湖羊及其不同杂交组合肌肉氨基酸、脂肪酸和挥发性风味物质比较分析

doi:10.11843/j.issn.0366-6964.2024.10.016

畜牧兽医学报 ›› 2024, Vol. 55 ›› Issue (10): 4428-4442.doi: 10.11843/j.issn.0366-6964.2024.10.016

湖羊及其不同杂交组合肌肉氨基酸、脂肪酸和挥发性风味物质比较分析

张丽娃¹^,²^,³(), 岳耀敬¹^,², 安雪姣¹^,², 李建烨¹^,², 杨博辉¹^,², 徐振飞⁴, 张金霞⁴, 耿智广⁴, 郭艳丽³, 张瑞¹^,²^,*()

1. 中国农业科学院兰州畜牧与兽药研究所, 兰州 730050
2. 农业农村部青藏高原畜禽遗传育种重点实验室, 兰州, 730050
3. 甘肃农业大学动物科学技术学院, 兰州 730070
4. 庆阳市农业科学研究院, 庆阳 745000

收稿日期:2024-01-02 出版日期:2024-10-23 发布日期:2024-11-04
通讯作者: 张瑞 E-mail:1311722352@qq.com;zhangrui03@caas.cn
作者简介:张丽娃(2000-), 女, 甘肃甘谷人, 硕士生, 主要从事反刍动物营养研究, E-mail: 1311722352@qq.com
基金资助:
中国农业科学院科技创新工程重大科研任务(CAAS-ZDRW202106);中央级公益性科研院所基本科研业务费专项(1610322023014);甘肃省科技厅重大专项(21ZD11NM001);甘肃省科技厅重大专项(22ZD6NA037)

Comparative Analysis of the Contents of Amino Acids, Fatty Acids and Volatile Flavor Compounds in the Muscles of Hu Sheep and Their Different Hybrid Combinations

Liwa ZHANG¹^,²^,³(), Yaojing YUE¹^,², Xuejiao AN¹^,², Jianye LI¹^,², Bohui YANG¹^,², Zhenfei XU⁴, Jinxia ZHANG⁴, Zhiguang GENG⁴, Yanli GUO³, Rui ZHANG¹^,²^,*()

1. Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
2. Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
3. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
4. Qingyang Research Institute of Agricultural Sciences, Qingyang 745000, China

Received:2024-01-02 Online:2024-10-23 Published:2024-11-04
Contact: Rui ZHANG E-mail:1311722352@qq.com;zhangrui03@caas.cn

摘要/Abstract

摘要：

旨在分析湖羊与其杂交组合绵羊肌肉胆固醇、氨基酸、脂肪酸和挥发性风味物质含量的差异。选取3月龄左右的湖羊(♂湖羊×♀湖羊，HH)、陶湖F₁代(♂陶赛特羊×♀湖羊，TH)和南湖F₁代(♂南丘羊×♀湖羊，NH)公羔各16只，在相同营养水平及饲养管理条件下单栏饲养，试验共95 d(其中预试期15 d)。饲喂试验结束后，每组选择接近组内平均体重的7只试验羊进行屠宰，采集背最长肌用于测定胆固醇、氨基酸、脂肪酸、挥发性风味物质含量。结果表明：NH组肌肉胆固醇含量显著高于TH组(P < 0.05)。三组羊肌肉中共鉴定出17种氨基酸，必需氨基酸中，TH和NH组苏氨酸、异亮氨酸、苯丙氨酸和赖氨酸含量均极显著高于HH组(P < 0.01)；非必需氨基酸中，TH和NH组丝氨酸、组氨酸和脯氨酸含量极显著高于HH组(P < 0.01)，而天冬氨酸和精氨酸含量显著高于HH组(P < 0.05)；NH组甜味氨基酸和鲜味氨基酸含量显著高于HH组(P < 0.05)。三组羊肌肉中共鉴定出30种脂肪酸，饱和脂肪酸中，HH组硬脂酸和山嵛酸含量显著高于NH组(P < 0.05)，在单不饱和脂肪酸中，NH组顺-10-十五烯酸含量显著高于HH组(P < 0.05)，在多不饱和脂肪酸中，HH组花生四烯酸含量显著高于TH组，而二十碳五烯酸含量显著高于NH组(P < 0.05)。三组羊肌肉中共鉴定出33种挥发性风味物质，NH组2-庚醇含量显著高于TH和HH组，3-羟基-2-丁酮含量显著高于HH组，噻唑含量显著高于TH组；而2-庚酮含量显著低于HH组(P < 0.05)。综上所述，本地湖羊通过与无角陶赛特和南丘羊杂交，其后代肌肉具有更加理想的胆固醇、氨基酸和脂肪酸含量以及丰富的挥发性风味物质，为当地优质羊肉生产提供了参考。

关键词: 湖羊, 南湖F₁代, 陶湖F₁代, 氨基酸, 脂肪酸, 胆固醇, 挥发性风味物质

Abstract:

