欧慧敏 , 张小丽 , 谭支良 , 何流琴 , 焦金真 , 李建中 . 呼伦贝尔羔羊不同部位肌肉品质评价及营养组成分析[J]. 动物营养学报, 2022 , 34(1) : 467 -477 . DOI: 10.3969/j.issn.1006-267x.2022.01.044

[1] 贺志雄,周传社,王敏,等.草食畜牧业乳肉功能性产品发展的战略思考[J].中国科学院院刊,2021,36(6):685-691. HE Z X,ZHOU C S,WANG M,et al.Developing strategies of functional milk and meat products from herbivorous animal husbandry[J].Bulletin of Chinese Academy of Sciences,2021,36(6):685-691.(in Chinese)
[2] 徐晨晨,罗海玲.胴体分割与羊肉品质的关系研究[J].现代畜牧兽医,2017(10):24-28. XU C C,LUO H L.Study on relationship between carcass segmentation and mutton quality[J].Modern Journal of Animal Husbandry and Veterinary Medicine,2017(10):24-28.(in Chinese)
[3] 罗玉龙,杨晶,刘夏炜,等.不同部位小尾寒羊肉食用品质与脂肪酸组成的对比分析[J].食品工业,2015,36(4):274-277. LUO Y L,YANG J,LIU X W,et al.Comparative analysis of eating quality and fatty acid composition in different parts of small tailed Han sheep[J].The Food Industry,2015,36(4):274-277.(in Chinese)
[4] 王伦兴,张洪礼,陈德琴,等.黔北麻羊不同部位肌肉挥发性风味物质分析[J].肉类研究,2021,35(1):47-52. WANG L X,ZHANG H L,CHEN D Q,et al.Volatile flavor compounds in muscles from different carcass cuts of Qianbei Ma goat[J].Meat Research,2021,35(1):47-52.(in Chinese)
[5] 吴法平,马雪清,闫忠心,等.茶卡羊不同部位肉品质分析及评价[J].黑龙江畜牧兽医,2019(12):54-57. WU F P,MA X Q,YAN Z X,et al.Meat quality analysis and evaluation of different parts of Chaka sheep[J].Heilongjiang Animal Science and Veterinary Medicine,2019(12):54-57.(in Chinese)
[6] 罗玉龙,杨晶,靳志敏,等.不同部位苏尼特羊食用品质与脂肪酸组成[J].食品工业,2015,36(9):294-297. LUO Y L,YANG J,JIN Z M,et al.Study on the eating quality and fatty acid composition in different anatomical locations of Sunit sheep[J].The Food Industry,2015,36(9):294-297.(in Chinese)
[7] 侯沛君,朱河水,张立阳,等.颗粒化全混合日粮对湖羊生长性能、瘤胃发酵参数和血清生化指标的影响[J].动物营养学报,2021,33(3):1774-1782. HOU P J,ZHU H S,ZHANG L Y,et al.Effects of pelleted total mixed ration on growth performance,rumen fermentation parameters and serum biochemical indices of Hu sheep[J].Chinese Journal of Animal Nutrition,2021,33(3):1774-1782.(in Chinese)
[8] 葛文霞,柳旭伟,梁静,等.不同精粗饲料比例对压缩型TMR颗粒饲料成型品质影响的研究[J].中国饲料,2021(7):21-27. GE W X,LIU X W,LIANG J,et al.Study the effects of different ratios of concentrate and roughage on molding quality of compressed TMR pellets[J].China Feed,2021(7):21-27.(in Chinese)
[9] 韩卫杰.肉用绵羊杂交组合筛选及胴体分割方法的研究[D].硕士学位论文.杨凌:西北农林科技大学,2005. HAN W J.Study on the crossbred models and the carcass cutting methods of mutton sheep[D].Master's Thesis.Yangling:Northwest A&F University,2005.(in Chinese)
[10] 阚博文.不同年龄阶段陕北绒山羊胴体差异性比较及胴体分割方法的研究[D].硕士学位论文.杨凌:西北农林科技大学,2018. KAN B W.Study on comparison of carcass characteristics and carcass cutting methods of Shanbei cashmere goats at different age[D].Master's Thesis.Yangling:Northwest A&F University,2018.(in Chinese)
[11] 邵金良,黎其万,刘宏程,等.山羊肉中氨基酸含量测定及营养分析[J].肉类研究,2008(8):60-62. SHAO J L,LI Q W,LIU H C,et al.Determination of amino acids content in goat meat and its nutrition evaluation[J].Meat Research,2008(8):60-62.(in Chinese)
[12] 刘星,孔园园,张雪莹,等.羊肉品质评价指标及重要候选基因研究进展[J].农业生物技术学报,2020,28(10):1881-1892 LIU X,KONG Y Y,ZHANG X Y,et al.Research progress on mutton quality evaluation indicators and important candidate genes[J].Journal of Agricultural Biotechnology,2020,28(10):1881-1892.
