动物营养学报 >

2017 , Vol. 29 >Issue 8: 2867 - 2874

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.08.031

研究简报 Short communications

湖羊肌肉营养特点及肌纤维组织学特性

展开
  • 1. 河南科技大学动物科技学院, 洛阳 471023;
    2. 河南省肉羊繁育工程技术研究中心, 洛阳 471003
王玉琴(1972—),女,内蒙古赤峰人,教授,博士,主要从事绵、山羊遗传繁育与肉羊生产研究。E-mail:wangyq6836@163.com

收稿日期: 2017-02-08

  网络出版日期: 2017-08-02

基金资助

国家自然科学基金项目（31472095）；国家科技部星火计划项目（2015GA750002）；国家现代农业（肉羊）产业技术体系建设专项（CARS-39）

收起

Nutritional Characteristics and Muscle Fiber Histological Characters of Muscle from Hu Sheep

Expand
  • 1. College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China;
    2. Engineering Research Center for Mutton Sheep Breeding of Henan Province, Luoyang 471003, China

Received date: 2017-02-08

  Online published: 2017-08-02

Fold

摘要

为了研究湖羊肌肉营养特点及肌纤维组织学特性，分别测定了不同年龄（初生、断奶、成年）湖羊肌肉中常规营养成分（水分、粗蛋白质、粗脂肪、粗灰分、钙、磷）、18种氨基酸的含量以及不同年龄湖羊不同部位肌肉（臂三头肌、股二头肌、背最长肌）的肌纤维组织学特性（肌纤维直径、肌纤维密度）。结果表明：随着年龄的增长，肌肉中水分含量显著降低（P<0.05），粗脂肪、粗蛋白质、粗灰分、钙和磷的含量逐渐增加，且成年羊与初生羔羊和断奶羔羊之间差异显著（P<0.05）。湖羊肌肉中苏氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸、组氨酸和精氨酸的含量随着年龄的增长而显著增加（P<0.05），非必需氨基酸含量随着年龄的增长大致呈增加趋势。在湖羊肌肉的所有氨基酸中含量最高的是谷氨酸，其次是天冬氨酸。不同年龄湖羊的肌纤维直径均表现为背最长肌 < 股二头肌 < 臂三头肌，肌纤维密度均表现为背最长肌 > 股二头肌 > 臂三头肌，且同龄湖羊3个部位之间的肌纤维密度均差异显著（P<0.05）。相同部位的肌肉，其肌纤维直径随年龄的增长而增大，肌纤维密度随年龄的增长而减小，且不同年龄间差异显著（初生羔羊与断奶羔羊的臂三头肌除外）（P<0.05）。综上可知，湖羊肌肉营养丰富，氨基酸种类齐全，肌纤维组织学特性在不同年龄和不同部位间存在差异，断奶羔羊肉营养更丰富，更具香、嫩等特点。

关键词： 湖羊; 肌肉; 营养成分; 肌纤维组织学特性

本文引用格式

王玉琴, 田志龙, 施会彬, 钟甲丽, 任国艳, 李元晓, 刘玉梅, 吴秋珏, 王建平, 张自强, 丁轲, 余祖华, 赵战勤 . 湖羊肌肉营养特点及肌纤维组织学特性[J]. 动物营养学报, 2017 , 29(8) : 2867 -2874 . DOI: 10.3969/j.issn.1006-267x.2017.08.031

Abstract

In order to study the nutritional characteristics and muscle fiber histological characters of muscle from Hu sheep, the contents of common nutrition components (moisture, crude protein, crude fat, ash, calcium and phosphorus), eighteen kinds of amino acids and histological traits (muscle fiber diameter and density of three parts from arm triceps, biceps femoris and longissimu dorsi) of Hu sheep with different ages (newborn, weaned and adult) were measured. The results showed as follows: with the age increasing, the moisture content in muscle was significantly decreased (P<0.05), and the crude fat, crude protein, ash, calcium and phosphorus contents were gradually increased, and the differences of those indexes between newborn and weaned lambs and adult sheep were significant (P<0.05). The threonine (Thr), valine(Val), Met (methionine), isoleucine (Ile), leucine (Leu), phenylalanine (Phe), lysine (Lys), histidine (His) and arginine (Arg) contents in muscle of Hu sheep were significantly increased with the age increasing (P<0.05), and the non-essential amino acids had generally upward trend with the age increasing. Among all of amino acids in muscle of Hu sheep, glutamic acid (Glu) content was the highest and the second was aspartic acid (Asp). The muscle fiber diameter of arm triceps in the three ages' sheep was the biggest, followed by the biceps femoris and the longissimus dorsi. The muscle fiber density of longissimus dorsi in the three ages sheep was the biggest, followed by the biceps femoris and the arm triceps, and the difference of muscle fiber density among the three body part muscles of the same age sheep was significant (P<0.05). For the same body part muscle, the muscle fiber diameter was increased and the muscle fiber density was decreased with the age increasing, and the significant differences were existed among different ages (except the arm triceps of newborn and weaned lambs) (P<0.05). It is concluded that Hu sheep muscle has rich nutrition and many kinds of amino acids, and its muscle fiber histological characters are different among different body parts and different ages. Especially, for weaned lamb, the muscle is more nutritious with more sweet and tender.

Key words： Hu sheep; muscle; nutrient components; muscle fiber histological characters

参考文献

[1] 赵有璋.中国养羊学[M].北京:中国农业出版社,2013.

[2] 张德权.羊肉加工与质量控制[M].北京:中国轻工业出版社,2015.

[3] 张英杰.羊生产学[M].北京:中国农业大学出版社,2012.

