肉类研究2023，Vol.37Issue(12)：39-45,7.DOI:10.7506/rlyj1001-8123-20231224-116
基于脂肪酸差异分析黔北麻羊腿肉品质
Qianbei Brown Goat Leg Meat:Comparison of Its Fatty Acid Profile with That of Sheep Meat
摘要
Abstract
This study aimed to comprehensively analyze the fat and fatty acid profiles in leg meat from Qianbei brown goats,Inner Mongolian sheep and Ningxia Tan sheep.Furthermore,their differences and characteristics were comparatively investigated.A total of 27 meat samples from Qianbei brown goats,12 meat samples from Ningxia Tan sheep,and 15 meat samples from Inner Mongolian sheep were collected for this study.Fat and fatty acids were extracted and detected following the National Food Safety Standards.Then,analysis of variance(ANOVA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to analyze the differences in fatty acid profiles.The result showed that the average fat content in Qianbei brown goat meat was 3.30%,significantly lower than that of Inner Mongolian sheep meat and Ningxia Tan sheep meat(P<0.01).Twelve fatty acids were identified in the three meats,with a relative content ranging from 0.53%to 42.45%.It was found that the contents of meatmyristic acid,heptadecanoic acid,heneicosanoic acid and trans-oleic acid were significantly lower and the contents of palmitic acid,palmitoleic acid,oleic acid,and linoleic acid were significantly higher in the leg meat of Qianbei brown goats than in that of Inner Mongolian sheep(P<0.05).Furthermore,the contents of myristic acid,pentadecanoic acid,heptadecanoic acid,heptadecenoic acid,and trans-oleic acid were significantly lower and the contents of stearic acid and oleic acid were significantly higher in the leg meat of Qianbei grown goats than in that of Ningxia Tan sheep(P<0.05).The significant differences in fat and fatty acid contents resulted in the difference in quality among the three meats.Oleic acid,myristic acid,heptadecanoic,and trans oleic acids were found to be differential fatty acids between the goat and sheep meat in the OPLS-DA analysis.关键词
黔北麻羊/脂肪酸/饱和脂肪酸/不饱和脂肪酸/气相色谱法Key words
Qianbei brown goat/fatty acids/saturated fatty acids/unsaturated fatty acids/gas chromatography分类
农业科技引用本文复制引用
张孝红,王兰兰,张建永,张季,秦臻,肖瑶瑶,张琴,罗红,邓勇,何艳梅,向丽萍..基于脂肪酸差异分析黔北麻羊腿肉品质[J].肉类研究,2023,37(12):39-45,7.基金项目
贵州省科技厅项目(黔科合支撑[2022]一般090) （黔科合支撑[2022]一般090）
