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| 秦川牛胴体不同部位肌内脂肪酸组成成分分析及其结构研究 | |
| 引用本文： | 田万强,李林强,昝林森.秦川牛胴体不同部位肌内脂肪酸组成成分分析及其结构研究[J].中国牛业科学,2011,37(1):10-13. |
| 作者姓名： | 田万强 李林强 昝林森 |
| 作者单位： | 1. 杨凌职业技术学院,陕西,杨凌,712100;西北农林科技大学,动物科技学院,陕西,杨凌,712100 2. 陕西师范大学食品工程与营养科学学院,陕西,西安,710062 3. 西北农林科技大学,动物科技学院,陕西,杨凌,712100 |
| 基金项目： | 国家高技术研究发展计划(863计划); 农业动物分子与细胞工程育种(2008AA101010) |
| 摘 要： | 目的]分析秦川牛胴体不同部位肌内脂肪酸组成成分及结构特点.方法]比较胴体不同部位肌内脂肪的商品和营养价值,通过索氏抽提、GC-MS测定秦川牛胴体不同部位肌内脂肪含量及其脂肪酸组成.结果]胴体不同部位部位肌内脂肪酸主要为C18:1和C16:0,C19:0～C22:5各脂肪酸含量极少,胴体不同部位部位各脂肪酸含量与该... |
| 关 键 词： | 秦川牛 胴体 不同部位 肌内脂肪 脂肪酸组成和结构 |
Study on Intramuscular Fatty acid Composition and Structure of Qinchuan Cattle Carcass from Different Parts |
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| TIAN Wan-qiang,LI Lin-qiang,ZAN Lin-sen.Study on Intramuscular Fatty acid Composition and Structure of Qinchuan Cattle Carcass from Different Parts[J].China Cattle Science,2011,37(1):10-13. | |
| Authors: | TIAN Wan-qiang LI Lin-qiang ZAN Lin-sen |
| Institution: | TIAN Wan-qiang1,3,LI Lin-qiang2,ZAN Lin-sen3(1.Animal Engineering Department,Yang Ling Vocational and Technical College,Yangling,Shaanxi,712100,2.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710062,China,3.College of Animal Science and Technology,Northwest A&F University,Shaanxi 712100,China) |
| Abstract: | 【Objective】In this paper,composition and structure character of intramuscular fatty acids of different parts of carcass were analyzed【Method】The production and nutritional value of the intramuscular from the different part of the carcass were compared.Intramuscular fat content was determined by Soxhlet extraction method,and composition and structure of intramuscular fatty acids of different parts of carcass of Qinchuan cattle by GC-MS respectively.【Result】The results showed that C18∶1 and C16∶0 were the main components of intramuscular fat acids,and the content of C19∶0～C22∶5 were very low,composition structure of intramuscular fatty acids of different parts of carcass of Qinchuan cattle were similar.【Conclusion】 Crude fat content of Qinchuan cattle was negatively correlated with the beef nutritional value,and the nutritive value of polyunsaturated fatty acids(PUFA) of intramuscular fatty acids is desirable,which would provide a theoretical basis for production of high grade and high nutritional value,and health consume of beef. |
| Keywords: | qinchuan cattle carcass different parts intramuscular fat fatty acids composition and structure |
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