伊犁马不同部位肉食用品质与脂肪酸组成差异性分析

【目的】 研究伊犁马不同部位肉食用品质及脂肪酸含量,分析不同部位对伊犁马肉食用品质及脂肪酸组成的影响。【方法】 试验选取9匹1岁伊犁马为研究对象,采集三角肌、背阔肌、臂三头肌、腹外斜肌和臀中肌肌肉样本,分别测定其失水率、熟肉率、剪切力、粗脂肪含量及脂肪酸含量,计算饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量并进行差异性分析。【结果】 熟肉率三角肌极显著低于腹外斜肌(P<0.01),失水率背阔肌和臂三头肌显著低于臀中肌(P<0.05),十三烷酸(C13∶0)含量三角肌极显著高于背阔肌、臂三头肌和腹外斜肌(P<0.01),二十碳二烯酸(C20∶2)含量背阔肌极显著高于臀中肌(P<0.01),花生四烯酸(C20∶4N6)含量背阔肌极显著高于腹外斜肌(P<0.01),二十碳三烯酸(C20∶3N3)含量背阔肌极显著高于臀中肌(P<0.01),二十四烷酸(C24∶0)含量背阔肌、臂三头肌和腹外斜肌极显著高于臀中肌(P<0.01),多不饱和脂肪酸与饱和脂肪酸含量比值三角肌与背阔肌显著高于腹外斜肌(P<0.05)。【结论】 不同部位伊犁马肉失水率、熟肉率等食用品质及脂肪酸含量存在差异,富含不饱和脂肪酸,是具有高开发价值的肉类。

Difference Analysis of Meat Edible Quality and Fatty Acid Composition in Different Parts of Yili Horses

【Objective】 To study the effects of different parts on the meat quality and fatty acid composition of Yili horses in the hope of clarifying the meat quality and fatty acid content of different parts.【Method】 In the experiment, deltoid muscles, latissimus dorsi, triceps brachii, external obliques, and gluteal muscles were collected from nine Yili horses of one year old, and the water loss rate, cooked meat rate, shear force, crude fat content and fatty acid content were measured, respectively. After that, the content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were measured and their differences were analyzed. 【Result】 The results showed that: cooked meat rate of the deltoid muscles was significantly lower than that of the external oblique (P<0.01), the water loss rate of latissimus dorsi and triceps brachii was significantly lower than that of the gluteal muscles (P<0.05), and tridecanoic acid (C13∶0) content of deltoid muscle was significantly higher than those of latissimus dorsi, triceps brachii and external obliques (P<0.01); eicosadienoic acid (C20∶2) content of latissimus dorsi was significantly higher than that of gluteal muscles (P<0.01), arachidonic acid (C20∶4N6) content of latissimus dorsi was significantly higher than that of the external obliques (P<0.01), and eicosatetraenoic acid (C20∶3N3) content of latissimus dorsi was significantly higher than that of the gluteal muscle (P<0.01), and docosarcanoic acid (C24∶0) concent of latissimus dorsi, triceps brachii and external obliques was significantly higher than that of the gluteal muscle (P<0.01). The content ratio of PUFA to SFA was significantly higher in deltoid muscle and latissimus dorsi than that in external obliques (P<0.05).【Conclusion】 To sum up, there are differences in water loss rate, cooked meat rate and fatty acid content with different parts of Yili horse meat. It is rich in unsaturated fatty acids and a meat with high development value.