基于FAO模式评价中国部分猪种肌肉氨基酸组成

试验旨在深入了解中国地方猪种肌肉氨基酸组成，从而有利于改良猪肉品质及营养价值，促进优良猪种资源的保护和开发利用。基于前人对嵊县花猪、湘西黑猪、西藏藏猪、荣昌乳猪、滇南小耳猪、青海八眉猪、杜陆猪、淮南猪、沂蒙黑猪、蕨麻猪、甘肃白猪、姜曲海猪、江香猪、东北民猪、松辽黑猪15个中国地方猪种肌肉中16种氨基酸含量的测定结果，比较了不同猪种肌肉16种氨基酸含量及味觉氨基酸含量差异，以联合国粮食组织（FAO）模式评价8种必需氨基酸，并对16种氨基酸组成指标进行因子分析和系统聚类分析。结果表明，嵊县花猪猪肉的必需氨基酸含量、味觉氨基酸含量及氨基酸总量最高，分别为48.28、68.82、125.93 g/100 g，且猪肉氨基酸模式与FAO氨基酸模式最接近，必需氨基酸含量远高于FAO提出的理想蛋白质含量。主成分分析获得的前4个主成分可以解释全部变异的89.499%，基于主成分值的UPGMA聚类图将中国15个地方猪种归为九大类。总之，中国地方猪猪肉氨基酸组成和相对含量呈现出明显的差异，其中嵊县花猪的肌肉氨基酸组成最优，营养价值更高。

Evaluation of Muscle Amino Acids Composition of Chinese Indigenous Pig Breeds Based on FAO Pattern

In-depth investigating of the muscle amino acid composition of Chinese indigenous pig breeds was conducive to improving pork quality and nutritional value,and promoting the protection,development and utilization of excellent pig species resources.Based on the studies of 15 Chinese indigenous pig breeds (Shengxian Spotted pig,Xiangxi Black pig,Tibetan pig,Rongchang Suckling pig,Diannan Small ear pig,Qinghai Bamei pig,Dulu pig,Huainan pig,Yimeng Black pig,Juema pig,Gansu White pig,Jiangquhai pig,Jiangxiang pig,Northeastern pig and Songliao Black pig),the 16 amino acid contents and taste amino acid contents of pig muscles were compared and 8 essential amino acids were evaluated by Food Organization of the United Nations (FAO) model,and factor analysis and systematic cluster analysis of 16 amino acid composition indicators were conducted.The results showed that the contents of essential amino acid,taste amino acid and total amino acid of Shengxian Spotted pig pork were the highest,which were 48.28,68.82 and 125.93 g/100 g,respectively,and its amino acid pattern was the closest to FAO amino acid pattern,and the essential amino acid content was much higher than the ideal protein content proposed by FAO.The top 4 principal components obtained by principal component analysis account for 89.499% of all mutations.The UPGMA clustering map based on principal component values classified 15 local pig breeds into 9 categories.In conclusion,this study indicated that there were significant differences in the amino acid composition and relative content of pork in Chinese indigenous pig breeds,among them,the meat flavor of Shengxian Spotted pig had higher nutritional value.