摘要
羊肉是我国居民主要的肉食来源之一,因其营养丰富、肉质细腻鲜嫩等特点备受青睐。随着生活水平的不断提高,人们对羊肉在食用品质、营养品质与风味等方面的要求也日益提升。而羊肉品质受诸多因素的影响,其中年龄因素不仅直接影响羊肉品质,还通过影响瘤胃微生物的组成与功能,对肉品质起到调节作用。文章从羊肉食用品质、营养品质和风味3个方面进行了探讨,同时分析年龄、瘤胃微生物与肉品质之间的关系,旨在为羊肉生产、肉类品质研究及产品开发等提供理论基础,为消费者提供参考,以期为深入了解肉羊生长发育规律以及养殖业的可持续发展提供依据。
Mutton is one of the primary sources of meat for Chinese residents and is highly favoured for its rich nutritional content and tender,delicate texture.As living standards continue to improve,people's demands for mutton in terms of eating quality,nutritional quality,and flavour are also increasing.The qual-ity of mutton is influenced by many factors,among which age not only directly affects the quality of mutton but also regulates meat quality by influencing the composition and function of rumen microorganisms.The article explores these aspects from the perspectives of eating quality,nutritional quality,and flavour,while analyzing the relationship between age,rumen microorganisms,and meat quality.It aims to provide a theo-retical basis for mutton production,meat research,and product development,offer references for consumers,and contribute to a deeper understanding of the growth and development patterns of sheep,as well as the sustainable development of the livestock industry.
作者
奈日乐
木其尔
山丹
谢遇春
满都呼
NAI Rile;MU Qier;SHAN Dan;XIE Yuchun;MAN Duhu(College of Agriculture,Hulunbuir University,Inner Mongolia Hulunbuir 021008,China;College of Animal Science,Inner Mongolia Agricultural University,Inner Mongolia Hohhot 010018,China;College of Animal Science and Technology,Hebei Normal University of Science and Technology,Hebei Qinhuangdao 066004,China)
出处
《饲料工业》
北大核心
2025年第19期74-79,共6页
Feed Industry
基金
内蒙古自治区自然科学基金项目[2021BS03042]
呼伦贝尔学院博士基金项目[2020BS12、2023BSJJ08]
呼伦贝尔学院自然科学一般项目[2020ZKYB14]。
关键词
年龄
羊肉
食用品质
营养品质
风味
age
mutton
eating quality
nutritional quality
flavour
