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| Comparative Study on Muscle Fatty Acids in Different Carcass Parts of Dazu Black Goats |
| GUO Juntao, XIE Yuchun, SU Xin, ZHAO Cun, WANG Zhixin, YANG You, BAI Xue, LI Jinquan, LIU Zhihong |
| 1.Goat Genetics and Breeding Engineering Technology Research Center, Inner Mongolia Autonomous Region, Key Laboratory of Mutton Sheep Genetics and Breeding, Ministry of Agriculture and Affairs, 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 Animal Science and Technology, Southwest University, Chongqing 400715, China; 3.College of Life Science and Technology, Southwest Minzu University, Chengdu 610000, China |
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Abstract In order to understand the difference in intramuscular fatty acid composition between different carcass parts of Dazu black goats, six 5-month-old goats with similar body mass, raised under the same conditions, were slaughtered and Longissimus dorsi and Triceps brachii muscles were excised for the analysis of intramuscular fatty acid composition by Soxhlet extraction and gas chromatography-mass spectrometry (GC-MS). The results showed that the content of intramuscular fat in Longissimus dorsi was slightly higher than in Triceps brachii (3.2% versus 3.0%). A total of 33 fatty acids were detected in either muscle, and the contents of fatty acids in the two muscles were basically the same except that the contents of C18:1 n-9t and C22:1 in Triceps brachii were respectively higher and lower than in Longissimus dorsi. Among the 16 saturated fatty acids tested, the content of only heptadecanoic acid (C17:0) in Longissimus dorsi was significantly higher than that in Triceps brachii (P < 0.01), and the contents of 4 of the17 unsaturated fatty acids investigated were different in both muscles. The contents of eicosanoic acid (C20:1) and C18:1 n-9c in Longissimus dorsi were significantly higher than those in Triceps brachii (P < 0.01 and 0.05, respectively), whereas the opposite was observed for the content of C18:1 n-9t (P < 0.01). For both muscles, the relative contents of various fatty acids were in the decreasing order: monounsaturated fatty acids > saturated fatty acids > polyunsaturated fatty acids > medium chain fatty acids. The total relative contents of saturated fatty acids and monounsaturated fatty acids in Triceps brachii and Longissimus dorsi were 88.4% and 86.3%, respectively. The n-3/n-6 ratio values in the two muscles were similar, about 3.0. The ratio of polyunsaturated to saturated fatty acids contents (P/S) in Longissimus dorsi was higher than that in Triceps brachii (0.45 versus 0.41). These data showed that there were differences in the content and composition of intramuscular fatty acids between different carcass parts of Dazu black goats, which may affect the flavor and nutritional value of meat to some extent.
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2020, Vol. 34 
