不同猪种肌肉风味前体物质及其营养和食用品质特性研究  

Study on flavor precursors,nutritional and eating quality of meat for different pig breeds

作　　者：陈其美[1] 曾勇庆[1] 魏述东[2] 李华[1] 宋一萍[1] 

机构地区：[1]山东农业大学动物科技学院,山东泰安271018 [2]山东省莱芜市畜牧兽医技术推广中心,山东莱芜271100

出　　处：《浙江大学学报（农业与生命科学版）》2010年第3期299-305,共7页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家生猪现代产业技术体系的研究与建立资助项目(nycytx-009);国家高技术研究发展计划"863"重点资助项目(2008AA101008);山东省农业良种工程重大课"题优质瘦肉猪配套系选育"资助项目(2007LZ013);山东省自然科学基金资助项目(Y2008D32)

摘　　要：以莱芜猪(24头)、鲁莱黑猪(24头)和大约克夏猪(12头)共60头去势公猪为试验对象,研究不同品种猪肌肉风味前体物质和营养、食用品质特性的差异.结果表明:1)莱芜猪肌内脂肪(IMF)、饱和脂肪酸和单不饱和脂肪酸中的棕榈油酸及油酸含量显著高于大约克夏猪(P<0.05),总多不饱和脂肪酸(PUFA)含量则显著低于大约克夏猪(P<0.05);3个猪种中,肌苷酸(IMP)在莱芜猪中含量最高,还原糖在大约克夏猪中含量最高,而鲜味氨基酸和必需氨基酸在鲁莱黑猪中含量最高,但这几种物质在品种间均无显著差异(P>0.05);2)在常规肉质特性方面,不同品种猪间的肉色、大理石纹、pH、滴水损失、系水率和烹饪损失等具有显著差异(P<0.05),与大约克夏猪相比,莱芜猪和鲁莱黑猪肌肉具有鲜红的肉色、良好的持水性能和丰富的肌内脂肪含量.研究证明,莱芜猪和鲁莱黑猪肌肉内脂肪沉积以及部分风味前体物质含量较为丰富,营养及食用品质特性优良,在强化猪肉风味多汁的优质肉猪生产方面具有独特的种质资源优势.Sixty Laiwu （n=24）,Lulai Black （n=24） and Yorkshire （n=12） castrated boars were used to analyze the differences of flavor precursors,nutritional and eating quality of muscle in different pig breeds.Results showed as follows：1） Compared with Yorkshire,the flavor precursors in muscle of Laiwu,such as intramuscular fat （IMF）,saturated fatty acids and mono unsaturated fatty acids （palmitoleic acid and oleic acid） were remarkably increased （P〈0.05）,but the content of poly unsaturated fatty acids was evidently reduced （P〈0.05）.Among the three breeds,Laiwu had the highest content of inosine-5’-monophosphate （IMP）,and Yorkshire had the highest content of reducing sugar,and Lulai Black had the highest content of essential amino acid and delicate flavor amino acid,but the differences were all not significant （P〉0.05）.2） For general meat quality,different breeds had significant effects on meat color,marbling,pH,drip loss,water holding percentage and cooking loss （P〈0.05）.Compared with Yorkshire,Laiwu and Lulai Black pigs were bright red in meat color,higher in water binding capacity and abundant in IMF content.It is proved that Laiwu and Lulai Black pigs can be used as important parent resources to produce high meat quality pigs for their better meat quality properties.

关 键 词：猪 肌肉 风味前体物质 营养品质 食用品质 

分 类 号：S828.1[农业科学—畜牧学]