不同屠宰体重藏香猪肌肉风味物质分析  

Analysis of flavor compounds in the muscle of Tibetan pig with different slaughter weights

作　　者：赵云娇 王磊[1] 王克晨 刘海珍 秦怀荣 周继平[1] 丁成翔[1] 吴国芳[1] ZHAO Yunjiao;WANG Lei;WANG Kechen;LIU Haizhen;QIN Huairong;ZHOU Jiping;DING Chengxiang;WU Guofang(Key Laboratory of Plateau Livestock Genetic Resources Protection and Innovative Utilization of Qinghai Province,Academy of Animal and Veterinary Sciences,Qinghai University,Xining 810016,China;Qinghai Agriculture and Animal Husbandry Project Consulting Center,Xining 810000,China;Qinghai Animal and Plant Quarantine Station,Xining 810099,China;Rongsheng Ecological Breeding Co.,Ltd.of Ledu District in Haidong,Haidong 810700,China)

机构地区：[1]青海省高原家畜遗传资源保护与创新利用重点实验室,青海大学畜牧兽医科学院,青海西宁810016 [2]青海省农牧业工程项目咨询中心,青海西宁810000 [3]青海省动植物检疫站,青海西宁810099 [4]青海省海东市乐都区容生生态养殖有限公司,青海海东810700

出　　处：《青海大学学报》2022年第1期67-75,共9页Journal of Qinghai University

基　　金：青海省科学技术厅科技成果转化项目(2018-NK-C08)。

摘　　要：为了掌握不同屠宰体重藏香猪肌肉中的风味物质,试验选择相同饲养管理条件下12月龄、20.00 kg左右(G1),15月龄、30.00 kg左右(G2)和18月龄、40.00 kg左右(G3)的藏香猪9头,通过脂肪酸及挥发性风味物质(醛类、酸类、醇类、酯类、酮类、烃类等)的测定,对藏香猪肌肉中挥发性香味物质进行分析。结果显示:G1组脂肪酸中棕榈酸、油酸、亚油酸、硬脂酸及棕榈油酸占比达93.64%,其中多不饱和脂肪酸含量显著高于G2、G3组(P<0.05),脂肪酸最接近理想脂肪酸模式;挥发性风味物质中G1组醛类、醇类、酸类、烃类等物质分别占20.58%、19.61%、16.54%、30.65%,醛类、酸类、烃类等物质随屠宰体重增加而减少,G1组显著高于G2、G3组(P<0.05)。因此,12月龄屠宰体重为20.00 kg的藏香猪,肌肉中的脂肪酸模式趋于理想,多不饱和脂肪酸含量及醛类、烃类等香味物质含量最高,肉质鲜香,细嫩多汁。A total of 9 Tibetan pigs aged 12 months of about 20.00 kg(G1),15 months of about 30.00 kg(G2)and 18 months of about 40.00 kg(G3)are selected under the same feeding conditions in order to master the flavor compounds in the muscle of Tibetan pig with different slaughter weights.The volatile flavor compounds in Tibetan pig muscle are analyzed by determining fatty acids and volatile flavor compounds(aldehydes,acids,alcohols,esters,ketones,hydrocarbons,etc.).The results show that the proportion of palmitic acid,oleic acid,linoleic acid,stearic acid and palmitoleic acid in fatty acids of G1 group is 93.64%.The content of polyunsaturated fatty acids in G1 group is significantly higher than that in G2 and G3 groups(P<0.05).The fatty acids are closest to the ideal mode of fatty acid;the volatile flavor compounds such as aldehydes,alcohols,acids and hydrocarbons in G1 group account for 20.58%,19.61%,16.54%and 30.65%respectively.Aldehydes,acids and hydrocarbons decrease with the increase of slaughter weight.G1 group is significantly higher than G2 and G3 group(P<0.05).Therefore,the fatty acids model of Tibetan pig muscle tends to be ideal at the age of 12 months with the slaughter weight of 20.00 kg.The content of polyunsaturated fatty acids,aldehydes,hydrocarbons and other aroma compounds is the highest in Tibetan pig,and the meat is delicious.

关 键 词：藏香猪 脂肪酸模式 多不饱和脂肪酸 挥发性风味物质 

分 类 号：S828[农业科学—畜牧学] TS251.1[农业科学—畜牧兽医]