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

Abstract

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

CLC Number:

S826.2

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.

Figures/Tables 4

Table 1

Table 2

Table 3

Table 4

Fatty acid content in different parts of Ujumqin sheep %"

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

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

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