肃南牦牛不同部位肉品质评价研究

目的 综合评价肃南牦牛不同部位肉品质,为合理开发利用肃南牦牛肉及其产业化,提高经济效益以及建立牦牛分割肉等级评价体系提供科学依据。方法 本试验选择3岁龄雄性肃南牦牛米龙、外脊、上脑、牛腩四个部位肉样,通过蛋白质、脂肪等营养成分、钙、铁等7种矿物质元素以及氨基酸组成与含量,综合评价牦牛肉的品质特性。结果 从营养价值的角度上,不同部位牦牛肉中蛋白质含量无差异(P>0.05);米龙部位的粗脂肪含量显著高于其它三个部位(P<0.05);牦牛肉富含矿物质元素,米龙部位Fe、Zn、K的含量显著高于其他三个部位,上脑部位Na、Ca、Mg的含量显著高于其他三个部位(P<0.05)。四个部位牦牛肉中必需氨基酸与总氨基酸的比值(EAA/TAA)分别为40.50%、40.40%、40.03%和40.70%,均在40%以上,属于优质蛋白质。结合主成分分析和典型判别分析,很好的实现了四个不同部位肉品质的区分。结论 肃南牦牛肉品质较优,富含丰富的蛋白质和矿物质元素且蛋白质品质较好。综合评价来讲,米龙部位的肉品质及风味较其他部位好。     

玛曲牦牛与康乐黄牛肠系膜脂肪和肾周脂肪中脂肪酸含量比较分析

分析了玛曲牦牛和康乐黄牛两个品种间肠系膜脂肪和肾周脂肪中脂肪酸的组成特点。利用冷抽提法,分别提取两个品种肠系膜脂肪和肾周脂肪中的脂肪酸,并进行甲酯化处理,最后采用气相色谱法(GC)对其脂肪酸组成及含量进行定性和定量的比较分析。结果显示:玛曲牦牛和康乐黄牛的肠系膜脂肪和肾周脂肪中脂肪酸含量均以饱和脂肪酸为主,牦牛肠系膜脂肪及肾周脂肪中饱和脂肪酸(SFA)含量均占总脂肪酸含量的近60%;黄牛肠系膜脂肪及肾周脂肪中饱和脂肪酸(SFA)含量均占总脂肪酸含量的近70%。其中,棕榈酸(C16∶0)和硬脂酸(C18∶0)含量较高,占饱和脂肪酸总量的50%以上。在饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和功能性脂肪酸方面,两者差异显著(P0.05或P0.01);玛曲牦牛肠系膜脂肪和肾周脂肪中不饱和脂肪酸含量高于黄牛中的含量。这些对于玛曲牦牛的开发和品种选育具有重要的意义。     

哈萨克羊不同部位脂肪特性的研究

研究了新疆哈萨克羊不同部位脂肪的组成成分差异。采用气相色谱-质谱法对新疆哈萨克羊的肾周脂、网膜脂以及尾脂的脂肪酸组成及挥发性成分进行了分析。结果表明:在尾脂中共检测出20种脂肪酸,而在肾周脂和网膜脂中均检出17种脂肪酸;其中尾脂的饱和脂肪酸(SFA)含量为49.09%,以棕榈酸(C16∶0)的含量最高;肾周脂中SFA的含量为59.44%;网膜脂中SFA的含量为64.00%;肾周脂和网膜脂中SFA均以硬脂酸(C18∶0)的含量最高。在尾脂中不饱和脂肪酸(UFA)的含量为50.48%,在肾周脂中UFA的含量为38.95%,在网膜脂中UFA的含量为35.15%;不同部位脂肪中UFA均以油酸(C18∶1n-9c)的含量最高。羊脂中的挥发性物质主要由醛类、酯类、醇类和酮类组成。     

