研究论文 RESEARCH PAPER

不同生长阶段呼伦贝尔羊3种脂肪组织中膻味脂肪酸含量的变化规律研究

  • 欧慧敏 ,
  • 张小丽 ,
  • 钟荣珍 ,
  • 李建中 ,
  • 谭支良 ,
  • 许丽卫 ,
  • 焦金真
展开
  • 1. 中国科学院亚热带农业生态研究所, 亚热带农业生态过程重点实验室, 畜禽养殖污染控制与资源化技术国家工程实验室, 长沙 410125;
    2. 湖南师范大学生命科学学院, 动物肠道功能湖南省重点实验室, 长沙 410081;
    3. 中国科学院东北地理与农业生态研究所, 吉林省草地畜牧重点实验室, 长春 130102
欧慧敏(1999—),女,湖南常德人,硕士研究生,从事反刍动物肉品质调控研究。E-mail:1916339802@qq.com

收稿日期: 2022-04-27

  网络出版日期: 2022-11-14

基金资助

中国科学院战略性先导专项(A类)子课题(XDA26040305)

Change Law of Odor Fatty Acid Contents in Three Adipose Tissues of Hulun Buir Sheep at Different Growth Stages

  • OU Huimin ,
  • ZHANG Xiaoli ,
  • ZHONG Rongzhen ,
  • LI Jianzhong ,
  • TAN Zhiliang ,
  • XU Liwei ,
  • JIAO Jinzhen
Expand
  • 1. National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, CAS Key Laboratory of Agroecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
    2. Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha 410081, China;
    3. Jilin Provincial Key Laboratory of Grassland Farming, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China

Received date: 2022-04-27

  Online published: 2022-11-14

摘要

本试验旨在研究不同生长阶段的呼伦贝尔羊脂肪组织中膻味脂肪酸含量的变化规律。以新生期、断奶期、育肥中期和后期4个不同生长阶段的32只呼伦贝尔羊为研究对象,采集背部皮下脂肪、肾周脂肪和肠系膜脂肪组织样品,采用索式抽提法收集脂肪后进行酸碱法甲酯化处理,并联合使用气相色谱-质谱分析,对4-甲基辛酸(MOA)、4-乙基辛酸(EOA)和4-甲基壬酸(MNA)的含量进行了测定和比较分析。结果表明:1) MOA、EOA、MNA的定量检测限分别为0.10、0.05和0.05 μg/mL,线性相关系数(R2)>0.998。2)呼伦贝尔羊背部皮下脂肪和肾周脂肪组织中MOA、EOA和MNA的含量随生长阶段的变化呈显著差异(P<0.05),均表现为育肥后期>育肥中期>断奶期>新生期,且在断奶期~育肥中期的增长速率最快。在肠系膜脂肪组织中,新生期的3种膻味脂肪酸含量低于检测线,而育肥中期和后期的MOA和EOA的含量均显著高于断奶期(P<0.05)。3)膻味脂肪酸的含量存在部位差异性,即背部皮下脂肪组织高于肠系膜和肾周脂肪组织。上述结果表明,呼伦贝尔羊脂肪组织中膻味脂肪酸含量在断奶期至育肥中期的增长速率最快,且以背部皮下脂肪组织中含量最高。

本文引用格式

欧慧敏 , 张小丽 , 钟荣珍 , 李建中 , 谭支良 , 许丽卫 , 焦金真 . 不同生长阶段呼伦贝尔羊3种脂肪组织中膻味脂肪酸含量的变化规律研究[J]. 动物营养学报, 2022 , 34(11) : 7220 -7227 . DOI: 10.3969/j.issn.1006-267x.2022.11.040

