亚麻籽饲喂对苏尼特羊肉风味品质的影响
Effect of feeding flaxseed on meat flavor quality of Sunit lambs
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摘要: 为了研究亚麻籽对苏尼特羊肉风味品质的影响,将24只4月龄健康无病的苏尼特羊随机分为2组,分别饲喂含有0(对照组)和8%(亚麻籽组)的亚麻籽日粮。饲喂3个月后屠宰,取背最长肌用于后续试验的测定。该试验利用气相色谱质谱技术测定挥发性风味物质,采用电子鼻测定羊肉气味强度,此外测定羊肉的抗氧化能力,以探究抗氧化能力与挥发性风味物质的关系。结果表明:对照组与亚麻籽组苏尼特羊的生长性能和屠宰率无显著差异(P>0.05)。亚麻籽提高了羊肉中挥发性风味物质的丰富度,并改变了物质组成及含量。苏尼特羊肉的关键风味物质包括1-辛烯-3-醇、庚醛、反-2-辛烯醛、辛醛、反2-壬烯醛、壬醛、反-2-癸烯醛和癸醛。对照组中己醛(13.78%)和壬醛(11.12%)相对含量显著高于亚麻籽组(P<0.05);亚麻籽显著提高了戊醛(4.37%)、反-2-辛烯醛(1.41%)和癸醛(1.35%)的含量(P<0.05)。主成分分析可对2组羊肉的风味进行区分,表明日粮添加亚麻籽对羊肉关键风味物质影响较大。电子鼻结果显示亚麻籽影响了羊肉风味轮廓,降低了气味强度。亚麻籽组羊肉中的自由基清除率(radical scavenging ability, RSA)为58.09%,总抗氧化能力(total antioxidant capacity,T-AOC)为0.53 U/mg,显著高于对照组(P<0.05)。相关性分析结果表明,抗氧化系统与挥发性风味物质存在相关性,其中过氧化氢酶(catalase,CAT)与反-2-癸烯醛呈极显著正相关(P<0.01);RSA与反-2-辛烯醛呈极显著正相关(P<0.01),与壬醛呈极显著负相关(P<0.01)。总体上看,与对照组相比,日粮添加亚麻籽可改变羊肉的挥发性风味物质的组成及含量,并提高羊肉的抗氧化能力,亚麻籽可通过调节抗氧化系统来影响羊肉的风味。Abstract: Abstract: In order to study the effect of flaxseed supplementation on the flavor quality of Sunit lamb , a total of 24 healthy sheep (four months old) were randomly allotted to two experimental groups fed on diets containing flaxseed at 0 (control group) and 8% (flaxseed group), respectively. The sheep were slaughtered after being fed for three months, and the longissimus dorsi muscle was taken for subsequent tests. In this experiment, the volatile flavor substances were determined by gas chromatography mass spectrometry. The electronic nose was applied to determine odor profile of the meat. In addition, the antioxidant capacity of the meat was measured to explore the relationship between antioxidant capacity and volatile flavor substances. The results showed that the growth performance and carcass mass in control group were similar to that of flaxseed group, and the difference was not significant(P>0.05). Flaxseed supplementation increased the richness of volatile flavor substance and affected its composition and content. The critical volatile flavor substances of Sunit lambs include 1-octen-3-ol, heptanal, (E)-2-octenal, octanal, (E)-2-nonenal, nonanal, (E)-2-decenal and decanal. The content of hexanal(13.78%)and nonanal(11.12%) in control group were significantly higher than flaxseed group(P<0.05). Flaxseed significantly increased the content of pentanal(4.37%), (E)-2-octenal(1.41%) and decana(1.35%)(P<0.05). Principal component analysis can distinguish the flavor of the two groups of lamb, indicating that the flaxseed supplementation had an effect on the critical flavor substance of the meat between two groups. Electronic nose result showed that flaxseed supplementation affected the overall flavor profile of the Sunit lambs and decreased the odor intensity. The radical scavenging ability (RSA) in flaxseed group was 58.09% and total antioxidant capacity (T-AOC) reached 0.53 U/mg,which significantly higher than control group (P<0.05). Correlation analysis showed that antioxidant system has a correlation with volatile flavor substances. Catalase (CAT) was significantly positively correlated with (E)-2-decenal (P<0.01). RSA was significantly positively correlated with (E)-2-octenal, (P