Department of Animal Sciences, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Meat Sci. 2012 Dec;92(4):417-22. doi: 10.1016/j.meatsci.2012.05.004. Epub 2012 May 17.
The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10-12 months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (p<0.01) and had lower shear force and drip loss than Chall lambs (p<0.05). The meat color of Zel lambs was higher for both a* (p<0.001) and b* (p<0.01) compared to Chall lambs. Meat from Zel lambs was more tender (p<0.01) and more juicy (p<0.05) than Chall lambs. The PUFA:SFA fatty acid ratio (P:S) was higher (p<0.05) and the n-6:n-3 PUFA ratio was lower in Chall compared to Zel lambs (p<0.05). Overall, these results show that the eating quality of Zel lambs was better, but that this was at the cost of less favorable fatty acid profiles and poorer meat color.
本研究旨在比较传统的脂肪尾品种查尔羊和有尾的伊朗绵羊品种泽尔羊的肉质。羔羊在放牧至断奶后，再育肥至 10-12 月龄进行屠宰。在背最长肌上测量肉质特性。泽尔羔羊的肌内脂肪（IMF）含量更高（p<0.01），剪切力和滴水损失均低于查尔羔羊（p<0.05）。泽尔羔羊的肉色在 a*（p<0.001）和 b*（p<0.01）上均高于查尔羔羊。泽尔羔羊的肉更嫩（p<0.01）和多汁（p<0.05）。与泽尔羔羊相比，查尔羔羊的多不饱和脂肪酸与饱和脂肪酸（PUFA:SFA）比例更高（p<0.05），n-6:n-3 多不饱和脂肪酸比例更低（p<0.05）。总体而言，这些结果表明泽尔羔羊的食用品质更好，但这是以较差的脂肪酸谱和较差的肉色为代价的。
