九龙牦牛不同部位肉中脂肪酸组成分析评价

脂肪酸对肉品质有着重要作用。本研究中通过气相色谱-质谱联用仪（GC-MS）对不同部位九龙牦牛肉脂肪酸种类、含量进行测定，以对颈脖肉、上脑、外脊、牛霖不同部位肉进行评价。研究结果表明：饱和脂肪酸相对含量最高的是上脑，最低的是牛霖，且两者差异显著（p<0.05）；不饱和脂肪酸相对含量最高的是牛霖，最低的是颈脖肉，两者差异显著（p<0.05）。多不饱和脂肪酸与饱和脂肪酸的比值作为评价肉品质的重要指标，在外脊与牛霖上反应不同，差异达到显著水平（p<0.05），而颈脖肉和上脑之间差异不显著（p>0.05）。除了颈脖肉，其它3个部位在n-6与n-3比值上差异不显著（p>0.05）。根据分析结果，旨在从营养学角度评价不同部位肉品质，并对指导生产实践、延长货架期提供科学依据。
Fatty acid has an important effect on meat quality. In the present study，the composition and content of fatty acid from different position of yak meat are analyzed by GC-MS to evaluate the quality of meat among neck，sirloin，highrib and knuckle. The results demonstrated that highrib has the highest level of saturated fatty acid while the lowest is knuckle，and the difference were significant（p<0.05）. For unsaturated fatty acid，there is significant difference between knuckle and neck（p<0.05），with highest level in knuckle. The ratio of polyunsaturated fatty acid/saturated fatty acid is an important indicator for meat quality evaluation，and the difference between sirloin and knuckle is significant（p<0.05）. n-6/n-3 ratio has no difference among the other positions except neck. In conclusion，some recommendations can be provide on processing to extend shelf life according to the analysis and evaluation of the quality of different positions from the nutritional point of view