Abstract

This experiment aimed to study the change law of the contents of odor fatty acids in three adipose tissues at different growth stages of Hulun Buir sheep. Thirty-two Hulun Buir sheep at four different growth stages (neonatal stage, weaning stage, mid-fattening stage and late-fattening stage) were used in this study. The dorsa subcutaneous, perirenal and mesenteric adipose tissue samples were collected. After the fat was extracted from the adipose tissue using the Soxhlet extraction method, the fatty acids were methylated by acid-alkali method and then analyzed with gas chromatography-mass spectrometry (GC-MS). The contents of 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA) and 4-methylnonanoic acid (MNA) were quantitatively determined and compared among different growth stages. The results showed as follows:1) the quantitative detection limits of MOA, EOA and MNA were 0.10, 0.05 and 0.05 μg/mL, respectively, and the linear correlation coefficients (R2) were larger than 0.998. 2) In the dorsa subcutaneous and perirenal adipose tissues, the contents of MOA, EOA and MNA were significantly different among four growth stages (late-fattening stage>mid-fattening stage>weaning stage>neonatal stage, P<0.05). The most rapid change occurred between weaning and mid-fattening stages. In mesenteric adipose tissue, the contents of three odor fatty acids in neonatal stage were lower than the detection line, and the contents of MOA and EOA in mid-fattening and late-fattening stages were significantly higher than those in weaning sheep (P<0.05). 3) The contents of odor fatty acids in dorsa subcutaneous adipose tissue were higher than mesenteric and perirenal adipose tissue. In summary, the deposition rate of odor fatty acids of Hulun Buir sheep is the fastest between the weaning and the mid-fattening stages, and the dorsa subcutaneous adipose tissue has the highest odor fatty acids among three adipose tissues.

