乌珠穆沁羊屠宰性能与不同部位肉品质测定分析

doi:10.11843/j.issn.0366-6964.2025.07.013

畜牧兽医学报 ›› 2025, Vol. 56 ›› Issue (7): 3177-3187.doi: 10.11843/j.issn.0366-6964.2025.07.013

乌珠穆沁羊屠宰性能与不同部位肉品质测定分析

兰茗熙¹(), 秦箐¹, 张崇妍¹, 刘治辰¹, 张景文¹, 赵丹¹, 吴丹妮¹, 秦湉¹, 王志新¹^,²^,³, 刘志红¹^,²^,³^,*()

1. 内蒙古农业大学, 呼和浩特 010018
2. 农业农村部肉羊遗传育种重点实验室，呼和浩特 010018
3. 内蒙古自治区羊遗传育种与繁殖重点实验室，呼和浩特 010018

收稿日期:2024-12-23 出版日期:2025-07-23 发布日期:2025-07-25
通讯作者: 刘志红 E-mail:lanmx0429@163.com;liuzh7799@163.com
作者简介:兰茗熙(1998-)，女，内蒙古赤峰人，硕士生，主要从事乌珠穆沁羊肌内脂肪沉积及调控分子机制方面研究，E-mail：lanmx0429@163.com
基金资助:
国家重点研发计划项目(2021YFD1200901)；国家自然科学基金(32060742)；中央引导地方科技发展基金项目(2022ZY0185)；内蒙古自治区高等学校基础科研业务费项目(BR221005)；北方农牧业技术创新中心(BFGJ2022002)；内蒙古自治区教育厅一级学科专项科研项目(YLXKZX-NND-007)；内蒙古农业大学高水平成果培养专项(CG202420)；内蒙古自治区科技计划项目(2023KYPT0021)；新疆动物生物技术重点实验室项目(2023SWS004)

Determination and Analysis of Slaughtering Performance and Meat Quality of Different Parts of Ujumqin Sheep

LAN Mingxi¹(), QIN Qing¹, ZHANG Chongyan¹, LIU Zhichen¹, ZHANG Jingwen¹, ZHAO Dan¹, WU Danni¹, QIN Tian¹, WANG Zhixin¹^,²^,³, LIU Zhihong¹^,²^,³^,*()

1. Inner Mongolia Agricultural University, Hohhot 010018, China
2. Key Laboratory of Sheep & Goat Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Hohhot 010018, China
3. Inner Mongolia Key Laboratory of Sheep & Goat Genetics, Breeding and Reproduction, Hohhot 010018, China

Received:2024-12-23 Online:2025-07-23 Published:2025-07-25
Contact: LIU Zhihong E-mail:lanmx0429@163.com;liuzh7799@163.com

摘要/Abstract

摘要：

旨在通过研究乌珠穆沁羊的屠宰性能、生产性能以及不同部位肉的食用品质、营养品质和风味物质，深入挖掘并评价乌珠穆沁羊的不同部位肉品质特征, 为乌珠穆沁羊的优化和利用提供参考依据。本研究选取同一生长条件下，健康的60头6月龄乌珠穆沁羔羊作为研究对象，宰前活重为(33.84±3.22)kg。屠宰后对其屠宰性能、胴体指数以及肉品质进行测定，利用全自动氨基酸分析仪(LA8090)、气相色谱质谱仪(GC-MS5977B)对其背最长肌(longissimus dorsi muscle，LD)和股二头肌(biceps femoris muscle，BF)的营养价值进行测定和分析，每个指标重复3次。结果表明：6月龄乌珠穆沁羊的平均宰前活重为(33.84±3.22)kg，平均胴体重为(14.69±1.77)kg，屠宰率为(45.17±2.64)%。在肉品质方面，BF的失水率为(3.77±0.15)%，显著低于LD(5.18±0.19)%(P＜0.05)；BF的粗蛋白含量为(19.66±0.61)%，显著低于LD(20.00±0.78)%(P＜0.05)；BF的剪切力为(61.14±8.88) N，显著高于LD(55.57±12.57) N(P＜0.05)。在色泽方面，两部位的L^*值并无明显差异，LD的a^*值(23.93±5.87)显著低于BF，b^*值(4.29±2.38)显著高于BF(P＜0.05)。在质构特性上，BF的硬度为(78.18±18.74) N，显著低于LD的硬度(85.90±23.95)N(P＜0.05)。在营养价值方面，BF的氨基酸含量和脂肪酸组成显著优于背最长肌(P＜0.05)，尤其是必需氨基酸中的赖氨酸，非必需氨基酸中的谷氨酸和天冬氨酸，以及不饱和脂肪酸中的油酸、α-亚麻酸、二十二碳六烯酸和花生五烯酸。乌珠穆沁羊股二头肌在肉品质和营养价值方面优于背最长肌，其丰富的必需氨基酸和脂肪酸组成以及更优的n-6:n-3比例，使其具有较高的营养价值。

