肉羊体脂脂肪酸与肉品质关系的研究

肉羊体脂脂肪酸是影响肉品风味和膻味的重要因素，研究选择了100日龄、1岁和5岁3个年龄组的肉羊，比较了不同年龄阶段肉羊体脂短链脂肪酸和硬脂酸的变化趋势，从分析的结果中总结出优质羊肉生产的最佳年龄阶段和最经济的屠宰年龄应为1岁左右。肌肉中脂肪和皮下脂肪中的短链脂肪酸和硬脂酸从100日龄、1岁到5岁有显著的增加。肌肉脂肪中短链脂肪酸的相对含量100日龄时的含量为0.14%， 而在1岁时已增加到0.34%， 5岁时其含量达到0.41%，3个年龄组之间表现显著性的差异（P<0.05），增加的趋势非常明显。C18:0脂肪酸也显示同样的变化特性，在100日龄的羔羊中含量仅为15.11%， 1 岁时增加到27.34%， 5岁时达到35.88%，3个年龄组之间表现显著差异（P<0.05），增加的幅度也很显著。皮下脂肪中短链脂肪酸在100日龄时最底，为0.1%，1岁是增加到0.19%，五岁时为0.2%，一岁100日龄与1岁、5岁时的含量有着显著的差异（P<0.05），而1岁羊和5岁羊之间没有显著差异（P>0.05）差异。硬脂酸含量的增加也很显著，100日龄时其含量为13.59%， 1岁时增加到21.4%，5岁时达到31.39%，3个年龄组之间表现出显著的差异（P<0.05）。

Study on short chain and 18.0 fatty acids in sheep meat and its influence on meat flavor

：Fatty acids profile is an important factor, which influences the flavor and odor of sheep meat. The study used meat type sheep at the age of 100 days, 1 year old and 5 year old. The aim of the study is to understand the change of the fatty acids profile, especially the short chain fatty acids and stearic acid, in sheep meat at the different age and to know the role of these two fatty acids in determining the flavor and odor in sheep meat. The result demonstrated that these two fatty acids were increased significantly in the depots of subcutaneous and intermuscular fat from age of 100 days through 1 year old and 5 year old sheep. The short chain fatty acids in intermuscular fat was increased from 0.14% at the age of 100d to 0.34% at 1 year old and 0.41% at 5 year old. There was markedly difference among the three age groups (P<0.05). Stearic acid (18.0) showed the same manner as short chain fatty acids. The level of the stearic acid was increased from 15.11% at 100d to 27.34% at 1 year old and 35.88% at the 5-year-old. Markedly differences were found among three groups (P<0.05).