蒙古马肉常规营养素和脂肪酸分析评价  

Analysis and Evaluation of Nutrients and Fatty Acids of Mongolian Horsemeat

作　　者：刘莉敏[1] 郭军[1] 木其尔[1] 张晶[1] 张鑫[1] 张晓儒[1] LIU Li-min GUO Jun MU Qi-er ZHANG Jing ZHANG Xin ZHANG Xiao-ru(Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot 010018, China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国食物与营养》2017年第1期64-68,共5页Food and Nutrition in China

基　　金："十二五"国家科技支撑计划"区域性特色食品优势资源分析与比较"(项目编号:2012BAD33B01-6);内蒙古自治区留学回区人员科技活动择优资助项目

摘　　要：以蒙古马后腿、肋部、里脊和皮下脂肪为研究对象,兼顾内蒙地区驴、牛、绵羊和双峰驼肉,共采集130份样品,系统测定其常规营养素和脂肪酸,并进行物种、部位、产地和季节等分类比较。蒙古马后腿、肋部和里脊肉三个部位常规营养素均值(均值±SD):水分、脂肪、蛋白质、灰分分别为75.65±2.29、2.22±1.43、20.34±1.30、1.23±0.23g/100g;水分和蛋白质显著高于牛、绵羊和驼肉,脂肪显著低。蒙古马肉饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)(均值±SD)分别为42.18±5.49、28.28±6.81、26.83±7.58g/100脂肪,其中PUFA显著高于其他物种,MUFA显著低。蒙古马肉α-亚麻酸(α-C18∶3n3)、亚油酸(C18∶2n6c)和软脂酸(C16∶0)显著高于牛羊驼肉,硬脂酸(C18∶0)、棕榈烯酸(C16∶1)和油酸(C18∶1n9c)显著低于三者。蒙古马肉皮下脂肪中α-C18∶3n3显著高于其他部位,C18∶2n6c显著低;青草季α-C18∶3n3高于干草季,C18∶1n9c和C16∶1与其相反,差异均极显著;呼伦贝尔蒙古马肉α-C18∶3n3、C18∶2n6c和C18∶0均显著高于达茂旗马肉。蒙古马肉具有高蛋白、低脂肪的特点,且脂肪营养价值优于牛羊驼等反刍类动物。A total of 130 Mongolian horse,donkey,cattle,sheep and bactrian camel meat samples were collected,the body cuts included silverside,rib cut,loin and subcutaneous fat,and routine nutrients and fatty acids were determined. The nutrients profiles were compared systematically according to classifications/categories such as species,body parts/cuts,geographical origin and between hay and pasture/grazing season. Results showed the routine nutrients,total means of silverside,rib and loin of Mongolian horsemeat were moisture75. 65 ± 2. 29,fat 2. 22 ± 1. 43,protein 20. 34 ± 1. 30 and ash 1. 23 ± 0. 23 respectively（ x珋± SD,g/100g）. The moisture and protein significantly higher than those of the three ruminants,while fat was significantly lower. SFA,MUFA and PUFA（ x珋± SD,g/100 g fat） of Mongolian horse were 42. 18 ± 5. 49,28. 28 ± 6. 81 and 26. 83 ± 7. 58 respectively,PUFA of horsemeat was significantly higher than the remaining species,while MUFA was significantly lower. α-C18： 3n3,C18： 2n6 c and C16： 0 of Mongolian horsemeat was significantly higher than the ruminants,while C18： 1n9 c,C16： 1 and C18： 0 was significantly lower. Among four body parts/cuts,subcutaneous fat had distinguishing high α-C18：3n3,and low C18： 2n6 c. α-C18： 3n3 of grazing season was significantly higher than hay season,while C18： 1n9 c and C16： 1 were significantly lower. α-C18： 3n3,C18： 2n6 c and C18： 0 of Hulunbeier horsemeat were significantly higher than that of Damao country. In general,Mongolian horsemeat characterized with high protein,low lipid,and its fat was more nutritious than the ruminants.

关 键 词：蒙古马 常规营养素 脂肪酸 Α-亚麻酸 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]