研究青海藏羊和小尾寒羊的肉营养品质、氨基酸含量。结果表明：藏羊肉蛋白质含量为21.96%，极显著高于小尾寒羊肉（P＜0.01）；脂肪含量为2.66%，显著低于小尾寒羊肉（P＜0.05）；氨基酸总量、非必需氨基酸含量分别极显著高于小尾寒羊肉（P＜0.01），必需氨基酸含量显著高于小尾寒羊肉（P＜0.05），特别是藏羊肉中谷氨酸含量显著高于小尾寒羊肉（P＜0.05）；说明藏羊属于高蛋白质、低脂肪、氨基酸含量丰富的动物性食品，符合当今人们对优质健康肉食品的要求。%In this study, we analyzed the nutritional quality and amino acid composition of fresh meats of Tibetan sheep and small-tail Han sheep grazed in alpine meadows in Qinghai province. The results indicated that the protein content of muscles of Tibetan sheep was 21.96%, which was significantly higher than that of small-tail Han sheep (P< 0.01), and the fat content was 2.66%, which was significantly reduced compared with muscles of small-tail Han lamb (P < 0.05). Both total amino acids and non-essential amino acids were extremely significantly (P< 0.01) more abundant and essential amino acids especially glutamic acid were significantly (P< 0.05) more abundant in muscles of Tibetan sheep than in small-tail Han sheep. These data showed that meat of Tibet sheep is characterized by high protein, low fat and abundant amino acids and thus can meet the consumer demand for high-quality and healthy meat products.
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