动物营养学报 >

2019 , Vol. 31 >Issue 9: 4349 - 4362

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.09.050

研究简报 Short Communications

沙葱粉或复合益生菌制剂对杜寒杂交肉羊背最长肌脂肪酸和挥发性风味物质组成的影响

  • 刘旺景 ,
  • 丁赫 ,
  • 李书仪 ,
  • 张佐忠 ,
  • 敖长金 ,
  • 李英
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  • 内蒙古农业大学动物科学学院, 呼和浩特 010018
刘旺景(1991-),男,山西孝义人,博士研究生,研究方向为动物营养与畜产品品质。E-mail:wangjingliu2016@foxmail.com

收稿日期: 2019-02-21

  网络出版日期: 2019-09-17

基金资助

国家自然科学基金（31260558，31460611）；内蒙古自治区重大专项"中国-加拿大肉羊养殖及饲草料品种开发与利用"；内蒙古自治区教育创新项目资助计划（B2018111946）

收起

Effects of Allium mongolicum Regel Powder or Probiotic Complex Preparation on Fatty Acid and Volatile Flavor Compound Composition in Longissimus Dorsi Muscle of Dorper×Thin-Tailed Han Crossbred Mutton Lambs

  • LIU Wangjing ,
  • DING He ,
  • LI Shuyi ,
  • ZHANG Zuozhong ,
  • AO Changjin ,
  • LI Ying
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  • College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China

Received date: 2019-02-21

  Online published: 2019-09-17

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摘要

本试验旨在研究沙葱粉或复合益生菌制剂对杜寒杂交肉羊背最长肌脂肪酸和挥发性风味物质组成的影响，以及背最长肌中主要风味物质与脂肪酸的相关性。试验选取36只健康、体重[（42.5±3.1）kg]相近的6月龄杜寒杂交F1代肉羊，随机分为3组，每组3个重复，每个重复4只。试验Ⅰ组饲喂基础饲粮，试验Ⅱ组在基础饲粮中每只每天加20 g的沙葱粉，试验Ⅲ组在基础饲粮中每只每天加100 g的复合益生菌制剂。整个试验期为75 d，其中预试期为15 d，正试期为60 d。试验结束后，每组随机选取3只体重相近的羊只，取背最长肌样品检测脂肪酸和挥发性风味物质组成。结果表明：1）对于单不饱和脂肪酸（MUFA），Ⅱ组中顺-10-十五烯酸、棕榈一烯酸、顺-10-十七烯酸、油酸和神经酸的含量显著高于Ⅰ组（P<0.05）；Ⅲ组中肉豆蔻油酸、神经酸的含量显著高于Ⅰ组（P<0.05）。2）对于多不饱和脂肪酸（PUFA），Ⅱ组中亚油酸、花生二烯酸、二十碳三烯酸、花生四烯酸、二十碳五烯酸和二十二碳六烯酸的含量显著高于Ⅰ组（P<0.05）；Ⅲ组中γ-亚麻酸的含量显著高于Ⅰ组（P<0.05）。3）Ⅱ组和Ⅲ组饱和脂肪酸（SFA）的含量显著低于Ⅰ组（P<0.05），Ⅱ组中MUFA、PUFA的含量及PUFA/SFA值显著高于Ⅰ组（P<0.05）；Ⅲ组中PUFA、n-6 PUFA的含量及PUFA/SFA比值显著高于Ⅰ组（P<0.05），MUFA的含量显著低于Ⅰ组（P<0.05）。4）Ⅰ组羊肉风味的特征风味物质主要以壬醛、正辛醛、2-十一烯醛为主，Ⅱ组羊肉风味的特征风味物质主要以反-2-壬烯醛、2-十一烯醛、反-2-癸烯醛为主，Ⅲ组羊肉风味的特征风味物质主要为反-2-壬烯醛、反-2-癸烯醛、壬醛为主；3个组辅助风味物质均以苯甲醛为主。5）背最长肌中主要风味物质2-十一烯醛与n-6 PUFA相关性最强（R2=0.79，P=0.01）。综上所述，沙葱粉或复合益生菌制剂均能够不同程度地提高背最长肌中MUFA、PUFA的含量，降低SFA的含量，从而改善羊肉脂肪酸组成。饲粮中添加沙葱粉或复合益生菌制剂均能够不同程度地改善杜寒杂交肉羊背最长肌中脂肪酸和风味物质的组成和含量，且PUFA与主要风味物质之间具有较强的相关性。

