四川牦牛、黄牛不同品种肌肉脂肪酸组成的气相色谱-质谱分析

食品科学 ›› 2008, Vol. 29 ›› Issue (3): 444-449.

四川牦牛、黄牛不同品种肌肉脂肪酸组成的气相色谱-质谱分析

杨明, 龙虎, 文勇立, 王建文, 傅昌秀, 张金灵；

西南民族大学生命科学与技术学院；四川省畜禽改良指导总站；四川省畜牧科学研究院四川成都610041；四川成都610041；四川成都610066；

出版日期:2008-03-15 发布日期:2011-08-24

Analysis of Muscle Fatty Acid Composition of Different Breed Yaks and Yellow Cattles in Sichuan by GC-MS

YANG Ming, LONG Hu, WEN Yong-Li, WANG Jian-Wen, FU Chang-Xiu, ZHANG Jin-Ling；

1.College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China; 2.Sichuan Provincial Head Station for Breeding and Improvement of Animal and Poultry, Chengdu 610041, China; 3.Animal Science Research Academy of Sichuan Province, Chengdu 610066, China

Online:2008-03-15 Published:2011-08-24

摘要/Abstract

摘要： 分析四川九龙、昂科两个牦牛品种和宣汉、平武、川南、峨边4个黄牛品种肌肉中脂肪酸组成特点。肌肉提取脂肪后进行甲酯化,用气相色谱-质谱联用法(GC-MS)测定脂肪酸组成。结果显示:不同品种之间,除硬脂酸外的十六种脂肪酸在品种间均有差异(p<0.05);不饱和脂肪酸的含量差别较大,从40.13%～49.40%不等,牦牛不饱和脂肪酸的含量(48.49%)显著高于黄牛(41.87%),其中又以九龙牦牛最高(49.40%);多不饱和脂肪酸在品种间也存在显著差异,在九龙牦牛和平武黄牛中含量最高,分别为15.41%和15.72%,MUFA/PUFA分别为3.69:1和2.53:1。这表明九龙牦牛肌肉脂肪酸营养价值高,对肉品开发和品种选育具有重要意义。

关键词: 牦牛, 黄牛, 脂肪酸, 背最长肌, 气相色谱-质谱

Abstract: Analysis fatty acid composition in muscle of Jiulong and Angke two yak breed and Xuanhan,Pingwu,Chuannan,Ebian four yellow cattle breed. Meat fat was separated and the fatty acid composition was analyzed using GC-MS following methyl esterification. The results demonstrated that the sixteen varieties fatty acid there are significant difference except stearic acid (p<0.05) in different varieties. The content of unsaturated fatty acid there is great difference from 18.65% to 3.07% in different varieties. The contents of unsaturated fatty acid in yak (48.49%) is obviously higher than yellow cattle (41.87%), the highest is the Jiulong yak (49.40%); There exists the significant difference of polyunsaturated fatty acid among different varieties, the highest is in the Jiulong yak (15.41%) and Pingwu yellow cattle(15.72%), The ratio of MUFA/PUFA is 3.69:1in Jiulong yak and 2.53:1 in Pingwu yellow cattle. The results indicated that Jiulong yak has high nutritional value, this has the important meaning to the development of Jiulong yak and breeding of cattle.

Key words: yak, yellow cattle, fatty acid, longissimus dorsi, GC-MS

杨明, 龙虎, 文勇立, 王建文, 傅昌秀, 张金灵 . 四川牦牛、黄牛不同品种肌肉脂肪酸组成的气相色谱-质谱分析[J]. 食品科学, 2008, 29(3): 444-449.

. Analysis of Muscle Fatty Acid Composition of Different Breed Yaks and Yellow Cattles in Sichuan by GC-MS[J]. FOOD SCIENCE, 2008, 29(3): 444-449.

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