关键词: 乌珠穆沁羊, 屠宰性能, 胴体性状, 肉品质性状

Abstract:

The study aimed to conduct an in-depth analysis of the slaughtering performance, production performance, edible quality, nutritional quality, and flavor compounds of various parts of the Ujumqin sheep, this study systematically evaluated the quality characteristics of different sections of the Ujumqin sheep. The findings provide a valuable reference for optimizing and utilizing the resources of the Ujumqin sheep. Sixty healthy 6-month-old Ujumqin lambs, raised under identical growth conditions, were selected for this study. Their pre-slaughter live weight averaged (33.84±3.22) kg. After slaughter, the slaughtering performance, carcass index, and meat quality were assessed. The nutritional values of the longissimus dorsi muscle (LD) and biceps femoris muscle (BF) were assessed and analyzed using a fully automatic amino acid analyzer (LA8090) and gas chromatography-mass spectrometry (GC-MS5977B). Each measurement was replicated 3 times to ensure accuracy and reliability. The results demonstrated that the average pre-slaughter live weight of 6-month-old Ujumqin sheep was (33.84±3.22) kg, with an average carcass weight of (14.69±1.77) kg and a slaughter rate of (45.17±2.64)%. Regarding meat quality, the water loss rate of BF was significantly lower than that of LD ((3.77±0.15)% vs. (5.18±0.19)%, P < 0.05). The crude protein content of BF was also significantly lower than that of LD ((19.66±0.61)% vs. (20.00±0.78)%, P < 0.05), while the shear force of BF was significantly higher than that of LD ((61.14±8.88) N vs. (55.57±12.57) N, P < 0.05). In terms of color, there was no significant difference in L^* values between the two muscles; however, the a^* value of LD was significantly lower than that of BF, and the b^* value of LD was significantly higher than that of BF (P < 0.05). Regarding texture characteristics, the hardness of BF was significantly lower than that of LD ((78.18±18.74) N vs. (85.90±23.95) N, P < 0.05). In terms of nutritional value, the amino acid content and fatty acid composition of BF were significantly superior to those of LD (P < 0.05), particularly in essential amino acids such as lysine, non-essential amino acids such as glutamic acid and aspartic acid, and unsaturated fatty acids such as oleic acid, alpha-linolenic acid, docosahexaenoic acid, and arachidonic acid. The biceps femoris muscle of Ujumqin sheep exhibits superior meat quality and nutritional value compared to the longissimus dorsi muscle. Its rich composition of essential amino acids and fatty acids, along with a more favorable n-6:n-3 ratio, highlights its higher nutritional value.

Key words: Ujumqin sheep, slaughter performance, carcass traits, meat quality traits

中图分类号:

S826.2

兰茗熙, 秦箐, 张崇妍, 刘治辰, 张景文, 赵丹, 吴丹妮, 秦湉, 王志新, 刘志红. 乌珠穆沁羊屠宰性能与不同部位肉品质测定分析[J]. 畜牧兽医学报, 2025, 56(7): 3177-3187.

LAN Mingxi, QIN Qing, ZHANG Chongyan, LIU Zhichen, ZHANG Jingwen, ZHAO Dan, WU Danni, QIN Tian, WANG Zhixin, LIU Zhihong. Determination and Analysis of Slaughtering Performance and Meat Quality of Different Parts of Ujumqin Sheep[J]. Acta Veterinaria et Zootechnica Sinica, 2025, 56(7): 3177-3187.

图/表 4

表 1

表 2

表 3

表 4

乌珠穆沁羊不同部位脂肪酸含量"

