Difference Analysis of Meat Edible Quality and Fatty Acid Composition in Different Parts of Yili Horses

doi:10.6048/j.issn.1001-4330.2020.02.018

Xinjiang Agricultural Sciences ›› 2020, Vol. 57 ›› Issue (2): 357-364.DOI: 10.6048/j.issn.1001-4330.2020.02.018

Difference Analysis of Meat Edible Quality and Fatty Acid Composition in Different Parts of Yili Horses

YAN Jing¹, MENG Jun^1,2, WNAG Jianwen^1,2, REN Wanlu¹ , ZHENG Guopeng¹, LI Yunxia¹, ZHANG Xin¹, ZHANG Wen¹, YUAN Xinxin¹, YAO Xinkui^1,2,3*

1. College of Animal Sciences, Xinjiang Agricultural University, Urumqi 830052, China;
2. Xinjiang Key Laboratory of Equine Breeding and Exercise Physiology, Urumqi 830052, China;
3. Research Institute of Horse Industry, Xinjiang Agricultural University, Urumqi 830052, China

Received:2019-12-15 Published:2020-03-02
Correspondence author: YAO Xinkui( 1961- ) , male, native place: Kuitun Xinjiang. professor,research field: Equine Science, ( E - mail ) yxk61@126.com
Supported by:
Supported by Autonomous Region Key Technology R & D Program "Research on the Key Technology of Horse Breeding" ( 2017A01002-1)

伊犁马不同部位肉食用品质与脂肪酸组成差异性分析

闫睛¹, 孟军^1,2, 王建文^1,2, 任万路¹, 郑国鹏¹, 李云霞¹张鑫¹, 张雯¹, 袁鑫鑫¹, 姚新奎^1,2,3

1. 新疆农业大学动物科学学院,乌鲁木齐 830052;
2. 新疆马繁育与运动生理重点实验室,乌鲁木齐 830052;
3. 新疆农业大学马产业研究院,乌鲁木齐 830052

通讯作者: 姚新奎(1961-),男,新疆奎屯人,教授,博士,硕/博士生导师,研究方向为马类科学,(E - mail)yxk61@126.com
作者简介:闫睛(1994-),女,新疆哈密人,硕士研究生,研究方向为马类科学,(E-mail)478458824@qq.com
基金资助:
自治区重大科技专项“马繁育共性关键技术研究”( 2017A01002－1)

Abstract

Abstract: 【Objective】 To study the effects of different parts on the meat quality and fatty acid composition of Yili horses in the hope of clarifying the meat quality and fatty acid content of different parts.【Method】 In the experiment, deltoid muscles, latissimus dorsi, triceps brachii, external obliques, and gluteal muscles were collected from nine Yili horses of one year old, and the water loss rate, cooked meat rate, shear force, crude fat content and fatty acid content were measured, respectively. After that, the content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were measured and their differences were analyzed. 【Result】 The results showed that: cooked meat rate of the deltoid muscles was significantly lower than that of the external oblique (P<0.01), the water loss rate of latissimus dorsi and triceps brachii was significantly lower than that of the gluteal muscles (P<0.05), and tridecanoic acid (C13∶0) content of deltoid muscle was significantly higher than those of latissimus dorsi, triceps brachii and external obliques (P<0.01); eicosadienoic acid (C20∶2) content of latissimus dorsi was significantly higher than that of gluteal muscles (P<0.01), arachidonic acid (C20∶4N6) content of latissimus dorsi was significantly higher than that of the external obliques (P<0.01), and eicosatetraenoic acid (C20∶3N3) content of latissimus dorsi was significantly higher than that of the gluteal muscle (P<0.01), and docosarcanoic acid (C24∶0) concent of latissimus dorsi, triceps brachii and external obliques was significantly higher than that of the gluteal muscle (P<0.01). The content ratio of PUFA to SFA was significantly higher in deltoid muscle and latissimus dorsi than that in external obliques (P<0.05).【Conclusion】 To sum up, there are differences in water loss rate, cooked meat rate and fatty acid content with different parts of Yili horse meat. It is rich in unsaturated fatty acids and a meat with high development value.

Key words: Yili horse; edible quality; fatty acid; part; difference analysis

摘要： 【目的】 研究伊犁马不同部位肉食用品质及脂肪酸含量,分析不同部位对伊犁马肉食用品质及脂肪酸组成的影响。【方法】 试验选取9匹1岁伊犁马为研究对象,采集三角肌、背阔肌、臂三头肌、腹外斜肌和臀中肌肌肉样本,分别测定其失水率、熟肉率、剪切力、粗脂肪含量及脂肪酸含量,计算饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量并进行差异性分析。【结果】 熟肉率三角肌极显著低于腹外斜肌(P<0.01),失水率背阔肌和臂三头肌显著低于臀中肌(P<0.05),十三烷酸(C13∶0)含量三角肌极显著高于背阔肌、臂三头肌和腹外斜肌(P<0.01),二十碳二烯酸(C20∶2)含量背阔肌极显著高于臀中肌(P<0.01),花生四烯酸(C20∶4N6)含量背阔肌极显著高于腹外斜肌(P<0.01),二十碳三烯酸(C20∶3N3)含量背阔肌极显著高于臀中肌(P<0.01),二十四烷酸(C24∶0)含量背阔肌、臂三头肌和腹外斜肌极显著高于臀中肌(P<0.01),多不饱和脂肪酸与饱和脂肪酸含量比值三角肌与背阔肌显著高于腹外斜肌(P<0.05)。【结论】 不同部位伊犁马肉失水率、熟肉率等食用品质及脂肪酸含量存在差异,富含不饱和脂肪酸,是具有高开发价值的肉类。

关键词: 伊犁马, 食用品质, 脂肪酸, 部位, 差异性分析

CLC Number:

S821.9⁺1

YAN Jing, MENG Jun, WNAG Jianwen, REN Wanlu , ZHENG Guopeng, LI Yunxia, ZHANG Xin, ZHANG Wen, YUAN Xinxin, YAO Xinkui. Difference Analysis of Meat Edible Quality and Fatty Acid Composition in Different Parts of Yili Horses[J]. Xinjiang Agricultural Sciences, 2020, 57(2): 357-364.

闫睛, 孟军, 王建文, 任万路, 郑国鹏, 李云霞张鑫, 张雯, 袁鑫鑫, 姚新奎. 伊犁马不同部位肉食用品质与脂肪酸组成差异性分析[J]. 新疆农业科学, 2020, 57(2): 357-364.

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Difference Analysis of Meat Edible Quality and Fatty Acid Composition in Different Parts of Yili Horses

伊犁马不同部位肉食用品质与脂肪酸组成差异性分析

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