Characteristics Analysis of Meat Fatty Acids of Tibetan Sheep at Different Altitudes Under Natural Grazing Conditions.

In order to study the contents and composition of fatty acids in meat of Tibetan sheep at different altitudes under natural grazing conditions, 6 ewes (3 years old) of Tibetan sheep at different elevations were selected, including high (4 500 m), middle (3 500 m) and low (2 500 m) altitudes. The composition and contents of fatty acids in longissimus dorsi, foreleg muscle and hindleg muscle were determined. The results showed that there were significant differences in fatty acid composition and content among Tibetan sheeps at different altitudes. Among them, the content of myristic acid (C14:0) was the lowest in 3 muscle tissues of Tibetan sheeps at low altitude. And the content of oleic acid (C18:1n9c) was the highest in 3 muscle tissues of Tibetan sheep at low altitude, which was significantly higher than that at middle and high altitudes. The ratios of polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) (P/S) in different muscle tissues were from 0.168 to 0.504, and the P/S value of the longissimus dorsi muscle of Tibetan sheep at high altitude was significantly higher than that of middle and low altitudes. To sum up, except the longissimus dorsi of Tibetan sheep at high altitude area, the composition of fatty acids in different muscle tissues of Tibetan sheep at low altitude area had more advantages, which had good edible [ABSTRACT FROM AUTHOR]