甘南蕨麻猪肉用品质与营养成分研究

对甘南州12头健康蕨麻猪进行了肉用品质和营养成分的测定.结果表明:甘南蕨麻猪与当地白猪相比,大理石纹评分低1.4分(P<0.01),肌纤维直径低5.1μm(P<0.01),剪切力低2.29 kg.cm-2(P<0.01),其它肉用品质指标差异不显著(P>0.05);甘南蕨麻猪肉水分含量74.18 g.(100 g)-1、干物质25.81 g.(100 g)-1、脂肪3.65 g.(100 g)-1、蛋白质20.66 g.(100 g)-1、灰分1.14 g.(100 g)-1;K、Fe、Cu、Zn含量分别为385.50、1.06、0.271、0.40 mg.(100 g)-1;蕨麻猪肉氨基酸评分较高.综合评价认为:甘南蕨麻猪肉细嫩多汁、脂肪低、蛋白优质,矿物质含量丰富,适口性好,营养价值高,具有很高的开发价值.

Meat quality and nutritional components in pork of Gannan Juema pig

Twelve individuals of Gannan Juema pig were employed for evaluation the quality and nutritional components of pork.The results showed that the Gannan Juema pig had a lower of marble grain grade(1.4 score),diameter of muscle fiber(5.1 μm) and cut power value(2.29 kg·cm-2) than the local white pig.The pork had 74.18 g·(100 g)-1 of moisture content,25.81 g·(100 g)-1 of dried substance,3.65 g·(100 g)-1 of fat,20.66 g·(100 g)-1 of protein and 1.14 g·(100 g)-1 of ash.The content of K,Fe,Cu and Zn was 385.50 mg·(100 g)-1,1.06 mg·(100 g)-1,0.27 mg·(100 g)-1 and 10.40 mg·(100 g)-1.The amino acid score was higher than the local white pig and the standard of FAO.It is suggested that the pork of the Gannan Juema pig had better tenderness,higher water,lower fat,quality protein,abundant minerals,nice sensory and higher nutrition value.Thus believe that has a potential exploitation for market.