The aim of this study was to analyze the differences in muscle cholesterol, amino acids, fatty acids and volatile flavor compounds between Hu sheep and their hybrid combinations. Sixteen male lambs each of Hu×Hu (HH), Poll Dorset×Hu (TH) and Southdown×Hu (NH) F₁. generations were selected at about 3 months of age, and were reared in a single pen under the same nutritional level and feeding management conditions, and the experiment lasted for a total of 95 days (with a pre-test period of 15 days). At the end of the feeding trial, seven test lambs from each group that were close to the average weight of the group were selected for slaughter, and the longissimus dorsi was collected for the determination of cholesterol, amino acids, fatty acids, and volatile flavor substances content. The results were showed as follows: Muscle cholesterol content in NH group was significantly higher than that in TH group (P < 0.05); A total of 17 amino acids were identified in the muscle of the three groups. Among essential amino acids, the contents of threonine, isoleucine, phenylalanine and lysine in TH and NH groups were extremely significantly higher than those in HH group (P < 0.01); Among non-essential amino acids, the contents of serine, histidine and proline in TH and NH groups were extremely significantly higher than those in HH group (P < 0.01), while the contents of aspartic acid and arginine were significantly higher than those in HH group (P < 0.05). The contents of sweet amino acid and umami amino acid in NH group were significantly higher than those in HH group (P < 0.05). Thirty fatty acids were identified in the muscles of all three groups. Among the saturated fatty acids, the contents of stearic acid and behenic acid in group HH were significantly higher than those in group NH (P < 0.05), and among the monounsaturated fatty acids, the cil-10-pentadecanoic acid was significantly higher in the NH group than in the HH group (P < 0.05). Among polyunsaturated fatty acids, the arachidonic acid content was significantly higher (P < 0.05) in the HH group than in the TH group, while C20:5n3 content in HH group was significantly higher than that in NH group; A total of 33 volatile flavor substances were identified in muscle of the three groups. The content of 2-heptanol in NH group was significantly higher than that in TH and HH groups, the content of 3-hydroxy-2-butanone in HH group was significantly higher, and the content of thiazole in TH group was significantly higher. The content of 2-heptanone was significantly lower than that in HH group (P < 0.05). In summary, the progeny muscles of local Hu sheep by crossing breed with Poll Dorset and Southdown have more desirable cholesterol, amino acid and fatty acid contents as well as rich volatile flavor substances, which provide a reference for local high-quality lamb meat production.

Key words: Hu sheep, Southdown×Hu F₁ generation, Poll Dorset×Hu F₁ generation, amino acid, fatty acid, cholesterol, volatile flavor compounds

中图分类号:

S826.92

张丽娃, 岳耀敬, 安雪姣, 李建烨, 杨博辉, 徐振飞, 张金霞, 耿智广, 郭艳丽, 张瑞. 湖羊及其不同杂交组合肌肉氨基酸、脂肪酸和挥发性风味物质比较分析[J]. 畜牧兽医学报, 2024, 55(10): 4428-4442.

Liwa ZHANG, Yaojing YUE, Xuejiao AN, Jianye LI, Bohui YANG, Zhenfei XU, Jinxia ZHANG, Zhiguang GENG, Yanli GUO, Rui ZHANG. Comparative Analysis of the Contents of Amino Acids, Fatty Acids and Volatile Flavor Compounds in the Muscles of Hu Sheep and Their Different Hybrid Combinations[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(10): 4428-4442.

图/表 9

表 1

表 2

表 3

表 4

湖羊及其不同杂交组合肌肉脂肪酸含量比较分析结果"

指标Item	湖羊 HH	陶湖F₁代 TH	南湖F₁代 NH
癸酸C10:0	4.44±1.45^ab	3.10±0.87^b	4.71±1.59^a
月桂酸C12:0	3.59±1.51	2.56±0.77	3.93±1.84
肉豆蔻酸C14:0	72.8±31.74	52.04±12.33	69.99±27.01
十五碳酸C15:0	10.58±5.81	7.11±1.49	8.10±1.98
棕榈酸C16:0	756.57±233.11	655±120.06	717±194.02
珍珠酸C17:0	30.81±13.81	24.97±6.17	25.59±5.01
硬脂酸C18:0	556.09±152.24^a	480.57±76.62^ab	412.86±57.54^b
花生酸C20:0	2.90±0.71	2.55±0.51	2.31±0.40
二十一碳酸C21:0	3.14±1.58	3.43±1.15	3.15±0.67
山嵛酸C22:0	1.68±0.13^a	1.58±0.20^a	1.35±0.10^b
二十三烷酸C23:0	0.80±0.11^ab	0.88±0.11^a	0.75±0.09^b
二十四烷酸C24:0	0.75±0.07^b	0.90±0.16^a	0.89±0.06^a
饱和脂肪酸SFA	1 444.03±405.51	1 235.36±199.24	1 254.34±273.71
肉豆蔻油酸C14:1	2.67±1.17	1.84±0.33	2.92±1.11
棕榈油酸C16:1	48.71±15.76	37.74±7.03	49.86±14.40
顺-10-十五烯酸C15:1	2.75±0.43^b	3.03±0.36^ab	3.24±0.36^a
顺-10-十七烯酸C17:1	25.93±7.15	22.2±3.49	24.89±3.58
神经酸C24:1	1.32±0.10	1.37±0.35	1.21±0.27
反油酸C18:1n9t	19.43±10.32	16.98±6.52	23.96±8.01
油酸C18:1n9c	1 144.29±317.21	1 014.71±198.57	1 090.14±243.19
二十碳烯酸C20:1	6.61±1.45	6.38±0.93	6.32±0.96
单不饱和脂肪酸MUFA	1 251.7±346.59	1 104.26±213.46	1 202.53±259.55
反亚油酸C18:2n6t	1.85±0.70	1.58±0.35	1.66±0.25
亚油酸C18:2n6c	185.57±27.13	189.57±34.05	189.86±9.81
顺-11，14-二十碳二烯酸C20:2	2.83±0.76	2.76±0.77	2.74±0.40
γ-亚麻酸C18:3n6	2.44±0.65	2.57±0.59	2.60±0.40
α-亚麻酸C18:3n3	2.59±0.58	2.35±0.54	2.36±0.42
二高-γ-亚麻酸C20:3n6	2.87±0.28	3.03±0.76	2.68±0.30
二十碳三烯酸C20:3n3	39.2±3.85	39.39±6.80	40.23±2.7
二十二碳六烯酸C22:6n3	0.63±0.10	0.65±0.16	0.57±0.14
花生四烯酸C20:4n6	3.54±0.53^a	2.55±0.38^b	3.13±1.22^ab
二十碳五烯酸C20:5n3	4.68±1.50^a	3.7±0.72^ab	3.20±0.98^b
多不饱和脂肪酸PUFA	243.37±30.43	245.38±42.34	246.29±9.78
n-6/n-3	4.16±0.49	4.33±0.32	4.32±0.32
总脂肪酸含量Total fatty acids	2 741.08±770.16	2 372.56±437.32	2 532.30±572.69