[13] 王永辉,马俪珍.肌肉颜色变化的机理及其控制方法初探[J].肉类工业,2006(4):18-21. WANG Y H,MA L Z.Study on mechanism of color changes of muscle and possible control method[J].Meat Industry,2006(4):18-21.(in Chinese)
[14] 李升升,靳义超.加热介质和时间对牦牛肉品质的影响[J].食品与机械,2017,33(10):174-178. LI S S,JIN Y C.Quality changes of yak meat under different heat medium and time[J].Food & Machinery,2017,33(10):174-178.(in Chinese)
[15] 康生萍,胡林勇,王循刚,等.不同性别放牧青海黑藏羊的肉品质特征分析[J].西北农业学报,2021,30(2):183-191. KANG S P,HU L Y,WANG X G,et al.Analysis of meat quality of black Tibetan sheep of different genders in Qinghai under natural grazing condition[J].Acta Agriculturae Boreali-Occidentalis Sinica,2021,30(2):183-191.(in Chinese)
[16] 朱雯,徐伟,韦聪聪,等.饲粮蛋白质水平对山羊屠宰性能、肉品质和肌肉氨基酸组成的影响[J].动物营养学报,2020,32(12):5932-5938. ZHU W,XU W,WEI C C,et al.Effects of dietary protein levels on slaughter performance,meat quality and muscle amino acid composition of goats[J].Chinese Journal of Animal Nutrition,2020,32(12):5932-5938.(in Chinese)
[17] 王江林,王永,林亚秋,等.简州大耳羊和肥羔型黑山羊不同肌肉的pH变化分析[J].中国畜牧杂志,2021,57(2):209-214. WANG J L,WANG Y,LIN Y Q,et al.Analysis of pH changes in different muscles of Jianzhou Daer sheep and fattening black goats[J].Chinese Journal of Animal Science,2021,57(2):209-214.(in Chinese)
[18] 陈亮,刘建国,田斌,等.复方中草药添加剂对杜湖杂交F1代羔羊羊肉营养成分及氨基酸含量的影响[J].中兽医学杂志,2018(8):3-7. CHEN L,LIU J G,TIAN B,et al.Effect of compound Chinese herbal medicine additives on nutritional ingredient and amino acid content of Dorper×Hu crossbred F₁ lambs[J].Chinese Journal of Traditional Veterinary Science,2018(8):3-7.(in Chinese)
[19] 包音都古荣·金花,MAILISI H,呼格吉勒图,等.乌珠穆沁草原饲养黑安格斯牛肌肉氨基酸组成及营养价值分析[J].中国畜牧兽医,2016,43(3):676-682. JINHUA B Y D G R,MAILISI H,HU G J L T,et al.Amino acids composition and nutrient value analysis of muscle in black angus raised in Ujinmqin grassland[J].China Animal Husbandry & Veterinary Medicine,2016,43(3):676-682.(in Chinese)
[20] 邱翔,王杰,黄艳玲,等.成都麻羊肉氨基酸和矿物质含量的分析[J].安徽农业科学,2008,36(18):7686-7690. QIU X,WANG J,HUANG Y L,et al.Study on amino acids and mineral elements contents of Chengdu Ma goat[J].Journal of Anhui Agricultural Sciences,2008,36(18):7686-7690.(in Chinese)
[21] 曾勇庆,王慧.小尾寒羊肉品氨基酸和矿物质营养特性研究[J].草食家畜,2000(2):15-18. ZENG Y Q,WANG H.Comparative analysis of eating quality and fatty acid composition in different parts of small tailed Han sheep[J].Herbrvorous Animals,2000(2):15-18.(in Chinese)
