川藏黑猪猪肉风味物质沉积规律研究  

Study on Deposition Law of Flavor Substances in Pork of Chuanzang Black Pigs

作　　者：陶璇[1] 何志平[1] 钟志君 梁艳[1] 杨雪梅[1] 敖翔[2] 龚建军[1] 吕学斌[1] 顾以韧[1] TAO Xuan;HE Zhiping;ZHONG Zhijun;LIANG Yan;YANG Xuemei;AO Xiang;GONG Jianjun;LV Xuebin;GU Yiren(Animal Breeding and Genetics Key Laboratory of Sichuan Province for Sichuan Animal Science Academy,Chengdu 610066,China;Feng Guangde Laboratory of Sichuan Tie Qi Li Shi Group,Mianyang 621006,China)

机构地区：[1]四川省畜牧科学研究院,动物遗传育种四川省重点实验室,四川成都610066 [2]四川铁骑力士集团冯光德实验室,四川绵阳621006

出　　处：《养猪》2021年第6期55-58,共4页Swine Production

基　　金：四川省重点研发项目(2018NZ0150,2019YFN 0035,2019YFN0004,2020YFN0147);四川省科技成果转移转化示范项目(2020ZHCG0039);四川省科技计划项目(2021YFYZ0030);四川省重大科技专项(21ZDZX0009);现代农业产业技术体系四川生猪创新团队(SCCXTD-2021-01,SCCXTD-2021-08);财政部和农业农村部:国家现代农业产业技术体系(CARS-35);四川省财政专项(SASA2020CZYX001)。

摘　　要：为了探明猪肉风味物质沉积规律,比较了对不同体重梯度(90 kg、100 kg、110 kg和120 kg)川藏黑猪背最长肌中影响肉质风味的非挥发性滋味物质和挥发性香味物质含量。结果显示,川藏黑猪的优良肉质风味潜能在90 kg、100 kg体重时就已充分发挥,并不会因其屠宰体重的进一步增加而得到明显改善。研究系统阐明了猪肌肉中风味物质的沉积规律,对合理确定猪的屠宰体重、科学指导养猪生产、提高养殖效益具有重要的指导作用。The experiment was conducted to compare the flavor substances in pork of Chuanzang black pigs(90 kg,100 kg,110 kg and 120 kg).The results showed that the excellent meat flavor were fully presented at 90 kg and 100 kg,which didn't improved significantly by increase of weight.This study systematically clarified the deposition law of flavor substances in pork of pigs,which has an important guiding role in determining the reasonable slaughter weight of pigs,scientific pig production,and improving breeding efficiency.

关 键 词：猪 背最长肌 风味 沉积规律 

分 类 号：S828[农业科学—畜牧学]