不同部位伊拉兔肉脂肪酸组成的对比分析

研究不同部位兔肉的脂肪含量和脂肪酸组成的差异，以伊拉肉兔的肩胛肌、背腰肌、后腿肌和肝脏为原料，对比分析4 者脂肪含量和肌内总脂、甘油三酯、磷脂、游离脂肪的脂肪酸组成。测定结果表明：4 部位肌内总脂、甘油三酯、磷脂和游离脂肪酸含量均有显著差异（p＜0.05），但甘油三酯和磷脂的脂肪酸组成在不同部位间的差异不显著（p＞0.05），只有少数脂肪酸在肝脏中的含量与其他3 部位差异显著（p＜0.05），而总脂肪酸、游离脂肪酸的组成在各部位间差异显著（p＜0.05）。由于游离脂肪酸在肌内脂肪中含量较少，不足以对总脂肪酸组成产生显著影响，因此不同部位伊拉兔肉肌内脂肪含量和脂肪酸组成的显著差异主要是由肌内甘油三酯含量的显著差异引起的。

Comparative Analysis of Fatty Acid Composition in Different Parts of Ira Rabbit Meat

This study aimed to investigate the differences in intramuscular lipid content and fatty acid composition among
different body parts of Ira rabbit. The muscles from four parts (supraspinatus, lumbar muscle, calf muscle and liver) of
Ira rabbit were measured for their lipid content and fatty acid composition of total intramuscular lipids, triglycerides,
phospholipids and free lipids. The results showed that significant differences in the contents of intramuscular total lipids,
triglycerides, phospholipids and free fatty acids were observed among four parts (p ＜ 0.05), while the fatty acid composition
of triglycerides and phospholipids showed no significant differences (p ＞ 0.05). The differences in the contents of only a
few fatty acids between liver and muscles were significant (p ＜ 0.05). Similarly the differences in the fatty acid composition
of total lipids and free fatty acids among the four parts were significant (p ＜ 0.05). The effect of free fatty acids on fatty
acid composition of intramuscular total lipids was very limited due to their low percentages in intramuscular lipids. Thus,
the significant differences in intramuscular total lipid contents and fatty acid composition in four parts of Ira rabbit were
probably mainly caused by the differences in the intramuscular triglyceride contents.