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摘 要:為确定不同养殖模式对青海牦牛背最长肌挥发性风味物质和脂肪酸组成的影响,选择传统放牧和育肥6 个月2 种养殖模式下的12 头2~3 岁龄成年公牦牛背最长肌作为实验材料,采用顶空固相微萃取和气相色谱-质谱联用技术分析肌肉中风味物质组成,同时测定2 种养殖模式下牦牛背最长肌的脂肪酸组成。结果表明:2 组样品均检出13 种饱和脂肪酸(saturated fatty acid,SFA)、5 种单不饱和脂肪酸(monounsaturated fatty acid,MUFA)和7 种多不饱和脂肪酸(polyunsaturated fatty acid,PUFA),放牧组牦牛背最长肌脂肪酸相对含量由大到小依次为SFA(40.77%)>PUFA(35.15%)>MUFA(24.07%),育肥组为SFA(44.72%)>MUFA(40.10%)>PUFA(15.18%);2 组样品共检出32 种挥发性风味物质,包括酮类4 种、醛类10 种、酸类2 种、酯类1 种、醇类5 种、烯类2 种及芳香类8 种,放牧组牦牛背最长肌中检出26 种,育肥组检出30 种。综上,育肥模式对牦牛肉脂肪酸和挥发性风味物质组成具有较大影响。
关键词:牦牛;放牧;育肥;挥发性风味物质;脂肪酸
Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi
YANG Yuanli1, SHA Kun2, SUN Baozhong1, LEI Yuanhua1, ZHANG Songshan1, ZHANG Jiang3, XIE Peng1,*
(1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2.Yantai Research Institute, China Agricultural University, Yantai 264670, China;
3.Gaoliying Veterinary Health Inspection Station, Shunyi District, Beijing, Beijing 101300, China)
Abstract: In order to determine the effects of different feeding modes on the volatile flavor and the Longissimus dorsi of yaks from Qinghai province, China, a total of 12 adult male yaks aged 2 to 3 years under the two feeding modes of grazing and feedlot (6 animals in either group) for 6 months were selected. Longissimus dorsi muscles from these animals were used as experimental materials. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor and fatty acid composition of the muscle samples. The results showed that 13 saturated fatty acids (SFA), 5 monounsaturated fatty acids (MUFA) and 7 polyunsaturated fatty acids (PUFA) were detected in either of the two groups. The percentages of fatty acids decreased in the following order: SFA (40.77%) > PUFA (35.15%) > MUFA (24.07%) for the grazing group, and SFA (44.72%) > MUFA (40.10%) > PUFA (15.18%) for the feedlot group. A total of 32 volatile flavor substances were detected in the two groups, including 4 ketones, 10 aldehydes, 2 acids, 1 ester, 5 alcohols, 2 olefins, and 8 aromatics, 26 of which were detected in the grazing group and 30 in the feedlot group. In summary, the fattening model has a greater impact on the volatile flavor and fatty acid composition of yak muscle.
Keywords: yak; grazing; feedlot; volatile flavor substances; fatty acids [2] 肖志清, 钟传友, 朱继发. 牦牛和黑犏牛草原肥育试验[J]. 西南民族学院学报(畜牧兽医版), 1982, 12(1): 21-25.
[3] 牟永娟, 郭淑珍, 包永清, 等. 冷季补饲和犊牛早期断奶对甘南牦牛生长发育和繁殖性能的影响[J]. 畜牧兽医杂志, 2019, 38(6): 11-13. DOI:10.3969/j.issn.1004-6704.2019.06.004.
[4] 周立业. 不同饲养方式对放牧犊牦牛生长发育及肉品品质的影响[D]. 兰州: 甘肃农业大学, 2007: 1-2.
[5] 曾钰, 彭忠利, 陈仕勇, 等. 暖季补饲矿物元素复合舔砖对放牧牦牛生长性能及产奶量的影响[J]. 黑龙江畜牧兽医, 2018, 50(21): 149-153.
[6] 王莉, 孙宝忠, 保善科, 等. 补饲和放养牦牛肉品质及肌肉微观结构差异[J]. 肉类研究, 2015, 29(6): 5-10. DOI:10.7506/rlyj1001-8123-201506002.
