生物发酵床养猪对猪肉品质的影响  

Effects of biological fermentation bed on pork quality

作　　者：段淇斌[1] 姬永莲[1] 冯强 唐春霞 丁学智 张凡华 韩向敏[5] 赵东青[1] 吴丽岗[1] 

机构地区：[1]甘肃省外资项目管理办公室,甘肃兰州730000 [2]农业部 [3]兰州畜牧与兽医研究所,甘肃兰州730000 [4]甘肃省定西市安定区畜牧兽医局,甘肃定西743000 [5]甘肃农业大学动物科技学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2012年第1期45-48,共4页Journal of Gansu Agricultural University

基　　金：甘肃省科技计划资助项目(1002MKDA0360)

摘　　要：为了研究发酵床养猪对猪肉品质的影响,对在生物发酵床(试验组)和普通水泥地坪(对照组)猪舍饲养的猪进行了屠宰试验,并对肉样中的氨基酸、脂肪酸、矿物元素及重金属进行了比较,结果表明:试验组与对照组氨基酸总量差异不显著,但苯丙氨酸、色氨酸及必需氨基酸总量(EAA)显著高于对照组(P≤0.05);试验组的主要鲜味氨基酸总量较普通圈舍猪肉组高11.65%,试验组猪肉必需脂肪酸总量比对照组有所提高,但差异不显著;试验组饱和脂肪酸含量显著高于对照组,两组矿物质元素和重金属残留无显著差异.In order to research the influence of biological fermention bed on meat qulity in pork,the contrast slaughter tests were designed between biological fermention bed（treatment group） and normal cement floor（control group）.The result shows that phenylalanine,tryptophan and essential amino acid contents of meat in treatment group are significantly higher than those in control group（P≤0.05）.The flavor amino acid of meat in treatment group is 11.65% higher than meat in control group（P0.05）.And there are no significant difference in total amino acids,essential fatty acids,mineral elements and heavy metals content between two groups（P0.05）.

关 键 词：发酵床 猪肉品质 屠宰试验 

分 类 号：S815.9[农业科学—畜牧学]