[22] 郭宏宇,赵鹏,李俊,等.灵丘青背山羊肉品质研究[J].中国草食动物科学,2020,40(5):28-32. GUO H Y,ZHAO P,LI J,et al.Research on the quality of Lingqiu green back goat[J].China Herbivore Science,2020,40(5):28-32.(in Chinese)
[23] 贾莉,姜辉,吴建平,等.日粮中添加牛至精油对河西绒山羊羊肉营养品质和脂肪酸的影响[J].饲料工业,2020,41(17):17-21. JIA L,JIANG H,WU J P,et al.Effects of dietary supplement of essential oregano oil on nutritional quality and fatty acid composition in meat of Hexi cashmere goats[J].Feed Industry,2020,41(17):17-21.(in Chinese)
[24] 郭俊涛,谢遇春,苏馨,等.大足黑山羊不同部位肌肉脂肪酸比较研究[J].肉类研究,2020,34(9):6-11. GUO J T,XIE Y C,SU X,et al.Comparative study on muscle fatty acids in different carcass parts of Dazu black goats[J].Meat Research,2020,34(9):6-11.(in Chinese)
[25] 张晓图,杜晨红,丁小娟,等.多不饱和脂肪酸的生物学功能及其在动物生产中的应用[J].动物营养学报,2017,29(9):3059-3067. ZHANG X T,DU C H,DING X J,et al.Biological functions of polyunsaturated fatty acids and its application in animal production[J].Chinese Journal of Animal Nutrition,2017,29(9):3059-3067.(in Chinese)
[26] 桑断疾,郭同军,张俊瑜,等.日粮棉秆比例对绵羊羊肉风味的影响[J].中国饲料,2021(5):118-123. SANG D J,GUO T J,ZHANG J Y,et al.Effects of cotton stalk ratio in diets on the flavor of sheep mutton[J].China Feed,2021(5):118-123.(in Chinese)
[27] 刘瑞生,王珂,徐建峰,等.中草药添加剂改善羊肉品质的研究进展[J].中国畜牧杂志,2020,56(7):42-46. LIU R S,WANG K,XU J F,et al.Research progress on Chinese herbal medicine additives improving mutton quality[J].Chinese Journal of Animal Science,2020,56(7):42-46.(in Chinese)
[28] 韩娜,汪月,马莉,等.对甘肃三个不同地区羊肉中脂肪酸及氨基酸的测定与研究[J].食品与发酵科技,2018,54(4):87-90,119. HAN N,WANG Y,MA L,et al.Determination and study of fatty acid and amino acid in lamb on three different regions of Gansu province[J].Food and Fermentation Sciences & Technology,2018,54(4):87-90,119.(in Chinese)
[29] CASEY N H,VAN NIEKERK W A.Fatty acid composition of subcutaneous and kidney fat depots of Boer goats and the response to varying levels of maize meal[J].South African Journal of Animal Science,1985,15(2):60-62.
[30] ZHANG S G,LIU T,BROWN M A,et al.Comparison of longissimus dorsi fatty acids profiles in Gansu black yak and Chinese yellow cattle steers and heifers[J].Korean Journal for Food Science of Animal Resources,2015,35(3):286-292.