不同部位伊拉兔肉脂肪酸组成的对比分析

doi:10.7506/spkx1002-6630-201404028

食品科学 ›› 2014, Vol. 35 ›› Issue (4): 137-141.doi: 10.7506/spkx1002-6630-201404028

不同部位伊拉兔肉脂肪酸组成的对比分析

王毅1，贺稚非1,2，陈红霞1，朱慧敏1，甘奕1，李洪军1,2,*

1.西南大学食品科学学院，重庆 400716；2.重庆市特色食品工程技术研究中心，重庆 400716

收稿日期:2013-05-17 修回日期:2014-01-15 出版日期:2014-02-25 发布日期:2014-03-17
通讯作者: 李洪军 E-mail:983362225@qq.com
基金资助:
国家现代农业（兔）产业技术体系建设专项（CARS-44-D-1）；农业部公益性行业（农业）科研专项（201303144）

Comparative Analysis of Fatty Acid Composition in Different Parts of Ira Rabbit Meat

WANG Yi1, HE Zhi-fei1,2, CHEN Hong-xia1, ZHU Hui-min1, GAN Yi1, LI Hong-jun1,2,*

1. College of Food Science, Southwest University, Chongqing 400716, China;
2. Chongqing Special Food Engineering and Technology Research Center, Chongqing 400716, China

Received:2013-05-17 Revised:2014-01-15 Online:2014-02-25 Published:2014-03-17
Contact: Hongjun Li E-mail:983362225@qq.com

摘要/Abstract

摘要：

研究不同部位兔肉的脂肪含量和脂肪酸组成的差异，以伊拉肉兔的肩胛肌、背腰肌、后腿肌和肝脏为原料，对比分析4 者脂肪含量和肌内总脂、甘油三酯、磷脂、游离脂肪的脂肪酸组成。测定结果表明：4 部位肌内总脂、甘油三酯、磷脂和游离脂肪酸含量均有显著差异（p＜0.05），但甘油三酯和磷脂的脂肪酸组成在不同部位间的差异不显著（p＞0.05），只有少数脂肪酸在肝脏中的含量与其他3 部位差异显著（p＜0.05），而总脂肪酸、游离脂肪酸的组成在各部位间差异显著（p＜0.05）。由于游离脂肪酸在肌内脂肪中含量较少，不足以对总脂肪酸组成产生显著影响，因此不同部位伊拉兔肉肌内脂肪含量和脂肪酸组成的显著差异主要是由肌内甘油三酯含量的显著差异引起的。

关键词: 伊拉兔肉, 肌内脂肪, 脂肪含量, 脂肪酸组成

Abstract:

This study aimed to investigate the differences in intramuscular lipid content and fatty acid composition among
different body parts of Ira rabbit. The muscles from four parts (supraspinatus, lumbar muscle, calf muscle and liver) of
Ira rabbit were measured for their lipid content and fatty acid composition of total intramuscular lipids, triglycerides,
phospholipids and free lipids. The results showed that significant differences in the contents of intramuscular total lipids,
triglycerides, phospholipids and free fatty acids were observed among four parts (p ＜ 0.05), while the fatty acid composition
of triglycerides and phospholipids showed no significant differences (p ＞ 0.05). The differences in the contents of only a
few fatty acids between liver and muscles were significant (p ＜ 0.05). Similarly the differences in the fatty acid composition
of total lipids and free fatty acids among the four parts were significant (p ＜ 0.05). The effect of free fatty acids on fatty
acid composition of intramuscular total lipids was very limited due to their low percentages in intramuscular lipids. Thus,
the significant differences in intramuscular total lipid contents and fatty acid composition in four parts of Ira rabbit were
probably mainly caused by the differences in the intramuscular triglyceride contents.

Key words: Ira rabbit, intramuscular lipid, lipid content, fatty acid composition

中图分类号:

TS251.1

王毅1，贺稚非1,2，陈红霞1，朱慧敏1，甘奕1，李洪军1,2,*. 不同部位伊拉兔肉脂肪酸组成的对比分析[J]. 食品科学, 2014, 35(4): 137-141.

WANG Yi1, HE Zhi-fei1,2, CHEN Hong-xia1, ZHU Hui-min1, GAN Yi1, LI Hong-jun1,2,*. Comparative Analysis of Fatty Acid Composition in Different Parts of Ira Rabbit Meat[J]. FOOD SCIENCE, 2014, 35(4): 137-141.

参考文献

[1] 农业部办公厅.全国节粮型畜牧业发展规划(2011-2020年)[S].2011.

[2] 顾蕊,武拉平,秦应和.我国兔产业的生产分析[J].中国养兔,2011(1):26-29.

[3] 杨佳艺,李洪军.我国兔肉加工现状分析[J].食品科学,2010,31(17):429-432.

[4] 翟所和,桑元宝,薛在军.2011年度兔产业发展趋势与建议[J].中国养兔,2011(2):6-8.

[5] 谢晓红,郭志强,秦应和.我国肉兔产业现状及发展趋势[J].中国畜牧杂志,2011(4):34-38.

[6] Peiretti P G, Meineri G. Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbit fed diets with chia seed supplements[J]. Meat Science, 2008,80:1116-1121.

[7] Kouba M. Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat[J]. Meat Science, 2008,80:829-834.

[8] Harris W S. International recommendations for consumption of long-chain omega-3 fatty acids[J].Journal of Cardiovascular Medicine, 2007,8(1): S50 ?S52.

[9] Gogus U, Smith C. n-3 Omega fatty acids: A review of current knowledge[J]. International Journal of Food Science & Technology, 2010,45: 417?436.