参考文献

[1] 韩卫杰.绵羊脂肪组织中致膻物质及其形成机理的初步研究[D].博士学位论文.杨凌:西北农林科技大学, 2010. HAN W J.Study on caused muttion odor material and their formation mechanism from sheep adipose tissue[D].Ph.D.Thesis.Yangling:Northwest A&F University, 2010.(in Chinese)
[2] WATKINS P J, FRANK D.Heptadecanoic acid as an indicator of BCFA content in sheep fat[J].Meat Science, 2019, 151:33-35.
[3] WATKINS P J, KEARNEY G, ROSE G, et al.Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat[J].Meat Science, 2014, 96(2 Pt.B):1088-1094.
[4] WISHART H, MORGAN-DAVIES C, STOTT A, et al.Liveweight loss associated with handling and weighing of grazing sheep[J].Small Ruminant Research, 2017, 153:163-170.
[5] 张志超, 王小琪, 段子渊, 等.呼伦贝尔大尾羊的年龄、性别及肌肉部位与其肉品质风味的关系研究[J].黑龙江畜牧兽医, 202020):51-56. ZHANG Z C, WANG X Q, DUAN Z Y, et al.Study on the relationship between age, sex, muscle parts, meat quality flavor of Hulunbeir big-tailed sheep[J].Heilongjiang Animal Science and Veterinary Medicine, 2020(20):51-56.(in Chinese)
[6] 丁艳艳, 王亮亮, 韩卫杰, 等.不同绵羊品种膻味物质分离、鉴定和比较分析[J].西北农业学报, 2011, 20(11):17-21. DING Y Y, WANG L L, HAN W J, et al.Extraction, identification and comparison of mutton flavor materials from different sheep breeds[J].Acta Agriculturae Boreali-Occidentalis Sinica, 2011, 20(11):17-21.(in Chinese)
[7] 李秋桐, 苏伟, 母应春.不同甲酯化方法分析羊肉膻味脂肪酸[J].中国调味品, 2019, 44(12):148-154. LI Q T, SU W, MU Y C.Analysis of odor fatty acids in mutton by different methylation methods[J].China Condiment, 2019, 44(12):148-154.(in Chinese)
[8] 李秋桐.除膻菌株筛选及其在调理羊肉制品中的应用[D].硕士学位论文.贵阳:贵州大学, 2019. LI Q T.Screening of degrading astringence strains and their application in prepared lamb products[D].Master's Thesis.Guiyang:Guizhou University, 2019(in Chinese)
[9] 黄峥, 盛灵慧, 马康, 等.5种脂肪酸甲酯化方法的酯化效率研究[J].中国油脂, 2013, 38(9):86-88. HUANG Z, SHENG L H, MA K, et al.Efficiency of five methods for fatty acids methyl esterification[J].China Oils and Fats, 2013, 38(9):86-88.(in Chinese)
[10] KAFFARNIK S, PREUB S, VETTER W.Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry[J].Journal of Chromatography A, 2014, 1350:92-101.
[11] KAFFARNIK S, KAYADEMIR Y, HEID C, et al.Concentrations of volatile 4-alkyl-branched fatty acids in sheep and goat milk and dairy products[J].Journal of Food Science, 2014, 79(11):C2209-C2214.
[12] 刘旺景, 李书仪, 段嘉钰, 等.沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J].食品科学, 2021, 42(5):61-67. LIU W J, LI S Y, DUAN J Y, et al.Effects of dietary supplementation of Allium mongolicum regel and its extract on deposition and distribution of 4-alkyl branched-chain fatty acids in adipose tissues of lambs[J].Food Science, 2021, 42(5):61-67.(in Chinese)
[13] SCHILLER K F, PREUSS S, KAFFARNIK S, et al.Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs[J].Archives Animal Breeding, 2015, 58(1):159-163.  
[14] WATKINS P J, ROSE G, SALVATORE L, et al.Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs[J].Meat Science, 2010, 86(3):594-599.  
[15] KAFFARNIK S, HEID C, KAYADEMIR Y, et al.High enantiomeric excess of the flavor relevant 4-alkyl-branched fatty acids in milk fat and subcutaneous adipose tissue of sheep and goat[J].Journal of Agricultural and Food Chemistry, 2015, 63(2):469-475.  
[16] SALVATORE L, ALLEN D, BUTLER K L, et al.Factors affecting the concentration of short branched-chain fatty acids in sheep fat[J].Australian Journal of Experimental Agriculture, 2007, 47(10):1201-1207.  
[17] 康生萍, 胡林勇, 张晓玲, 等.不同月龄青海黑藏羊肌肉脂肪酸组成和风味差异比较[J].黑龙江畜牧兽医, 2021(20):34-41, 46. KANG S P, HU L Y, ZHANG X L, et al.Comparative analysis of muscle fatty acid composition and flavor among Qinghai Black Tibetan sheep with different month-age[J].Heilongjiang Animal Science and Veterinary Medicine, 2021(20):34-41, 46.(in Chinese)
[18] 薛丽娜, 周胜花.羊肉膻味物质的影响因素及候选基因研究进展[J].山西农业科学, 2020, 48(8):1347-1350. XUE L N, ZHOU S H.Research progress on influence factors and candidate genes of characteristic flavors substances[J].Journal of Shanxi Agricultural Sciences, 2020, 48(8):1347-1350.(in Chinese)
[19] YOUNG O A, LANE G A, PRIOLO A, et al.Pastoral and species flavour in lambs raised on pasture, lucerne or maize[J].Journal of the Science of Food and Agriculture, 2003, 83(2):93-104.  
[20] 孔园园, 张雪莹, 李发弟, 等.羊肉主要风味前体物质与羊肉风味的关系及影响因素的研究进展[J].农业生物技术学报, 2021, 29(8):1612-1621. KONG Y Y, ZHANG X Y, LI F D, et al.Research progress on the relationship between mutton flavor precursor substance and mutton flavor and influencing factors[J].Journal of Agricultural Biotechnology, 2021, 29(8):1612-1621. (in Chinese)
[21] 李维红, 吴建平, 王欣荣.靖远滩羊体脂脂肪酸与肉品质关系的研究[J].中国草食动物, 2005, 25(1):54-55, 48. LI W H, WU J P, WANG X R.Study on short chain and C18 fatty acids in Tan sheep meat and its influence on meat flavor[J].China Herbivores, 2005, 25(1):54-55, 48.(in Chinese)
[22] BRENNAND C P, LINDSAY R C.Distribution of volatile branched-chain fatty acids in various lamb tissues[J].Meat Science, 1992, 31(4):411-421.  
[23] RESCONI V C, CAMPO M M, FURNOLS M F I, et al.Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems[J].Meat Science, 2009, 83(1):31-37.  
[24] BERTHELOT V, BAS P, SCHMIDELY P, et al.Effect of dietary propionate on intake patterns and fatty acid composition of adipose tissues in lambs[J].Small Ruminant Research, 2001, 40(1):29-39.  
文章导航

/