摘要
目的研究5种肉类不同部位和内脏中的脂肪酸含量及其差异性分析。方法采集猪肉、牛肉、羊肉、鸡肉和鸭肉不同部位的样品,采用气相色谱测定样品中脂肪酸组成及含量。结果猪肉、反刍动物和禽肉类中的脂肪酸种类相似,但其构成比差异有统计学意义(P<0.05)。畜肉中含有较高的饱和脂肪酸,而其多不饱和脂肪酸含量较低,猪肉的饱和脂肪酸含量最低,多不饱和脂肪酸的含量高于牛肉和羊肉。反刍动物类含有较高的反式脂肪酸。禽肉中的饱和脂肪酸较低,多不饱和脂肪酸较高。结论肉类脂肪酸比例不平衡,可通过调控饲料中油脂组成及营养水平,从而改善畜禽肉质的营养价值。
Objective To investigate the content of fatty acids in five different animal products and evaluate the difference. Methods Different parts of animal products were collected from pork, cattle, lamb, chicken and duck. The contents of fatty acids were measured by using gas chromatography. Results The compositions of fatty acids in pork, ruminant and poultry were similar. However, there were significant differences among the contents for certain fatty acids （P 〈 0.05 ）. Pork and ruminant had higher levels of saturated fatty acids, and lower polyunsaturated fatty acids contents. The proportion of saturated fatty acids in pork was lower than that in ruminant, while the polyunsaturated fatty acid was higher. Ruminant also had higher levels of trans fatty acids. Lower amounts of saturated fatty acid and higher polyunsaturated fatty acid contents were found in poultry. Conclusion The texture of pork and ruminant was firmer. Poultry was prone to oxidation and deterioration which was determined by the high levels of polyunsaturated fatty acids. Compared with the meat products, viscera had higher saturated fatty acid and lower monounsaturated fatty acid contents. Fatty acids ratio was one of the most important factors on meat nutritional quality. It could be improved by regulating the nutrition in feed in order to achieve the ideal ratio.
作者
赵佳
邢青斌
陆颖
王竹
Zhao Jia, Xing Qingbin, Lu Ying, Wang Zhu(National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, Chin)
出处
《卫生研究》
CAS
CSCD
北大核心
2018年第2期254-259,共6页
Journal of Hygiene Research
基金
转基因生物的食用和饲用安全评价技术(No.2016ZX08011005)
关键词
肉类
内脏
脂肪酸
品质
营养价值
animal products, viscera, fatty acids, meat quality, nutritional quality
