Fatty acid and triglyceride composition of rabbit meat lipid

DOI Web Site

Bibliographic Information

Other Title
  • うさぎ肉脂質の脂肪酸ならびにトリグリセリド組成
  • ウサギ ニク シシツ ノ シボウサン ナラビニ トリグリセリド ソセイ

Search this article

Description

This study was undertaken to determine the fatty acid composition and triglyceride structure of rabbit meat lipids.<br>The total lipids extracted from back (mainly M. longissimus dorsi), fore shank (M. biceps branchii, M. triceps branchii, M. supra spinam and M. detoides) and hind shank (M. semitendinosus, M. semimembranosus, M. biceps femoris and M. graciris) of five rabbits were separated into phospholipid, free fatty acid and triglyceride fractions, and the fatty acid composition of these lipid fractions were determined by gas-liquid chromatography. Then, the fatty acid distribution in triglyceride was studied by means of pancreatic lipase hydrolysis, and the component triglycerides were calculated according to VANDER WAL'S 1, 3-random, 2-random theory.<br>The back contained less total lipid than the fore and hind shanks, and lipid from the back had a tendency of less saturted acid concentration than that from the fore and hind shanks. In the triglyceride fractions, the major component fatty acids were C16:0, C18:1, C18:2, C18:0, C16:1 and C14:0, and saturated acid concentration was somewhat higher than the unsaturated acid. But, there was no significant difference in fatty acid composition of total and triglyceride fractions between three parts of rabbit. The major component acids in the free fatty acid fractions were C16:0, C18:0, C18:1, C18:2 and C20:4, and there was a tendency of lower concentration of C14:0, C16:1 and higher of C18:0 and C20:4 in the lipid of back than that of the fore and hind shanks.<br>Phospholipid fractions contained a small quantity of C14 and C15 acids and highly contained C20 and C22 unsaturated fatty acids. Phospholipid fractions were less in concentration of C16:0 and C18:1, and more in C18:0, C18:2 and C20:4 than the triglyceride fractions. Phospholipid of the back contained less C18:0 and C18:2 and more C18:1 than that of the fore and hind shanks.<br>In rabbit meat triglycerides, C18:0 and C18:8 were found to exsist in higher concentration in 1-and 3-position than in the 2-position of glycerol. On the other hand, C14 and C15 acids were predominantly and unsaturated acids were somewhat highly esterified on the 2-position of glycerol. But, C16:0, C18:1 and C18:2 were rather evenly distributed in triglycerides.<br>The triglyceride composition of rabbit meat lipids were as follows: SSS 14.66%, SUS 15.45%, SSU 24.19%, SUU 25.29%, USU 10.16% and UUU 10.53%. And, it was considered that the major component triglycerides of rabbit meat were 1, 2-dipalmito-3-olein, tripalmitin, 1-palmito-2, 3-diolein, 1, 3-dipalmito-2-olein, 1, 2-dipalmito-3-linolein, 1-palmito-2-oleo-3-linolein and 1, 2-dipalmito-3-stearin.

Journal

Details 詳細情報について

Report a problem

Back to top