不同体重托佩克三元猪肉质营养测定与分析

Determination and Analysis of Meat Quality and Nutrition of TOPIGS Three-way Crossbred Pigs at Different Body Weight

为研究不同体重阶段托佩克三元猪肉质营养特点,试验分别选取120、130、140、150 kg托佩克三元猪各6头,测定背最长肌脂肪酸组成和含量、氨基酸组成和含量、胆固醇含量、肌苷酸含量。结果显示,4种脂肪酸[十七碳酸(C17∶0)、顺-11,14,17-二十碳三烯酸(C20∶3n3)、顺-5,8,11,14,17-二十碳五烯酸(C20∶5n3)、顺-4,7,10,13,16,19-二十二碳六烯酸(DHA)(C22∶6n3)]含量、n-6/n-3脂肪酸、1种氨基酸(蛋氨酸)含量差异显著(P<0.05)。C17∶0含量在140、150 kg时显著低于120 kg(P<0.05)。C20∶3n3含量在140、150 kg时显著低于130 kg(P<0.05)。C20∶5n3、C22∶6n3含量随着体重的增加而降低,140、150 kg时显著低于120 kg(P<0.05)。n-6/n-3脂肪酸在130 kg时显著低于其余体重阶段(P<0.05)。蛋氨酸含量在120、150 kg时显著低于140 kg(P<0.05)。多种脂肪酸、氨基酸含量均存在相关性。综上,托佩克三元猪在130 kg时肉质营养、保健价值表现较佳。该研究可为养殖者、消费者的相关决策及肉质研究提供参考。

To study the meat nutrition characteristics of TOPIGS three-ways crossbred pigs at different weight stages,six pigs of 120,130,140 and 150 kg were selected to determine the fatty acid composition and content,amino acid composition and content,cholesterol content and inosine content of longissimus dorsi.The results showed that the contents of four fatty acids(C17∶0,C20∶3n3,C20∶5n3,C22∶6n3),the value of n-6/n-3 fatty acid and one amino acid(methionine) were significantly different(P < 0.05).The content of C17∶0 at 140 kg and 150 kg was significantly lower than that of 120 kg(P < 0.05).The content of C20∶3n3 at 140 kg and 150 kg was significantly lower than that of 130 kg(P < 0.05).The content of C20∶5n3 and C22∶6n3 decreased with the increase of body weight,and the content of C20∶5n3 and C22∶6n3 at 140 kg and 150 kg was significantly lower than that of 120 kg(P < 0.05).The value of n-6/n-3 fatty acid at 130 kg was significantly lower than that of other body weight stages(P < 0.05).The content of methionine at 120 kg and 150 kg was significantly lower than that of 140 kg(P < 0.05).There was correlation between the contents of fatty acids and amino acids.In conclusion,the suitable body weight of TOPIGS three-way crossbred pigs was 130 kg when considering the meat nutrition and health care value.This study can provide reference for the decision-making of farmers and consumers and research of meat quality.