深县猪肉质及营养价值分析

本研究选择国外猪种杜洛克和中国地方猪深县猪体重 95 kg 的阉割公猪各 5 头,比较 2 个猪品种背最长肌之间肉质、氨基酸、脂肪酸和微量元素的差异。结果表明:杜洛克猪的肌内水分、肉色、大理石纹、滴水损失、粗蛋白质和脂肪含量低于深县猪(P<0.01);杜洛克猪背最长肌中谷氨酸、天冬氨酸、精氨酸、组氨酸、丝氨酸、脯氨酸、甘氨酸、苏氨酸、半光氨酸、丙氨酸、缬氨酸、苯丙氨酸、异亮氨酸、酪氨酸、亮氨酸、呈味氨基酸总量、必需氨基酸和总氨基酸含量低于深县猪(P<0.01);杜洛克猪背最长肌的饱和脂肪酸含量棕榈酸、豆蔻酸、硬脂酸和花生四烯酸多不饱和脂肪酸亚油酸和亚麻酸低于深县猪(P<0.01);单不饱和脂肪酸棕榈油酸含量低于深县猪(P<0.01),而油酸没有显著性差异;杜洛克猪背最长肌中微量元素钾、锶、铜、锌、硅和铬含量均低于深县猪(P<0.01),镍差异显著(P<0.05)。结果显示,中国地方猪深县猪在肉质及营养价值方面优于瘦肉型的杜洛克猪,为深县猪的品种资源保护和肉产品的开发利用提供依据。

Analysis of Meat Quality and Nutritional Value of Shenxian Pig

This study compared the differences in meat quality, amino acids, fatty acids and trace elements between the longissimus dorsi of two pig breeds with foreign pig breed Duroc and Chinese local pig Shenxian pigs. The results showed that the intramuscular moisture, flesh color, marble stain, drip loss, crude protein and fat content of Duroc pigs were significantly lower than those of Shenxian pigs(P<0.01); glutamic acid and aspartame in the longest muscle of Duroc pig back, arginine,histidine, serine, proline, glycine, threonine, hemi-amino acid, alanine, proline, phenylalanine, isoleucine, tyrosine, leucine,total amino acid content, essential amino acid and total amino acid content were significantly lower than those of Shenxian pig(P<0.01); The saturated fatty acid contents of the longissimus dorsi muscle of Duroc pigs were significantly lower than those of Shenxian pigs( P< 0.01), including palmitic acid, myristic acid, stearic acid and arachidonic acid polyunsaturated fatty acids linoleic acid and linolenic acid. The content of monounsaturated fatty acids palmitoleic acid was significantly lower than that of Shenxian pig(P<0.01), but there was no significant difference in oleic acid. The contents of trace elements potassium,barium, copper, zinc, silicon and chromium in the longissimus muscle of Duroc pigs were significantly lower than those of Shenxian pig(P<0.01), the difference of nickel was significant(P<0.05). The results showed that Shenxian pig as the local pig in China, was generally superior to the lean Duroc pig in meat quality and nutritional value, which provided a basis for the protection of breed resources and the development and utilization of meat products.