不同品种不同部位羊肉中共轭亚油酸含量的研究  

Study on the conjugated linoleic acid content in different varities and parts of mutton

作　　者：杨晶[1] 罗玉龙[1] 刘树军 王德宝[1] 陈洋[1] 赵丽华[1] 陈海星[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]乌拉特中旗农区畜牧业专项推进办公室,内蒙古巴彦淖尔015300

出　　处：《食品工业科技》2014年第19期73-75,78,共4页Science and Technology of Food Industry

基　　金：内蒙古自然科学基金(2011MS1203);国家自然科学基金(31260378;31160330;31360393);国家"十二五"科技支撑项目(2012BAD13B02)

摘　　要：本研究旨在探索4月龄苏尼特羊、小尾寒羊及巴寒F2不同部位的共轭亚油酸(CLA)含量。选以上三个品种的羊各6只,每只羊就其背最长肌,股二头肌、臂三头肌三个部位分别取三个平行样,共162个样进行气相色谱测定。通过比较不同品种和不同部位羊肉中CLA的含量,确定不同品种不同部位羊肉营养价值的高低,阐明品种及部位对羊肉中CLA含量的影响。结果表明:品种和部位都对羊肉中CLA的含量有一定影响。以共轭亚油酸作为评价羊肉营养价值的标准时,苏尼特肉质较小尾寒羊和巴寒F2好,其中臂三头肌肉质为最佳。The study aimed to explore different parts of conjugated linoleic acid （CLA）content from 4 months Sunite sheep,Small tailed ban sheep and Bahan F2 lamb.Selection of the above three varieties of each the 6 sheep,each sheep in the Iongissimus muscles, biceps femoris,arm triceps three parts were taken to be samples with the three parallel specimens from each part, respectively,a total of 162 samples to be detected by gas chromatography.By comparing the CLA content in different varieties and different parts of the lamb,to compare the nutrition level of different varities and different parts of mutton, determine the impact of different varities and parts of lamb in the CLA content of the mutton.The results showed that there was a certain effect of varities and parts on CLA content of mutton.The conjugated linoleic acid as the standard evaluation of mutton nutrition value,meat of Sunite was the better than meat of Small tailed han sheep and Bahan F2 lamb.The arm tricep of Sunite was best.

关 键 词：小尾寒羊 苏尼特羊 巴寒F2 共轭亚油酸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]