[7] 孔祥颖, 张丽, 保善科, 等. 放养过程中补饲对青海高原牦牛产肉能力及肉品质的影响[J]. 中国畜牧兽医, 2015, 42(1): 104-108. DOI:10.16431/j.cnki.1671-7236.2015.01.016.
[8] 杨小林, 陈勇, 朱友军, 等. 舍饲牦牛、犏牛和放牧牦牛屠宰性状、肉质及其营养成分比较[J]. 湖北农业科学, 2019, 58(24): 170-174. DOI:10.14088/j.cnki.issn0439-8114.2019.24.041.
[9] 杨昌福, 柏雪, 高彦华, 等. 全放牧与舍饲育肥对牦牛肉品质及安全性的影响[J]. 畜牧与兽医, 2019, 51(1): 23-28.
[10] 方雷. 饲养方式对夏季牦牛生长性能、屠宰性能、牛肉品质和瘤胃细菌多样性的影响[D]. 北京: 中国农业大学, 2015: 20-34.
[11] 郝力壮. 牦牛暖季补饲对改善肉品质的作用及机理研究[D]. 兰州: 兰州大学, 2019: 55-58.
[12] 王朕朕. 限时放牧对羊肉风味物质沉积的影响及其机制初探[D]. 北京: 中国农业大学, 2015: 28-43.
[13] 钱文熙. 滩羊肉品质研究[D]. 银川: 宁夏大学, 2005: 42-53.
[14] 沙坤, 孙宝忠, 张泽俊, 等. 不同饲养方式的部位肉制作的哈萨克风干牛肉挥发性风味成分差异分析[J]. 食品科学, 2017, 38(18): 48-53. DOI:10.7506/spkx1002-6630-201718008.
[15] YANG R, LUO Liping, ZHANG Haijing, et al. Common aroma-activecomponents of propolis from 23 regions of China[J]. Journal of the Science of Food and Agriculture, 2010, 90(7): 1268-1282. DOI:10.1002/jsfn.3969.
[16] 韩燕, 宋欢, 谢佳乐. 膳食脂肪生理功能及脂肪酸膳食的研究进展[J]. 中国食物与营养, 2007, 12(5): 54-56. DOI:10.3969/j.issn.1006-9577.2007.05.018.
[17] LEGAKO J F, DINH T T N, MILLER M F, et al. Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions[J]. Meat Science, 2015, 100: 246-255. DOI:10.1016/j.meatsci.2014.10.013.
[18] FRUET A P B, TROMBETTA F, STEFANELLO F S, et al. Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis[J]. Meat Science, 2018, 140(3): 112-118. DOI:10.1016/j.meatsci.2018.03.008.
[19] SCHMID U, BORNSCHEUER U T, SOUMANOU M M, et al. Optimization of the reaction conditions in the lipase-catalyzed synthesis of structured triglycerides[J]. Journal of the American Oil Chemists’ Society, 1998, 75(11): 1527-1531. DOI:10.1007/s11746-998-0089-5.
[20] 譚子璇, 王琦, 徐旭, 等. 金川牦牛与麦洼牦牛舍饲育肥条件下肉品质的比较研究[J]. 食品工业科技, 2018, 39(17): 46-51. DOI:10.13386/j.issn1002-0306.2018.17.008. [21] 余文三. 多不饱和脂肪酸的研究概况[J]. 国外医学(卫生学分册), 1998, 15(6): 41-44; 49.
[22] RUXTON C H S, REED S C, SIMPSON M J A, et al. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence[J]. Journal of Human Nutrition and Dietetics, 2004, 17(5): 449-459. DOI:10.1111/j.1365-277X.2004.00552.x.
[23] POPOVA T. Effect of the rearing system on the fatty acid composition and oxidative stability of the M. longissimus lumborum and M. semimembranosus in lambs[J]. Small Ruminant Research, 2007, 71(1/3): 150-157. DOI:10.1016/j.smallrumres.2006.06.001.
[24] FORSS D A. Odor and flavor compounds from lipids[J]. Progress in the Chemistry of Fats and Other Lipids, 1973, 13(1): 177-258. DOI:10.1016/0079-6832(73)90007-4.
[25] MORRISSEY P A, KERRY J P, GALVIN K. Lipid oxidation in muscle foods[J]. ACS Symposium, 2002, 836(55): 188-200. DOI:10.1021/bk-2003-0836.ch014.