表 4

图 1

图 2

图 3

图 4

表 5

湖羊及其不同杂交组合肌肉中挥发性化合物测定结果"

化合物 Chemical compound		保留指数 Retention index	保留时间/s Retention period	迁移时间/s Migration time	离子强度Ionic strength
化合物 Chemical compound		保留指数 Retention index	保留时间/s Retention period	迁移时间/s Migration time	湖羊 HH	陶湖F₁代 TH	南湖F₁代 NH
酯类Salts	丁酸戊酯Pentyl butanoate	1 064.30	535.23	1.40	0.12±0.03	0.11±0.02	0.11±0.01
	巴豆酸乙酯Ethyl crotonate	809.30	144.33	1.19	0.67±0.27	0.71±0.25	0.59±0.26
	丁酸己酯Hexyl butyrate	1 144.30	741.59	1.48	0.11±0.02	0.10±0.01	0.10±0.01
	2-甲基丁酸甲酯 Methyl 2-methylbutanoate	761.70	111.59	1.18	0.17±0.09	0.20±0.11	0.27±0.11
	丙酸丁酯Butyl propanoate	909.50	236.23	1.27	0.31±0.17	0.32±0.19	0.36±0.16
	乙酸丁酯Acetic acid butyl ester	821.70	154.40	1.23	0.14±0.04	0.12±0.07	0.16±0.05
醇类Alcohol	正己醇1-Hexanol	853.50	180.14	1.33	0.07±0.05	0.07±0.08	0.11±0.02
	2-庚醇2-heptanol	908.00	234.11	1.36	0.08±0.05^b	0.07±0.02^b	0.09±0.06^a
	异戊醇3-methyl-1-Butanol	734.60	96.71	1.12	2.73±0.63	2.65±0.61	0.07±0.02
	2-己醇2-Hexanol	807.00	142.44	1.26	0.13±0.11	0.14±0.12	0.21±0.09
	糠醇(二聚体) Furfuryl alcohol(D)	820.80	153.66	1.37	0.11±0.04	0.11±0.03	0.12±0.05
	糠醇(单聚体) Furfuryl alcohol(M)	820.40	153.34	1.12	0.57±0.45	0.45±0.19	0.45±0.08
	正戊醇1-Pentanol	765.50	113.65	1.25	0.31±0.17	0.32±0.09	0.27±0.08
酮类Ketone	2-庚酮2-Heptanone	888.30	208.36	1.25	0.11±0.03^a	0.09±0.02^ab	0.07±0.02^b
	仲辛酮2-octanone	990.50	351.89	1.34	0.11±0.03	0.10±0.02	0.11±0.02
	3-羟基-2-丁酮 3-Hydroxy-2-butanone	714.80	85.77	1.05	2.46±1.58^b	2.82±0.73^ab	3.91±0.41^a
	2-戊酮2-pentanone	687.80	71.23	1.13	0.49±0.80	0.35±0.43	0.49±0.28
	羟基丙酮 1-hydroxy-2-propanone	689.20	71.74	1.05	1.44 ±1.06	1.38 ±0.81	1.94±0.72
	4-甲基-2-戊酮 4-methyl-2-pentanone	735.80	97.33	1.18	0.59±0.17	0.52±0.18	0.42±0.17
	3-甲基环戊烷-1, 2-二酮 2-hydroxy-3-methyl-2-cyclopenten-1-one	1 045.90	487.71	1.16	0.21±0.16	0.12±0.06	0.10±0.04
醛类Aldehyde	反式-2-己烯醛 Trans-2-hexenal	827.60	159.18	1.19	0.25±0.11	0.26±0.11	0.21±0.09
	己醛Hexanal	771.60	117.00	1.29	0.11±0.06	0.14±0.07	0.19±0.12
	3-甲基-2-丁烯醛 3-Methyl-2-butenal	776.10	119.51	1.10	0.23±0.31	0.18±0.15	0.13±0.09
吡嗪类	2，6-二甲基吡嗪2, 6-Dimethylpyrazine	908.10	234.19	1.55	0.07±0.03	0.07±0.05	0.27±0.11
Pyrazines	2-甲基吡嗪Methylpyrazine	803.40	139.54	1.40	0.14±0.09	0.15±0.09	2.64±0.41
	2-乙酰基吡嗪2-acetylpyrazine	1 031.10	449.80	1.16	0.16±0.10	0.13±0.02	0.13±0.03
噻唑类	噻唑Thiazole	753.60	107.14	1.04	1.10±0.50^ab	0.99±0.74^b	3.91±0.41^a
Thiazoles	4甲基噻唑4-Methyl-thiazole	788.70	127.62	1.06	0.81±0.44	0.66±0.68	0.19±0.12
烃类	罗勒烯Beta-Ocimene	1 066.60	541.14	1.67	0.10±0.03	0.11±0.04	0.11±0.05
Hydrocarbons	1，1-二乙氧基乙烷1, 1-Diethoxyethane	723.0	90.28	1.13	2.02±0.96^a	1.72±0.74^ab	0.05±0.02^b
酸类Acids	丁酸Butanoic acid	789.80	128.53	1.17	0.64±0.37	0.75±0.35	0.11±0.03
	己酸Hexanoic acid	1 035.80	461.75	1.63	0.05±0.01	0.05±0.02	0.05±0.02
其他类Others	2-乙酰基-1-吡咯啉2-acetyl-1-pyrroline	920.50	252.02	1.47	0.12±0.04	0.13±0.03	0.36±0.16

