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LIPID PROFILES AND FATTY-ACID COMPOSITION OF BROILER RABBIT MEAT
被引：0
作者：
KUMAR, S
RAINA, PL
NAIR, RB
AMLA, BL
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
|
1994年
/
31卷
/
03期
关键词：
BROILER RABBIT;
LIPID PROFILE;
FATTY ACIDS;
MONOUNSATURATED FATTY ACIDS;
POLYUNSATURATED FATTY ACIDS;
TOTAL SATURATED FATTY ACIDS;
CHOLESTEROL;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fatty acid composition of total, polar and neutral lipids revealed that rabbit meat lipids contained mainly palmitic, oleic, linoleic, stearic, linolenic, arachidonic and myristic acids. The unsaturated fatty acids (UFA), constituted 61.40 to 66.10%, among which monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 25.50 to 30.70% and 31.40 to 39.00% of total lipids, respectively. Young broiler rabbits (8 weeks) contained more UFA and PUFA than older rabbits (12 weeks). Polar lipids contained less palmitic acid and more linoleic acid than total lipids. The UFA and PUFA contents were substantially lower in neutral lipids than those of polar and total lipids.
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页码：255 / 258
页数：4
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