Fatty Acid Composition of Meat from Australian Merino Sheep
XIE Yuchun, NAI Rile, YANG Feng, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LIU Zhihong, LI Jinquan
1.Engineering Research Center for Goat Genetics and Breeding, Inner Mongolia Autonomous Region, Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture, Key Laboratory of Animal Genetics, Breeding and Reproduction, Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China; 2.College of Agriculture and Forestry, Hulunbuir University, Hulunbuir 021008, China
Abstract：In this study, Longissimus dorsi, gluteal and Triceps brachii muscles from each of three Australian Merino lambs were selected for the determination of their fatty acid compositions by gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 35 fatty acids were found in the meat of Australian Merino sheep, with C15:1, C16:0, C17:1, C18:0, C18:1 n-9c fatty acids being dominant. The contents of various classes of fatty acids were in the following decreasing order: unsaturated fatty acids (UFA) > saturated fatty acids (SFA) > monounsaturated fatty acids (MUFA) > polyunsaturated fatty acids (PUFA) for all three muscles, with the content of MUFA being 2–3 times higher than that of PUFA. The content of n-3 fatty acid (C18:3 n-3, methyl linolenate) in Triceps brachii was significantly higher than that in Longissimus dorsi (P < 0.05). Among the three muscles, Triceps brachii had the highest contents of total fatty acids, SFA, UFA, medium-chain fatty acids and long-chain fatty acids. The ratio of PUFA to SFA acids (P/S) was the highest in Triceps brachii and lowest in Longissimus dorsi.
谢遇春，奈日乐，杨 峰，车天宇，郭俊涛，苏 馨，赵 存，王志新，刘志红，李金泉. 澳洲美利奴羊肉脂肪酸组成[J]. 肉类研究, 2020, 34(8): 8-12.
XIE Yuchun, NAI Rile, YANG Feng, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LIU Zhihong, LI Jinquan. Fatty Acid Composition of Meat from Australian Merino Sheep. Meat Research, 2020, 34(8): 8-12.
2020, Vol. 34 