指标Index	背最长肌LD	股二头肌BF	显著性P
癸酸C10:0	0.002 3±0.000 3	0.003 5±0.000 4	0.02
十一碳酸C11:0	0.001 8±0.001 5	0.002 2±0.001 8	0.07
月桂酸C12:0	0.002 4±0.000 3	0.003 9±0.000 4	0.02
十三碳酸C13:0	0.001 9±0.000 2	0.002 3±0.000 2	0.13
肉豆蔻酸C14:0	0.001 9±0.000 2	0.002 9±0.000 0	0.02
肉豆蔻烯酸C14:1	0.008 5±0.000 9	0.006 7±0.000 6	0.10
戊二酸C15:0	0.005 5±0.000 4	0.006 1±0.000 6	0.27
十五碳烯酸C15:1	0.003 3±0.000 2	0.004 1±0.000 3	0.08
棕榈酸C16:0	0.556 3±0.282 6	0.426 7±0347 4	0.01
棕榈油酸C16:1	0.0256±0.002 2	0.015 8±0.000 2	0.00
十七碳酸C17:0	0.061 6±0.001 3	0.101 1±0.001 6	0.08
十七碳烯酸C17:1	0.000 5±0.000 0	0.0005 5±0.00 0	0.49
硬脂酸C18:0	0.008 0±0.000 0	0.008 7±0.00 1	0.31
反油酸C18:1n-9t	0.027 7±0.002 2	0.020 8±0.002 1	0.05
油酸C18:1n-9c	0.055 2±0.005 5	0.094 8±0.014 4	0.03
反亚油酸C18:2n-6t	0.071 3±0.004 6	0.072 5±0.004 4	0.44
亚油酸C18:2n-6	0.013 3±0.004 8	0.028 4±0.006 4	0.08
花生酸C20:0	0.063 6±0.004 3	0.047 4±0.003 4	0.01
γ-亚麻酸C18:3n-6	0.001 5±0.000 2	0.002 8±0.000 3	0.01
α-亚麻酸C18:3n-3	0.022 0±0.005 4	0.059 3±0.009 5	0.01
二十碳二烯酸C20:2n-6	0.001 7±0.000 2	0.003 2±0.0000 4	0.01
山嵛酸C22:0	0.006 1±0.000 9	0.009 9±0.001 1	0.02
二十碳三烯酸C20:3n-6	0.001 4±0.000 2	0.002 2±0.000 3	0.02
芥子酸C22:1	0.002 9±0.000 4	0.005 2±0.000 6	0.01
花生三烯酸C20:3n-3	0.016 1±0.008 8	0.016.25±0.009 1	0.45
花生四烯酸C20:4n-6	0.008 1±0.000 5	0.001 0±0.000 6	0.04
二十二碳二烯酸C22:2n-6	0.006 6±0.000 8	0.009 7±0.001 5	0.09
甲基木质酸C24:0	0.009 4±0.001 0	0.014 6±0.001 3	0.01
花生五烯酸C20:5n-3	0.001 5±0.0002	0.002 4±0.000 3	0.02
甲基神经酸根C24:1	0.001 7±0.000 3	0.002 7±0.000 4	0.06
二十二碳六烯酸C22:6n3	0.005 1±0.001 1	0.008 3±0.001 0	0.05
饱和脂肪酸SFA	0.721 2±0166 9	0.629 5±0.241 4	0.01
单不饱和脂肪酸MUFA	0.130 3±0.068 9	0.155 4±0.142 2	0.12
多不饱和脂肪酸PUFA	0.148 4±0.001 2	0.215 1±0.016 9	0.01
不饱和脂肪酸UFA	0.278 7±0.001 6	0.370 5±0.002 3	0.01
n-6	0.032 5±0.008 3	0.056 3±0.009 3	0.06
n-3	0.044 7±0.006 4	0.086 2±0.001 7	0.01
n-6/n-3	0.072 7±0.002 6	0.065 2±0.003 2	0.19

表 4

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指标Index	样本量 N	最小值 MIN	最大值 MAX	平均值±标准差 ${\rm{\bar X}}$±SD
宰前活重/kg Live weight before slaughter	60	27	40.6	33.84±3.22
胴体重/kg Carcass weight	60	11.38	19.25	14.69±1.77
胴体重(去尾)/kg Carcass weight (tail removed)	60	9	17.67	14.16±1.42
胴体斜长/cm Carcass diagonal length	60	58	68	63.57±2.28
胴体直长/cm Carcass straight length	60	56	66	61.05±2.05
胴体深/cm Carcass depth	60	24	32	27.50±2.33
臀围/cm Hip circumference	60	29	36.5	32.36±1.87
皮重/kg Tare	60	2.45	3.9	3.25±0.33
肾重/kg Kidney weight	60	0.08	0.19	0.12±0.01
尾重/kg Tail weight	60	0.56	2.26	1.39±0.41
背膘厚/cm Backfat thickness	60	0.42	1.2	0.87±0.17
腰部肌肉厚度/cm Waist muscle thickness	60	1.2	1.86	1.57±0.16
后腿长/cm Hind leg length	60	34	40	36.62±0.95
后腿围/cm Hind leg circumference	60	30	36.5	33.64±1.54
后腿重/kg Hind leg weight	60	1.22	2.09	1.68±0.19
后腿宽/cm Hind leg width	60	7	8.5	7.78±0.38
大腿肌肉厚度/cm Thigh muscle thickness	60	3	4.2	3.79±0.27
眼肌面积/cm² Eye muscle area	60	9.1	19.53	13.55±2.76
GR值/cm GR value	60	0.6	0.9	0.78±0.10
净肉重/kg Net meat weight	60	6.56	12.37	9.67±1.43
骨重/kg Bone weight	60	2.64	5.95	4.75±0.61
肉骨比/% Meat to bone ratio	60	0.73	3.77	2.11±0.48
腿臀比例/% Leg-to-hip ratio	60	0.71	0.99	0.88±0.06
后腿肉比例/% Hind leg meat ratio	60	0.19	0.36	0.23±0.02
屠宰率/% Slaughter rate	60	39.66	49.84	45.17±2.64
净肉率/% Net meat rate	60	35.5	21.83	28.52±3.33

