不同风味添加剂对风味物质在猪肉中沉积的影响  

The Effect of Different Flavor Additives on the Deposition of Flavor Substances in Pork

作　　者：崔馨月 李宁[1] 杨丽景 李泽青 郑梓[1] 闫峻[1] CUI Xinyue;LI Ning;YANG Lijing;LI Zeqing;ZHENG Zi;YAN Jun(Tianjin Key Laboratory of Animal Molecular Breeding and Biotechnology/Tianjin Livestock and Poultry Health Breeding Engineering Technology Center/Institute of Animal Science and Veterinary,Tianjin Academy of Agricultural Sciences,Tianjin 300381,China;Tianjin Agricultural College,Tianjin 300384,China;Tianjin Ninghe Primary Pig Breeding Farm,Tianjin 301504,China;Tianjin Agricultural Development Service Center,Tianjin 300061,China)

机构地区：[1]天津市畜禽分子育种与生物技术重点实验室/天津市畜禽健康养殖工程技术中心/天津市农业科学院畜牧兽医研究所,天津300381 [2]天津农学院,天津300384 [3]天津市宁河原种猪场有限责任公司,天津301504 [4]天津市农业发展服务中心,天津300061

出　　处：《天津农业科学》2023年第11期55-61,共7页Tianjin Agricultural Sciences

基　　金：天津市中央引导地方科技发展专项(22ZYCGSN00130);天津市生猪产业技术体系创新团队(ITTPRS2021007);甘肃省民生科技专项-乡村振兴专题(21CX6NP221);宁河区人才创新创业联盟“揭榜挂帅”项目。

摘　　要：为探究不同风味添加剂对风味物质在猪肉中沉积的影响,将27头杜长大三元杂交育肥猪随机分为3组,每组3个重复,每个重复3头猪。对照组饲喂基础饲粮,试验1组在对照组饲粮中添加5 kg·t^(-1)风味添加剂,试验2组在对照组饲粮中添加1 kg·t^(-1)植物提取物。饲喂45 d后,分别对饲料、血清和猪肉进行挥发性物质成分分析。结果显示:对照组、试验1组、试验2组饲料主要风味均为柑橘香气混合青草和油脂的气味,其中试验1组较其他2组柑橘香气更浓郁;试验2组中醇类、醛类均对于血清和肌肉风味贡献较大;就挥发性风味物质在饲料、血清、肌肉之间的传递来讲,试验2组饲料效果优于其他2组。本研究表明,饲料中烃类物质含量提升对于物质的传递效果没有明显变化;醛类物质通过饲料添加剂补充到动物体内可能会导致动物肌肉中醛类风味物质大幅提升。In order to explore the effects of different flavor additives on the deposition of flavor substances in pork,27 Duroc-Landrace-Yorkshire pigs were randomly divided into 3 groups with 3 replicates in each group and 3 pigs in each replicate.The control group was fed basal diet,the first group added 5 kg·t^(-1) flavor additive to the control group's diet,and the second group added 1 kg·t^(-1) plant extract to the control group's diet.The feeding period was 45 days.Feed,serum and pork were tested separately for volatile substance composition analysis.The results showed that the main flavors of the feed of the control group and the feed of the test group 1 and the 2nd group were citrus aroma mixed with the smell of grass and oil,and the citrus aroma in the experimental group 1 was stronger than that of the other two groups.Alcohols and aldehydes contributed significantly to serum and muscle flavor in both groups.In terms of the transmission of volatile flavor substances in feed,serum and muscle,the feed effect of the two groups was significantly better than that of the other two groups.The results showed that the increase of hydrocarbon content in feed did not significantly change the transport effect of substances.The addition of aldehydes to the animal's body through feed additives may result in a significant increase in aldehyde flavors in the final animal muscle.

关 键 词：风味添加剂 猪肉风味 挥发性物质 

分 类 号：S828.91[农业科学—畜牧学]