甘肃省陇东地区小米营养成分分析与综合评价

目的 探究甘肃省陇东地区小米营养成分含量差异,并对其营养品质进行综合评价。方法 以不同地理来源的小米样品为研究对象,对其矿物元素、脂肪酸组分和常规营养成分进行测定,采用方差分析、相关性分析、主成分分析（PCA）和聚类分析（HCA）对小米营养品质进行分析与评价。结果 小米矿物元素含量丰富,元素总量范围为5284.45~7004.24 mg/kg,4种常量元素和6种微量元素含量在不同产地小米间差异显著（P<0.05）。小米中不饱和脂肪酸与饱和脂肪酸的比值（UFA/SFA）在5.88%~13.82%,优质脂肪比例较高。蛋白质、粗淀粉和粗脂肪含量分别在10.79~12.71 g/100 g、71.80%~74.24%、4.48%~5.69%之间,变异系数均小于10%,地区间差异不大。通过PCA共提取5个主成分,累计方差贡献率为89.04%。PCA综合评价结果表明,QT（庆城县太白梁乡）、ZW（镇原县武沟乡）和ZZ（镇原县中原乡）营养品质高,而ZF-1（镇原县方山乡陇谷13号）和XS（西峰区什社乡）营养价值较差;HCA将9份小米样品分为4类,第III类小米综合品质表现最好,第II和IV小米综合品质相对较差。结论 不同地理来源的小米样品营养成分含量存在差异性,且都拥有自身的优势营养指标庆城县太白梁乡小米（QT）综合营养品质水平最高。     

牦牛肝脏中脂肪含量与食用品质、脂肪酸组成的相关性

研究牦牛肝脏中脂肪含量与食用品质及脂肪酸组成之间的关系。以海北牦牛为研究对象、当地同龄黄牛为对照,采用内标法对肝脏的脂肪酸组成进行测定并对脂肪含量与食用品质、脂肪酸组成进行相关性分析。结果显示：牦牛肝脏色度a*值极显著高于对照组（P＜0.01）,失水率极显著低于对照组（P＜0.01）;饱和脂肪酸含量极显著低于对照组（P＜0.01）;两者的功能性脂肪酸有极显著差异（P＜0.01）;牦牛肝脏P/S值为0.51,符合世界卫生组织推荐的大于0.4的标准,n-6/n-3值小于营养学上建议的标准。相关性分析表明：肝脏脂肪含量与失水率呈极显著正相关（P＜0.01）;肝脏脂肪含量与饱和脂肪酸、单不饱和脂肪酸、硬脂酸、二十碳五烯酸、二十二碳六烯酸含量呈显著正相关（P＜0.05）,与多不饱和脂肪酸含量呈极显著负相关（P＜0.01）。因此,牦牛肝脏具有优良的食用品质和较高的营养价值。     

青藏高原主产地蕨麻营养成分分析与综合评价

目的 测定青藏高原4个主产地蕨麻的营养成分,并对其品质进行综合评价。方法 采用SPSS 19.0分别对青藏高原4个主产地蕨麻的营养成分进行方差多重比较分析、主成分分析(principal component analysis,PCA)和聚类分析(hierarchical cluster analysis,HCA),并对蕨麻品质进行综合评价。结果 4个不同主产地蕨麻中部分产地蕨麻的各营养成分之间差异显著(P<0.05),普遍具有高膳食纤维(平均含量>6 g/100 g)、低脂肪和低饱和脂肪(平均含量分别<3 g/100 g和<1.5 g/100 g)、极低钠(平均含量<40 mg/100 g)、氨基酸组成接近联合国粮食及农业组织和世界卫生组织(Food and Agriculture Organization of the United Nations/World Health Organization,FAO/WHO)的理想模式、脂肪酸种类丰富(含10种主要脂肪酸)、富含多种矿物质元素[平均Fe、Mg、K含量≥30%营养素参考值(nutrient refe...     

