酸对牦牛半腱肌肉品质、挥发性风味物质及脂肪酸组成的影响。选用4岁、体重为（252.79±15.95）kg的健康麦洼公牦牛24头，将其随机分为4组：基础日粮（CON）、基础日粮加5 g·d^－1过瘤胃蛋氨酸（RPM1）、基础日粮加10 g·d^－1过瘤胃蛋氨酸（RPM2）和基础日粮加15 g·d^－1过瘤胃蛋氨酸（RPM3），预饲10 d，舍饲70 d后屠宰。结果表明，RPM3组脂肪含量显著高于RPM1组与RPM2组（P<0.05）；RPM1组、RPM2组、RPM3组的粗蛋白含量均显著高于CON组（P<0.05）。牦牛半腱肌样品中共检验出42种挥发性风味物质，通过相对气味活度值计算发现，CON组、RPM1组、RPM2组和RPM3组关键挥发性风味物质分别有9种、11种、9种和10种，关键挥发性风味物质为牦牛半腱肌提供了独特的肉香与油脂香等；CON组、RPM1组与RPM2组的主要挥发性风味物质为壬醛，而RPM3组的主要挥发性物质为1-辛烯-3-醇；RPM1组的醛类物质含量最高，且具有独特的水果香味与坚果味，RPM2组的醇类与烃类物质的种类最多。四组半腱肌样品中共检测出16种脂肪酸。半腱肌CON组饱和脂肪酸总量显著低于RPM1组和RPM2组（P<0.05），其中RPM1组与RPM2组棕榈酸含量显著高于其他组（P<0.05），RPM1组二十二碳酸含量显著高于CON组和RPM3组（P<0.05）；RPM1组单不饱和脂肪酸总量著高于RPM2组与RPM3组（P<0.05），其中RPM1组肉豆蔻油酸含量显著低于其他组（P<0.05），CON组十七碳烯酸含量显著高于其他组（P<0.05），RPM1组二十四碳烯酸含量显著高于RPM2组（P<0.05）；各组间半腱肌多不饱和脂肪酸总量无差异（P>0.05）。综上所述，日粮添加10 g·d^－1的过瘤胃蛋氨酸组牦牛半腱肌中风味丰富度与挥发性风味物质含量最高；日粮添加5 g·d^－1过瘤胃蛋氨酸组牦牛半腱肌中脂肪酸含量最高，且分布合理。

关键词: 过瘤胃蛋氨酸, 牦牛半腱肌, 肉品质, 挥发性风味物质, 脂肪酸

Abstract: This study was conducted to explore the effects of rumen-protected methionine (RPM) on meat quality, volatile flavor substances and fatty acid composition of yak semitendinosus. Twenty-four Maiwa male yaks (4 years old; body weight:252.79±15.95 kg) were randomly divided into 4 groups:1) basal diet (CON), 2) basal diet + 5 g·d^-1 RPM (RPM1), 3) basal diet + 10 g·d^-1 RPM (RPM2), and 4) basal diet + 15 g·d^-1 RPM (RPM3). Yaks were slaughtered after feeding 70 days. The results showed that the fat content in the RPM3 group was significantly higher than those in RPM1 and RPM2 groups (P<0.05). The crude protein content in the RPM1, RPM2 and RPM3 groups were significantly higher than that in the CON group (P<0.05). A total of 42 volatile flavor compounds were detected in yak semitendinosus samples. According to the relative odor activity value, there were 9, 11, 9 and 10 key volatile flavor compounds in the CON, RPM1, RPM2 and RPM3 groups, respectively. The key volatile flavor compounds provided yak semitendinosus with unique meat flavor and fat flavor. Nonanal was the main volatile flavor compound in the CON, RPM1 and RPM2 groups, while octenol was the main volatile flavor compound in RPM3 group. The content of aldehydes in the RPM1 group was the highest among the treatments, and the types of alcohols and hydrocarbons in the RPM2 group were the most among the treatments. A total of 16 fatty acids were detected in yak semitendinosus samples. The total saturated fatty acids in the CON group were significantly lower than those in the RPM1 and RPM2 groups (P<0.05), and palmitic acid in the RPM1 and RPM2 groups were significantly higher than those in other groups (P<0.05), docosanoic acid in the RPM1 group was significantly higher than those in the CON and RPM3 groups (P<0.05). The total monounsaturated fatty acids in RPM1 group were significantly higher than those in RPM2 and RPM3 groups (P<0.05), and the myristicoleic acid in RPM1 group was significantly lower than those in other groups (P<0.05), heptadecenoic acid in CON group was significantly higher than those in other groups (P<0.05), tetracosenoic acid in the RPM1 group was significantly higher than that in the RPM2 group (P<0.05). There was no significant difference in total polyunsaturated fatty acids among the groups (P>0.05). Inconclusion, the flavor richness volatile flavor substances content of yak semitendinosus in the 10 g·d^-1 RPM group were the highest. The fatty acid content in the 5 g·d^-1 RPM group was the highest, and the distribution was reasonable.

Key words: rumen-protected methionine, yak semitendinosus, meat quality, volatile flavor compounds, fatty acids

中图分类号:

S823.85.5

左子珍, 王海波, 柴志欣, 符健慧, 张翔飞, 罗晓林, 钟金城. 过瘤胃蛋氨酸对牦牛半腱肌肉品质、挥发性风味物质及脂肪酸组成的影响[J]. 畜牧兽医学报, 2024, 55(3): 1102-1114.

ZUO Zizhen, WANG Haibo, CHAI Zhixin, FU Jianhui, ZHANG Xiangfei, LUO Xiaolin, ZHONG Jincheng. Effects of Rumen-protected Methionine on Meat Quality, Volatile Flavor Compounds and Fatty Acid Composition of Yak Semitendinosus[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(3): 1102-1114.

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过瘤胃蛋氨酸对牦牛半腱肌肉品质、挥发性风味物质及脂肪酸组成的影响

Effects of Rumen-protected Methionine on Meat Quality, Volatile Flavor Compounds and Fatty Acid Composition of Yak Semitendinosus

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