ارزیابی خصوصیات عملکردی و پروفیل اسیدهای چرب گوشت شتر تک کوهانه و آمیخته
Subject Areas : Camel
1 - Department of Animal Production Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
2 - Department of Animal Production Management, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
Keywords: کیفیت, آمیخته, اسید چرب, گوشت شتر, تک کوهانه,
Abstract :
در این تحقیق، 24 نفر شتر تک کوهانه و آمیخته (Camelus dromedarius and Camelus bactrianus)، در دو جنس نر و ماده و در دو دوره پروار (شش و نه ماه)، مورد بررسی قرار گرفتند. خصوصیات گوشت شتر و پروفیل اسیدهای چرب آن، در نواحی مختلف بدن (ران، سردست، راسته و گردن) اندازه گیری شد. نتایج نشان داد که pH نهایی گوشت شتر آمیخته کمتر از نمونه های تک کوهانه بود و مقدار آن در نمونه های شتر نر بیشتر از ماده بود (0.05>P). اثر توده های ژنتیکی آمیخته و تک کوهانه، بر ویژگی های گوشت همچون؛ درصد افت وزن پس از پخت، قابلیت نگهداری آب (WBC) و غلظت رنگدانه های گوشت، اختلاف معنی دار داشتند. نتایج نشان داد ترکیب اسیدهای چرب گوشت شتر متأثر از آمیخته گری و دوره های مختلف پرواری، به ویژه در برش نواحی گردن، راسته و سردست، بود. بیشترین میزان اسیدهای چرب غیر اشباع (UFA) و همچنین بالاترین نسبت اسیدهای چرب دارای یک و چند باند غیراشباع (MUFA+PUFA) به اسیدهای چرب اشباع (SFA)، در نمونه های گوشت شتر آمیخته مشاهده شد. افزایش دوره پروار از شش به نه ماه، موجب افزایش نسبت MUFA + PUFA/SFA و شاخص سلامت در گوشت شتر شد.
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