Wang Bo, Wang Zhenzhen, Chen Yong, Liu Xueliang, Liu Kun, Zhang Yingjun, Luo Hailing
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
Foods. 2021 Nov 16;10(11):2822. doi: 10.3390/foods10112822.
This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the () samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.
本研究旨在调查不同限制放牧时间和室内补饲系统下生长羔羊的胴体性状、肉质和挥发性化合物。50只3月龄雄性滩羊羔羊（体重相近）根据放牧时间12小时/天（G12）、8小时/天（G8）、4小时/天（G4）、2小时/天（G2）和0小时（G0，室内补饲）随机分为五组。实验结束时屠宰动物，并采集（）样本进行进一步分析。结果表明，室内补饲提高了宰前体重（PSW）的胴体脂肪和非胴体脂肪百分比，并降低了羊肉的蒸煮损失。每天放牧8小时或2小时提高了PSW、胴体和PSW的肉百分比。每天放牧2小时并补饲的羔羊和室内补饲的羔羊在肌肉中具有较高水平的肌内脂肪和亮度（L*）值以及较低的蒸煮损失，但室内补饲的羔羊具有较高的黄度（b*）和脂肪含量。与室内补饲的羔羊相比，放牧羔羊的肉中鉴定出更多种类的挥发性化合物，但放牧羔羊中检测到的醛类和总挥发性风味化合物含量较低。总体而言，结果表明饲养系统是影响羊肉品质的主要因素，适当的放牧时间可以提高羊肉的数量和质量，并为消费者提供具有不同风味的肉。