表 5

参考文献 53

1	KANTONOK,HAMIDN,MAQ L,et al.Consumers' perception and purchase behaviour of meat in China[J].Meat Sci,2021,179,108548. doi: 10.1016/j.meatsci.2021.108548
2	CABRERAM C,SAADOUNA.An overview of the nutritional value of beef and lamb meat from South America[J].Meat Sci,2014,98(3):435-444. doi: 10.1016/j.meatsci.2014.06.033
3	FOWLERS M,MORRISS,HOPKINSD L.Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs[J].Meat Sci,2019,154,126-132. doi: 10.1016/j.meatsci.2019.04.016
4	马惠忠,郝瑞峰.肉羊繁育模式与技术初探[J].畜牧与饲料科学,2017,38(3):92-93. doi: 10.3969/j.issn.1672-5190.2017.03.028
	MAH Z,HAOR F.A preliminary study of meat goat breeding modes and techniques[J].Animal Husbandry and Feed Science,2017,38(3):92-93. doi: 10.3969/j.issn.1672-5190.2017.03.028
5	GUZEKD,GŁABSKAD,GŁABSKIK,et al.Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits[J].An Acad Bras Ciênc,2016,88(2):1079-1088. doi: 10.1590/0001-3765201620140679
6	FRANCOD,VAZQUEZJ A,LORENZOJ M.Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes[J].Meat Sci,2014,96(1):195-202. doi: 10.1016/j.meatsci.2013.06.024
7	SUNGKHAPREECHAP,CHANKITISAKULV,DUANGJINDAM,et al.Combining abilities, heterosis, growth performance, and carcass characteristics in a Diallel cross from black-bone chickens and Thai native chickens[J].Animals (Basel),2022,12(13):1602.
8	杨杜录,刘伯河,朱振宇,等.澳洲白、杜泊羊与湖羊杂交一代公羔肉用性能与品质研究[J].家畜生态学报,2021,32(10):80-84. doi: 10.3969/j.issn.1673-1182.2021.10.013
	YANGD L,LIUB H,ZHUZ Y,et al.Study on meat performance and quality of AH and DHF₁ generation male lamb[J].Journal of Domestic Animal Ecology,2021,32(10):80-84. doi: 10.3969/j.issn.1673-1182.2021.10.013
9	冉亮东,吴建平,郎侠,等.引入肉羊品种与湖羊杂交的屠宰性能、肉品质及血液生化指标比较研究[J].畜牧与兽医,2021,53(4):28-31.
	RANL D,WUJ P,LANGX,et al.Comparative study of the slaughter performance, meat quality and blood biochemical indexes of hybrid imported mutton sheep×Hu sheep[J].Animal Husbandry & Veterinary Medicine,2021,53(4):28-31.
10	周勇,朱万斌.湖羊与引进肉羊杂交后代产肉性能及肉品质研究[J].畜牧兽医杂志,2016,35(5):1-4.
	ZHOUY,ZHUW B.Study on the meat production performance and meat quality of hybrid lambs of Hu sheep and imported sheep[J].Journal of Animal Science and Veterinary Medicine,2016,35(5):1-4.
11	FENGX,LIF Z,WANGF,et al.Genome-wide differential expression profiling of mRNAs and lncRNAs associated with prolificacy in Hu sheep[J].Biosci Rep,2018,38(2):BSR20171350. doi: 10.1042/BSR20171350
12	沙木好,徐义民,陈新华,等.杜泊、萨福克、Beltex与湖羊杂交一代生产性能的分析[J].草食家畜,2010,(4):33-35.
	SHAM H,XUY M,CHENX H,et al.Analysis of performance trait in Crossbred F1 Crossed Hu sheep with Dorper, Suffolk and Beltex sheep[J].Grass-Feeding Livestock,2010,(4):33-35.
13	吴荷群,杨玉霞.不同肉羊品种与湖羊杂交F₁代生产性能和肉品质比较[J].黑龙江畜牧兽医,2018,(22):61-65.
	WUH Q,YANGY X.Comparison of production performance and meat quality of F₁ generation of different meat sheep breeds and Hu sheep crossbreeding[J].Heilongjiang Animal Science and Veterinary Medicine,2018,(22):61-65.
14	汤继顺,朱德建,陈胜,等.澳洲白绵羊与小尾寒羊杂交F₁代生产性能分析[J].畜牧与兽医,2016,48(9):58-61.
	TANGJ S,ZHUD J,CHENS,et al.Analysis of production performance for F₁ generation lamb from Australian White sheep crossing Small-Tail Han sheep[J].Animal Husbandry & Veterinary Medicine,2016,48(9):58-61.
15	薛瑞林,车陇杰,石红梅,等.甘肃省引入绵羊品种与湖羊二元杂交效果研究进展[J].甘肃畜牧兽医,2023,53(3):5-8.
	XUER L,CHEL J,SHIH M,et al.Research progress on the effect of introducing sheep breeds and Hu sheep binary hybridization in Gansu Province[J].Gansu Animal Husbandry and Veterinary Medicine,2023,53(3):5-8.
16	蔡原. 无角陶赛特羊在甘肃河西走廊地区适应性及杂交效果的研究[D]. 兰州: 甘肃农业大学, 2002.
	CAI Y. Studies on the adaptability and crossbred effects of poll Dorset sheep in the Northwest of Gansu Province sheep in the Northwest of Gansu Province[D]. Lanzhou: Gansu Agricultural University, 2002. (in Chinese)
17	何茂昌,董和,杨军祥,等.湖羊杂交组合筛选试验研究[J].畜牧与兽医,2022,54(1):22-26.
	HEM C,DONGH,YANGJ X,et al.Screening hybrid combinations of Hu sheep[J].Animal Husbandry & Veterinary Medicine,2022,54(1):22-26.
