摘要
本试验旨在研究饲粮中添加棕榈粕(PKM)对藏羊不同部位肌肉风味的影响。选取60只体重[(18±3)kg]相近、2~3月龄的藏系绵羊,随机分为2组,每组6个重复,每个重复5只羊。对照组饲喂基础饲粮,PKM组饲喂在精料补充料中添加18%PKM的试验饲粮。预试期14 d,正试期90 d。试验结束后,采集背最长肌、股二头肌和臂三头肌样品,并采用气相色谱-离子迁移谱(GC-IMS)技术测定肌肉中挥发性物质组成及含量。结果表明:1)从藏羊不同部位肌肉中共检测出36种挥发性物质,包括醛类12种、醇类11种、酮类9种、酯类3种及杂环类1种。与对照组相比,PKM组不同部位肌肉挥发性物质含量有所提高。2)以相对气味活度值(ROVA)>1和变量投影重要性(VIP)>1为筛选标准,对照组不同部位肌肉关键风味物质为己醛单体和乙偶姻,PKM组额外增加了己醛二聚体和1-壬醛单体。3)指纹图谱和主成分分析(PCA)结果表明,PKM组不同部位肌肉间挥发性物质存在明显差异,且臂三头肌中醛类和醇类物质含量较背最长肌和股二头肌有所提高。综上所述,饲粮中添加PKM能够有效改善藏羊不同部位肌肉风味,且对臂三头肌风味的影响更大。
This experiment was conducted to investigate the effects of dietary palm kernel meal(PKM)on the flavor of different muscle parts of Tibetan sheep.Sixty Tibetan sheep aged of 2 to 3 months with a similar body weight of(18±3)kg were selected and randomly divided into 2 groups,with 6 replicates in each group and 5 sheep in each replicate.Sheep in the control group were fed a basal diet,while those in the PKM group were fed an experimental diet in which 18%PKM was supplemented into the concentrate supplement.The experiment lasted for 90 days after a pre-test of 14 days.After the experiment,the samples of longissimus dorsi,biceps femoris and triceps brachii were collected,and the composition and contents of volatile substances were determined by gas chromatography-ion mobility spectrometry(GC-IMS)technology.The results showed as follows:1)a total of 36 volatile substances were detected from different muscle parts of Tibetan sheep,including 12 aldehydes,11 alcohols,9 ketones,3 esters and 1 heterocyclic substance.Compared with the control group,the contents of volatile substances in different muscle parts in the PKM group were increased.2)Taking the relative odor activity value(ROVA)>1 and variable importance projection(VIP)>1 as the screening criteria,the key flavor substances of different muscle parts in the control group were hexanal monomer and acetoin,while in the PKM group,hexanal dimer and 1-nonanal monomer were added.3)The results of fingerprint and principal component analysis(PCA)indicated that there were obvious differences in volatile substances among different muscle parts in the PKM group,and the contents of aldehydes and alcohols in triceps brachii were higher than that in longissimus dorsi and biceps femoris.In conclusion,dietary PKM can effectively improve the flavor of different muscle parts of Tibetan sheep,especially in triceps brachii.
作者
葛世鹏
马英
韩丽娟
桂林生
侯生珍
院珍珍
孙胜男
王志有
杨超
杨葆春
GE Shipeng;MA Ying;HAN Lijuan;GUI Linsheng;HOU Shengzhen;YUAN Zhenzhen;SUN Shengnan;WANG Zhiyou;YANG Chao;YANG Baochun(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)
出处
《动物营养学报》
北大核心
2025年第9期6084-6097,共14页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
青海省科技厅帅才科学家负责制项目“藏羊产业提质增效标准化生产体系构建”(2022-NK-169)。
关键词
藏羊
不同部位肌肉
棕榈粕
气相色谱-离子迁移谱
风味
Tibetan sheep
different muscle parts
palm kernel meal
gas chromatography-ion mobility spectrometry
flavor
