摘要
为了研究不同猪种背最长肌中氨基酸沉积规律,试验采用高效液相色谱检测了不同体重梯度(90、110和130 kg)的川藏黑猪和杜长大(DLY)猪背最长肌中氨基酸含量。结果表明,谷氨酸在两猪种肌肉中含量最高,含硫氨基酸总量在90和130 kg体重梯度时表现为川藏黑猪显著高于DLY猪(P<0.05),110 kg体重梯度时极显著高于DLY猪(P<0.01),而同一猪种不同体重梯度间各种氨基酸组成差异均不显著(P>0.05),鲜味氨基酸占总氨基酸比例(FAA/TAA)在90 kg体重梯度表现为川藏黑猪极显著高于DLY猪(P<0.01),130 kg体重梯度时显著高于DLY猪(P<0.05)。本研究说明川藏黑猪肌肉中与风味相关的氨基酸含量高于DLY猪,我们认为这也是川藏黑猪的肌肉风味比DLY猪更浓郁的重要原因之一。我们的研究初步揭示了不同猪种背最长肌中氨基酸的沉积规律及构成差异,为进一步研究猪肉风味形成机理提供数据。
The experiment was conducted to compare the amino acid content in longissimus dorsi muscle of Chuanzang black pigs and DLY pigs with different stages （90 kg, 110 kg and 130 kg）. The results showed that glutamate content was the highest in longissimus dorsi muscle of two pig breeds, the sulfur amino acid content of Chuanzang black pigs was higher than DLY pigs （P90 kg〈0.05, P110 kg〈0.01, P130 kg〈0.05）, the FAA/TAA of Chuanzang black pig was higher than DLY pigs in 90 kg and 130 kg stages （P90 kg〈0.01, P130 kg〈0.05）. These differences in levels of the amino acid may also have indications for meat quality. Our study revealed that the deposition law of amino acid in longissimus dorsi muscle at different developmental stages of the two pig breeds. This study also provides data for further study on the pork flavor.
出处
《养猪》
2014年第5期63-64,共2页
Swine Production
基金
国家支撑计划(2011BAD28B01-15)
国家生猪产业技术体系-综合试验站(CARS-36)
优质风味猪配套系选育(2011NZ0099-2)
国家支撑计划(2011BAD28B01-15)
关键词
氨基酸
川藏黑猪
DLY猪
风味
amino acid
Chuanzang black pigs
DLY pigs
flavor
