滩羊与小尾寒羊不同部位羊肉脂肪酸组成的对比分析

为了研究滩羊和小尾寒羊不同部位脂肪酸组成的差异,试验对滩羊和小尾寒羊股二头肌、背最长肌和臂三头肌3个部位31种脂肪酸的停留时间和浓度进行了对比分析。结果表明,31种脂肪酸在滩羊和小尾寒羊不同部位羊肉中的停留时间均为差异不显著(P>0.05),但脂肪酸停留时间随着脂肪酸中碳含量的增加而增加;脂肪酸C16:0、C18:0、C18:2n6c在滩羊和小尾寒羊不同部位羊肉中的浓度均高于其他脂肪酸,脂肪酸C17:0在滩羊和小尾寒羊不同部位羊肉中的浓度呈现极显著差异(P<0.01)。

Comparative Analysis of Fatty Acid Composition in Different Muscle Tissues of Tan Sheep and Small Tailed Han Sheep

In order to characterize the differences in fatty acid composition between varied muscle tissues in Tan sheep and Small Tailed Han sheep,the retention time and concentrations of 31 kinds of fatty acids in biceps femoris,longissimus dorsi muscle and triceps brachii of Tan sheep and Small Tailed Han sheep were determined and statistically compared.The results showed that there was no significant difference in retention time of 31 kinds of fatty acids between varied muscle tissues in both Tan sheep and Small Tailed Han sheep (P>0.05),and the retention time was increased with the elevation of carbon content in fatty acids;compared to the other tested fatty acids,the contents of C16:0,C18:0 and C18:2n6c in varied muscle tissues were all found to be higher in both Tan sheep and Small Tailed Han sheep;extremely significant difference in concentration of C17:0 between varied muscle tissues in Tan sheep and Small Tailed Han sheep was observed (P<0.01).