蒙古斑点马不同部位脂肪和肌肉组织中脂肪酸组成的比较研究

通过对蒙古斑点马不同部位脂肪和肌肉组织中脂肪酸组成进行分析比较,旨在明确蒙古斑点马体脂脂肪酸组成特点。选择3 匹成年蒙古斑点马,屠宰后采集肾周、肠周和皮下脂肪以及肩肌、背最长肌和臀肌样品,利用气相色谱法测定脂肪酸组成及含量。结果表明：蒙古斑点马不同脂肪组织中均检出19 种脂肪酸,其中饱和脂肪酸（saturated fatty acid,SFA）含量34.77%～37.38%,不饱和脂肪酸（unsaturated fatty acid,UFA）含量达60%以上,UFA中单不饱和脂肪酸（monounsaturated fatty acid,MUFA）含量33.04%～36.39%,多不饱和脂肪酸（polyunsaturated fatty acid,PUFA）含量26.47%～27.51%,其中皮下脂肪C10:0、C18:0、C20:0含量显著低于肾周和肠周脂肪（P＜0.05）;MUFA在皮下脂肪的沉积程度较其他2 个部位高,但均无统计学差异;PUFA中C18:3 n-3含量最高,其在各脂肪组织间无显著差异。3 个不同部位肌肉中均检出15 种脂肪酸,其中SFA含量占总脂肪酸含量的38.32%～40.04%,MUFA含量占35.70%～40.19%,PUFA含量占15.25%～20.33%;SFA中背最长肌和臀肌C12:0含量显著高于肩肌（P＜0.05）,其余SFA在不同部位肌肉间无显著差异;MUFA中背最长肌C16:1含量显著高于肩肌和臀肌（P＜0.05）;肩肌n-6/n-3 PUFA比值显著高于背最长肌和臀肌（P＜0.05）;皮下脂肪的C18:3 n-3和总PUFA含量显著高于背最长肌（P＜0.05）。综上所述,蒙古斑点马不同部位脂肪和肌肉组织脂肪酸组成各具特点,但UFA含量均较高。     

不同杏品种果仁油脂的脂肪酸组成分析

为研究山西晋中地区不同杏品种果仁中脂肪含量与脂肪酸的组成特点,采用索氏提取、气相色谱分析法分析测定了15个杏品种果仁中的总脂肪含量及脂肪酸组成,结果表明:15个杏品种果仁中共检测出脂肪酸组分10种,总脂肪含量在28.11~53.15 g/100 g,其中不饱和脂肪酸占脂肪酸总含量的91.60%~95.15%,油酸与总脂肪含量之间呈极显著正性相关且油酸的偏相关系数最大;应用聚类分析可将其划分为"高含油率-高油酸-高亚麻酸""低含油率-高亚油酸""高含油率-高油酸-低亚麻酸"杏仁品种类型;根据主成分分析对杏仁的品质进行综合评价,扁杏综合评分最高。扁杏是高含油率-高油酸-高亚麻酸重要种质资源,该结果为杏栽培、育种及产业化的发展提供依据。     

海南黑猪与湖北白猪、三江白猪的脂肪酸组成差异分析

通过比较海南黑猪与另两个白猪猪种的脂肪酸组成差异,以期为海南黑猪肉质品质提供客观数据支持,并为其资源利用提供数据参考。以海南黑猪、湖北白猪和三江白猪为研究对象,各猪种50头,测定其皮下脂肪和第五-六肋背最长肌的肌内脂肪的脂肪酸组成,并对其进行显著性差异分析、相关分析及主成分分析(principal component analysis)。结果表明:3个猪种的皮下及肌内脂肪中油酸(C18:1)的含量都呈现了显著性差异,且均是海南黑猪湖北白猪三江白猪;海南黑猪皮下脂肪的C18:2含量显著低于另两个白猪种,两个白猪种的C18:2含量无显著性差异;3个猪种的肌内脂肪的C18:2及其皮下脂肪和肌内脂肪中C18:3的含量都呈现了显著性差异,且均是海南黑猪湖北白猪三江白猪;皮下脂肪与肌内脂肪中同种脂肪酸间都具有良好的相关性且相关系数最高,分布在0.565~0.844;PCA分析结果表明,除个别样本有混杂,海南黑猪的皮下脂肪和肌内脂肪与另外两个白猪种都可较好区分。综上,显著性差异分析表明,通过肌内脂肪含量及其脂肪酸组成的测定,可从理论上推断海南黑猪较湖北白猪和三江白猪具有更好的嫩度、多汁性和风味;相关性分析表明,可通过测定皮下脂肪的脂肪酸组成实现对肌内脂肪的脂肪酸组成评估;PCA分析表明,通过脂肪酸组成分析可实现将海南黑猪与另两个白猪种进行有效区分,即可用于鉴伪。     

