Science and Technology of Food Industry

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Volume 42 Issue 14
Jul.  2021
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ZHANG Zhichao, WANG Xiaoqi, BAO Qi, et al. Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep[J]. Science and Technology of Food Industry, 2021, 42(14): 272−277. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100127.
Citation: ZHANG Zhichao, WANG Xiaoqi, BAO Qi, et al. Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep[J]. Science and Technology of Food Industry, 2021, 42(14): 272−277. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100127.
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Analysis of the Longissimus Dorsi Meat Quality and the Content of Mutton Flavor Substances of F1 Hybrid Sheep between Australian White Sheep and Native Small-Tail Han Sheep

  • 1.

    Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China

  • 2.

    The Public Technology Centre, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China

  • 3.

    University of Chinese Academy of Science, Beijing 100049, China

  • 4.

    The Breeding Sheep Farm of State Owned Bayan Farm, Hulunbuir, Inner Mongolia Autonomous Region, Hulunbuir 021000, China

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  • Received Date: October 19, 2020
  • Available Online: May 17, 2021
    Graphical Abstract
    • Abstract
  • 8-month of hybrids ewes generated between Australian white sheep white sheep × native Small-tail Han sheep were selected (Ao-Han sheep, n=10) and synchronous Small-tail Han sheep ewes (n=7) as control to detect meat quality indicators, fatty acid composition and the content of flavor compounds, as well as their slaughter traits, so as to detect the changes of meat performance and flavor for the offspring. The results showed that the a* value of Ao-Han sheep was significantly higher than that of Small-tail Han sheep, and the indexes of intramuscular fat content and pH0 were significantly lower (P<0.05) than that of Small-tail Han sheep in terms of meat quality. Using the method of solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), the measured fatty acid composition indicated that the Myristic acid (C14:0) content of Ao-Han sheep was significantly higher than that of Small-tail Han sheep, the content of linoleic acid (C18:2) was significantly (P<0.05) lower, but the total saturated fatty acids (SFA) and unsaturated fatty acid had no significant difference between them (P>0.05). As for flavor compounds in subcutaneous fat, the content of 4-ethyl octylic acid (EOA) was significantly lower in Ao-Han sheep, while the content of 4-methyl octylic acid (MOA), 4-methyl nonanoic acid (MNA), 4-methylphenol (MP) and 3-methylindoles (MI) did not show significantly difference (P>0.05) between two groups of lambs. However, the pre-slaughter live weight, carcass weight and dressing percentage of Ao-Han were significantly increased (P<0.01) compared with Small-tail Han sheep. In general, the meat quality and flavor of the F1 generation from Australian white sheep × Small-tail Han sheep were not substantially changed but even improved in a few indicators compared with their female crossing parent. Meantime, its meat production performance had improved greatly which would bring favorable economic benefits to sheep farming as a way to improve native sheep breed character and commercial performance in mutton production.
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