18	张瑞,安雪姣,李建烨,等.湖羊及其不同杂交组合生长性能、产肉性能及肌肉品质比较分析[J].草业学报,33(3):186-197.
	ZHANGR,ANX J,LIJ Y,et al.Comparative analysis of growth performance, meat productivity, and meat quality in Hu sheep and its hybrids[J].Acta Prataculturae Sinica,33(3):186-197.
19	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB/T 5009.128-2016食品安全国家标准食品中胆固醇的测定[S]. 北京: 中国标准出版社, 2017.
	National Health and Family Planning Commission of the People's Republic of China, State Administration for Market Regulation. GB/T 5009.128-2016 Determination of cholesterol in food[S]. Beijing: Standards Press of China, 2017. (in Chinese)
20	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB/T 5009.124-2016食品安全国家标准食品中氨基酸的测定[S]. 北京: 中国标准出版社, 2017.
	National Health and Family Planning Commission of the People's Republic of China, State Administration for Market Regulation. GB/T 5009.124-2016 Determination of amino acids in food[S]. Beijing: Standards Press of China, 2017. (in Chinese)
21	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB/T 5009.168-2016食品安全国家标准食品中脂肪酸的测定[S]. 北京: 中国标准出版社, 2017.
	National Health and Family Planning Commission of the People's Republic of China, State Administration for Market Regulation. GB/T 5009.168-2016 Determination of fatty acids in food[S]. Beijing: Standards Press of China, 2017. (in Chinese)
22	PORNANEKP,PHOEMCHALARDC.Feed added curcumin with increased solubility on plasma lipoprotein, meat quality, and fat content in broiler chicks[J].Trop Anim Health Prod,2020,52(2):647-652.
23	SHAFIQM,KHANM T,REHMANM S,et al.Assessing growth performance, morphometric traits, meat chemical composition and cholesterol content in four phenotypes of naked neck chicken[J].Poult Sci,2022,101(3):101667.
24	于洋,刘树林,李胤豪,等.呼伦贝尔羔羊及呼杜杂交一代羔羊的肌肉与脂肪组织胆固醇含量比较研究[J].饲料工业,2019,40(1):45-50.
	YUY,LIUS L,LIY H,et al.Comparision on the content of cholesterol in muscle and fat tissue of Hulunbeier Lambs and Hulunbeier×Dorper Crossbreed Lambs[J].Feed Industry,2019,40(1):45-50.
25	ADAMSW C,GAMANE M,FEIGENBAUMA S.Breed differences in the responses of rabbits to atherogenic diets[J].Atherosclerosis,1972,16(3):405-411.
26	O'KELLYJ C,WALLACEA L C.Plasma thyroid hormones and cholesterol in the newborn of genetically different types of cattle in a tropical environment[J].Biol Neonat,1979,36(1/2):55-62.
27	郭淑珍,牛小莹,赵君,等.甘南牦牛肉与其他良种牛肉氨基酸含量对比分析[J].中国草食动物,2009,29(3):58-60.
	GUOS Z,NIUX Y,ZHAOJ,et al.Comparative analysis of amino acid content between Gannan yak meat and other beef breeds[J].China Herbivore Science,2009,29(3):58-60.
28	金显栋,杨凯,王安奎,等.云岭牛高档牛肉主要营养成分和氨基酸含量分析及评价[J].中国草食动物科学,2016,36(6):21-24.
	JINX D,YANGK,WANGA K,et al.Analysis and evaluation on main nutritional components and amino acid contents of high-grade beef in Yunling cattle[J].China Herbivore Science,2016,36(6):21-24.
29	Energy and protein requirements.Report of a joint FAO/WHO/UNU expert consultation[J].World Health Organ Tech Rep Ser,1985,724,1-206.
30	余群力,蒋玉梅,王存堂,等.白牦牛肉成分分析及评价[J].中国食品学报,2005,5(4):124-127.
	YUQ L,JIANGY M,WANGC T,et al.Analysis and evaluation of the components and flavouring substances in White Yak's meat[J].Journal of Chinese Institute of Food Science and Technology,2005,5(4):124-127.
31	雷宏声,张昌莲,黄永国,等.影响鸡肉品质和风味的主要因素[J].畜禽业,2020,31(5):6-8.
	LEIH S,ZHANGC L,HUANGY G,et al.Main factors affecting the quality and flavour of chicken meat[J].Livestock and Poultry Industry,2020,31(5):6-8.
32	刘莉莉,初芹,徐青,等.动物冷应激的研究进展[J].安徽农业科学,2012,40(16):8937-8940.
	LIUL L,CHUQ,XUQ,et al.Research progresses of cold stress in animal[J].Journal of Anhui Agricultural Sciences,2012,40(16):8937-8940.
33	周力,侯生珍,雷云,等.不同精粗比饲粮对青海黑藏羊肌肉营养组成的影响[J].草业科学,2022,39(4):762-769.
	ZHOUL,HOUS Z,LEIY,et al.Effects of different concentrate to forage ratio diets on the nutrient composition of the muscle of Qinghai Black Tibetan sheep[J].Pratacultural Science,2022,39(4):762-769.
34	马龙,尤汉宏,党永庆,等.银川地区3种羊肉氨基酸组成及营养价值分析[J].农业科学研究,2020,41(1):28-32.
