饲料猪和泔水猪肉质及贮藏特性比较研究

【目的】试验以同一来源的杜长大(DLY)为研究对象,对其分别进行常规饲料和泔水饲养研究其肉质和贮藏特性差异。【方法】采用单因素方差分析方法。【结果】饲料猪和泔水猪L*值、水分含量和肌苷酸含量存在显著差异(P<0.05);背膘厚、肌内脂肪、b*值和剪切力存在极显著差异(P<0.01);泔水猪肝脏、肾脏铜和铅含量较饲料猪高。泔水猪肉和饲料猪肉在2℃条件下贮藏,挥发性盐基氮(TVB-N)的含量和菌落总数随贮藏时间呈增长趋势;pH值随贮藏时间呈先下降后上升趋势,在24 h时pH值降到最低;酸度氧化力系数随贮藏时间呈先上升后下降趋势,在第3 d时酸度氧化力系数达到最高值。【结论】饲料猪与泔水猪相比,泔水猪在肉色、嫩度、风味物质含量方面具有一定的优势,但在食品安全方面存在风险。

Comparative Analysis of Meat Quality and Storage Traits of Feeding Pigs and Hogwash Pigs

【Objective】DLY that has the identical genetic traits was used as research object in this experiment.They were fed with feeding stuffs and hogwash respectively in order to study the difference in meat quality and storage traits.【Method】One-way ANOVA was used in this experiment.【Result】The L* value,total moisture and inosine acid content were significant(P<0.05),back-fat thickness,intramuscular fat,b*value and shearing force were extremely significant(P<0.01) between feeding pigs and hogwash pigs.The content of copper and plumbum in liver and kidney of hogwash pigs is higher than that of feeding pigs.The trend of TVB-N and microbiology content of the meat stored at 2℃ was increasing with the storage time.When meat was stored to the twelfth day,it was considered as deteriorated meat.The trend of pH value was down first and then up with the storage time,and pH value reduced to the lowest after 24 hours.The trend of acidity versus oxidation force was up and then down with the storage time.Acidity versus oxidation force reached the highest value when the meat was stored to the third day.【Conclusion】Compared with feeding pig,hogwash pig have some advantage in meat color,tenderness,flavor substance and storage,except food safety.