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投稿时间：2021-10-26
投稿时间：2021-10-26
中文摘要: 为研究饲粮中添加大蒜素对小尾寒羊羊肉品质及抗氧化性能的影响，分别用添加大蒜素和未添加大蒜素的日粮饲喂小尾寒羊，对肉的品质进行分析。结果表明：大蒜素组相较于正常饲粮组滴水损失率、剪切力、亮度差异均显著（P＜0.05）。大蒜素组总抗氧化能力和谷胱甘肽过氧化物酶活性均显著高于对照组（P＜0.05），大蒜素组丙二醛含量显著低于对照组（P＜0.05）。分析不同处理组的羊肉，得出大蒜素能显著降低羊肉己酸、十三酸、肉豆蔻酸的含量（P＜0.05）。利用顶空固相微萃取-气质联用法对挥发性有机物进行测定，按匹配度大于90%确定物质，共鉴别出6种风味物质，两组羊肉中的挥发性物质组成与含量均有差异。
Abstract:The study aimed to effect of allicin on the mutton quality of small-tailed Han sheep and the antioxidant properties.Specific，the sheep were classified into two groups.One group（allicin group）was given allicin-added feed and the other（control group）received the feed without allicin.Then，the mutton quality was analyzed.The results showed significant difference in drip loss，shear force，and color of mutton between the two groups（P＜0.05）.The total antioxidant capacity and glutathione peroxidase activity in the allicin group were higher than those in the control group（P＜0.05），and the malondialdehyde content in the allicin group was lower than that in the control group（P＜0.05）.Allicin can reduce the content of caproic acid，tridecanoic acid，and myristic acid in mutton（P＜0.05）.The volatile organic compounds were determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry，and the substances were selected based on matching degree＞90%.Finally，6 flavor components were identified，and the composition and content of volatile organic compounds in mutton were different between the two groups.
keywords: allicin mutton quality amino acid fatty acid flavor antioxidant
文章编号：202301002 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31802105、31872398）；山东省现代农业产业技术体系羊产业创新团队临沂综合试验站（SDAIT-10-14）；山东省自然科学基金青年基金（ZR2020QC184）
| 作者 | 单位 |
| 蒲仕文1，梁辰1，徐雯1，杨燕2，高倩3，王振南3，吕慎金3*，艾合买提江·艾海提1* | 1.新疆大学生命科学与技术学院，新疆 乌鲁木齐 830046；2.临沂市农业科学院，山东 临沂 276012；3.临沂大学农林科学学院，山东 临沂 276000 |
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