	MAL,YOUH H,DANGY Q,et al.Amino acids composition and nutrient value analysis of the longest muscle in 3 kinds of lamb in Yinchuan area[J].Journal of Agricultural Sciences,2020,41(1):28-32.
35	王圆圆,李新淼,MAILISIH,等.内蒙古寒冷草原繁育的黑安格斯牛肌肉中氨基酸分析[J].中国畜牧杂志,2021,57(4):216-220, 226.
	WANGY Y,LIX M,MAILISIH,et al.Analysis of amino acids in the muscle of Black Angus cattle bred in cold grassland in Inner Mongolia[J].Chinese Journal of Animal Science,2021,57(4):216-220, 226.
36	HOLE AČG EKM.Branched-chain amino acids in health and disease: metabolism, alterations in blood plasma, and as supplements[J].Nutr Metab (Lond),2018,15,33.
37	孔令莹,岳耀敬,郑琛,等.湖羊及其与南丘羊杂交后代屠宰性能和肉质特性[J].食品科学,2023,44(23):64-70.
	KONGL Y,YUEY J,ZHENGC,et al.Slaughtering performance and meat quality characteristics of Hu sheep and its hybrid offspring with Southdown sheep[J].Food Science,2023,44(23):64-70.
38	SCHUMACHERM,DELCURTO-WYFFELSH,THOMSONJ,et al.Fat deposition and fat effects on meat quality-a review[J].Animals (Basel),2022,12(12):1550.
39	陈雪君,刘建新,马小梅.湖羊肌肉和皮下脂肪组织的脂肪酸组成研究[J].浙江大学学报: 农业与生命科学版,2008,34(6):641-648.
	CHENX J,LIUJ X,MAX M.Fatty acid profiles of intramuscular and subcutaneous fat tissues of Huzhou sheep[J].Journal of Zhejiang University: Agriculture and Life Sciences,2008,34(6):641-648.
40	ARSHADM S,SOHAIBM,AHMADR S,et al.Ruminant meat flavor influenced by different factors with special reference to fatty acids[J].Lipids Health Dis,2018,17(1):223.
41	DALEYC A,ABBOTTA,DOYLEP S,et al.A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef[J].Nutr J,2010,9,10.
42	唐璐,江明锋,王永.羊肉膻味物质的研究进展[J].动物营养学报,2014,26(8):2064-2070.
	TANGL,JIANGM F,WANGY.Research advances in characteristic flavors of mutton[J].Chinese Journal of Animal Nutrition,2014,26(8):2064-2070.
43	张伟敏,钟耕,王炜.单不饱和脂肪酸营养及其生理功能研究概况[J].粮食与油脂,2005,(3):13-15.
	ZHANGW M,ZHONGG,WANGW.Study survey of nutrition and biological function of MUFA[J].Cereals & Oils,2005,(3):13-15.
44	李昊,葛翠翠,冯帆,等.脂肪酸在育肥滩羊、小尾寒羊及滩寒杂交羊肌肉组织中的含量特征[J].食品研究与开发,2019,40(3):157-161.
	LIH,GEC C,FENGF,et al.Fatty acids in longissimus dorsi from fattening Tan sheep, Small Fat-tail Sheep and Tan Han Hynrid sheep[J].Food Research and Development,2019,40(3):157-161.
45	祝仁铸. 野莱F₁猪肉品质及肌内脂肪沉积机理的研究[D]. 泰安: 山东农业大学, 2013.
	ZHU R Z. Study on the meat qualities and the sedimentary mechanism of intramuscular fat in YL F1 pigs[D]. Taian: Shandong Agricultural University, 2013. (in Chinese)
46	孔园园. 湖羊背最长肌脂肪酸特征及多不饱和脂肪酸候选基因和SNPs筛选[D]. 兰州: 兰州大学, 2022.
	KONG Y Y. Characterization of fatty acids in Longissimus Dorsi muscle and screening of candidate genes and SNPs related to polyunsaturated fatty acid in Hu sheep[D]. Lanzhou: Lanzhou University, 2022. (in Chinese)
47	KHANM I,JOC,TARIQM R.Meat flavor precursors and factors influencing flavor precursors-A systematic review[J].Meat Sci,2015,110,278-284.
48	李敬,杨媛媛,赵青余,等.肉风味前体物质与风味品质的关系研究进展[J].中国畜牧杂志,2019,55(11):1-7.
	LIJ,YANGY Y,ZHAOQ Y,et al.Research progress on the relationship between meat flavor precursors and flavor[J].Chinese Journal of Animal Science,2019,55(11):1-7.
49	张蓝月,孙万成,罗毅皓.基于气相色谱-离子迁移谱分析不同地区羊肉的挥发性风味化合物[J].食品与发酵工业,2023,49(10):265-272.
	ZHANGL Y,SUNW C,LUOY H.Analysis of volatile flavor compounds in mutton from different regions based on gas chromatography-ion mobility spectrometry[J].Food and Fermentation Industries,2023,49(10):265-272.
50	VAN BAH,AMNAT,HWANGI.Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems[J].Meat Sci,2013,94(4):480-488.
51	SONGS Q,ZHANGX M,HAYATK,et al.Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression[J].J Chromatogr A,2010,1217(49):7788-7799.
52	REINHARDH R,SAGERF,ZOLLERO.Citrus juice classification by SPME-GC-MS and electronic nose measurements[J].LWT-Food Sci Technol,2008,41(10):1906-1912.
53	王芳. 不同品种、月龄和部位绵羊肉品质的比较与分析[D]. 北京: 中国农业科学院, 2021.
	WANG F. Comparison and analysis of meat quality of different breeds, ages and parts[D]. Beijing: Chianese Academy of Agricultural Sciences, 2021. (in Chinese)