贵州威宁短柱油茶与册亨红球油茶籽油品质分析

为探明我国贵州地区独特的高寒山区和低热河谷区2个自然环境下本地特有油茶物种的油茶籽油品质的差异性,同时选育优质木本油料品种,从威宁短柱油茶和册亨红球油茶种质资源中筛选出稳产、抗病的优株共计14份,对2种类型油茶单位冠幅产量、茶籽油脂肪含量、脂肪酸组成与功能性活性物质含量进行测定,并应用主成分分析方法对油脂质量进行综合评价。结果表明,威宁短柱油茶脂肪含量显著高于册亨红球油茶,而单位冠幅产量低于册亨红球油茶;2种茶籽油的脂肪酸均由SFA、MUFA和PUFA组成,3种成分含量最高的分别为WN-8(14.72%)、QXN-5(84.75%)和QXN-4(11.17%);茶籽油功能性活性物质主要包括α-VE、总酚、角鲨烯和β-谷甾醇,含量变化范围分别为17.90 mg/100 g(WN-1)～34.27 mg/100 g(QXN-3)、3.41 mg/kg(WN-9)～40.46 mg/kg (WN-8)、79.33 mg/kg (QXN-2)～364.73 mg/kg (WN-7)、204.40 mg/kg (WN-6)～350.10 mg/kg (WN-7)。主成分分析结果表明,油脂质量排名...     

Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

BACKGROUND: The influence of sex and location of fat in the carcass on the fatty acid profile of Celta pigs was studied. Twenty pigs (10 castrated males and 10 females) from the Carballina line were used. RESULTS: The fatty acids composition was predominated by monounsaturated fatty acids (MUFA; approximately 48% of total methyl esters), followed by saturated fatty acids (SFA; approximately 40% of total methyl esters) and, finally, polyunsaturated fatty acids (PUFA; approximately 12% of total methyl esters). The sex and location of fat in the carcass showed significant differences in PUFA and SFA content while both factors were not significantly different with respect to MUFA content. Linoleic, linolenic, eicosatrienoic and arachidonic fatty acids showed the largest difference among the three locations (intramuscular, subcutaneous ventral and subcutaneous dorsal) of the fat in the carcass. CONCLUSION: The fatty acid profile that we observed in the fat of the Celta pigs does not differ greatly from those described by other authors in other autochthonous pig breeds. Principal component analysis offered a good separation of the mean samples according to the sex and location of fat of the pigs. Copyright © 2011 Society of Chemical Industry     

