摘要
【目的】旨在研究大型迪庆藏猪与野猪藏猪杂交猪背最长肌熟肉全谱游离氨基酸含量及滋味差异。【方法】选择胎次相同、出生日期相近,体质量20 kg左右的迪庆藏猪和野猪×迪庆藏猪各12头(公母各半),采用相同饲料饲喂,100 kg左右屠宰,采集背最长肌,沸水蒸30 min后用高效液相色谱-四级杆离子阱串联质谱仪检测其全谱游离氨基酸成分及含量,计算并比较差异。【结果】在大型迪庆藏猪及野藏杂交猪背最长肌熟肉中均检测到33种游离氨基酸,野藏杂交猪肌肉全谱游离氨基酸总量、必需氨基酸总量与大型迪庆藏猪无差异(P>0.05),鲜味氨基酸总量比大型迪庆藏猪低18.74%(P<0.05),甘氨酸、谷氨酰胺、牛磺酸、磷酸乙醇胺含量分别比大型迪庆藏猪低25.07%、22.83%、52.28%、48.05%(P<0.05),缬氨酸、酪氨酸、β-丙氨酸、肌肽含量分别比大型迪庆藏猪高36.35%(P<0.05)、46.70%(P<0.05)、11.17%(P<0.05)、29.76%(P<0.01)。【结论】野猪杂交会使大型迪庆藏猪肌肉鲜味氨基酸总量、甘氨酸、谷氨酰胺、牛磺酸和磷酸乙醇胺含量降低,缬氨酸、酪氨酸、β-丙氨酸和肌肽含量提高。与迪庆藏猪相比,野藏杂交猪肌肉氨基酸营养无差异,但是肉的鲜味下降,为大型迪庆藏猪的开发利用提供依据。
[Objective]The purpose of this experiment was to study the full-spectrum free amino acid content and taste difference of Diqing Tibetan pig(TP)and the effect of hybridizing with wild boar×Tibetan pig(WT).[Method]12 TPs and 12 WTs with the same parity,similar birth dates,and weighing about 20 kg were selected to be fed with the same feed then slaughtered when they weighed about 100 kg.The longissimus dorsi(LD)was collected and steamed with boiling water for 30 minutes.The composition and content of FAA were detected by high performance liquid chromatography-quadruple/linear ion trap mass spectrometry(HPLC-QTrap-MS),then the differences in FAA were calculated and compared.[Result]The results showed that 33 kinds of FAAs were detected in the LD of large TPs and WTs.There was no significant difference in total FAAs and essential amino acids(EAAs)of the LD between large TPs and WTs(P>0.05).The total flavor amino acids in WTs were 18.74%lower than that in large TPs(P<0.05),and the contents of glycine(Gly),glutamine(Glu),taurine(Tau)and o-phosphorylethanolamine(PEtN)in WTs were 25.07%,22.83%,52.28%and 48.05%lower than those in large TPs(P<0.05),respectively.The contents of valine(Val),tyrosine(Tyr),β-alanine(bAla)and carnosine(Car)were 36.35%(P<0.05),46.70%(P<0.05),11.17%(P<0.05)and 29.76%(P<0.01)higher than those in large TPs,respectively[.Conclusion]In conclusion,crossbreeding with wild boars will reduce the total flavor amino acids and the contents of Gly,Glu,Tau,PEtN in large TP,and increase the contents of Val,Tyr,bAla and Car.Compared with TP,there was no difference in amino acid nutrition of WT,but the meat flavor decreased.In this study,the differences and changing regulation of free amino acid(FAA)in muscle of large Diqing Tibetan Pig(TP)and hybrid wild boar×Tibetan pig(WT)were analyzed to provide a basis for the development and utilization of large TP.
作者
马黎
张博
鲁绍雄
张浩
王孝义
聂靖茹
刘诗意
王琳
严达伟
董新星
MA Li;ZHANG Bo;LU Shao-xiong;ZHANG Hao;WANG Xiao-yi;NIE Jing-ru;LIU Shi-yi;WANG Lin;YAN Da-wei;DONG Xin-xing(Yunnan Vocational and Technical College of Agriculture,Kunming,Yunnan 650212,China;College of Animal Science and Technology,China Agricultural University,Beijing 100094,China;College of Animal Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China;The Key Laboratory of Nutrition and Feed of Yunnan Province,Kunming,Yunnan 650201,China)
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2020年第5期941-952,共12页
Acta Agriculturae Universitatis Jiangxiensis
基金
国家重点研发计划项目(2018YFD0501200)
云南省农业联合重点项目(2018FG001-003)
云南省重点研发计划项目(2018BB003)。
关键词
迪庆藏猪
野藏杂交猪
肌肉品质
全谱游离氨基酸
滋味
Diqing Tibetan pig
hybrid wild boar×Tibetan pig
muscle quality
full spectrum free amino acid
taste
