性别对巴美肉羊品质特性的影响

以22只巴美肉羊为研究对象,测定其胴体品质、食用品质以及脂肪酸的组成,从性别角度分析巴美肉羊的品质特性。结果表明:公羊的胴体重、胴体长、胴体深和眼肌面积显著高于母羊(P<0.05)。在食用品质方面,母羊的嫩度和熟肉率显著高于公羊(P<0.05),公羊肉的L*值显著高于母羊(P<0.05)。电子舌结果显示,巴美肉羊的滋味中咸味和鲜味较为突出。利用固相微萃取-气相色谱-质谱(SPME-GC-MS)测定挥发性风味物质,结果显示,巴美肉羊中3-羟基-2-丁酮、2,3-辛二酮、1-辛烯-3-醇、己醛、己酸、庚酸和辛酸占主要地位。公羊的2,3-辛二酮、癸酸含量显著高于母羊(P<0.05);而母羊中的3-羟基-2-丁酮、苯甲醛含量显著高于公羊(P<0.05)。在脂肪酸中,公羊的反油酸、二十碳二烯酸含量显著高于母羊(P<0.05);母羊的棕榈酸、油酸含量显著高于公羊(P<0.05)。公羊的多不饱和脂肪酸与饱和脂肪酸的比值(P/S)高于母羊。总体上,公羊的胴体品质和脂肪酸的营养价值优于母羊,但母羊的食用品质较公羊好。

Effect of Gender on Quality Characteristics of Bamei Sheep

The carcass characteristics,edible quality and fatty acid composition were measured to analyze the quality characteristics of 22 Bamei sheep(Ovis aries)from the perspective of gender. The results showed that the carcass weight,carcass length,carcass deep and loin eye area of rams were significantly higher than that of ewes(P<0.05). The tenderness and cooked meat percentage of ewes were significantly higher than that of rams(P<0.05),while the L* of meat in rams was higher in ewes(P<0.05). The results of the electronic tongue showed that the salty and umami of Bamei sheep were stronger than other tastes. The main volatile flavors in the muscles of Bamei sheep were 3-hydroxy-2-butanone,2,3-octanedione,1-octen-3-ol,hexanal,caproic acid,heptanoic acid and octanoic acid. The content of 2,3-octanedione and decanoic acid in rams was significantly higher than that in ewes(P<0.05). The content of 3-hydroxy-2-butanone and benzaldehyde in ewes was significantly higher than that in rams(P<0.05). The content of oleic acid and eicosadienoic acid in rams was significantly higher than that in ewes(P<0.05). The content of palmitic acid and oleic acid in ewes was significantly higher than that in rams(P<0.05). The ratio of polyunsaturated fatty acids to saturated fatty acids(P/S)in rams was higher than in ewes. In general,the carcass quality and the nutritional value of fatty acids of rams were better those of ewes,the edible quality of ewes was better than that of rams.