Study On The Quality Of Meat Fat In Mongolian Sheep Of Different Months Of Age

Chifeng City,Arukorqin Banner Bayan Wener area is one of the main production areas of Mongolian sheep,in order to study the characteristics of its meat fat,this experiment from the northern Part of Theuru Korqin Banner Bayan Wendu Sumu Bayan Chagan Gacha herd selected three sheep of different ages,namely the year of the sheep,1.5 years old sheep and adult sheep 3 each,slaughter test,after slaughter to take semimembrane muscle samples.In experiment 1,the changes of muscle volatile flavor substances with age and body weight were studied.With the increase of age and weight,there were 10 kinds of volatile flavor compounds in muscle,and the number was 114 species of annual goat,141 species of one-and-a-half-year-old goat and 147 species of adult goat,which showed an increasing trend with age.The sources of volatile flavor substances were classified into five categories:(1)The content of lipids was the most,and the content of the former was significantly lower than that of the one-and-a-half year old and adult goats(P<0.01);(2)The second was the Maillard reaction products,which were significantly higher than those of one-and-a-half-year-old goats(P<0.01),and significantly higher than those of adult goats(P<0.01).(3)The feeding source of flavor substance was significantly higher than that of one-and-a-half-year-old and adult goats(P<0.01).(4)Lipid-Maillard interaction products in one-and-a-half-year-old goats were significantly higher than those in the same year and adult goats(P<0.05);(5)Other flavor substances in adult goats were significantly higher than those in the same year and one and a half years old goats(P<0.01).In experiment 2,the changes of muscle lipid fatty acid content with age and body weight were studied.With the increase of age and weight,muscle lipid saturated fatty acid(SFA)content was significantly increased(P<0.01).With the increase of age,the content of monounsaturated fatty acid(MUFA)was significantly increased(P<0.01),while the content of polyunsaturated fatty acid(PUFA)was increased,but there was no significant difference(P>0.05).The muscle lipid ω-6/ω-3 value was higher than that of one and a half year old sheep,but lower than that of adult sheep,but there was no significant difference(P>0.05).In experiment 3,the changes of amino acid nutritional characteristics of muscle with age and body weight were studied.With the increase of age and weight :(1)The total amount of amino acids and umami amino acids in muscle increased significantly(P<0.05),but there were no significant differences between adult and one-and-a-half-year-old goat,one-and-a-half-year-old goat and current year goat(P>0.05).In addition,the score of muscle protein was 78～79,and the first limiting amino acid was valine.(2)The total amount of free amino acids in muscle was significantly increased(P<0.05).In addition,the age difference between sweet and bitter amino acids was the most significant(P<0.05),while the total amount of umami,salty and sour amino acids also increased,but there was no significant difference(P>0.05).In experiment 4,the changes of intramuscular fat,inosinic acid and glucose in muscle with age and body weight were studied.With the increase of age and weight,the intramuscular fat(IMF)content of experimental sheep was significantly increased(P<0.05),but there was no significant difference between adult sheep and one-and-a-half years old sheep,adult sheep and old year sheep(P>0.05).Muscle inosinic acid(IMP)content was significantly increased(P< 0.01);Muscle glucose content was also increased,but there was no age difference(P>0.05)...