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岷县黑裘皮羊产肉性能及肉品质研究 预览

Study on Meat Performance and Quality of Black Fur Sheepin Min County
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摘要 本试验通过屠宰测定和对屠宰羊背部肌肉、腹部肌肉、腿部肌肉作为肉质常规指标测定和氨基酸测定样品。通过测定,生长期岷县黑裘皮羊平均宰前活重、胴体重、净肉重均低于贵德黑裘皮羊、托克逊黑羊等国内黑羊品种;岷县黑裘皮羊羊肉中含有18种氨基酸,显现出较高的营养价值。粗脂肪含量腹部17.42%、腿部为14.87%、背部13.92%;表明岷县黑裘皮羊肉是一种口感鲜美的滋补食品。逐步建立岷县黑裘皮羊本品种选育体系,综合提高黑裘皮羊的生产性能,充分发挥岷县黑裘皮羊在当地养羊业中的作用。 The test was conducted by slaughtering and assay of sheep’s back muscles,abdominal muscles and leg muscles as routine indicators of meat quality and amino acid determination samples.By measuring,the average live weight,carcass weight and net weight of growing Black fur sheep in Min county were lower than the domestic black sheep varieties such as guide Black fur sheep and tokelson black sheep.There are 18 kinds of amino acids in Black fur sheep lamb in Min county,showing it has high nutritional value.The crude fat content was 17.42% in abdomen,14.87% in legs and 13.92% in back.It shows that the black fur lamb of Min county is a delicious nourishing food.The breeding system of Black fur sheep should be established step by step to comprehensively improve production performance and give full play to the role of Black fur sheep in local sheep breeding industry.
作者 吴霞明 WU Xia-ming(Gansu Food Inspection Institute,Lanzhou Gansu 730030,China)
出处 《畜牧兽医杂志》 2019年第2期20-22,25共4页 Journal of Animal Science and Veterinary Medicine
关键词 岷县黑裘皮羊 产肉性能 肉品质 Black fur sheep in Min county meat performance meat quality
作者简介 吴霞明(1972-),女,甘肃白银人,高级工程师,本科,主要从事食品检验工作。
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