原料Ingredient	含量/% Content	营养水平Nutrient level	含量/% Content
燕麦草Oat hay	6.08	干物质DM	61.68
羊草Leymus Chinensis	13.04	粗蛋白CP	13.19
青贮玉米Corn silage	13.53	酸性洗涤纤维ADF	12.75
玉米Corn	32.78	中性洗涤纤维NDF	23.60
美加力Megalac¹⁾	6.08	脂肪Fat	3.19
Lamb9303²⁾	28.49	淀粉Starch	23.01
合计Total	100.00	钙Ca	0.52
		磷P	0.29
		维持净能/(MJ·kg^-1) Nem	1.33
		增重净能/(MJ·kg^-1) Neg	0.86

指标 Item	湖羊 HH	陶湖F₁代 TH	南湖F₁代 NH
胆固醇 Triglyceride	34.94±5.28^ab	30.93±2.97^b	41.10±8.14^a

指标Item	氨基酸Amino acid	湖羊HH	陶湖F₁代TH	南湖F₁代NH
必需氨基酸EAA	缬氨酸Val	0.97±0.05	1.01±0.42	1.04±0.38
	蛋氨酸Met	0.39±0.02^b	0.48±0.04^b	0.51±0.04^a
	苏氨酸Thr	0.87±0.04^B	0.92±0.35^A	0.96±0.32^A
	异亮氨酸Ile	0.87±0.04^B	0.93±0.02^A	0.95±0.03^A
	亮氨酸Leu	1.54±0.07^b	1.64±0.37^a	1.68±0.05^a
	苯丙氨酸Phe	0.85±0.05^B	0.91±0.01^A	0.94±0.04^A
	赖氨酸Lys	1.75±0.08^B	1.86±0.06^A	1.93±0.07^A
非必需氨基酸NEAA	天冬氨酸Asp	1.77±0.08^b	1.85±0.08^a	1.92±0.06^a
	谷氨酸Glu	3.02±0.15^b	3.14±0.15^b	3.31±0.11^a
	丝氨酸Ser	0.77±0.04^C	0.81±0.02^B	0.85±0.03^A
	甘氨酸Gly	0.90±0.10^a	0.88±0.03^ab	0.89±0.06^b
	组氨酸His	0.72±0.05^B	0.79±0.02^A	0.81±0.05^A
	精氨酸Arg	1.21±0.53^b	1.27±0.39^a	1.31±0.47^a
	胱氨酸Cys	0.13±0.07	0.12±0.04	0.12±0.05
	丙氨酸Ala	1.14±0.07^b	1.19±0.03^ab	1.22±0.04^a
	脯氨酸Pro	0.83±0.03^B	0.88±0.03^A	0.90±0.02^A
	酪氨酸Tyr	0.57±0.03^b	0.59±0.09^ab	0.60±0.03^a
EAA		7.27±0.33^B	7.74±0.20^A	8.00±0.27^A
NEAA		11.06±0.48^b	11.54±0.37^a	11.94±0.34^a
TAA		16.53±0.11^b	19.42±0.58^a	19.87±0.69^a
甜味氨基酸SAA		6.27±0.27^b	6.54±0.19^a	6.75 ±0.21^a
鲜味氨基酸UAA		7.70 ±0.35^b	8.00 ±0.26^ab	8.30 ±0.24^a
苦味氨基酸BAA		6.56 ±0.31^B	7.02±0.15^A	7.23 ±0.24^A

