CAJ | 학술논문

本研究旨在通过对肌肉氨基酸和脂肪酸的检测，探讨杜泊羊与小尾寒羊杂交对肌肉风味的影响，为选育优质肉羊品种提供理论依据。结果表明：从氨基酸总量来看，杜寒F1较小尾寒羊和杜泊羊分别提高30.06%和0.57%，杜寒F2较小尾寒羊和杜泊羊分别提高29.49%和0.13%；从主要脂肪酸含量来看，杜寒F1较小尾寒羊和杜泊羊分别降低0.29%和10.05%，杜寒F2较小尾寒羊和杜泊羊分别降低13.54%和22.01%；从挥发性脂肪酸来看，杜寒F1较小尾寒羊和杜泊羊分别降低2.93%和6.44%，杜寒F2较小尾寒羊和杜泊羊分别降低21.24%和24.09%。杂交后代杜寒F1和杜寒F2氨基酸含量有所提高，同时能够降低羊肉膻味。
본연구지재통과대기육안기산화지방산적검측，탐토두박양여소미한양잡교대기육풍미적영향，위선육우질육양품충제공이론의거。결과표명：종안기산총량래간，두한F1교소미한양화두박양분별제고30.06%화0.57%，두한F2교소미한양화두박양분별제고29.49%화0.13%；종주요지방산함량래간，두한F1교소미한양화두박양분별강저0.29%화10.05%，두한F2교소미한양화두박양분별강저13.54%화22.01%；종휘발성지방산래간，두한F1교소미한양화두박양분별강저2.93%화6.44%，두한F2교소미한양화두박양분별강저21.24%화24.09%。잡교후대두한F1화두한F2안기산함량유소제고，동시능구강저양육단미。
The aim of this research is to explore the influence of hybridization between Dorper sheep and Small tailed sheep on the mutton flavor by detecting amino acid and fatty acid in the muscle, in order to provide a theoretical basis for the breeding selection of sheep. The results showed that: For the total amount of amino acids, D-H F1 were 30.06% and 0.57% higher than Small Tail Han sheep and Dorper sheep; D-H F2 were 29.49% and 0.13% higher than Small Tail Han sheep and Dorper sheep. For the main fatty acid content, D-H F1 were 0.29% and 10.05% lower than Small Tail Han sheep and Dorper sheep respectively; D-H F2 were 2.93% and 6.44% low-er than Small Tail Han sheep and Dorper sheep respectively. For the view of vola-tile fatty acid, D-H F1 were 2.93% and 6.44% lower than Small Tail Han sheep and Dor-per sheep, D-H F2 were 21.24% and 24.09% lower than Small Tail Han sheep and Dorper sheep. The amino acid content of D-H F1 and D-H F2 were increased, meanwhile the special smell of mutton within Du-Han F1 and D-H F2 were reduced.