内蒙古部分地区牛肉和绵羊肉色度测定比较

doi:10.12160/j.issn.1672-5190.2020.02.015

摘要/Abstract

摘要： [目的]研究内蒙古牛肉和绵羊肉的色度参数,评价以色度值建模判别放牧和舍饲牛肉以及放牧羊肉产地的可行性。[方法]对采集自内蒙古鄂温克族自治旗的39份放牧牛肉、呼和浩特市南郊的14份舍饲牛肉,以及鄂温克族自治旗、新巴尔虎左旗、新巴尔虎右旗、阿巴嘎旗、苏尼特左旗5个旗（县）的117份放牧绵羊肉,用Hunter Lab色差仪检测了其股二头肌、背最长肌和脂肪的色度值,并进行了差异检验和主成分分析（PCA）。[结果]鄂温克族自治旗放牧牛背最长肌a^*值（15.93±0.75）极显著（P<0.01）高于呼和浩特舍饲牛（12.81±0.84）,颜色更深;放牧牛脂肪b^*值（27.86±1.55）为舍饲牛（8.94±0.57）的3.1倍,呈柠檬黄至橙黄色;PCA分析放牧和舍饲牛肉有明显的聚类分离。5个旗（县）绵羊股二头肌a^*和b^*值（18.14±0.64和9.02±1.22）高于背最长肌（17.00±0.78和8.14±1.71）,差异显著（P<0.05）;阿巴嘎旗绵羊肉色度与其他4个旗（县）有显著差别,PCA分析阿巴嘎旗绵羊色度单独聚类;5个旗（县）绵羊脂肪色度存在差异,可用脂肪色度来对绵羊产地进行鉴别。[结论]结果提示,以肌肉和脂肪色度值建模判别放牧牛和舍饲牛可行,以绵羊脂肪色度值建模判别绵羊产地可行。制定内蒙古放牧和舍饲牛羊肉颜色标准,有助于内蒙古特色牛羊肉产业,特别是放牧牛羊肉产业的品牌化发展,但建立相关标准尚需进行更系统和更细致的检测分析。

关键词: 色度, 牛肉, 绵羊肉, 放牧, 舍饲, 内蒙古

Abstract: [Objective] To investigate the chromaticity parameters of beef and mutton produced in Inner Mongolia, and to evaluate the feasibility of using chromaticity value modeling to distinguish the beef produced in free-grazing or confined condition and the geographic origin of mutton produced in free-grazing condition. [Method] A total of 39 beef samples produced in free-grazing condition and 14 beef samples produced in confined condition were collected from Ewenki Autonomous Banner and Hohhot City of Inner Mongolia, respectively, and a total of 117 mutton samples produced in free-grazing condition were collected from different geographic regions of Inner Mongolia, including Ewenki Autonomous Banner, New Barag Left Banner, New Barag Right Banner, Abag Banner and Sonid Left Banner, were also collected. The chromaticity parameters of biceps brachii, longissimus dorsi muscle and fat of the collected beef and mutton samples were measured using a Hunter Lab colorimeter, and a difference test and principal component analysis （PCA） were performed. [Result] The a^* value （15.93±0.75） of the longissimus dorsi muscle of beef produced in free-grazing condition in Ewenki Autonomous Banner was significantly （P<0.01） higher than that produced in confined condition in Hohhot （12.81±0.84）, and the former had darker color; the fat b^* value of beef produced in free-grazing condition （27.86±1.55） was 3.1 times as high as the beef produced in confined condition （8.94±0.57）, and the former showed lemon yellow to orange yellow in color; for beef, PCA analysis demonstrated a significant clustering separation between the two different feeding condition. For the mutton sampled from the above five banners, the a^* and b^* values of the biceps brachii （18.14±0.64 and 9.02±1.22） was higher than those of the longissimus dorsi muscle （17.00±0.78 and 8.14±1.71）, respectively, and significant differences were observed （P<0.05）; the chromaticity parameters of mutton samples collected from Abag Banner was significantly different from those of the samples collected from the other banners, and PCA analysis demonstrated that the chromaticity parameters of mutton collected from Abag Banner formed an independent cluster apart from those of the mutton originated from the other banners; there were differences in fat chromaticity parameters of mutton collected from the above five banners, which could be used to identify the geographic origin of sheep. [Conclusion] It is feasible to use the model with muscle and fat chromaticity parameters to distinguish beef produced in free-grazing or confined condition, and to employ the model with fat chromaticity parameters to differentiate the geographic origin of mutton. Establishing the color standards for beef produced in free-grazing and confined condition and for mutton with different geographic origin in Inner Mongolia is conductive to the featured beef and mutton industry in Inner Mongolia, especially the brand development of beef and mutton produced in free-grazing condition. However, the establishment of relevant standards requires more systematic and detailed detection and analysis.

Key words: chromaticity, beef, mutton, free-grazing, confinement feeding, Inner Mongolia

中图分类号:

TS251.7

雒帅, 郭军, 孙海洲, 刘梦静. 内蒙古部分地区牛肉和绵羊肉色度测定比较[J]. 畜牧与饲料科学, 2020, 41(2): 78-86.

LUO Shuai, GUO Jun, SUN Hai-zhou, LIU Meng-jing. Determination of Chromaticity of Beef and Mutton Originated from Some Areas of Inner Mongolia[J]. Animal Husbandry and Feed Science, 2020, 41(2): 78-86.

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