[26] INSAUSTI K, GONI V, PETRI E, et al. Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds[J]. Meat Science, 2005, 70(1): 83-90. DOI:10.1016/j.meatsci.2004.12.003.
[27] GREENBERG M J. Characterization of poultry by-product meal flavor volatiles[J]. Journal of Agricultural and Food Chemistry, 1981, 29(4): 831-834. DOI:10.1021/jf00106a038.
[28] 李文博, 罗玉龙, 刘畅, 等. 饲养方式对苏尼特羊肉挥发性风味成分和脂肪酸组成的影响[J]. 食品科学, 2019, 40(24): 207-213. DOI:10.7506/spkx1002-6630-20190107-095.
[29] HOWE P E, BARBELLA N G. Flavor of meat and meat products[J]. Journal of Food Science, 2006, 2(3): 197-202. DOI:10.1111/j.1365-2621.1937.tb16510.x.
[30] BA H V, RYU K S, LAN N T K, et al. Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components[J]. Food Science and Biotechnology, 2013, 22(3): 651-658. DOI:10.1007/s10068-013-0127-4.
[31] MA Q L, HAMID N, BEKHIT A E D, et al. Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage[J]. Meat Science, 2012, 92(4): 430-439. DOI:10.1016/j.meatsci.2012.05.006.
[32] HEAHT H B, REINECCLUS G. Flavor chemistry and technology[M]. Connecticut: The AVI Publishing Company, 1986. DOI:10.1007/978-1-349-09350-2.
[33] KEYS A, ANDERSON J T, GRANDE F. Serum cholesterol response to changes in the diet[J]. Metabolism, 1965, 14(7): 776-787. DOI:10.1016/0026-0495(65)90001-6.
[34] HERRANZ B, DE LA HOZ L, HIERRO E, et al. Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids[J]. Food Chemistry, 2005, 91(4): 673-682. DOI:10.1016/j.foodchem.2004.06.040.
[35] KABAN G. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during past?rma processing[J]. Meat Science, 2009, 82(1): 17-23. DOI:10.1016/j.meatsci.2008.11.017.
收稿日期:2020-02-20
基金项目:“十三五”国家重点研发计划重点专项(2018YFD0502306);
河北省現代农业(肉牛)产业技术体系创新团队建设项目(HBCT2018130204);
省部共建青稞和牦牛种质资源与遗传改良国家重点实验室开放课题(XZNKY-2019-C-007K07);
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)
第一作者简介:杨媛丽(1996—)(ORCID: 0000-0002-5173-8596),女,硕士研究生,研究方向为食品加工与安全。
E-mail: yangyuanli1996@163.com
通信作者简介:谢鹏(1970—)(ORCID: 0000-0001-7370-236X),男,副研究员,硕士,研究方向为畜产品质量与安全。
E-mail: xiepeng@caas.cn
关键词:牦牛;放牧;育肥;挥发性风味物质;脂肪酸
Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi
YANG Yuanli1, SHA Kun2, SUN Baozhong1, LEI Yuanhua1, ZHANG Songshan1, ZHANG Jiang3, XIE Peng1,*
(1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2.Yantai Research Institute, China Agricultural University, Yantai 264670, China;
3.Gaoliying Veterinary Health Inspection Station, Shunyi District, Beijing, Beijing 101300, China)
Abstract: In order to determine the effects of different feeding modes on the volatile flavor and the Longissimus dorsi of yaks from Qinghai province, China, a total of 12 adult male yaks aged 2 to 3 years under the two feeding modes of grazing and feedlot (6 animals in either group) for 6 months were selected. Longissimus dorsi muscles from these animals were used as experimental materials. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor and fatty acid composition of the muscle samples. The results showed that 13 saturated fatty acids (SFA), 5 monounsaturated fatty acids (MUFA) and 7 polyunsaturated fatty acids (PUFA) were detected in either of the two groups. The percentages of fatty acids decreased in the following order: SFA (40.77%) > PUFA (35.15%) > MUFA (24.07%) for the grazing group, and SFA (44.72%) > MUFA (40.10%) > PUFA (15.18%) for the feedlot group. A total of 32 volatile flavor substances were detected in the two groups, including 4 ketones, 10 aldehydes, 2 acids, 1 ester, 5 alcohols, 2 olefins, and 8 aromatics, 26 of which were detected in the grazing group and 30 in the feedlot group. In summary, the fattening model has a greater impact on the volatile flavor and fatty acid composition of yak muscle.
