Comparative analysis of intramuscular fatty acid composition of different hind leg meat

WANG Yi; HE Zhi-fei; CHEN Hong-xia; ZHU Hui-min; GAN Yi; LI Hong-jun

doi:10.13386/j.issn1002-0306.2013.18.051

WANG Yi, HE Zhi-fei, CHEN Hong-xia, ZHU Hui-min, GAN Yi, LI Hong-jun. Comparative analysis of intramuscular fatty acid composition of different hind leg meat[J]. Science and Technology of Food Industry, 2013, (18): 123-126. DOI: 10.13386/j.issn1002-0306.2013.18.051

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Comparative analysis of intramuscular fatty acid composition of different hind leg meat

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The relative percentage and actual content of the fatty acids composition of hind leg muscle of the pork, beef, chicken, rabbit were determined by GC-MS.The result showed that there were 17 principal fatty acids in the muscle, where in the content of palmitic acid (16∶0) , stearic acid (18∶0) , oleic acid (18∶1n-9) , linoleic acid (18∶2n-6) and arachidonic acid (20∶4n-3) were 84.35%, 79.71%, 81.78%, 81.19% of the total content of fatty acids.The n-6/n-3 ratio of pork was the highest, followed by chicken and rabbit, and beef was the least.Comprehensive nutritional value of rabbit was the best, followed by beef and chicken, and pork was the lowest.

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Science and Technology of Food Industry

Comparative analysis of intramuscular fatty acid composition of different hind leg meat

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