摘要
[目的]分析秦川牛胴体不同部位肌内脂肪酸组成成分及结构特点。[方法]比较胴体不同部位肌内脂肪的商品和营养价值,通过索氏抽提、GC-MS测定秦川牛胴体不同部位肌内脂肪含量及其脂肪酸组成。[结果]胴体不同部位部位肌内脂肪酸主要为C18∶1和C16∶0,C19∶0~C22∶5各脂肪酸含量极少,胴体不同部位部位各脂肪酸含量与该部位脂肪含量呈正相关,各部位脂肪酸组成结构基本相同。[结论]秦川牛胴体各部位脂肪含量与其营养价值呈负相关,其肌内脂肪中的多不饱和脂肪酸营养价值较高。为生产高档和高营养价值牛肉及健康消费提供理论基础。
【Objective】In this paper,composition and structure character of intramuscular fatty acids of different parts of carcass were analyzed【Method】The production and nutritional value of the intramuscular from the different part of the carcass were compared.Intramuscular fat content was determined by Soxhlet extraction method,and composition and structure of intramuscular fatty acids of different parts of carcass of Qinchuan cattle by GC-MS respectively.【Result】The results showed that C18∶1 and C16∶0 were the main components of intramuscular fat acids,and the content of C19∶0～C22∶5 were very low,composition structure of intramuscular fatty acids of different parts of carcass of Qinchuan cattle were similar.【Conclusion】 Crude fat content of Qinchuan cattle was negatively correlated with the beef nutritional value,and the nutritive value of polyunsaturated fatty acids（PUFA） of intramuscular fatty acids is desirable,which would provide a theoretical basis for production of high grade and high nutritional value,and health consume of beef.
出处
《中国牛业科学》
2011年第1期10-13,共4页
China Cattle Science
基金
国家高技术研究发展计划(863计划)
农业动物分子与细胞工程育种(2008AA101010)
关键词
秦川牛
胴体
不同部位
肌内脂肪
脂肪酸组成和结构
qinchuan cattle
carcass
different parts
intramuscular fat
fatty acids composition and structure