关键词： 沙葱粉; 复合益生菌制剂; 肉羊; 脂肪酸; 挥发性风味物质

本文引用格式

刘旺景 , 丁赫 , 李书仪 , 张佐忠 , 敖长金 , 李英 . 沙葱粉或复合益生菌制剂对杜寒杂交肉羊背最长肌脂肪酸和挥发性风味物质组成的影响[J]. 动物营养学报, 2019 , 31(9) : 4349 -4362 . DOI: 10.3969/j.issn.1006-267x.2019.09.050

Abstract

The objective of this experiment was to investigate the effects of Allium mongolicum Regel powder or probiotic complex preparation on fatty acid and volatile flavor compound composition in longissimus dorsi muscle in Dorper×thin-tailed Han crossbred mutton Lambs, and the correlation between main flavor compound and fatty acid in longissimus dorsi muscle. Thirty-six healthy six-month-old Dorper×thin-tailed Han crossbred F1 mutton lambs with similar body weight[(42.5±3.1) kg] were randomly divided into 3 groups with 3 replicates in each group and 4 lambs in each replicate. Lambs in group Ⅰ were fed a basal diet, lambs in group Ⅱ were fed the basal diet supplemented with 20 g Allium mongolicum Regel powder per day per lamb, and lambs in group Ⅲ were fed the basal diet supplemented with 100 g probiotic complex preparation per day per lamb. The experiment lasted for 75 days, which consisted of 15 days of per-feeding period and 60 days of formal period. At the end of experimental, three lambs were randomly selected from each group and slaughtered to collect the longissimus dorsi muscle tissue to measure the fatty acid fatty acid and volatile flavor compound composition. The results showed as follows:1) for the monounsaturated fatty acids (MUFA), the contents of C15:1cis, C16:1, C17:1 cis, C18:1cis-9 and C24:1 in group Ⅱ were significantly higher than those in group Ⅰ (P<0.05), the contents of C14:1 and C24:1 in group Ⅲ were significantly higher than those in group Ⅰ (P<0.05). 2) For the polyunsaturated fatty acids (PUFA), the contents of C18:2cis-6, C20:2, C20:3n-3, C20:4n-6, C20:5n-3 and C22:6n-3 in group Ⅱ were significantly higher than those in group Ⅰ (P<0.05); the content of C18:3n-6 in group Ⅲ was significantly higher than that in group Ⅰ (P<0.05). 3) The content of saturated fatty acid (SFA) in groups Ⅱ and Ⅲ were significantly lower than that in group Ⅰ (P<0.05), the contents of MUFA, PUFA and PUFA/SFA value in group Ⅱ were significantly higher than those in group Ⅰ (P<0.05), the contents of PUFA, n-6 PUFA and PUFA/SFA value in group Ⅲ were significantly higher than those in group Ⅰ (P<0.05), and the content of MUFA in group Ⅲ was significantly lower than that in group Ⅰ (P<0.05). 4) The main characteristic flavor compounds of mutton flavor in group Ⅰ were nonanal, octanal and 2-undecenal, the main characteristic flavor compounds of mutton flavor in group Ⅱ were trans-2-nonenal, 2-undecenal and trans-2-decenal, and the main characteristic flavor compounds of mutton flavor in group Ⅲ were trans-2-nonenal, trans-2-decenal and nonanal. Accessory flavor substance was benzaldehyde in three groups. 5) The mainflavor compound 2-undecenal had the strongest correlation with n-6 PUFA in longissimus dorsi muscle (R2=0.79,P=0.01). In summary, Allium mongolicum Regel powder or probiotic complex preparation can increase the contents of MUFA and PUFA in longissimus dorsi muscle to a certain extent, and reduce the content of SFA so as to improve the fatty acid composition of mutton. Diet supplemented with Allium mongilicum Regel powder or probiotic complex preparation can improve the composition and content of fatty acid and volatile flavor compound in longissimus dorsi muscle in Dorper×thin-tailed Han crossbred mutton lambs to a certain extent, and there is a strong correlation between PUFA and main flavor compound.

Key words： Allium mongolicum Regel powder; probiotic complex preparation; mutton lambs; fatty acid; volatile flavor compound

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