[1]冯 帆,李 昊,杨 洁,等.宁夏荒漠化草场代表性牧草的脂肪酸组成及含量[J].福建农林大学学报(自然科学版),2021,50(01):108-114.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2021.01.015]
 FENG Fan,LI Hao,YANG Jie,et al.Fatty acids composition and contents in typical herbages from desert grassland of Ningxia region[J].,2021,50(01):108-114.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2021.01.015]
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宁夏荒漠化草场代表性牧草的脂肪酸组成及含量()
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福建农林大学学报(自然科学版)[ISSN:1671-5470/CN:35-1255/S]

卷:
50卷
期数:
2021年01期
页码:
108-114
栏目:
资源与环境
出版日期:
2021-01-18

文章信息/Info

Title:
Fatty acids composition and contents in typical herbages from desert grassland of Ningxia region
文章编号:
1671-5470(2021)01-0108-07
作者:
冯 帆123 李 昊123 杨 洁123 王 京4 高巧仙123 张建勇5 辛国省123
教育部重点实验室; 4.宁夏昊标检测服务研究院; 5.宁夏畜牧工作站,宁夏 银川 750021
Author(s):
FENG Fan123 LI Hao123 YANG Jie123 WANG Jing4 GAO Qiaoxian123 ZHANG Jianyong5 XIN Guosheng123
1.School of Life Science, Ningxia University; 2.Ningxia Feed Engineering Technology Research Center; 3.Key Laboratory of Ministry of Education for Conservation and Utilization of Special Biological Resources in the Western China; 4.Ningxia Haobiao Analysis and Testing Service Institute; 5.Ningxia Animal Husbandry Workstation, Yinchuan, Ningxia 750021, China
关键词:
牧草 脂肪酸 滩羊 营养 风味
Keywords:
herbages fatty acids Tan sheep nutrition flavor
分类号:
S816.15
DOI:
10.13323/j.cnki.j.fafu(nat.sci.).2021.01.015
文献标志码:
A
摘要:
根据宁夏盐池县草地植被类型和滩羊采食习性,采集该地区20种代表性牧草,利用气相色谱仪测定其脂肪酸含量.宁夏荒漠化草场代表性牧草总脂肪酸含量为8.61~31.32 g·kg-1,以棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸为主,占总脂肪酸含量的51.44%~89.09%; 饱和脂肪酸总量为3.25~8.96 g·kg-1,不饱和脂肪酸总量为4.06~23.34 g·kg-1.影响羊肉风味的脂肪酸主要有亚麻酸、油酸和硬脂酸.白刺花、拐轴鸦葱和马齿苋中亚麻酸含量较高,均大于10 g·kg-1,而苦豆子、藜、草木樨状黄耆中的亚麻酸含量较低,均低于0.1 g·kg-1; 柠条锦鸡儿和马齿苋中油酸含量相对较高,分别为3.97和2.48 g·kg-1,其他多数牧草中油酸含量均低于1 g·kg-1; 白刺花、披针叶野决明、苦豆子和马齿苋中硬脂酸含量相对较高,均大于1 g·kg-1.
Abstract:
Twenty typical forage species were collected from Yanchi County, Ningxia according to grassland vegetation types and selective grazing behavior of sheep, and the fatty acids contents were determined by gas chromatography. The total fatty acid contents of 20 species of forages ranged from 8.61 to 31.32 g·kg-1, which were mainly composed of palmitic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1n9c), linoleic acid(C18:2n6c)and linolenic acid(C18:3n3), accounting for 51.44%-89.09% of total fatty acids. Total saturated fatty acids contents ranged from 3.25 to 8.96 g·kg-1, and unsaturated fatty acids contents varied from 4.06 to 23.34 g·kg-1. The types of fatty acids that affect mutton flavor were linolenic acid, oleic acid and stearic acid. The content of linolenic acid exceeded 10 g·kg-1 in Sophora davidii, Scorzonera divaricata and Portulaca oleracea, while the contents in Sophora alopecuroides, Chenopodium album and Astragalus melilotoides were lower than 0.1 g·kg-1. The content of oleic acid in Caragana korshinskii and P.oleracea was relatively high at 3.97 and 2.48 g·kg-1, respectively, while its content was under 1 g·kg-1 in other herbages studied. Stearic acid was relatively abundant in S.davidii, Thermopsis lanceolata, S.alopecuroides and P.oleracea, reaching 1 g·kg-1.

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备注/Memo

备注/Memo:
收稿日期:2020-04-29 修回日期:2020-06-07
基金项目:宁夏一二三产业融合发展科技创新示范项目(YES-16-10-1002); 宁夏重点研发计划项目(2019BBF02016、2019BBF02001).
作者简介:冯帆(1995-),女.研究方向:动物营养生理学.Email:fengfan03295991@163.com.通信作者辛国省(1979-),男,副教授.研究方向:动物营养与生理调控、饲料资源开发与高效利用.Email:gsxin@nxu.edu.cn.
更新日期/Last Update: 2021-01-15