[1]	何明亮, 吕晓阳, 蒋永清, 宋正海, 王叶青, 杨会国, 王善禾, 孙伟. 基于转录组测序分析SOX18在湖羊毛囊毛乳头细胞中的功能[J]. 畜牧兽医学报, 2024, 55(6): 2409-2420.
[2]	罗志斌, 欧慧敏, 李建中, 谭支良, 焦金真. 添加过瘤胃氨基酸低蛋白质饲粮对呼伦贝尔羊生长性能、养分表观消化率及肉品质的影响[J]. 畜牧兽医学报, 2024, 55(6): 2498-2509.
[3]	王中波, 刘爽, 贺丽霞, 冯雪, 杨梦丽, 汪书哲, 刘源, 冯兰, 丁晓玲, 冀国尚, 杨润军, 张路培, 马云. 固原黄牛不同部位肌肉组织代谢组学分析[J]. 畜牧兽医学报, 2024, 55(4): 1565-1578.
[4]	卢劲晔, 高亚兵, 韩心茹, 刘钰臻, 赵家玉. 乳房链球菌感染对乳腺上皮细胞中氨基酸代谢的影响[J]. 畜牧兽医学报, 2024, 55(4): 1766-1776.
[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.
[6]	牟湘钰, 徐云若, 胡静怡, 周欣妍, 朱勇文. 家禽支链氨基酸营养需要研究进展[J]. 畜牧兽医学报, 2024, 55(1): 31-38.
[7]	王海波, 占今舜, 谷志勇, 陈新锋, 潘月, 贾浩滨, 钟小军, 李开嵘, 赵生国, 霍俊宏. 湖羊与三元杂交绵羊夏杜湖、夏澳湖肉质特性比较研究[J]. 畜牧兽医学报, 2024, 55(1): 110-119.
[8]	刘林丽, 彭雪兰, 李博, 程乐凡, 次仁拉姆, 张恩平. 过表达UCP3基因对萨湖羊前体脂肪细胞分化的影响[J]. 畜牧兽医学报, 2023, 54(8): 3275-3285.
[9]	褚楚, 张静静, 丁磊, 樊懿楷, 包向男, 向世馨, 刘锐, 罗雪路, 任小丽, 李春芳, 刘文举, 王亮, 刘莉, 李永青, 江汉, 李委奇, 孙伟, 李喜和, 温万, 周佳敏, 张淑君. 基于中红外光谱的牛奶中三种氨基酸含量预测模型的建立及应用[J]. 畜牧兽医学报, 2023, 54(8): 3299-3312.
[10]	熊程坤, 张道亮, 杨悦, 丁红研, 赵杰, 李玉, 王希春, 冯士彬, 赵畅, 汤继顺, 吴金节. 芦丁对围产期湖羊瘤胃发酵、瘤胃菌群结构及抗氧化性能的影响[J]. 畜牧兽医学报, 2023, 54(7): 2898-2909.
[11]	祝倩, 程雅婷, 李锐煊, 李宸健, 刘雅婷, 孔祥峰. 母猪添加益生菌和合生元对子代巴马香猪肌肉脂肪酸组成及相关基因表达的影响[J]. 畜牧兽医学报, 2023, 54(6): 2458-2467.
[12]	叶倩文, 陈卓, 李鑫, 孙亚伟, 金肖叶, 李紫仟, 吾买尔江·牙合甫, 钟旗, 马雪连, 姚刚. 一月龄吮乳羔羊肠道菌群组成及其预测物质代谢功能的动态变化研究[J]. 畜牧兽医学报, 2023, 54(3): 1095-1108.
[13]	颜琼娴, 陈文勋, 惠浩阳, 彭灿, 汤少勋, 周小玲, 谭支良. 玉米赤霉烯酮对山羊生长性能、胃肠道发酵模式和菌群结构的影响研究[J]. 畜牧兽医学报, 2023, 54(3): 1109-1123.
[14]	孙美杰, 曹力文, 郑文金, 申军士, 朱伟云. 基于转录组学研究日粮添加尿素对育肥湖羊肝组织氨代谢的影响[J]. 畜牧兽医学报, 2023, 54(3): 1148-1159.
[15]	武殿阁, 夏苗, 颜安, 江皓天, 樊佳奇, 周思源, 韦旭, 刘树栋, 陈宝江. 香芹酚对肉兔生长性能、养分表观消化率及肠道形态、短链脂肪酸含量和菌群相关指标的影响[J]. 畜牧兽医学报, 2023, 54(10): 4233-4246.

湖羊及其不同杂交组合肌肉氨基酸、脂肪酸和挥发性风味物质比较分析

Comparative Analysis of the Contents of Amino Acids, Fatty Acids and Volatile Flavor Compounds in the Muscles of Hu Sheep and Their Different Hybrid Combinations

PDF

可视化

摘要/Abstract

引用本文

使用本文

图/表 9

参考文献 53

相关文章 15

编辑推荐

Metrics

本文评价