苏尼特羊和小尾寒羊的屠宰性能、肉品质、脂肪酸和挥发性风味物质比较

选择5月龄苏尼特羊、小尾寒羊各10?只，测定其屠宰性能，再分别取背最长肌测肉品质、脂肪酸含量以及挥发性成分并进行比较。结果表明：苏尼特羊的净肉率和肉骨比显著大于小尾寒羊（P＜0.05）。苏尼特羊的色泽（a*、b*）、嫩度优于小尾寒羊（P＜0.05），熟肉率和pH值没有显著差异；从脂肪酸含量分析发现，苏尼特羊肉中饱和脂肪酸与多不饱和脂肪酸含量均高于小尾寒羊，其中C16:0和C18:0含量显著高于小尾寒羊（P＜0.05），但含量比较丰富的不饱和脂肪酸（C18:1、C18:2n6c和C20:4n6）在2?种羊之间没有显著差异（P＞0.05）。羊肉的挥发性成分主要由羰基化合物和醇类化合物组成，不同品种对挥发性成分的相对含量和构成影响很大，苏尼特羊的醛类和酮类化合物含量高于小尾寒羊，但醇类化合物含量低于小尾寒羊，筛选主要风味化合物为己醛、辛醛、壬醛、1-辛烯-3-醇和2,3-辛二酮。

Slaughter Performance,Meat Quality,Fatty Acids and Volatile Components of Sunit Lambs and Small-Tailed Han Lambs

The slaughter performance of Sunit sheep and Small-Tailed Han sheep (5-month-old, 10 animals for each breed) was investigated. The quality, fatty acid composition and volatile compounds of Longissimus dorsi muscles from these lambs were comparatively evaluated. The results showed that the meat percentage and bone to meat ratio of Sunit lambs were significantly greater than those of Small-Tailed Han lambs (P < 0.05). In addition, in terms of meat color parameters (a* and b*) and tenderness Sunit lambs were better than Small-Tailed Han lambs (P < 0.05). There was, however, no significant difference in cooked meat percentage or pH between the two breeds. Fatty acid analysis showed that the contents of saturated?fatty?acids (SFA) and polyunsaturated fatty acids (PUFA) in Sunit lambs were higher than in Small-Tailed Han lamb. The contents of palmitic?acid (C16:0) and stearic?acid (C18:0) in Sunit lambs were significantly higher than in Small-Tailed Han lambs (P < 0.05), but no significant differences in the dominant unsaturated fatty acids (C18:1, C18:2n6c and C20:4n6) were present between both breeds. The main volatile compounds identified in lamb meat were carbonyl and alcohol compounds and the contents and composition of these compounds were largely affected by breeds with aldehydes and acetones being more abundant and alcohols being less abundant in Sunit lambs than in Small-Tailed Han lambs. Hexanal, octanal nonanal, 1-octen-3-ol and 2, 3-octanedione may be mainly responsible for the formation of meat flavor.