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当前位置: 首页 > 文章 > 云南地方云岭黑山羊和龙陵黄山羊肉品质的研究 畜牧与兽医 2008,40 (7) 18-21
Position: Home > Articles > Studies on meat quality of Longissimus dorsi of Yunnan lindigenous Yun-ling and Long-ling goats Animal Husbandry & Veterinary Medicine 2008,40 (7) 18-21

云南地方云岭黑山羊和龙陵黄山羊肉品质的研究

作  者：
程志斌;MAO Hua-ming;贾俊静;GE Chang-rong;胡永金;CAO Zhen-hui;黄启超;GU Da-hai
单  位：
云南农业大学食品科学技术学院;云南省动物营养与饲料重点实验室
关键词：
云岭黑山羊;龙陵黄山羊;背最长肌;理化特性;品评试验
摘  要：
本试验对半放牧饲养条件下云南地方成年云岭黑山羊和龙陵黄山羊肉的理化特性和风味品评进行研究。新出生的云岭黑山羊和龙陵黄山羊各16头用于本试验。试验山羊90日龄断奶后采用"白天放牧、晚上补饲"的半放牧饲养方式,补充饲料粗蛋白18.5%、代谢能12.5 MJ/kg。饲养360 d后,选择体重最接近的云岭黑山羊和龙陵黄山羊各8头屠宰,取背最长肌分析肉品质。试验结果显示,宰后45 min,云岭黑山羊背最长肌的肉色评分(P=0.04)、CIELAB L*(P=0.05)、a*(P<0.01)、b*(P=0.03)、H°(P=0.03)显著低于龙陵黄山羊。宰后24 h云岭黑山羊背最长肌CIELAB a*(P=0.02)、b*(P=0.04)和C(P=0.03)显著低于龙陵黄山羊。云岭黑山羊背最长肌的剪切力显著低于龙陵黄山羊(P=0.05)。云岭黑山羊背最长肌粗脂肪含量(P=0.04)和香味评分(P=0.03)显著大于龙陵黄山羊。以上结果显示,云岭黑山羊与龙陵黄山羊相比,具有较高粗脂肪含量和较优的风味,但肉色偏浅。
译  名：
Studies on meat quality of Longissimus dorsi of Yunnan lindigenous Yun-ling and Long-ling goats
作  者：
CHENG Zhi-bin1,MAO Hua-ming1,JIA Jun-jing1,GE Chang-rong1,HU Yong-jin2,CAO Zhen-hui1,HUANG Qi-chao2,GU Da-hai2(1.Key Laboratory of Animal Nutrition and Feed Science,Kunming 650201,China;2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
关键词：
Yun-ling goat;Long-ling goat;Longissimus dorsi;physico-chemical properties;taste paneling evaluation
摘  要：
The objective of this study was to determine the physico-chemical properties and taste paneling evaluation of Longissimus dorsi of 12-month-old Yunnan indigenous Yun-ling and Long-ling goats by semi-intensive system.Sixteen Yun-ling and sixteen Long-Ling of newborn goats were initially chosen in this experiment.All experimental goats were pasteurized on day-time and were fed on the concentrated night after the weaning age of 90 days.The concentrated diets included the crude protein 18.5% and the metabolic energy 12.5 MJ/kg.After rearing of 360 days,eight Yun-ling and eight Long-ling were slaughtered and Longissimus dorsi was sampled for the analysis of physico-chemical properties and taste paneling evaluation.At 45 min of post-slaughter,Yun-ling had the lower color score(P=0.04),CIELAB L value(P=0.05),a value(P<0.01),b value(P=0.03) and H° value(P=0.03) than those of Long-ling goat.At 24 h of post-slaughter,Yun-ling had the lower CIELAB a value(P=0.02),b value(P=0.04) and C value(P=0.03) than those of Long-ling goat.The Longissimus dorsi shear force of Yun-ling was lower than that of Long-ling goat(P=0.05).The Longissimus dorsi crude fat content(P=0.04) and flavor score(P=0.03) of Yun-ling were higher than those of Long-ling goat.The findings of this experiment showed that the meat color of Long-ling goat was lighter and redder than that of Yun-ling goat.However,the meat quality of Yun-ling goat had the predominance in nutrition value and flavor compared with Long-ling goat.

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