饲喂大麦对大河乌猪干腌火腿理化特性及脂肪酸组成的影响

【目的】研究大麦饲喂对大河乌猪干腌火腿理化特性和脂肪酸组成的作用,为大河乌猪养殖管理和肉制品加工提供基础数据。【方法】以"长白猪×大河乌猪"二元杂交的仔猪为研究对象,采用大麦饲喂(玉米饲喂为对照)到100 kg(180日龄)、130 kg(210日龄)、160 kg(250日龄)后,选用其后腿肉为原料,按照传统工艺二次撒盐加工成干腌火腿,食盐添加量为原料肉重的8%,取含有半膜肌、半腱肌、股二头肌的肉块,绞碎后测定食盐、蛋白质、水分、肌内脂肪含量、脂肪酸组成、蛋白质氧化、脂肪氧化水平的差异。【结果】与饲喂玉米相比,从100—160 kg,大麦型日粮组的大河乌猪干腌火腿脂肪含量降低了2%—4%,蛋白质含量提高了2%—4%,蛋白质和脂肪氧化程度减小;大河乌猪体重达到160 kg时,干腌火腿的食盐含量降低了1.03%,水分含量增加了4.52%;单不饱和脂肪酸(MUFA)含量最高的是130 kg体重组中饲喂大麦组,饱和脂肪酸(SFA)含量最高的是160 kg体重组中饲喂玉米组,多不饱和脂肪酸(PUFA)含量最高的是130 kg组的饲喂大麦组。饲喂大麦会显著降低100 kg、130 kg组大河乌猪干腌火腿中棕榈酸(C16:0)含量(P0.05),显著降低130 kg、160 kg组的硬脂酸(C18:0)含量(P0.05)。与饲喂玉米型日粮组相比,大麦型日粮组的大河乌猪干腌火腿中PUFA含量以及多不饱和脂肪酸与饱和脂肪酸的比例(PUFA/SFA)显著增加(P0.05)。随着大河乌猪体重的变化,干腌火腿中羰基含量先升高再趋于稳定。大麦型日粮组中大河乌猪干腌火腿的羰基含量均显著低于玉米型日粮组(P0.05)。在大麦型日粮组中,大河乌猪体重对干腌火腿中TBRAS值没有显著影响(P0.05)。在玉米型日粮组中,130 kg体重组的TBARS值显著低于100 kg、160 kg体重组中的TBARS值。饲喂大麦的大河乌猪体重达到160 kg时干腌火腿的品质最佳,其食盐含量、水分含量、蛋白质含量、脂肪含量和PUFA含量分别为7.96%、48.38%、34.64%、8.52%和12.18%,PUFA/SFA和n-6/n-3的比率分别为0.31和30.25,羰基含量和TBARS值分别为0.62 nmol·mg~(-1)蛋白质和2.14 mg·kg~(-1)。【结论】饲喂大麦增加大河乌猪干腌火腿的蛋白质和多不饱和脂肪酸含量,增强其氧化稳定性。

In?uence of Barley-Based Diets on Physico-Chemical Characteristics and Fatty Acid Composition of Dry-Cured Ham Produced with Dahe Black Pig’s Hind Leg

【Objective】The aim of the study was to investigate the influence of barley-based diets on the physico-chemical characteristics and fatty acid profile of dry-cured ham produced with Dahe black pig’s hind legs, and supply elementary data for the Dahe black pig breeding management and meat products’ processing. 【Method】Landrance × Dahe black crossed piglets fed with barely and corn (as a control ), were slaughtered at 100 (180 days), 130 (210 days) and 160 kg (250 days) lived body weight, and processed into dry-cured hams with their hind legs according to the traditional processing and adding 8% sodium chloride. The salt, protein, water, intramuscular lipid content, fatty acids, lipid oxidation and protein oxidation of the hams were determined. 【Result】Compared with corn-based diets, the Dahe black pigs’ (100, 130, 160 kg live body weight) dry-cured hams of barley-based diets had 2%-4% higher protein content and 2%-4% lower fat content. The salt content of dry-cured hams from Dahe black pigs (160 kg live body weight) fed with barley was 1.03% lower than corn-based diets’ hams, and the water content was 4.52% higher than corn-based diets’ hams. Monounsaturated fatty acids and polyunsaturated fatty acids of 130 kg group fed with barley were highest in all groups, and the highest saturated fatty acids in 160 kg corn fed group. After being fed with barley, the palmitic acids of 100 kg group and 130 kg group decreased significantly (P＜0.05), stearic acids of 130 kg group and 160 kg group were lowered (P＜0.05). With live weight growth, carbonyl content of dry-cured hams firstly increased and then was stable. The carbonyl content in barley diet groups was much lower than corn diet groups. The TBARS was not significant between barley diet groups, and the TBARS of 130 kg group was significantly lower than 100 kg group and 160 kg group (P＜0.05). Furthermore, the dry-cured hams of barley-based diets tend to show lower extent of the lipid and protein oxidation than corn-based diets. The Dahe black pigs’ hams of barley-based diets had a higher content of polyunsaturated fatty acids and the ration of PUFA/SFA than corn-based diets (P＜0.05). The quality of dry-cured hams produced with hind legs of Dahe black pigs (160 kg) fed with barley was the best, that was, the content of salt, water, protein, fat, PUFA and PUFA/SFA, n-6/n-3, carbonyl content and TBARS value were 7.96%, 48.3%, 34.64%, 8.52%, 12.18%, 0.31, 30.25, 0.62 nmol·mg^-1 protein and 2.14 mg·kg^-1, respectively. 【Conclusion】It was concluded that the protein and poly-unsaturated fatty acids content increased and the oxidized stability was enhanced, being produced by hind legs of Dahe black pigs fed with some barley.