哈萨克羊不同部位脂肪特性的研究
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摘要
研究了新疆哈萨克羊不同部位脂肪的组成成分差异。采用气相色谱-质谱法对新疆哈萨克羊的肾周脂、网膜脂以及尾脂的脂肪酸组成及挥发性成分进行了分析。结果表明:在尾脂中共检测出20种脂肪酸,而在肾周脂和网膜脂中均检出17种脂肪酸;其中尾脂的饱和脂肪酸(SFA)含量为49.09%,以棕榈酸(C16∶0)的含量最高;肾周脂中SFA的含量为59.44%;网膜脂中SFA的含量为64.00%;肾周脂和网膜脂中SFA均以硬脂酸(C18∶0)的含量最高。在尾脂中不饱和脂肪酸(UFA)的含量为50.48%,在肾周脂中UFA的含量为38.95%,在网膜脂中UFA的含量为35.15%;不同部位脂肪中UFA均以油酸(C18∶1n-9c)的含量最高。羊脂中的挥发性物质主要由醛类、酯类、醇类和酮类组成。
The component difference of fat in different parts of Xinjiang Kazak sheep was studied. The fatty acid composition and volatile component in Xinjiang Kazak sheep's perirenal fat,omentum fat and tail fat were analyzed by gas chromatography-mass spectrometry. The results showed that 20 kinds of fatty acids were detected in tail fat,and perirenal fat and omentum fat contained 17 kinds of fatty acids respectively. The content of SFA in the tail fat was 49. 09%,and the content of palmitic acid was the highest.The contents of SFA in perirenal fat and omentum fat were 64. 00% and 59. 44%,respectively. The content of stearic acid( C18 ∶ 0) was the highest in SFA in perirenal fat and omentum fat. The contents of UFA in tail fat,perirenal fat and omentum fat were 50. 48%,38. 95% and 35. 15%,respectively. The content of oleic acid was the highest in UFA in different parts of fat. The volatile substances in mutton fat mainly included aldehydes,esters,alcohols and ketone.
The component difference of fat in different parts of Xinjiang Kazak sheep was studied. The fatty acid composition and volatile component in Xinjiang Kazak sheep's perirenal fat,omentum fat and tail fat were analyzed by gas chromatography-mass spectrometry. The results showed that 20 kinds of fatty acids were detected in tail fat,and perirenal fat and omentum fat contained 17 kinds of fatty acids respectively. The content of SFA in the tail fat was 49. 09%,and the content of palmitic acid was the highest.The contents of SFA in perirenal fat and omentum fat were 64. 00% and 59. 44%,respectively. The content of stearic acid( C18 ∶ 0) was the highest in SFA in perirenal fat and omentum fat. The contents of UFA in tail fat,perirenal fat and omentum fat were 50. 48%,38. 95% and 35. 15%,respectively. The content of oleic acid was the highest in UFA in different parts of fat. The volatile substances in mutton fat mainly included aldehydes,esters,alcohols and ketone.
引文
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[2]王金泉,王肖燕,叶青,等.阿勒泰大尾羊与小尾寒羊不同组织FTO基因的检测[J].动物医学进展,2013(12):84-88.
[3]YOUSEFI A R,KOHRAM H,ZARE S A,et al.Comparison of the meat quality and fatty acid composition of traditional fat-tailed(Chall)and tailed(Zel)Iranian sheep breeds[J].Meat Sci,2012,92(4):417-422.
[4]李响.乌珠穆沁羊羊尾的理化分析及羊油皂的研发[D].呼和浩特:内蒙古农业大学,2014.
[5]ENESER M,HLLETT K,HEWITT B,et al.Fatty acid content and composition of english beef,lamb and pork at retail[J].Meat Sci,1996,42(4):443-456.
[6]罗建学.羊肉脂肪酸的研究概况[J].肉类研究,2010(1):12-15.
[7]陈华丽,吴登俊,施阳阳,等.布拖黑绵羊及凉山半细毛羊改良羊脂肪酸组成及挥发性风味物质的研究[J].中国畜牧兽医,2013,40(10):123-127.
[8]RAES K,SMET S D,DEMEYER D.Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb,beef and pork meat:a review[J].Anim Feed Scl Tech,2004,113(4):199-221.
[9]魏永生,郑敏燕,耿薇,等.常用动、植物食用油中脂肪酸组成的分析[J].食品科学,2012,33(16):188-193.
[10]HU F B,CHO E,REXRODE K M,et al.Fish and longchain omega-3 fatty acid intake and risk of coronary heart disease and total mortality in diabetic women[J].Circulation,2003,107(14):1852-1857.
[11]BANDARRA N M,REMA P,BATISTA I,et al.Effects of dietary n-3/n-6 ratio on lipid metabolism of gilthead seabream(Sparus aurata)[J].Eur J Lipid Sci Tech,2011,113(11):1332-1341.
[12]DALBY J T.Differential effect of total fat and n3n6 fat ratios on eicosanoid production[J].Prostag Leukotr Ess,1992,57(1):45-49.
[13]张洪涛,单雷,毕玉平.n-6和n-3多不饱和脂肪酸在人和动物体内的功能关系[J].山东农业科学,2006(2):115-120.