|
|||||
|
|
| 肉牛胴体背最长肌脂肪酸组成与大理石花纹等级相关性研究 | |
| 引用本文： | 陈银基,周光宏,邹晓葵,徐幸莲,汤晓艳,高峰.肉牛胴体背最长肌脂肪酸组成与大理石花纹等级相关性研究[J].中国农业科学,2007,40(12):2853-2860. |
| 作者姓名： | 陈银基 周光宏 邹晓葵 徐幸莲 汤晓艳 高峰 |
| 作者单位： | 1. 南京农业大学教育部肉品加工与质量控制重点实验室,南京,210095;南京财经大学食品科学与工程学院,南京,210003 2. 南京农业大学教育部肉品加工与质量控制重点实验室,南京,210095 3. 中国农业科学院农业质量标准与检测技术研究所,北京,100081 |
| 基金项目： | 科技部农业科技成果转化基金 |
| 摘 要： | 【目的】研究中国黄牛背最长肌肌内脂肪及皮下脂肪含量与其脂肪酸组成相关性。【方法】选取大理石花纹等级2级以上（含1级和2级）、3级和4级的黄牛胴体各10头，分别测定脂肪含量和脂肪酸组成。【结果】背最长肌水分和肌内脂肪含量与大理石花纹等级显著相关。肌内脂肪和皮下脂肪中单不饱和脂肪酸（MUFA）的顺式油酸含量最高，其次是饱和脂肪酸（SFA）中的棕榈酸和硬脂酸，多不饱和脂肪酸（PUFA）含量很少，主要是亚油酸。背最长肌棕榈酸、硬脂酸及SFA与肌内脂肪含量没有相关性，膜脂和储存脂肪中SFA百分含量趋于一致。【结论】油酸、MUFA百分含量以及M/S与肌内脂肪含量存在正相关，大理石花纹越丰富，肌内脂肪中油酸和MUFA百分含量越高，M/S比值也越高；而亚油酸、PUFA、n-6PUFA百分含量及P/S、n-6/n-3都与肌内脂肪含量呈负相关，大理石花纹越丰富，肌内脂肪中亚油酸、PUFA、n-6PUFA百分含量及P/S、n-6/n-3比值都越低。皮下脂肪中n-3PUFA含量显著低于肌内脂肪n-3PUFA含量。 |
| 关 键 词： | 牛肉 脂肪酸 大理石花纹 肌内脂肪 皮下脂肪 |
| 收稿时间： | 2006-7-10 |
| 修稿时间： | 2006年7月11日 |
Research on Relationship between Beef Marbling Standard and Fatty Acid Composition of Longissimus Dorsi |
|
| CHEN Yin-ji,ZHOU Guang-hong,ZOU Xiao-kui,XU Xing-lian,TANG Xiao-yan,GAO Feng.Research on Relationship between Beef Marbling Standard and Fatty Acid Composition of Longissimus Dorsi[J].Scientia Agricultura Sinica,2007,40(12):2853-2860. | |
| Authors: | CHEN Yin-ji ZHOU Guang-hong ZOU Xiao-kui XU Xing-lian TANG Xiao-yan GAO Feng |
| Abstract: | Thirty six beef longissimus dorsi from bulls of Chinese Yellow Cattle with marbling grade of 2, 3, and 4 were used to determine fatty acids changes with different intramuscular fat content. The results obtained show a great variability in the content of water and intramuscular fat and the percentages of fatty acids. Water content and intramuscular fat content (IMF) correlated with beef marbling. In intramuscular fat and subcutaneous fat as well, 18:1cis-9, which is one of the monounsaturated fatty acids (MUFA), was the main fatty acid, followed by two saturated fatty acids (SFA), 16:0 and 18:0. The percentage of polyunsaturated fatty acids (PUFA) was relatively lower. Percentages of 16:0, 18:0 and SFA did not correlate with IMF, which showed that percentage of 16:0, 18:0 and SFA in beef longissimus dorsi were absolutely the same with subcutaneous fat. Percentages of 18:1cis-9, MUFA and ratio of M/S were positively correlated with IMF, with beef marbling increased from Grade 4 to Grade 2, percentages of 18:1cis-9 and MUFA and the ratio of M/S increased. However, percentages of 18:2cis-9,12, PUFA and n-6PUFA and the ratio of P/S, n-6/n-3 were negatively correlated with IMF, and with beef marbling increased, percentages of 18:2cis-9,11, PUFA, n-6PUFA and the ratio of P/S, n-6/n-3 decreased significantly. Composition of n-3PUFA in subcutaneous fat was lower significantly than that of beef intramuscular fat. |
| Keywords: | Beef Fatty acid Marbling Intramuscular fat Subcutaneous fat |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
| 点击此处可从《中国农业科学》浏览原始摘要信息 | |
| 点击此处可从《中国农业科学》下载免费的PDF全文 | |