Effects Of Allium Mongolicum Regel And Its Extracts On The Meat Quality And Flavor Components In Mutton Sheep

This study was conducted to investigate the effects of Allium Mongolicum regel and its extracts on meat quality and flavor components in mutton sheep.Sixty weaned Dorper×Thin-Tailed Han Crossbred ewes lambs with similar age(4-4.5 months old),and similar body weight(37.1±0.5 kg)were selected and divided into four groups with 15 lambs in each group.The four treatment diets were the basal diet(control group),the basal diet+Alliunim Mongolicrm regel dry powder(10 g/d each,P group),basal diet+water soluble extracts of Allium Mongolicum regel(3.2 g/d,W group),basal diet+fat soluble extracts of Allium Mongolicum regel(2.8 g/d,F group)respectively.The experiment was lasted 75 d including a 15 d of preliminary period.At the end of the experiment,three lambs were randomly selected from each group to be slaughtered and the longissimus dorsi samples were collected.The results were described in four aspects.1.Effects of Allium Mongolicum Regel and its extracts on slaughter performance and meat quality in mutton sheep.(1)Compared with the control group,Allium Mongolicum Regel or its extracts groups significantly increased the GR value and eye muscle area of mutton sheep(P<0.05),and tended to increase the slaughter rate however the difference was not significant(P>0.05).Backfat thickness of mutton sheep was significantly increased by W group(P<0.05).(2)Compared with the control group,Allium Alongolicum Regel or its extracts groups significantly increased crude fat content,phosphorus content and cooked mutton rate in longissimus dorsi muscle(P<0.05),and significantly decreased shear force and dehydration rate in longissimus dorsi muscle(P<0.05).(3)Compared with the control group,the F group significantly increased the activities of T-SOD,GSH-PX and T-AOC in longissimus dorsi muscle of mutton sheep(P<0.05).MDA content and CAT activity in longissimus dorsi muscle of mutton sheep were numerically decreased by Allium Mongolicum Regel or its extracts groups,however the difference was not significant(P>0.05).2.Effects of Allium Mongolicum Regel and its extracts on fatty acid content and composition of longissimus dorsi muscle of mutton sheep.The results showed that:(1)Compared with the control group,the W group significantly increased the content of polyunsaturated fatty acids in longissimus dorsi muscle,especially linoleic acid(P<0.05).Both W group and F group decreased content of stearic acid in longissimus dorsi muscle(P<0.05).(2)P group significantly decreased contents of 4-methyloctanoic acid and 4-ethyloctanoic acid in longissimus dorsi muscle(P<0.05),while content of 4-methylnonic acid was not changed by P group(P>0.05).Contents of 4-methyloctanoic acid,4-methylnonic acid and 4-ethyloctanoic acid in longissimus dorsi muscle were significantly decreased(P<0.05)by both W group and F group.There was no significant difference in contents of 4-methyl octanoic acid,4-methyl nonylic acid,4-ethyl octanoic acid,polyunsaturated fatty acid and stearic acid in longissimus dorsi muscle among the three Allium Mongolicum Regel or its extracts groups(P>0.05).(3)Compared with the control group,Allium Mongolicam Regel and its extracts groups increased contents of total amino acid and essential amino acids in longissimus dorsi muscle,while there was no significant difference among the Allium Mongolicum Regel and its extracts groups(P<0.05).Allium Mongolicum Regel and its extracts significantly increased contents of flavor related amino acids such as aspartic acid and glutamic acid in longissimus dorsi muscle(P<0.05).3.Effects of Allium Mongolicum Regel and its extracts on contents and composition of volatile flavor compounds in longissimus dorsi muscle of mutton sheep.The contents and composition of volatile flavor compounds in longissimus dorsi muscle of mutton sheep were determined by headspace solid phase microextraction.The results showed that aromatic hydrocarbons,alcohols,ketones,aldehydes and sulfur compounds in muscle were increased by Alium Mongolicum Regel and its extracts groups compared with the control group,whereas alkanes,olefins,esters and acid heterocycles were decreased by the all three Allium Mongolicum Regel groups.PCA analysis result showed that the contribution rates of seven flavor compounds in the first principal component were in the order of alkanes,esters,olefins,ketones,aldehydes,heterocyclic and aromatic hydrocarbons,and the contribution rates of three flavor compounds in the second principal components were in the order of alcohols,sulfurs and acids.