基于脂肪酸差异分析黔北麻羊腿肉品质  

Qianbei Brown Goat Leg Meat:Comparison of Its Fatty Acid Profile with That of Sheep Meat

作　　者：张孝红 张季 秦臻 肖瑶瑶 张琴 罗红 邓勇 何艳梅 向丽萍 王兰兰 张建永 ZHANG Xiaohong;ZHANG Ji;QIN Zhen;XIAO Yaoyao;ZHANG Qin;LUO Hong;DENG Yong;HE Yanmei;XIANG Liping;WANG Lanlan;ZHANG Jianyong(College of Pharmacy,Zunyi Medical University,Zunyi 563000,China;Zunyi Product Quality Inspection and Testing Institute,Zunyi 563000,China)

机构地区：[1]遵义医科大学药学院,贵州遵义563000 [2]遵义市产品质量检验检测院,贵州遵义563000

出　　处：《肉类研究》2023年第12期39-45,共7页Meat Research

基　　金：贵州省科技厅项目(黔科合支撑[2022]一般090)。

摘　　要：通过对贵州黔北麻羊、内蒙古绵羊和宁夏滩羊羊腿肉中脂肪和脂肪酸的组成和含量进行检测,对比分析3个地区羊腿肉的差异及特征。实验收集贵州黔北麻羊27例、内蒙古绵羊12例和宁夏滩羊15例的羊后腿肉,参照食品安全国家标准对3个地区羊肉的脂肪和脂肪酸进行提取并检测其含量。使用ANOVA结合正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)法分析3个地区羊腿肉的脂肪酸差异。结果表明,贵州黔北麻羊腿肉脂肪平均含量为3.30%,极显著低于内蒙古绵羊和宁夏滩羊(P<0.01);在3种羊腿肉中共检测出12种脂肪酸,含量为0.53%~42.45%;发现黔北麻羊羊腿肉中的豆蔻酸、十七烷酸、二十一碳酸和反式油酸含量显著低于内蒙古绵羊,而棕榈酸、棕榈一烯酸、油酸和亚油酸则显著高于内蒙古绵羊(P<0.05);贵州黔北麻羊中的豆蔻酸、十五碳酸、十七烷酸、十七烷一烯酸、反式油酸含量显著低于宁夏滩羊(P<0.01),硬脂酸、油酸含量显著高于宁夏滩羊(P<0.05),脂肪和脂肪酸显著的含量差异特征造成了羊肉品质差异。OPLS-DA分析发现黔北麻羊与其他2个地区的差异脂肪酸为油酸、豆蔻酸、十七烷酸和反式油酸等。This study aimed to comprehensively analyze the fat and fatty acid profiles in leg meat from Qianbei brown goats,Inner Mongolian sheep and Ningxia Tan sheep.Furthermore,their differences and characteristics were comparatively investigated.A total of 27 meat samples from Qianbei brown goats,12 meat samples from Ningxia Tan sheep,and 15 meat samples from Inner Mongolian sheep were collected for this study.Fat and fatty acids were extracted and detected following the National Food Safety Standards.Then,analysis of variance(ANOVA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to analyze the differences in fatty acid profiles.The result showed that the average fat content in Qianbei brown goat meat was 3.30%,significantly lower than that of Inner Mongolian sheep meat and Ningxia Tan sheep meat(P<0.01).Twelve fatty acids were identified in the three meats,with a relative content ranging from 0.53%to 42.45%.It was found that the contents of meatmyristic acid,heptadecanoic acid,heneicosanoic acid and trans-oleic acid were significantly lower and the contents of palmitic acid,palmitoleic acid,oleic acid,and linoleic acid were significantly higher in the leg meat of Qianbei brown goats than in that of Inner Mongolian sheep(P<0.05).Furthermore,the contents of myristic acid,pentadecanoic acid,heptadecanoic acid,heptadecenoic acid,and trans-oleic acid were significantly lower and the contents of stearic acid and oleic acid were significantly higher in the leg meat of Qianbei grown goats than in that of Ningxia Tan sheep(P<0.05).The significant differences in fat and fatty acid contents resulted in the difference in quality among the three meats.Oleic acid,myristic acid,heptadecanoic,and trans oleic acids were found to be differential fatty acids between the goat and sheep meat in the OPLS-DA analysis.

关 键 词：黔北麻羊 脂肪酸 饱和脂肪酸 不饱和脂肪酸 气相色谱法 

分 类 号：S826.92[农业科学—畜牧学]