蜀宣花牛无角新类群胴体不同部位肌内脂肪酸组成成分分析及结构研究

Study on Intramuscular Fatty Acid Composition and Structure of the Polled Mutations of Shuxuan Cattle Carcass from Different Parts

为明确蜀宣花牛无角新类群胴体不同部位肌内脂肪酸组分和结构情况,选择10头体重为324.79 kg±43.51 kg的7~8月龄健康无角公犊牛作为试验动物开展育肥试验,试验期300 d,屠宰后45 min内采集里脊、外脊、眼肉、上脑、辣椒条、米龙、大黄瓜条、小黄瓜条、臀肉、牛霖、胸肉、腹肉和腱子肉共13个部位的组织样本,通过索氏抽提、GC-MS测定不同部位肌内脂肪含量及其脂肪酸组成。结果表明,蜀宣花无角牛不同部位肌内脂肪酸主要为C16:0、C16:0和C18:1,C18:3 N6、C20:3 N3和C15:1的含量极少;外脊、眼肉和上脑的MUFA/SFA、UFA/SFA和C18:1/C16:0较高,分别在0.49~0.53、0.69~0.70、0.80~0.90;外脊、眼肉和辣椒条的MUFA/SFA和PUFA/SFA分别在0.51~0.53和0.16~0.20。说明通过脂肪酸成分和结构的综合评价,外脊、眼肉和上脑3个肉块具有较好的口感,外脊、眼肉和辣椒条相对符合人体健康要求。

In this paper,composition and structure character of intramuscular fatty acids of different parts of carcass were analyzed.The polled cattle bull at the age of about 7 months(324.79 kg±43.51 kg)were slaughtered after the fattening period,which was 300 d.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 Shuxuan cattle by GC-MS respectively.The results showed that C16:0,C16:0 and C18:1 were the main components of intramuscular fat acids,and the content of C18:3 N6,C20:3 N3 and C15:1 were very low.The MUFA/SFA,UFA/SFA and C18:1/C16:0 of striploin,ribeye and high rib were 0.49-0.53,0.69-0.70,0.80-0.90.The MUFA/SFA and PUFA/SFA of striploin,ribeye and chuck tender were 0.51-0.53 and 0.16-0.20.The conclusion of this study is that the striploin,ribeye and high rib has better local flavour.The striploin,ribeye and chuck tender are relatively in line with human health requirements.