冷冻对香猪组织和器官中脂类成份的影响研究

为了探明冷冻贮藏对香猪组织和器官中脂类成分的影响,本研究选择3 头相同日龄的香猪,选取皮下脂肪、背最长肌及肝脏组织为实验样品,分析冷冻贮藏前后样品的脂肪含量、脂肪与脂肪酸组成、丙二醛含量(TBARS 值)。结果显示：冷冻贮藏对各组织的脂肪含量无明显影响;贮藏后皮下脂肪、肌肉和肝脏的磷脂含量均显著下降(P ＜ 0.01),其中以肝脏的磷脂含量下降幅度最大(从45.61% 下降至34.96%);皮下脂肪、肌肉和肝脏中游离脂肪酸的含量贮藏以后分别增加到原来的6.6 倍、7.7 倍和9.1 倍。－ 18℃冷藏150 d 后,各样品的脂肪酸组成差异明显,但中性脂肪的饱和脂肪酸含量都显著升高(P ＜ 0.01),而磷脂的多不饱和脂肪酸含量则显著下降(P ＜0.01),游离脂肪酸的饱和脂肪酸含量大幅度降低(P ＜ 0.01)。皮下脂肪、肌肉和肝脏的TBARS 值分别为0.7、16.7、120.5mg/kg,且3 种组织间差异显著(P ＜ 0.01)。研究结果表明,冷冻贮藏中饱和脂肪酸的水解速度相对较慢,而不饱和脂肪酸有大量水解。冷冻贮藏过程中肝脏的脂肪组分最容易发生氧化,其次是肌肉中的脂肪,而皮下脂肪的氧化稳定性最高。     

Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

This study considers the effect of crossbreeding and gender (barrows; gilts) on meat quality and intramuscular and subcutaneous fatty acid composition in pork. The sire lines included Large White (LW), Duroc (D) and Pietrain (P) and the dam line was Landrace (LR)×LW, producing LW×(LR×LW), D×(LR×LW) and P×(LR×LW). Pork samples were removed from Longissimus dorsi (LD) and Semimembranosus (SM) muscles and subcutaneous fat (SCF). There were no important differences in meat quality parameters but D×(LR×LW) had the highest percentage of intramuscular fat. Castrated males had more intramuscular fat and more intense meat colour than female pigs. The Large White and Duroc sire line had saturated fatty acids (SFA) in SM, whereas the Pietrain sire line was significantly higher than Duroc sire line in the concentration of polyunsaturated fatty acids (PUFA), PUFA/SFA (P/S) and the n-6/n-3 ratio. The concentrations of SFA and monounsaturated fatty acids (MUFA) in SCF were significantly higher in LW×(LR×LW) and P×(LR×LW), respectively. No differences were found in the percentage of PUFA, P/S and n-6/n-3 ratio between D×(LR×LW) and P×(LR×LW). Female pigs had the most polyunsaturated intramuscular and subcutaneous fat. The results demonstrate small differences in fatty acid compositions among sires.     

The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs

The effects of carcass weight (<5.5 kg, 5.5–6.5 kg, ⩾6.5 kg) of Manchego suckling lambs, type of fat depot of the leg (subcutaneous, intermuscular and intramuscular) and muscle (m. longissimus dorsi (LD) or m. quadriceps femoris (QF)) on the fatty acid composition were studied. Carcass fatness increased with increasing carcass weight. However, few differences in fatty acid proportion were observed between the three carcass weight groups. The lightest carcasses had lower proportions of myristic (C14:0) and palmitoleic (C16:1) acid and higher proportions of stearic (C18:0) acid, desirable fatty acids (DFA) (C18:0 + total unsaturated fatty acid (TUFA)) and a greater nutritive value ((C18:0 + C18:1)/C16:0). The fatty acid composition of subcutaneous and intermuscular fat depots of the leg were similar, whereas the intramuscular fat depot was different from both of these, since it had a lower proportion of saturated fatty acids (SFA), a greater proportion of TUFA, higher PUFA/SFA and n − 6/n − 3 ratios, and greater DFA and nutritive values. The intramuscular fat of the LD was more saturated than QF, higher SFA, and had lower value of PUFA/SFA ratio and DFA. These results indicated that the intramuscular fat quality of the leg was better than subcutaneous and intermuscular fat depots and also that intramuscular fat displayed better attributes of quality (lower SFA, higher TUFA, and greater PUFA/SFA ratio and DFA as well) than intramuscular fat of the LD from the consumer health standpoint. Despite carcass weight affected carcass fatness, it did not seem to influence the proportions of saturated or polyunsaturated fatty acids. For this reason, carcass weight probably had little effect on the organoleptic characteristics of the meat.     

Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls

Sixty Pirenaica yearling intact bulls were raised and slaughtered at 519±50kg live weight and 371±18 days of age. Fatty acid composition of intramuscular lipids in longissimus dorsi muscle and subcutaneous fat were determined by capillary gas chromatography. Carcass conformation and fatness, carcass weight, ether extractable intramuscular fat percentage, marbling, dorsal fat thickness, and ultrasonic parameters were recorded to study the relationship between these traits and fatty acid profile. Lipids of subcutaneous adipose tissue had higher monounsaturated fatty acids (MUFA) percentage (49% vs. 33%) but lower saturated fatty acids (SFA) (51% vs. 46%) and polyunsaturated fatty acids (PUFA) (16% vs. 5%) percentages than intramuscular fat depots (p<0.001). Fatter carcasses had higher MUFA percentage and lower PUFA percentage (p<0.01) in intramuscular fat. Carcass weight and conformation would contribute to explain the fatty acid profile of subcutaneous fat (p<0.05). Ultrasound readings reflected the effect of fatness on fat composition.     

大鲵汤加工过程中营养品质变化规律

分析大鲵汤加工过程中营养品质的变化规律。测定5个不同熬煮时间(30、60、90、120、150 min)条件下大鲵汤的一系列营养指标,包括可溶性蛋白质含量、粗脂肪含量、可溶性固形物含量、肌苷酸含量、定性定量脂肪酸组成和游离氨基酸组成。结果表明:大鲵汤中可溶性固形物与可溶性蛋白质含量在30~60 min间显著增加,在60~120 min间趋于平衡,在120 min后显著增加;肌苷酸含量随熬煮时间延长而增加;测得以棕榈酸、十六烯酸、油酸、亚油酸、花生四烯酸和二十四碳烯酸为主的16种脂肪酸,且饱和脂肪酸和多不饱和脂肪酸比值(saturated fatty acids/polyunsaturated fatty acids,SFA/PUFA)呈现出先减小后增大的趋势,在60 min时粗脂肪含量和脂肪酸含量适宜,且SFA/PUFA值最佳为1.37;大鲵汤中总氨基酸含量、必需氨基酸含量、鲜味氨基酸含量、必需氨基酸与非必需氨基酸比值(essential amino acid/non-essential amino acid,EAA/NEAA),随熬煮时间的延长先上升后下降,在60 min时达到峰值,总氨基酸含量为239.529 mg/100 g,EAA/NEAA值为0.858。在传统的常压熬煮条件下,熬煮时间为60 min时大鲵汤营养品质好,此时汤中脂肪含量适宜且SFA/PUFA值最佳,氨基酸含量最高。     

宣威火腿与金华火腿中游离脂肪酸组成比较分析

以两年宣威火腿和金华火腿为对象,采用气相色谱-质谱联用法(GC-MS)分别对宣威火腿和金华火腿的皮下和肌内脂肪中游离脂肪酸的组成进行分析。结果表明:宣威火腿和金华火腿的肌内脂肪和皮下脂肪中均检测出22种游离脂肪酸,含量较高的脂肪酸为棕榈酸(C16:0)、硬脂酸(C18:0)、油酸(C18:1n9c)与亚油酸(C18:2n6c),且不同火腿及不同部位间的脂肪酸组成含量存在明显差异;金华火腿肌内及皮下脂肪中总游离脂肪酸含量分别为29.24、102.68 μg/mg,分别比宣威火腿高34.58%(p<0.05)、29.09%(p>0.05);宣威火腿和金华火腿肌内脂肪中饱和脂肪酸含量高于不饱和脂肪酸含量,皮下脂肪中不饱和脂肪酸含量高于饱和脂肪酸含量。金华火腿肌内、皮下游离脂肪酸含量均高于宣威火腿相应部位游离脂肪酸含量。