ارزیابی خصوصیات عملکردی و پروفیل اسیدهای چرب گوشت شتر تک کوهانه و آمیخته

Subject Areas : Camel

ز.  عبادی ¹ (Department of Animal Production Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran)
ف.  سرحدی ² (Department of Animal Production Management, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran)

Received: 2018-03-28 Accepted : 2018-07-31 Published : 2019-03-01

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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