[10] Simopoulos A P. The importance of the ratio of omega-6/omega-3 essential fatty acids[J]. Biomedical Pharmacotherapy, 2002, 56, 365-379.

[11] Antonella D Z. Perception of rabbit meat quality and major factors influenciong the rabbit carcass and meat quality[J].Livestock Production Science, 2002,75:11-32.

[12] J D Wood, M Enser, A V Fisher, et al. Fat deposition, fatty acid composition and meat quality: a review[J]. Meat Science, 2008,78: 343-358.

[13] J D Wood, R I Richardson, G R Nute, et al. Effects of fatty acids on meat quality: a review[J]. Meat Science, 2003,66:21-32.

[14] Folch L M, Sloane G H S. A simple method for isolation and purification of total lipids from animal tissues[J]. Journal of Biological Chemistry, 1957, 226(1):497-509.

[15] Juaneda P, Rocquelin G. Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridges[J]. Lipid,1985,20:40-41.

[16] Gandemer G, Morvan-mahi B, Meynier, A, et al. Quantitative and qualitative analysis of free fatty acids in meat products using ion exchange resin[J]. In Proceedings of 37th Congress of Meat Science and Technology, Kulmbach, 1991,1139-1142.

[17] Dias I, Yaakob B C, Shuhaimi M, et al. Lard detection based on fatty acids pro?le using comprehensive gas chromatography hyphenated with time-of-?ight mass spectrometry[J].Food Chemistry,2010, 122:1273 -1277.

[18] AOAC Official Method 996.06 Fat (Total, Saturated, and Unsaturated ) in Foods . First Action 1996, Revised 2001.

[19] 张玉, 么素梅. 内蒙白兔肌肉脂肪酸组成的探讨[J].食品科技,第四届中国肉类科技大会论文集,131-133.

[20] 霍晓娜,李兴民,李海芹等.不同部位冷却猪肉中脂肪酸组成与脂肪氧化的变化[J].食品科技,2005,12:26-30.

[21] 黄业传. 不同处理条件下猪肉脂肪酸组成变化及脂肪对猪肉风味作用的研究[D]. 重庆: 西南大学, 2011.

[22] 陈银基. 不同影响因素条件下牛肉脂肪酸组成变化研究[D]. 南京: 南京农业大学, 2004.

[23] Manner W, Maxwell R, Williams J. Effects of dietary regimen and tissue site on bovine fatty acid profiles[J]. Journal of Animal Science,1984,59(1):109-121.

不同部位伊拉兔肉脂肪酸组成的对比分析

Comparative Analysis of Fatty Acid Composition in Different Parts of Ira Rabbit Meat

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	叶敏倩，吴峰华，芮鸿飞，陈通，刘兴泉. 不同产地油茶籽油主要特征组分分析[J]. 食品科学, 2020, 41(20): 222-226.
[2]	石永祺，梁琪，宋雪梅，张炎. 脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响[J]. 食品科学, 2020, 41(20): 14-19.
[3]	曾剑华，刘琳琳，杨杨，张娜，朱秀清，石彦国，郑环宇，王新越. 大豆亲脂蛋白组分分析及体外抗氧化特性[J]. 食品科学, 2020, 41(14): 58-65.
[4]	袁倩，王柏辉，苏琳，要铎，王德宝，赵丽华，靳烨. 两种饲养方式对苏尼特羊肉脂肪酸组成和脂肪代谢相关基因表达的影响[J]. 食品科学, 2019, 40(9): 29-34.
[5]	李宇辉，王俊钢，刘成江，郭安民，韩冬印. 不同温度处理的风干牛肉贮藏过程中脂肪变化[J]. 食品科学, 2019, 40(13): 14-21.
[6]	迟雪露，仝令君，潘明慧，努尔阿里亚·阿力甫，艾娜丝，王蓓，孙宝国. 乳脂肪含量对牛乳理化性质的影响[J]. 食品科学, 2018, 39(4): 26-31.
[7]	刘玉兰，安柯静，胡爱鹏，马宇翔. 美藤果及其果油品质[J]. 食品科学, 2018, 39(3): 193-199.
[8]	宋恭帅，张蒙娜，彭茜，朱凤仙，沈清，戴志远. 不同贮藏温度下鱼油品质的变化[J]. 食品科学, 2018, 39(21): 237-244.
[9]	刘玉兰，王小磊，刘海兰，田原. 盐肤木果及其果油与籽油品质比较[J]. 食品科学, 2018, 39(20): 197-201.
[10]	宋恭帅，彭茜，张蒙娜，沈清，戴志远,. 5 种脱色剂对粗鱼油挥发性风味物质及脂肪酸组成的影响[J]. 食品科学, 2018, 39(18): 35-41.
[11]	张丽霞，芦鑫，宋国辉，王蒙，孙强，黄纪念. 芝麻林素对煎炸过程中大豆油品质的影响[J]. 食品科学, 2018, 39(1): 78-83.
[12]	倪冬冬，李洪军，贺稚非，张东，邓大川. 大鲵汤加工过程中营养品质变化规律[J]. 食品科学, 2017, 38(20): 119-124.
[13]	彭丹，李晓晓，毕艳兰. 最小二乘支持向量机和脂肪酸融合信息应用于花生油掺伪玉米油检测[J]. 食品科学, 2017, 38(16): 234-238.
[14]	赵玉红，邓娜，杨凯. 8 种抗寒平欧杂交榛子油脂成分分析及比较[J]. 食品科学, 2017, 38(12): 144-150.
[15]	朱迎春，王水晶，马俪珍，党晓燕，王洋. 不同脂肪添加量的牛肉饼在反复冻融过程中的品质变化[J]. 食品科学, 2017, 38(11): 174-181.