不同水平发酵豆粕对猪肌肉中氨基酸、脂肪酸及肌苷酸含量的影响  

Effect of different level fermented soybean meal on contents of amino acid,fatty acid and inosine acid in muscle of pigs

作　　者：关红民[1] 贺军[1] 王佳[2] GUAN Hong-min;HE Jun;WANG Jia

机构地区：[1]甘肃畜牧工程职业技术学院,甘肃武威733000 [2]甘肃省动物疫病预防控制中心,甘肃兰州730046

出　　处：《饲料研究》2022年第5期24-30,共7页Feed Research

基　　金：2021年甘肃省高等学校创新基金项目(项目编号:2021B-445)。

摘　　要：试验旨在研究不同水平发酵豆粕对猪背最长肌中氨基酸、脂肪酸及肌苷酸含量的影响。试验选取240头初重为(60.38±1.87) kg的“杜×长×大”猪,随机分成5组,每组4个重复,每个重复饲养12头猪。对照组为喂基础日粮,试验Ⅰ组、Ⅱ组、Ⅲ组、Ⅳ组在基础日粮中分别添加4%、6%、8%、10%的发酵豆粕。采用HPLC法检测背最长肌中肌苷酸含量,气相色谱法检测脂肪酸含量,全自动氨基酸分析仪检测氨基酸含量。结果显示,与对照组相比,试验组肉中的苯丙氨酸(Phe)含量极显著提高(P<0.01),天冬氨酸(Asp)和谷氨酸(Glu)含量显著增加(P<0.05);试验Ⅰ组、Ⅱ组、Ⅳ组的甘氨酸(Gly)和丙氨酸(Ala)含量显著增加(P<0.05),试验Ⅲ组的甘氨酸(Gly)、丙氨酸(Ala)含量分别极显著增加22.62%、21.34%(P<0.01);试验Ⅲ组的必需氨基酸(EAA)、非必需氨基酸(NEAA)、鲜味氨基酸(DAA)总量和总氨基酸(TAA)含量分别显著提高12.72%、9.81%、13.86%、10.66%(P<0.05)。试验Ⅲ组EAA/TAA最接近40%,EAA/NEAA比值最高,必需氨基酸指数(EAAI)最大,色氨酸(Trp)是第一限制性氨基酸;试验组的豆蔻酸(C12∶0)、棕榈酸(C16∶0)和硬脂酸(C18∶0)含量显著减少,亚油酸(C18∶1n9)显著增加;试验Ⅰ组、Ⅱ组、Ⅳ组的亚麻酸(C18∶3n-3)含量显著增加(P<0.05),试验Ⅲ组的亚麻酸含量极显著增加26.44%(P<0.01),棕榈油酸(C16∶1)含量显著增加12.84%(P<0.05);试验组的饱和脂肪酸(SFA)显著降低(P<0.05),试验Ⅲ组的不饱和脂肪酸(UFA)显著提高9.22%,多不饱和脂肪酸(PUFA)显著提高13.88%(P<0.05)、PUFA/SFA比值最大。试验Ⅲ组的肌苷酸含量显著提高12.18%(P<0.05)。研究表明,日粮中添加8%的发酵豆粕,显著提高了猪肉的营养价值,有效改善了猪肉的口感、香味及鲜味和风味。The experiment studied the effect of different level fermented soybean meal on contents of amino acid, fatty acid and inosinic acid in longissimus muscle of pigs. 240 ’Duroc×Landrace×Yorkshire’ with initial weight of(60.38±1.87) kg were selected and divided into five groups, with four replicates in each group and twelve pigs in each replicate.The control group was fed with corn-soybean meal diet. Test group Ⅰ, group Ⅱ, group Ⅲ and group Ⅳ were fed basal diet supplemented with 4%, 6%, 8%, 10% fermented soybean meal, respectively. Inosine acid was detected by HPLC,fatty acids were measured using gas chromatography, and amino acids were tested by automatic amino acid analyzer. The results showed that compared with the control group, the content of phenylalanine(Phe) in test group was significantly increased(P<0.01), and the content of aspartic acid(Asp) and glutamic acid(Glu) was significantly increased(P<0.05) in test groups. The content of glycine(Gly) and alanine(Ala) in test group Ⅰ, group Ⅱ and group Ⅳ was significantly increased(P<0.05). Gly and Ala content in test group Ⅲ increased by 22.62% and 21.34%(P<0.01). Content of essential amino acid(EAA), nonessential amino acid(NEAA),umami amino acid(DAA) and total amino acid(TAA)in test group Ⅲ increased by 12.72%, 9.81%, 13.86%,10.66%(P<0.05). EAA/TAA was the closest to 40%,EAA/NEAA was the highest, essential amino acid index(EAAI) was the largest, and first limiting amino acid was tryptophan in test group Ⅲ. Content of myristic acid(C12∶0), palmitic acid(C16∶0) and stearic acid(C18∶0)in each test group decreased and content of linoleic acid(C18∶ 1 n-9) increased in test groups. Linolenic acid(C18∶3 n-3) in test group Ⅰ, group Ⅱ and group Ⅳ increased(P<0.05). Linolenic acid in test group Ⅲ increased by26.44%(P<0.01), and palmitic acid(C16∶1) increased by 12.84%(P<0.05). SFA in test groups decreased(P<0.05). The UFA increased by 9.22%(P<0.05), and PUFA increased by 13.88%(P<0.05), and PUFA/SFA was the largest in test

关 键 词：发酵豆粕 猪 氨基酸 脂肪酸 

分 类 号：S828.9[农业科学—畜牧学]