不同饲养方式对牦牛瘤胃微生物区系及肌肉品质的影响

doi:10.7506/spkx1002-6630-20190729-401

食品科学 ›› 2020, Vol. 41 ›› Issue (15): 79-87.doi: 10.7506/spkx1002-6630-20190729-401

不同饲养方式对牦牛瘤胃微生物区系及肌肉品质的影响

谭子璇，柏雪，罗璠，郭琼，刘欣宇，冉黎，高彦华,

（1.青藏高原动物遗传资源保护与利用教育部重点实验室，四川成都 610041；2.西南民族大学生命科学与技术学院，四川成都 610041；3.西南民族大学动物科学国家民委重点实验室，四川成都 610041）

出版日期:2020-08-15 发布日期:2020-08-19
基金资助:
中央高校基本科研业务费专项资金项目（2017NZYQN14）

Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks

TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua,

(1. Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Ministry of Education, Chengdu 610041, China; 2. College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China; 3. Key Laboratory of Animal Science of State Ethnic Affairs Commission, Southwest Minzu University, Chengdu 610041, China)

Online:2020-08-15 Published:2020-08-19

摘要/Abstract

摘要： 饲养方式是影响牦牛肉品质的重要因素之一，本实验旨在比较两种不同饲养方式对牦牛瘤胃微生物区系、肌肉品质及其风味物质的影响。选择年龄、体质量相近的，分别舍饲育肥与放牧条件下饲养的牦牛各8 头，屠宰后采集瘤胃液用于瘤胃微生物多样性分析，采集背最长肌用于肉品质、脂肪酸、肌纤维特性及挥发性风味物质的测定。结果表明：放牧牦牛瘤胃微生物操作分类单元数目和ACE、Chao 1、Shannon指数均显著高于舍饲牦牛（P＜0.05）。肉品质测定结果中，舍饲牦牛肉的滴水损失率、蒸煮损失率及熟肉剪切力、肌纤维密度均显著低于放牧牦牛肉（P＜0.05），同时，其肌内脂肪含量为1.14 g/100 g，显著高于放牧牦牛（P＜0.05）。舍饲牦牛肌肉中饱和脂肪酸、单不饱和脂肪酸相对含量显著高于放牧牦牛（P＜0.05），多不饱和脂肪酸相对含量显著低于放牧牦牛（P＜0.05）。在舍饲牦牛与放牧牦牛肌肉中分别检测出27 种和34 种挥发性风味物质。综上所述，舍饲牦牛肉在肉品质方面的表现优于放牧牦牛肉，但可能由于其瘤胃微生物多样性方面表现出与放牧牦牛的差异，导致其肌肉脂肪酸组成方面的表现不如放牧牦牛。本研究为牦牛的舍饲育肥提供科学依据，以供生产更丰富的牦牛肉制品。

关键词: 饲养方式, 瘤胃微生物, 肉品质, 挥发性风味物质

Abstract: The feeding system is one of the important factors affecting yak meat quality. The purpose of this study was to compare the effects of two different feeding modes on the rumen microflora, meat quality and flavor substances of yaks. A total of 16 yaks with similar age and body mass in two feeding systems (grazing and feedlot, 8 animals each) were slaughtered. Rumen fluid was collected for microbial community diversity analysis and Longissimus dorsi muscle was harvested for the determination of meat quality, fatty acid composition, muscle fiber characteristics and volatile flavor substances. The results showed that the number of operational taxonomic units (OTU), the richness indices ACE and Chao 1, and Shannon index of rumen microorganisms in grazing yaks were significantly higher than those in feedlot yaks (P < 0.05). The meat quality traits dripping loss, cooking loss, cooked meat shear stress and muscle fiber density of feedlot yaks were significantly lower than those of grazing yaks (P < 0.05). Meanwhile, the intramuscular fat content was 1.14 g/100 g, which was significantly higher than that of grazing yaks (P < 0.05). The contents of saturated fatty acids and monounsaturated fatty acids in the muscle of feedlot yaks were significantly higher than those in grazing yaks (P < 0.05), while the content of polyunsaturated fatty acids was significantly lower than that in grazing yaks (P < 0.05). Thirty-four and twenty-seven volatile flavor substances were detected in the muscles of grazing and feedlot yaks, respectively. In summary, the meat quality of feedlot yaks was better than that of grazing yaks, whereas the fatty acid composition of muscle lipids was inferior to that of grazing yaks, possibly due to the difference in rumen microfloral diversity between the two feeding systems. This study provides a scientific basis for the feedlot finishing of yaks to produce a plentiful variety of yak meat products.

Key words: feeding system, rumen microorganisms, meat quality, volatile flavor compounds

中图分类号:

TS251.52

谭子璇, 柏雪, 罗璠, 郭琼, 刘欣宇, 冉黎, 高彦华, . 不同饲养方式对牦牛瘤胃微生物区系及肌肉品质的影响[J]. 食品科学, 2020, 41(15): 79-87.

TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua, . Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks[J]. FOOD SCIENCE, 2020, 41(15): 79-87.

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不同饲养方式对牦牛瘤胃微生物区系及肌肉品质的影响

Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks

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