Jeremiah L E
Meat Science Section, Canada Department of Agriculture, Research Station, Lacombe, Alberta T0C ISO, Canada.
Meat Sci. 1982 Jul;7(1):1-7. doi: 10.1016/0309-1740(82)90092-4.
Carcasses of sixty Lacombe and Lacombe cross swine fed the same high concentrate ration were selected to equally represent three muscle quality groups (pale soft exudative (PSE), normal and dark firm dry (DFD)). These carcasses were utilised to supply back and belly fat samples for the evaluation of the influences of muscle quality and anatomical location on fatty acid composition. Back fat samples had lower percentages of palmitic (C16:0) and stearic (C18:0) acids, long (≥ C18), and short (≤ C16) chain saturated fatty acids and total saturated fatty acids and higher percentages of oleic (C18:1) and linoleic (C18:2) acids, polyunsaturated fatty acids and total unsaturated fatty acids than belly fat samples. They also had a higher unsaturated fatty acid to saturated fatty acid ratio than belly fat samples. Carcasses with DFD hams and loins had lower percentages of palmitoleic (C16:1) and linoleic (C18:2) acids and polyunsaturated fatty acids in their back fat than those with PSE hams and loins. They also had higher (P < 0·05) percentages of myristic (C14: 0) and stearic (C18:0) acids and long chain saturated fatty acids (≥ C18) and lower percentages (P < 0·05) of palmitic (C16:0) and palmitoleic (C16:1) acids in their back fat than carcasses with normal hams and loins. Moreover, they had lower (P < 0·05) percentages of palmitoleic (C16:1) and linoleic (C18:2) acids and poly-unsaturated fatty acids in their belly fat than carcasses with normal and PSE hams and loins. The fact that the lipid composition of carcasses differed significantly among muscle quality groups is of considerable importance, since it implies that factors (stress) producing differences in muscle quality may also significantly influence the fatty acid composition-and thereby the physical properties of carcass lipids.
选取60头喂食相同高浓缩日粮的拉克ombe猪及其杂交猪的胴体，以平均代表三个肉质组（苍白柔软渗水肉（PSE）、正常肉和暗黑坚硬干燥肉（DFD））。利用这些胴体提供背部和腹部脂肪样本，以评估肉质和解剖位置对脂肪酸组成的影响。与腹部脂肪样本相比，背部脂肪样本中棕榈酸（C16:0）和硬脂酸（C18:0）、长链（≥C18）和短链（≤C16）饱和脂肪酸以及总饱和脂肪酸的百分比更低，而油酸（C18:1）和亚油酸（C18:2）、多不饱和脂肪酸以及总不饱和脂肪酸的百分比更高。它们的不饱和脂肪酸与饱和脂肪酸的比例也高于腹部脂肪样本。与火腿和腰肉为PSE的胴体相比，火腿和腰肉为DFD的胴体背部脂肪中棕榈油酸（C16:1）和亚油酸（C18:2）以及多不饱和脂肪酸的百分比更低。与火腿和腰肉正常的胴体相比，它们背部脂肪中肉豆蔻酸（C14:0）和硬脂酸（C18:0）以及长链饱和脂肪酸（≥C18）的百分比更高（P<0·05），而棕榈酸（C16:0）和棕榈油酸（C16:1）的百分比更低（P<0·05）。此外，与火腿和腰肉正常及PSE的胴体相比，它们腹部脂肪中棕榈油酸（C16:1）和亚油酸（C18:2）以及多不饱和脂肪酸的百分比更低（P<0·05）。胴体的脂质组成在肉质组之间存在显著差异，这一事实相当重要，因为这意味着导致肉质差异的因素（应激）可能也会显著影响脂肪酸组成，从而影响胴体脂质的物理性质。