指标 Index	样本数 N	背最长肌 LD	股二头肌 BF	显著性 P
粗脂肪/% Crude fat	60	2.85±0.65	2.84±0.62	0.190
粗蛋白/% Crude protein	60	20±0.78	19.66±0.61	0.018
剪切力/N Shear force	60	55.57±12.57	61.14±8.88b	0.004
失水率/% Water loss rate	60	5.18±0.19	3.77±0.15	0.001
蒸煮损失/% Cooking loss	60	30.61±5.36	30.47±5.57	0.608
pH_{45 min}	60	6.68±0.35	6.66±0.20	0.972
pH_{24 h}	60	5.91±0.33	5.79±0.03	0.418
L_{45 min}^*	60	28.86±4.34	28.73±4.27	0.811
a_{45 min}^*	60	23.93±5.87	26.11±7.45	0.038
b_{45 min}^*	60	4.29±2.38	3.34±2.65	0.039
硬度/N Hardness	60	85.9±23.95	78.18±18.74	0.037
粘附性/MJ Adhesion	60	0.63±0.27	0.67±0.27	0.869
内聚性Radio cohesive	60	0.31±0.03	0.32±0.03	0.635
弹性/mm Elasticity	60	1.8±0.15	1.77±0.12	0.466
胶黏性/N Adhesive properties	60	28.82±10.92	27.45±7.24	0.726
咀嚼性/MJ Chewiness	60	49.19±15.94	47.77±13.7	0.353

指标Index	背最长肌LD	股二头肌BF	显著性P
苏氨酸Thr^*	0.88±0.39	0.84±0.42	0.56
缬氨酸Val	0.86±0.57	0.79±0.32	0.44
甲硫氨酸Met	0.60±0.40	0.52±0.21	0.19
异亮氨酸Lle	0.99±0.74	0.78±0.44	0.07
亮氨酸Leu	1.62±1.05	1.44±0.67	0.29
苯丙氨酸PheΔ	1.18±0.81	1.04±0.36	0.25
赖氨酸Lys^*	1.90±1.37	1.67±0.78	0.28
必需氨基酸EAA	8.04±4.66	7.07±2.96	0.20
天冬氨酸AspΔ	1.74±0.81	1.82±0.77	0.58
丝氨酸Ser^*	0.98±0.96	0.78±0.53	0.18
谷氨酸GluΔ	3.06±1.99	2.64±1.18	0.18
甘氨酸GlyΔ^*	0.93±0.65	1.02±0.54	0.35
丙氨酸AlaΔ^*	1.07±0.41	1.20±0.42	0.52
酪氨酸Tyr	0.78±0.49	0.67±0.29	0.17
组氨酸His	0.78±0.41	0.62±0.26	0.05
精氨酸ArgΔ	1.33±0.98	1.22±0.49	0.46
脯氨酸Pro	0.98±0.90	0.71±0.37	0.07
非必需氨基酸NEAA	12.01±5.20	10.37±4.38	0.08
鲜味氨基酸Umami amino acids	4.80±2.20	4.46±1.95	0.40
甜味氨基酸Sweet amino acids	5.99±2.92	4.74±2.22	0.01
总氨基酸TAA	18.25±9.60	17.44±7.20	0.60
EAA/TAA	39.27±3.94	40.46±2.48	0.06
EAA/NEAA	65.37±11.27	68.22±6.90	0.12

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乌珠穆沁羊屠宰性能与不同部位肉品质测定分析

Determination and Analysis of Slaughtering Performance and Meat Quality of Different Parts of Ujumqin Sheep

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