|
|
|
| Effects of Feeding Mode and Slaughter Season on the Characteristics of Intramuscular Connective Tissue in Wuzhumuqin Sheep |
| HOU Xiaowei1, Soogii2, BORJIGIN Gerelt2, GAO Jinlong3 |
| 1.Department of Chemical Engineering, Wuhai Vocational and Technical College, Wuhai 016000, China; 2.College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 3.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China |
|
|
|
|
Abstract In an effort to assess the effects of feeding system and slaughter season, connective tissue, endomysium and perimysium of semitendinosus and longissimus dorsi muscles from Wuzhumuqin sheep were tested for collagen content and thermal solubility by spectrophotometry. We also measured the pyridinoline content and thermal denaturation temperature by high performance liquid chromatography and differential scanning calorimetric, respectively. The results showed that the collagen content in connective tissue, endomysium and perimysium of longissimus dorsi muscle was significantly affected by feeding mode (P < 0.05). Similarly, the collagen content in connective tissue and endomysium of longissimus dorsi muscle from grazing sheep was significantly affected by slaughter season. The collagen content in connective tissue and endomysium of semitendinosus muscle was significantly affected by both feeding mode and slaughter season (P < 0.05). In addition, the content of soluble collagen in connective tissue and endomysium of longissimus dorsi muscle as well as the pyridinoline content in connective tissue of semitendinosus and longissimus dorsi muscles was also significantly affected by both feeding mode and slaughter season (P < 0.05). There was a negative correlation between the contents of pyridinoline and soluble collagen. The thermal denaturation temperature of connective tissue, endomysium and perimysium of semitendinosus muscle was lower than that of longissimus dorsi muscle. For each slaughter season, the thermal denaturation temperature of meat from grazing sheep was higher than that of meat from stall-fed sheep.
|
|
|
|
|
|
|
|
|
|
|
2018, Vol. 32 