Keywords: yak; grazing; feedlot; volatile flavor substances; fatty acids [2] 肖志清, 钟传友, 朱继发. 牦牛和黑犏牛草原肥育试验[J]. 西南民族学院学报(畜牧兽医版), 1982, 12(1): 21-25.
[3] 牟永娟, 郭淑珍, 包永清, 等. 冷季补饲和犊牛早期断奶对甘南牦牛生长发育和繁殖性能的影响[J]. 畜牧兽医杂志, 2019, 38(6): 11-13. DOI:10.3969/j.issn.1004-6704.2019.06.004.
[4] 周立业. 不同饲养方式对放牧犊牦牛生长发育及肉品品质的影响[D]. 兰州: 甘肃农业大学, 2007: 1-2.
[5] 曾钰, 彭忠利, 陈仕勇, 等. 暖季补饲矿物元素复合舔砖对放牧牦牛生长性能及产奶量的影响[J]. 黑龙江畜牧兽医, 2018, 50(21): 149-153.
[6] 王莉, 孙宝忠, 保善科, 等. 补饲和放养牦牛肉品质及肌肉微观结构差异[J]. 肉类研究, 2015, 29(6): 5-10. DOI:10.7506/rlyj1001-8123-201506002.
[7] 孔祥颖, 张丽, 保善科, 等. 放养过程中补饲对青海高原牦牛产肉能力及肉品质的影响[J]. 中国畜牧兽医, 2015, 42(1): 104-108. DOI:10.16431/j.cnki.1671-7236.2015.01.016.
[8] 杨小林, 陈勇, 朱友军, 等. 舍饲牦牛、犏牛和放牧牦牛屠宰性状、肉质及其营养成分比较[J]. 湖北农业科学, 2019, 58(24): 170-174. DOI:10.14088/j.cnki.issn0439-8114.2019.24.041.
[9] 杨昌福, 柏雪, 高彦华, 等. 全放牧与舍饲育肥对牦牛肉品质及安全性的影响[J]. 畜牧与兽医, 2019, 51(1): 23-28.
[10] 方雷. 饲养方式对夏季牦牛生长性能、屠宰性能、牛肉品质和瘤胃细菌多样性的影响[D]. 北京: 中国农业大学, 2015: 20-34.
[11] 郝力壮. 牦牛暖季补饲对改善肉品质的作用及机理研究[D]. 兰州: 兰州大学, 2019: 55-58.
[12] 王朕朕. 限时放牧对羊肉风味物质沉积的影响及其机制初探[D]. 北京: 中国农业大学, 2015: 28-43.
[13] 钱文熙. 滩羊肉品质研究[D]. 银川: 宁夏大学, 2005: 42-53.
[14] 沙坤, 孙宝忠, 张泽俊, 等. 不同饲养方式的部位肉制作的哈萨克风干牛肉挥发性风味成分差异分析[J]. 食品科学, 2017, 38(18): 48-53. DOI:10.7506/spkx1002-6630-201718008.
[15] YANG R, LUO Liping, ZHANG Haijing, et al. Common aroma-activecomponents of propolis from 23 regions of China[J]. Journal of the Science of Food and Agriculture, 2010, 90(7): 1268-1282. DOI:10.1002/jsfn.3969.
[16] 韩燕, 宋欢, 谢佳乐. 膳食脂肪生理功能及脂肪酸膳食的研究进展[J]. 中国食物与营养, 2007, 12(5): 54-56. DOI:10.3969/j.issn.1006-9577.2007.05.018.
[17] LEGAKO J F, DINH T T N, MILLER M F, et al. Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions[J]. Meat Science, 2015, 100: 246-255. DOI:10.1016/j.meatsci.2014.10.013.
[18] FRUET A P B, TROMBETTA F, STEFANELLO F S, et al. Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis[J]. Meat Science, 2018, 140(3): 112-118. DOI:10.1016/j.meatsci.2018.03.008.
[19] SCHMID U, BORNSCHEUER U T, SOUMANOU M M, et al. Optimization of the reaction conditions in the lipase-catalyzed synthesis of structured triglycerides[J]. Journal of the American Oil Chemists’ Society, 1998, 75(11): 1527-1531. DOI:10.1007/s11746-998-0089-5.
