青海大通牦牛肌间脂肪酸组成分析

Composition Analysis on Intermuscular Fatty Acid of Qinghai Datong Yak

[目的]为进一步合理利用大通牦牛资源提供理论依据。[方法]采用气相色谱仪对大通牦牛肌间脂肪酸进行定性定量测定,分析其组成及含量,并与当地大通黄牛进行比较。[结果]大通牦牛肌间脂肪中饱和脂肪酸总含量极显著低于大通黄牛(P<0.01),多不饱和脂肪酸总含量极显著高于大通黄牛(P<0.01),单不饱和脂肪酸总量与大通黄牛无明显差异(P>0.05)。大通牦牛PUFA/SFA和n-6/n-3PUFA均在推荐比例之内。[结论]大通牦牛肌间脂肪酸构成优于当地黄牛,营养价值更高,具有广阔的开发空间。

[ Objective ] The study aimed to provide a theoretical basis for rational utilization of Datong yak resource. [ Method] By qualitative and quantitative determination with gas chromatograph, the composition and content of intermuscular fatty acid of Datong yak were compared with those of Datong yellow cattle. [Result] Comparing with Datong yellow cattle, Datong yak had lower saturated fatty acid （SFA） content and higher polyunsaturated fatty acid （PUFA） content at extremely significant level （ P 〈 0.01 ）, while the difference of monounsaturated fatty acid （MUFA） content between them was not significant（P 〉0.05） .The PUFA/SFA and n-6/n-3 PUFA of Datong yak were in accordance with the recommended proportion. [Conclusion] The intennuscular fatty acid composition of Datong yak is superior to that of local yellow cattle,which indicates that Datong yak meat has high nutritive value and wide development prospect.