Study on meat quality analysis and fatty acid characteristics of Alpine Merino sheep

WEN Ya-zhou; HAN Deng-wu; WANG Xi-jun; ZHANG Xiao-fei; LIU Ji-gang; LIU Jian-bin

doi:10.13557/j.cnki.issn1002-2813.2024.20.020

Abstract：The experiment aimed to explore the meat quality and fatty acid characteristics of Alpine Merino sheep·Atotal of fifteen 12-month-old Alpine Merino male and female sheep were divided into male group and female group with three replicates per group and five sheep per replicate,and meat quality of longissimus dorsi muscle were measured.The preliminary trial period was 14 days,and the formal experimental period was 120 days.The results showed that the pre-slaughter body weight,carcass weight,net meat weight,eye muscle area,GR value,back fat thickness,and tail weight of male sheep group were significantly higher than those of female sheep group(P＜0.05).Meat color L*value of male sheep group was significantly higher than that of female sheep group,and a*value was significantly lower than that of female sheep group(P＜0.05).The fat content and cooked meat percentage in male sheep group were significantly lower than those in emale sheep group(P＜0.05),and the drip loss and shear force were significantly higher than those in female sheep group(P＜0.05).17 kinds of amino acids were detected in both groups.The total amino acids in two groups were 18.40％and 18.53％,respectively.The male sheep group and the female sheep group detected 24 and 23 types of fatty acids,respectively,with the highest content of cis-10-heptadecenoic acid(C17:1)being 0.559,0.555 g/100 g,respectively.The study indicates that the meat quality of Alpine Merino sheep was excellent,rich in various amino acids and fatty acids,and the nutritional composition was balanced,which can provide a reference for the expansion and industrialization of Alpine Merino sheep.