摘要
为比较分析青海八眉猪、甘肃长白猪及甘肃黑猪肉品质特性,采用国标法对3个品种猪肉进行氨基酸、脂肪酸及肌苷酸等分析研究。结果表明:八眉猪肉与甘肃长白猪、甘肃黑猪相比,脂肪酸种类更多、饱和脂肪酸和多不饱和脂肪酸含量更高;氨基酸总量、必需氨基酸及非必需氨基酸含量均最高,EAA/TAA、EAA/NEAA比值均符合FAO/WHO/UNU(1985)氨基酸基准模式;肌苷酸含量更高。因此,结合脂肪酸和氨基酸含量及组成,以及肌苷酸及相关产物含量综合评价,青海八眉猪猪肉营养价值高,可为人们提供优质、健康的猪肉产品。
In order to compare the difference of meat nutritional quality in Qinghai Bamei pig, Gansu Changbai pig and Gansu black pig, amino acid, fatty acid and IMP were determined by national standard method. The results demonstrarted that the types of fatty acids, the contents of SFA and PUFA in Qinghai Bamei pig were higher than that of Gansu Changbai pig and Gansu black pig. Compared with Gansu Changbai pig and Gansu black pig, amino acid content was significantly highest, and the rate of EAA/TAA and EAA/NEAA were well-balanced;the content of IMP of Qinghai Bamei pig was the highest in three breeds.Therefore, compared with Gansu Changbai pig and Gansu black pig, Qinghai Bamei pig had the most reasonable proportion of amino acids, most abundant fatty acids, highest IMP content, and it could provide us with good and healthy pork products.
出处
《饲料研究》
CAS
北大核心
2019年第7期31-34,共4页
Feed Research
基金
国家畜禽产品质量安全风险评估重大专项“猪肉中典型药物残留风险评估(项目编号:GJFP2019022)”
中央级公益性科研院所基本科研业务费专项资金项目“特色畜禽肉中风味物质研究及关键控制点评估(项目编号:1610322019014)”
关键词
八眉猪
肉质
氨基酸
脂肪酸
肌苷酸
Bamei pig
meat quality
amino acid
fatty acids
IMP
