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

doi:10.7506/spkx1002-6630-201404028

Abstract

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

CLC Number:

TS251.1

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.

References

[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.