甘南藏羔羊羊肉氨基酸与脂肪酸成分研究
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摘要
为缓解草场压力,加快藏羊出栏,本试验对80只12月龄藏羔羊进行了3个月全舍饲育肥,从中选择8只进行肉品质检测分析,并与成年藏羊开展肉品质分析对比试验。结果表明,藏羔羊肉的氨基酸总量为16.50 g/100 g,比成年藏羊肉高1.42 g/100 g;必需氨基酸含量为7.05 g/100 g,比成年藏羊肉高1.29 g/100 g;非必需氨基酸含量为9.45 g/100 g,比成年藏羊肉高0.13 g/100 g;藏羔羊肉的肌间脂肪中,共测出13种脂肪酸,脂肪酸种类较成年藏羊无差异。饱和脂肪酸含量为45.56%,其中棕榈酸、硬脂酸含量尤为突出;单不饱和脂肪酸含量为34.18%,多不饱和脂肪酸含量为20.27%。甘南藏羔羊肉中氨基酸种类齐全,氨基酸总量、必需氨基酸和非必需氨基酸含量均比成年藏羊肉高,且必需氨基酸的比例适宜、含量总体上优于理想蛋白质,藏羔羊肉不饱和脂肪酸种类及含量丰富,含有具有特殊生理功能的AA、ALA、CLA、DHA、EPA,营养价值及保健功效高,是优质的动物性食品。
In order to alleviate the pressure on the pasture and speed up the slaughter of Tibetan sheep, the experiment was conducted on 80 12-month-old Tibetan lambs for three months of whole-feeding and fattening. Eight of them were selected for meat quality analysis and contrast test with adult Tibetan sheep. The results showed that the total amino acid content of Tibetan lamb was 16.50 g/100 g, which was 1.42 g/100 g higher than that of adult Tibetan mutton; the essential amino acid content was 7.05 g/100 g, which was 1.29 g/100 g higher than that of adult Tibetan mutton. Non-essential amino acid content was 9.45 g/100 g, which was 0.13 g/100 g higher than that of adult Tibetan mutton. In the intermuscular fat of Tibetan lamb, a total of 13 fatty acids were detected, and there was no difference in fatty acid species compared with adult Tibetan sheep. The content of saturated fatty acid is 45.56%, among which the content of palmitic acid and stearic acid was particularly prominent; the content of monounsaturated fatty acid is 34.18%, and the content of polyunsaturated fatty acid is 20.27%. The Tibetan lamb has complete amino acid content, and the total amino acid, essential amino acid and non-essential amino acid content were higher than adult Tibetan mutton.In addition,the proportion of essential amino acids was appropriate in Tibetan lamb, the content was generally better than ideal protein.The unsaturated fatty acid of Tibetan lamb was rich in type and content,which contains AA, ALA, CLA, DHA and EPA with special physiological functions. Tibetan lamb has high nutritional value and high health care effect,and was a high quality animal food.
In order to alleviate the pressure on the pasture and speed up the slaughter of Tibetan sheep, the experiment was conducted on 80 12-month-old Tibetan lambs for three months of whole-feeding and fattening. Eight of them were selected for meat quality analysis and contrast test with adult Tibetan sheep. The results showed that the total amino acid content of Tibetan lamb was 16.50 g/100 g, which was 1.42 g/100 g higher than that of adult Tibetan mutton; the essential amino acid content was 7.05 g/100 g, which was 1.29 g/100 g higher than that of adult Tibetan mutton. Non-essential amino acid content was 9.45 g/100 g, which was 0.13 g/100 g higher than that of adult Tibetan mutton. In the intermuscular fat of Tibetan lamb, a total of 13 fatty acids were detected, and there was no difference in fatty acid species compared with adult Tibetan sheep. The content of saturated fatty acid is 45.56%, among which the content of palmitic acid and stearic acid was particularly prominent; the content of monounsaturated fatty acid is 34.18%, and the content of polyunsaturated fatty acid is 20.27%. The Tibetan lamb has complete amino acid content, and the total amino acid, essential amino acid and non-essential amino acid content were higher than adult Tibetan mutton.In addition,the proportion of essential amino acids was appropriate in Tibetan lamb, the content was generally better than ideal protein.The unsaturated fatty acid of Tibetan lamb was rich in type and content,which contains AA, ALA, CLA, DHA and EPA with special physiological functions. Tibetan lamb has high nutritional value and high health care effect,and was a high quality animal food.
引文
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[7] 熊天宇.ω-3脂肪酸对糖尿病的辅助治疗机制[J].糖尿病新世界,2018(11):191-194.
[2] 欧阳喜辉,王晓霞,佟亚东,等.食用农产品认证的消费者行为分析——基于2007年北京市消费者调查的研究[J].农业质量标准,2008(5):26-30.
[3] 张路.西藏岗巴羊肉品质分析与评价[D].杨凌:西北农林科技大学,2017.
[4] 张圆圆,屈长义,张芹,等.大鼻吻鮈含肉率及肌肉营养成分分析与评价[J].江西农业学报,2018,30(9):77-80.
[5] 李小佳,赵志红,杨扬,等.气相色谱法检测食品中脂肪酸的研究进展[J].食品安全质量检测学报,2016,7(8):3114-3120.
[6] 范银萍,宫尚群,李璐琪,等.地中海饮食在国内外的应用进展[J].护理研究,2017(35):4480-4483.
[7] 熊天宇.ω-3脂肪酸对糖尿病的辅助治疗机制[J].糖尿病新世界,2018(11):191-194.