中文摘要：

以8月龄巴美肉羊、小尾寒羊和苏尼特羊为实验材料,取背最长肌（longissimus dorsi,LD）、股二头肌（biceps femoris,BF）和臂三头肌（triceps brachii,TB）,测定其糖酵解潜力（glycolytic potential,GP）、乳酸含量,以探讨不同品种肉羊肌肉糖酵解潜力的差异及糖酵解潜力与肉品质的关系。结果表明：不同品种肉羊3个部位肌肉的糖酵解潜力均为LD最大,TB最小。不同品种肉羊间的糖酵解潜力差异显著（P〈0.05）,巴美肉羊最大,小尾寒羊最小。宰后45 min的乳酸含量与糖酵解潜力大小情况并不一致。3个品种肉羊背最长肌的剪切力值差异显著（P〈0.05）,巴美肉羊最小,小尾寒羊最大。巴美肉羊的熟肉率显著高于苏尼特羊和小尾寒羊（P〈0.05）。小尾寒羊的糖酵解潜力与a＊值成显著负相关（P〈0.05）。随着糖酵解潜力的增大,pH24值及剪切力有减小的趋势。

英文摘要：

The objective of this study was to investigate the difference in the glycolytic potential of longissimus dorsi （LD）, bicepsfemoris （BF） and triceps brachii （TB） muscles between different breeds of sheep （Bamei sheep, Small Tail Han sheep and Sunit sheep） and the relationship between glycolytic potential and meat quality. Three breeds were slaughtered at 8 months of age and LD, BF and TB muscles were chosen. The results showed that for all the breeds investigated, LD revealed the highest glycolytic potential and the glycolytic potential of TB was the lowest among the three muscles. Glycolytic potential was significantly different among three breeds （P 〈 0.05） and followed the decreasing sequence of Bamei sheep, Sunit sheep and Small Tail Han sheep. The lactic acid content measured at 45 min postmortem was not consistent with glycolytic potential. The shear force of LD among different breeds was significantly different （P 〈 0.05） with Bamei sheep showing the highest value and Small Tail Han sheep showing the lowest value. The cooking rate of LD from Bamei sheep was significantly higher than that from Small Tall Han sheep and Sunit sheep （P 〈 0.05）. Glycolytic potential of Small Tall Han sheep had a significantly negative correlation with a＊ value （P 〈 0.05）. With increasing glycolytic potential, pH24 and shear force revealed an obvious decrease.