饲粮中添加发酵松花穗粉对猪肉氨基酸组成及含量的影响

试验旨在研究发酵松花穗粉对猪肌肉中氨基酸组成及其含量的影响。试验选择90头猪,分3组,每组3个重复。试验组分别在基础饲粮中添加4%和6%发酵松花穗粉,对照组饲喂基础饲粮,试验期174 d。结果表明:添加发酵松花穗粉显著提高猪肉中总氨基酸、必需氨基酸、鲜味氨基酸和芳香族氨基酸的含量(P<0.05),其中4%松花穗粉组较对照组分别增加14.10%、12.28%、9.80%和25.39%,均达极显著水平(P<0.01)。从鲜味氨基酸和芳香族氨基酸组成来看,添加两种水平的松花穗粉均显著增加了猪肉中酪氨酸含量(P<0.05),4%松花穗粉组显著提高谷氨酸和天门冬氨酸的含量(P<0.05);从必需氨基酸组成来看,4%松花穗粉组显著提升猪肉中赖氨酸和蛋氨酸含量(P<0.05),极显著提升苏氨酸含量(P<0.01),6%松花穗粉组显著提升猪肉中苏氨酸含量(P<0.05),且必需氨基酸组成模式均符合人体理想蛋白质的要求。可见,饲粮中添加发酵松花穗粉通过改善氨基酸组成,提高了猪肉风味,其中4%发酵松花穗粉添加量效果更佳。

Effect of adding fermented pine pollen in diet on the composition and content of amino acids in pig

The experiment explored the effect of fermented pine pollen on the composition and content of amino acids in Yorkshire×Landrace pig musle. The experiment chose 90 pigs which were invided into three group, with three replicates in each group. The pigs in experimental groups were fed with diets adding 4% or 6% fermented pine pollen respectively. The control group was fed with basic diet. The whole experiment lasted 174 days. The results showed that fermented pine pollen could significantly increase the level of total amino acids, essential amino acids, umami amino acids and aromatic amino acids in meat(P<0.05);compared with control group, the level of amino acids mentioned above in meat could be increased 14.10%、12.28%、9.80% and 25.39% respectively by adding 4% of fermented pine pollen to feeds(P<0.01). From the composition of umami amino acids and aromatic amino acids in meat, the addition of two levels fermented pine pollen both increased obviously the content of Tyr(P<0.05);adding 4% fermented pine pollen significantly elevated the contents of Glu and Asp(P<0.05). From the composition of essential amino acids, adding 4% fermented pine pollen promoted the levels of Lys(P<0.05), Met(P<0.05) and Thr(P<0.01) compared with the control group;while the level of threonine in 6% pine pollen group was just significantly higher than that of the control group(P<0.05). The essential amino acid composition pattern in meat of 4% fermented pine pollen and 6% fermented pine pollen both conformed to the requirement of human ideal protein. The results indicated that supplement fermented pine pollen could improve amino acid composition and enhance the pork flavor, and the addition of 4% fermented pine pollen has better effect.