青海八眉猪肉品质特性研究  

Study on characteristics of Qinghai Bamei pork

作　　者：席斌[1,2] 郭天芬 杨晓玲[1,2] 李维红 高雅琴[1,2] XI Bin;GUO Tian-fen;YANG Xiao-ling

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所,甘肃兰州730050 [2]农业农村部畜产品质量安全风险评估试验室,甘肃兰州730050

出　　处：《饲料研究》2019年第5期34-37,共4页Feed Research

基　　金：国家畜禽产品质量安全风险评估重大专项“畜禽产品特质性营养品质评价与关键控制点评估(项目编号:GJFP201801503)”;中央级公益性科研院所基本科研业务费专项资金项目“特色畜禽肉中风味物质研究及关键控制点评估(项目编号:1610322019014)”

摘　　要：试验旨在研究青海八眉猪肉品质特性。选取300~350日龄、体重(65~75)kg的青海省互助县八眉猪种猪繁育场的二元公猪10头为试验对象,采用国标法对其背最长肌肉质性状、营养组分、氨基酸和脂肪酸组成等进行了系统分析研究。结果表明:八眉猪肉中蛋白含量18.41 g/100 g,肌内脂肪16.71 g/100 g;含有葵酸、月桂酸、肉豆蔻酸、棕榈酸等17种氨基酸,特别是影响肉质风味的谷氨酸(2.72 g/100 g)、天冬氨酸(1.52 g/100 g)、精氨酸(1.02 g/100 g)、丙氨酸(0.96 g/100 g)、组氨酸(0.79 g/100 g)等鲜味氨基酸含量高;EAA/TAA之比为40,与FAO氨基酸模式相比,八眉猪氨基酸评分较高,蛋白质的"生物效价"较高;共测出14种脂肪酸,亚油酸含量高达5.77%、油酸高达34.23%、棕榈酸高达21.06%、硬脂酸达24.60%。检测结果表明,八眉猪肉中蛋白含量高、肌内脂肪沉积多、氨基酸种类齐全,影响肉风味的氨基酸含量丰富,说明八眉猪肉质优良,各项指均符合优质肉范畴,可为人们提供优质、健康的猪肉产品。In order to study the characteristics of meat quality in Qinghai Bamei pig, pigs from Huzhu Bamei Pig Breeding Farm in Qinghai Province were selected. The contents of regular nutritional components, amino acids and IMP were analyzed by national standard methods. The results showed as follows: the content of protein of Bamei pork was18.41 g/100 g, and the intramuscular fat was 16.71 g/100 g. It containd 17 kinds of amino acids, such as propionic acid,lauric acid, myristic acid, palmitic acid, etc, especially it was rich in umami amino acids, such as glutamic acid(2.72 g/100 g),aspartic acid(1.52 g/100 g), arginine(1.02 g/100 g), alanine(0.96 g/100 g) and histidine(0.79 g/100 g), which affected the flavor of meat. Compared with the ideal model, the amino acid model of Bamei pork was so close as the FAO amino acid model which was 40. Also its protein was good at biological effect. There was 14 fatty acids in Bamei pork, and the content of linoleic acid was 5.77%, oleic acid was 34.23%, palmitic acid was 21.06% and stearic acid was 24.60%. The result showed that high protein, lots of fat deposition in muscle, various amino acids, especially the amino acids that affected the flavor of meat were abundant in Bamei pork. It indicated that Bamei pork was good and it could provide with high quality and healthy pork products.

关 键 词：八眉猪 肉质 氨基酸 脂肪酸 

分 类 号：S828[农业科学—畜牧学]