Abstract:

To investigate the difference of main fatty acids in Riwoqê Yak meat from different towns of Qamdo in Tibet and different parts of Riwoqê Yak, and identify the characteristics of fatty acids in Riwoqê Yak meat, the gas chromatography-tandem mass spectrometry method was adopted to determine the content of fatty acids in Riwoqê Yak meat, and the SPSS method was used to analyze the differences of fatty acids in Riwoqê Yak meat from different towns and different parts of Riwoqê Yak. The meat of Riwoqê Yak mainly contained 11 kinds of saturated fatty acids (SFA), 7 kinds of monounsaturated fatty acids (MUFA) and 9 kinds of polyunsaturated fatty acids (PUFA), and the average content of the three types of fatty acids was 42.53%, 53.27% and 4.21%, respectively. The main fatty acids in Riwoqê Yak meat were oleic acid (C18:1n9c, 44.47%), stearic acid (C18:0, 21.08%) and palmitic acid (C16:0, 14.78%). There was no significant difference in the total amount of saturated fatty acids and monounsaturated fatty acids in Riwoqê Yak meat from different towns, while the total amount of polyunsaturated fatty acids had significant differences. The main polyunsaturated fatty acids were linoleic acid (2.74%), arachidonic acid (0.66%), linolenic acid (0.39%), eicosapentaenoic acid (0.11%) and docosahexaenoic acid (0.07%). The mean value of n-6/n-3 in Riwoqê Yak meat was 4.85, while the mean value of n-6/n-3 in rump and tendon of Riwoqê Yak was 3.20 and 3.35, respectively. Taken together, the main fatty acids in Riwoqê Yak meat are oleic acid and stearic acid, the polyunsaturated fatty acids in Riwoqê Yak meat from different towns are significantly different, and the rump and tendon have high nutritional value.

Key words: Riwoqê Yak, fatty acid, difference, gas chromatography-tandem mass spectrometry