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Analysis of the Fatty Acid Composition of Ira Rabbit Meat by GC-MS

WANG Yi,HE Zhi-fei,CHEN Hong-xia,ZHU Hui-min,LI Hong-jun   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Special Food Engineering and Technology Research Center, Chongqing 400716, China
  • Online:2013-12-25 Published:2014-01-03

Abstract:

The content and composition of fatty acids in foreleg muscle, back muscle and hind leg muscle of Ira rabbit
meat were determined by gas chromatography-mass spectrometry (GC-MS). Sample pretreatment was achieved through
methyl esterification in the presence of KOH-CH4O. The results showed that there were mainly 19 fatty acids in these
rabbit muscles, wherein palmitic acid, stearic acid, oleic acid and linoleic acid together accounted for 77% of the total fatty
acids. Unsaturated fatty acids (UFA), especially polyunsaturated fatty acids (PUFA), were the main components in rabbit
intramuscular fat, which accounted for 37% of the total fatty acids and were higher than that of saturated fatty acids (SFA).
The differences in fatty aid composition among the various muscles were not statistically significant (P > 0.05), though the
total contents of fatty acids in these three muscles varied largely.

Key words: Ira rabbit, fatty acid, gas chromatography-mass spectrometry (GC-MS), qualitative and quantitative analysis