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当前位置: 首页 > 文章 > 饲养方式和屠宰季节对乌珠穆沁羊肉肌内结缔组织特性的影响 肉类研究 2018 (9) 8-12
Position: Home > Articles > Effects of Feeding Mode and Slaughter Season on the Characteristics of Intramuscular Connective Tissue in Wuzhumuqin Sheep MEAT RESEARCH 2018 (9) 8-12

饲养方式和屠宰季节对乌珠穆沁羊肉肌内结缔组织特性的影响

作  者：
侯小伟;仁钦索丽;格日勒图;高金龙
单  位：
浙江大学生物系统工程与食品科学学院;乌海职业技术学院化学工程系;内蒙古农业大学食品科学与工程学院
关键词：
肌内结缔组织;热溶解性;交联;热变性
摘  要：
饲养方式和屠宰季节对肌肉结缔组织特性影响较大,以不同饲养方式和屠宰季节的乌珠穆沁羊半腱肌和背最长肌结缔组织、肌内膜和肌束膜为研究对象,利用分光光度法测定其胶原蛋白含量及热溶解性,分别利用高效液相色谱仪和差示扫描量热仪测定吡啶诺林的含量和热变性温度。结果表明:饲养方式对乌珠穆沁羊背最长肌结缔组织、肌内膜和肌束膜的胶原蛋白含量影响显著(P<0.05);屠宰季节对自然放养乌珠穆沁羊背最长肌结缔组织、肌内膜的胶原蛋白含量影响显著(P<0.05);半腱肌结缔组织和肌内膜的胶原蛋白含量均受饲养方式和屠宰季节的显著影响(P<0.05);饲养条件和屠宰季节对乌珠穆沁羊背最长肌结缔组织、肌内膜中可溶解胶原蛋白和半腱肌和背最长肌结缔组织中吡啶诺林含量均影响显著(P<0.05);吡啶诺林含量越高的样品可溶解性胶原蛋白含量越低;半腱肌结缔组织、肌内膜和肌束膜的热变性温度低于背最长肌,相同屠宰季节时,自然放养乌珠穆沁羊肉的热变性温度高于圈养。
译  名：
Effects of Feeding Mode and Slaughter Season on the Characteristics of Intramuscular Connective Tissue in Wuzhumuqin Sheep
作  者：
HOU Xiaowei;Soogii;BORJIGIN Gerelt;GAO Jinlong;Department of Chemical Engineering, Wuhai Vocational and Technical College;College of Food Science and Engineering, Inner Mongolia Agricultural University;College of Biosystems Engineering and Food Science, Zhejiang University;
单  位：
HOU Xiaowei%Soogii%BORJIGIN Gerelt%GAO Jinlong%Department of Chemical Engineering, Wuhai Vocational and Technical College%College of Food Science and Engineering, Inner Mongolia Agricultural University%College of Biosystems Engineering and Food Science, Zhejiang University
关键词：
intramuscular connective tissue;;thermal solubility;;cross-linking;;thermal denaturation
摘  要：
In an effort to assess the effects of feeding system and slaughter season, connective tissue, endomysium and perimysium of semitendinosus and longissimus dorsi muscles from Wuzhumuqin sheep were tested for collagen content and thermal solubility by spectrophotometry. We also measured the pyridinoline content and thermal denaturation temperature by high performance liquid chromatography and differential scanning calorimetric, respectively. The results showed that the collagen content in connective tissue, endomysium and perimysium of longissimus dorsi muscle was significantly affected by feeding mode(P < 0.05). Similarly, the collagen content in connective tissue and endomysium of longissimus dorsi muscle from grazing sheep was significantly affected by slaughter season. The collagen content in connective tissue and endomysium of semitendinosus muscle was significantly affected by both feeding mode and slaughter season(P < 0.05). In addition, the content of soluble collagen in connective tissue and endomysium of longissimus dorsi muscle as well as the pyridinoline content in connective tissue of semitendinosus and longissimus dorsi muscles was also significantly affected by both feeding mode and slaughter season(P < 0.05). There was a negative correlation between the contents of pyridinoline and soluble collagen. The thermal denaturation temperature of connective tissue, endomysium and perimysium of semitendinosus muscle was lower than that of longissimus dorsi muscle. For each slaughter season, the thermal denaturation temperature of meat from grazing sheep was higher than that of meat from stall-fed sheep.

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