Evaluation of Muscle Quality and Analysis of Nutrient Composition in Different Parts of Hulun Buir Lambs

OU Huimin; ZHANG Xiaoli; TAN Zhiliang; HE Liuqin; JIAO Jinzhen; LI Jianzhong

doi:10.3969/j.issn.1006-267x.2022.01.044

Chinese Journal of Animal Nutrition >

2022 , Vol. 34 >Issue 1: 467 - 477

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.01.044

RESEARCH PAPER

Evaluation of Muscle Quality and Analysis of Nutrient Composition in Different Parts of Hulun Buir Lambs

OU Huimin ,
ZHANG Xiaoli ,
TAN Zhiliang ,
HE Liuqin ,
JIAO Jinzhen ,
LI Jianzhong

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1. Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha 410081, China;
2. Hunan Provincial Key Laboratory of Animal Nutrition Physiology and Metabolic Processes, Key Laboratory of Agro-Ecological Processes in Subtropical Region, National Engineering Laboratory of Poultry Breeding Pollution Control and Resource Technology, Institute of Subtropical Agricultural Ecology, Chinese Academy of Sciences, Changsha 410125, China

Received date: 2021-06-10

Online published: 2022-01-18

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Abstract

This experiment aims to study the muscle quality and nutrient composition of different parts of Hulun Buir lambs, in order to provide reference for its fine segmentation. Twenty-seven Hulun Buir lambs in the same feeding conditions and similar body weight were selected as experimental animals, the muscle samples were collected from the anterior shoulder, cervical, dorsal, anterior limb and posterior limb, and the meat quality parameters[pH_{45 min} and meat color brightness (L^*), redness (a^*) and yellowness (b^*) values] and nutrients (the contents of crude protein, ether extract, amino acids and fatty acids) were determined. The results showed as follows:1) the pH_{45 min} in cervical muscle was significantly higher than that of other parts of muscle (P<0.05), the meat color L^* value in anterior limb muscle was significantly higher than that of dorsal, posterior limb and cervical muscles (P<0.05), the meat color a^* value in cervical and anterior shoulder muscles was significantly higher than that of dorsal, anterior limb and posterior limb muscles (P<0.05), and the meat color b^* value in cervical muscle was significantly higher than that of other parts of muscle (P<0.05). 2) The contents of moisture and crude protein in cervical muscle were significantly lower than those of other parts of muscle (P<0.05), and the ether extract content was significantly higher than that of other parts of muscle (P<0.05). 3) Seventeen amino acids were detected in five parts of muscle, including 2 umami amino acids (UAA), 5 sweet amino acids (SAA) and 9 bitter amino acids (BAA). The contents of essential amino acids (EAA), nonessential amino acids (NAA), delicious amino acids (DAA) and total amino acids (TAA) in anterior shoulder and anterior limb muscles were significantly higher than those of other parts of muscle (P<0.05). 4) Twenty-one fatty acids were detected in five parts of muscle, and the composition of fatty acid in different parts was consistent, namely saturated fatty acids (SFA) > monounsaturated fatty acids (MUFA) > polyunsaturated fatty acids (PUFA). The content of SFA in cervical muscle was significantly higher than that of anterior limb, posterior limb and anterior shoulder muscles (P<0.05), and the content of PUFA in anterior limb, posterior limb and anterior shoulder muscles was significantly lower than that of dorsal and cervical muscle (P<0.05). In conclusion, the meat quality and nutrient composition in different parts of muscle of Hulun Buir lambs exist difference, and the meat quality and nutrient composition in anterior shoulder and anterior limb muscles are better than those in dorsal, posterior limb and cervical muscles.

Key words： Hulun Buir lambs; different parts; meat quality; nutrient composition

Cite this article

OU Huimin , ZHANG Xiaoli , TAN Zhiliang , HE Liuqin , JIAO Jinzhen , LI Jianzhong . Evaluation of Muscle Quality and Analysis of Nutrient Composition in Different Parts of Hulun Buir Lambs[J]. Chinese Journal of Animal Nutrition, 2022 , 34(1) : 467 -477 . DOI: 10.3969/j.issn.1006-267x.2022.01.044

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