Study On The Analysis Of Bay Chicken Functional Lipid Composition

Analysis of functional lipid composition is one of the key scientific problems of pharmacy and healthfood field, especially the study of functional components in livestock animal, was provide goodopportunities for the development of the third industry; therefore, the analysis of functional lipid inlivestock animal chicken has important theory and application value.In this paper, through the researchmethods of food science and pharmacy, conducted to comparative analysis the total lipids，sphingomyelincontent and fatty acid composition on Bay fatty Chicken, local chicken and commercial chicken, andcontent. Indicated that, total lipids, sphingomyelin and fatty acid content of three indigenous chicken breedsin Xin jiang and were selected the most optimum method and the most appropriate raw materials toextraction of functional ingredients lipid in the three chicken, in order to identification functional lipidcomposition of Bay fatty chicken, and provide that scientific theory for study the future health careproducts, cosmetics and medicine etc. field. The main results are as follows:（1）In This study, conducted to analyze moisture content, total lipid, crude fat, solvent extraction ofpolar lipid, recovery rate of total lipid, separation and content of neutral and polar lipid in chicken skin andmeat of three chicken；as well as analyzed the total lipid content in various parts of chicken skin and meatin Bay fatty and local Chicken.The results show that, there was a significant difference between thecontents of; the moisture content of three chicken skin and meat (P<0.001), total lipid (P<0.001), crude fat(P<0.001) polar lipid extraction and solvent extraction (P<0.001);The Content in Chicken skin and meat ofhigher than those in other breeds.The neutral, polar lipid (P>0.05) content in three chicken goose andchicken，was high content of polar lipid content that the Chicken skin of Bay fatty chicken(3.83%)，Therewas no significant difference between the total lipid recovery;There were significant differences in the totallipid content of skin and meat (P<0.01). Different parts (chest body, legs, wings head))of Bay Chicken andthe content of chicken higher than skin.（2）By thin layer chromatography (TLC), conducted to identify functional polar lipid in the wereextraction and separation polar lipid of three chickens, and were detected in phosphatidylethanolamine (PEPE), phosphatidyl choline (PC), phosphatidyl serine (PS), sphingomyelin (SM) and triglyceride (TL) and other functional polar lipid; Thin layer chromatography (TLC) results showed that, the functional lipidcomposition is mainly concentrated in the polar lipids.（3）By using gas chromatography (GC) conducted to identification and analysis composition andcontent of fatty acid. three kinds of Xin jiang local chicken skin and meat.The results demonstrate that thefatty acid compositions of total lipid three kinds of Xin jiang local chicken quite similar which mainlycomprised Lauric acid, Myristic acid, Palmitic acid, Stearic acid, seventeen acid, Arachidonic acid andother7kinds of saturated fatty acid and Palmitic acid, Oleic acid, Linoleic acid, Linolenic acid, linolenicacid and Peanut four acid and6kinds of unsaturated fatty acids.The unsaturated fatty acid content ofchicken skin in three chicken(F=1.041, P=0.409) were significantly different compared with meat (F=6.609,P<0.01).Among them, the unsaturated fatty acid and essential fatty acid(Linoleic acid, Peanut four acid,Gamma Linoleic acid) in Bay fatty chicken skin and meat content is higher than the local chicken and thesale of chicken, and the content of old Bay fatty chicken higher than younger chicken.（4）The different extraction methods conducted to qualitative and quantitative analysis on threechicken chicken of sphingomyelin.The results showed that, three chicken in Bay Chicken skin as rawmaterial, the higher the sphingomyelin content of lipid extracted by solvent method in (10.85%);Solventextraction is a most appropriate method to separating high content of sphingomyelin, in addition, BayFatty Chicken skin is the most ideal raw materials for the extraction high content of sphingomyelin.