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采用气相色谱技术研究羊肉脂肪酸组成的差异,以4,5,6,8月龄巴寒F2羊和小尾寒羊骨骼肌为原料,对比分析不同月龄、不同品种羊肉脂肪酸的组成。测定结果表明:巴寒F2羊和小尾寒羊各月龄肌肉中,大多数脂肪酸在各月龄间存在差异,除丁酸外,棕榈酸(C16:0)、硬脂酸(C18:0)、油酸(C18:1n9c)、亚油酸(C18:2n6c)、花生四烯酸(C20:4n6)含量较多且都随着月龄的增大先升高后降低,在6月龄时显著高于其它,月龄(P<0.05);在4,5,6月龄时小尾寒羊中这5种脂肪酸含量高于巴寒F2,在8月龄时相差不大。试验表明,不同月龄、不同品种间脂肪酸组成有差异性,进而影响羊肉的营养价值。
Gas chromatographic techniques were used to study the differences of fatty acid compositions in lambs. The skeletal muscle of Babhan F2 sheep and Small Tail Han sheep at 4, 5, 6 and 8 months were used as raw materials to analyze the composition of fatty acids in different months and different varieties of mutton. The results showed that most of the fatty acids in each muscle of barren F2 sheep and small-tailed Han sheep were different at different ages. In addition to butyric acid, palmitic acid (C16: 0), stearic acid (C18: 0) , Oleic acid (C18: 1n9c), linoleic acid (C18: 2n6c), and arachidonic acid (C20: 4n6) were higher and then increased with the increase of age. (P <0.05). The contents of these five fatty acids in Small Tail Han sheep at 4, 5, and 6 months were higher than that of Barzan F2 at 8 months of age. Experiments show that different months of age, different varieties of fatty acid composition differences, thereby affecting the nutritional value of mutton.