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| Qianbei Brown Goat Leg Meat: Comparison of Its Fatty Acid Profile with That of Sheep Meat |
| ZHANG Xiaohong, ZHANG Ji, QIN Zhen, XIAO Yaoyao, ZHANG Qin, LUO Hong, DENG Yong, HE Yanmei, XIANG Liping, WANG Lanlan, ZHANG Jianyong |
| 1. College of Pharmacy, Zunyi Medical University, Zunyi 563000, China; 2. Zunyi Product Quality Inspection and Testing Institute, Zunyi 563000, China |
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Abstract This study aimed to comprehensively analyze the fat and fatty acid profiles in leg meat from Qianbei brown goats, Inner Mongolian sheep and Ningxia Tan sheep. Furthermore, their differences and characteristics were comparatively investigated. A total of 27 meat samples from Qianbei brown goats, 12 meat samples from Ningxia Tan sheep, and 15 meat samples from Inner Mongolian sheep were collected for this study. Fat and fatty acids were extracted and detected following the National Food Safety Standards. Then, analysis of variance (ANOVA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze the differences in fatty acid profiles. The result showed that the average fat content in Qianbei brown goat meat was 3.30%, significantly lower than that of Inner Mongolian sheep meat and Ningxia Tan sheep meat (P < 0.01). Twelve fatty acids were identified in the three meats, with a relative content ranging from 0.53% to 42.45%. It was found that the contents of meatmyristic acid, heptadecanoic acid, heneicosanoic acid and trans-oleic acid were significantly lower and the contents of palmitic acid, palmitoleic acid, oleic acid, and linoleic acid were significantly higher in the leg meat of Qianbei brown goats than in that of Inner Mongolian sheep (P < 0.05). Furthermore, the contents of myristic acid, pentadecanoic acid, heptadecanoic acid, heptadecenoic acid, and trans-oleic acid were significantly lower and the contents of stearic acid and oleic acid were significantly higher in the leg meat of Qianbei grown goats than in that of Ningxia Tan sheep (P < 0.05). The significant differences in fat and fatty acid contents resulted in the difference in quality among the three meats. Oleic acid, myristic acid, heptadecanoic, and trans oleic acids were found to be differential fatty acids between the goat and sheep meat in the OPLS-DA analysis.
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2023, Vol. 37 
