绵羊品种对肉质和肌内脂肪(IMF)特性有重要影响,然而,对绵羊品种与肉质性状之间关系的研究很少考虑品种内IMF的巨大变化。在这项研究中,建立了176只胡羊和76只谭公羊的群体,56天大的时候断奶,具有相似的重量,并根据IMF在每个群体中的分布选择代表性样本,为了调查肉类品质的变化,品种之间的IMF和挥发性化合物概况。观察到滴水损失的显着差异,剪切力,烹饪损失,Hu和Tan羊之间的颜色坐标(p<0.01)。IMF含量和主要的不饱和脂肪酸,油酸和顺式,顺式亚油酸,是相似的。53种挥发性化合物中有18种被确定为重要的气味因素。在这18种气味活性挥发性化合物中,在品种之间没有检测到显著的浓度差异。在另外35种挥发性化合物中,与湖羊相比,滩羊的γ-壬醛内酯较低(p<0.05)。总之,滩羊表现出较低的滴水损失,较高的剪切力值,颜色更红,饱和脂肪酸较少,对湖羊的γ-壬醛内酯含量较少。这些发现提高了对胡和滩绵羊肉之间香气差异的理解。图形抽象。
Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits rarely consider the large variation in IMF within breed. In this study, groups of 176 Hu and 76 Tan male sheep were established, weaned at 56 days old, with similar weights, and representative samples were selected based on the distribution of IMF in each population, to investigate variations in meat quality, IMF and volatile compound profiles between breeds. Significant differences were observed in drip loss, shear force, cooking loss, and color coordinates between Hu and Tan sheep (p < 0.01). The IMF content and the predominate unsaturated fatty acids, oleic and cis, cis-linoleic acids, were similar. Eighteen out of 53 volatile compounds were identified as important odor contributors. Of these 18 odor-active volatile compounds, no significant concentration differences were detected between breeds. In another 35 volatile compounds, γ-nonalactone was lower in Tan sheep relative to Hu sheep (p < 0.05). In summary, Tan sheep exhibited lower drip loss, higher shear force values, and redder color, had less saturated fatty acids, and contained less γ-nonalactone against Hu sheep. These findings improve understanding of aroma differences between Hu and Tan sheep meat. Graphical Abstract.