[4] 席斌,高雅琴,李维红.我国湖羊的发展现状及前景[J].中国兽医杂志,2007,26(5):37,41.

[5] 梁志峰,辛彩霞,稽道仿,等.杜泊绵羊和湖羊杂交一代的生产性能研究[J].新疆农垦科技,2007(5):38-39.

[6] 周卫东,姜俊芳,宋雪梅,等.湖羊和杜湖杂交一代羊肉用性能比较研究[J].黑龙江畜牧兽医,2010(7):61-62.

[7] 聂海涛,王子玉,应诗家,等.采食量水平对杜湖F1代羊肉品质的影响[J].江苏农业科学,2012,40(1):179-181.

[8] XING H J,WANG Z Y,ZHONG B S,et al.Effects of different dietary intake on mRNA levels of MSTN,IGF-Ⅰ,and IGF-Ⅱ in the keletal muscle of Dorper and Hu sheep hybrid F-1 rams[J].Genetics and Molecular Research,2014,13(3):5258-5268.  

[9] LV X Y,NI R,SUN W,et al.Candidate genes for the development of hair follicles in Hu sheep[J].Genetics and Molecular Research,2016,15(3).DOI:10.4238/gmr.15036877.

[10] WANG Q,LUO Y,HE B,et al.Characterization of a novel xylanase gene from rumen content of Hu sheep[J].Applied Biochemistry and Biotechnology,2015,177(7):1424-1436.  

[11] 国家质量监督检验检疫总局,国家标准化管理委员会.GB/T 9695.15—2008 肉与肉制品 水分含量测定[S].北京:中国标准出版社,2008.

[12] 卫生部.GB/T 5009.5—2010 食品中蛋白质的测定[S].北京:中国标准出版社,2010.

[13] 国家质量监督检验检疫总局,国家标准化管理委员会.GB/T 9695.7—2008 肉与肉制品 总脂肪含量测定[S].北京:中国标准出版社, 2008.

[14] 全国食品工业标准化委员会肉禽蛋制品分技术委员会.GB/T 9695.13—2009 肉与肉制品 钙含量测定[S].北京:中国标准出版社,2010.

[15] 全国食品工业标准化委员会肉禽蛋制品分技术委员会.GB/T9695.4—2009 肉与肉制品 总磷含量的测定[S].北京:中国标准出版社,2010.

[16] 任国艳,李八方,侯玉泽,等.海蜇头糖蛋白基本组成及结构[J].食品研究与开发, 2009, 30(7):121-124.

[17] LAWIRE R A.Meat science[M].4th ed.London:Pergamon Press,1985:169-196.

[18] 王志琴,张晓红,托合耐,等.巴里坤羊肉营养成分分析[J].草食家禽,2002(1):48-49.

[19] 田亚磊,宗珊颖,吉进卿,等.河南大尾寒羊屠宰性能和肉质特性研究[J].云南农业大学学报:自然科学版,2010,25(2):226-229.

[20] 钱文熙.滩羊肉品质研究[D].硕士学位论文.银川:宁夏大学,2005:22-53.

[21] 华晓青.苏尼特羊肌肉组织学特性和理化性状的研究[D].博士学位论文.呼和浩特:内蒙古农业大学,2012:18-32.

[22] 郭元,李博.小尾寒羊不同部位羊肉理化特性及肉用品质的比较[J].食品科学,2008,29(10):143-147.

[23] 严成.北川白山羊种质特性及羊肉品质的研究[D].硕士学位论文.杨凌:西北农林科技大学,2000:36-41.

[24] 丁武.波尔山羊与关中奶山羊杂交后代产肉性能及羊肉品质研究[D].博士学位论文.杨凌:西北农林科技大学,2005:24-37.

[25] 李松柏.舍饲规模饲养条件下育成羊生产性能及其胴体品质研究[M].硕士学位论文.雅安:四川农业大学,2006:37-38.

[26] 钱文熙,晁向阳,祝卫东,等.舍饲滩羊、小尾寒羊及滩寒F1代羔羊肌肉内矿物质元素含量研究[J].畜牧与饲料科学,2006,27(5):26-28.

[27] 王金文,崔绪奎,张果平,等.鲁西黑头肉羊与小尾寒羊肉质性状的比较研究[J].家畜生态学报,2012,33(4):52-56.

[28] 吉帅.舍饲滩羊羊肉品质变化规律研究[D].硕士学位论文.银川:宁夏大学,2013:19-20.

[29] 陈雪君,茅慧玲.湖羊肌肉营养成分组成及风味物质研究[J].中国畜牧杂志,2011,47(11):69-72.

[30] 王莉梅,薛树媛,田丰,等.全混合发酵饲料对羊肉品质的影响[J].黑龙江畜牧兽医,2015(7):38-42.

[31] 曾勇庆,王慧,储明星.小尾寒羊肉品理化性状及食用品质的研究[J].中国畜牧杂志,2000,20(3):6-8.

[32] 高爱琴,陶晓臣,李虎山,等.性别与年龄对巴美肉羊肉品质的影响[J].黑龙江畜牧兽医,2010(1):55-57.

[33] 孙伟,程华平,马月辉,等.湖羊背最长肌组织学特性分析及其与陶赛特羊的初步比较[J].中国畜牧杂志,2011,47(11):12-14.
Options
文章导航

/

〈 〉

    联系我们

  • 地址：北京市海淀区圆明园西路2号
    　　　中国农业大学动科动医大楼153室
  • 邮编：100193
  • 电话：010－62817823
  • 网址：http://www.chinajan.com
  • E-mail：cjan@chinajan.com
京公网安备 11010802041926号    京ICP备17050989号-2