[20] 譚子璇, 王琦, 徐旭, 等. 金川牦牛与麦洼牦牛舍饲育肥条件下肉品质的比较研究[J]. 食品工业科技, 2018, 39(17): 46-51. DOI:10.13386/j.issn1002-0306.2018.17.008. [21] 余文三. 多不饱和脂肪酸的研究概况[J]. 国外医学(卫生学分册), 1998, 15(6): 41-44; 49.
[22] RUXTON C H S, REED S C, SIMPSON M J A, et al. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence[J]. Journal of Human Nutrition and Dietetics, 2004, 17(5): 449-459. DOI:10.1111/j.1365-277X.2004.00552.x.
[23] POPOVA T. Effect of the rearing system on the fatty acid composition and oxidative stability of the M. longissimus lumborum and M. semimembranosus in lambs[J]. Small Ruminant Research, 2007, 71(1/3): 150-157. DOI:10.1016/j.smallrumres.2006.06.001.
[24] FORSS D A. Odor and flavor compounds from lipids[J]. Progress in the Chemistry of Fats and Other Lipids, 1973, 13(1): 177-258. DOI:10.1016/0079-6832(73)90007-4.
[25] MORRISSEY P A, KERRY J P, GALVIN K. Lipid oxidation in muscle foods[J]. ACS Symposium, 2002, 836(55): 188-200. DOI:10.1021/bk-2003-0836.ch014.
[26] INSAUSTI K, GONI V, PETRI E, et al. Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds[J]. Meat Science, 2005, 70(1): 83-90. DOI:10.1016/j.meatsci.2004.12.003.
[27] GREENBERG M J. Characterization of poultry by-product meal flavor volatiles[J]. Journal of Agricultural and Food Chemistry, 1981, 29(4): 831-834. DOI:10.1021/jf00106a038.
[28] 李文博, 罗玉龙, 刘畅, 等. 饲养方式对苏尼特羊肉挥发性风味成分和脂肪酸组成的影响[J]. 食品科学, 2019, 40(24): 207-213. DOI:10.7506/spkx1002-6630-20190107-095.
[29] HOWE P E, BARBELLA N G. Flavor of meat and meat products[J]. Journal of Food Science, 2006, 2(3): 197-202. DOI:10.1111/j.1365-2621.1937.tb16510.x.
[30] BA H V, RYU K S, LAN N T K, et al. Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components[J]. Food Science and Biotechnology, 2013, 22(3): 651-658. DOI:10.1007/s10068-013-0127-4.
[31] MA Q L, HAMID N, BEKHIT A E D, et al. Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage[J]. Meat Science, 2012, 92(4): 430-439. DOI:10.1016/j.meatsci.2012.05.006.
[32] HEAHT H B, REINECCLUS G. Flavor chemistry and technology[M]. Connecticut: The AVI Publishing Company, 1986. DOI:10.1007/978-1-349-09350-2.
[33] KEYS A, ANDERSON J T, GRANDE F. Serum cholesterol response to changes in the diet[J]. Metabolism, 1965, 14(7): 776-787. DOI:10.1016/0026-0495(65)90001-6.
[34] HERRANZ B, DE LA HOZ L, HIERRO E, et al. Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids[J]. Food Chemistry, 2005, 91(4): 673-682. DOI:10.1016/j.foodchem.2004.06.040.
[35] KABAN G. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during past?rma processing[J]. Meat Science, 2009, 82(1): 17-23. DOI:10.1016/j.meatsci.2008.11.017.
收稿日期:2020-02-20
基金项目:“十三五”国家重点研发计划重点专项(2018YFD0502306);
河北省現代农业(肉牛)产业技术体系创新团队建设项目(HBCT2018130204);
省部共建青稞和牦牛种质资源与遗传改良国家重点实验室开放课题(XZNKY-2019-C-007K07);
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)
第一作者简介:杨媛丽(1996—)(ORCID: 0000-0002-5173-8596),女,硕士研究生,研究方向为食品加工与安全。
E-mail: yangyuanli1996@163.com
通信作者简介:谢鹏(1970—)(ORCID: 0000-0001-7370-236X),男,副研究员,硕士,研究方向为畜产品质量与安全。
E-mail: xiepeng@caas.cn