杂交改良对撒坝猪肌肉品质的影响——肌肉化学成分分析

Effect of Crossbred (Genotype) Selection on the Meat Quality in Saba Pigs—— Amino acid and Fatty Acid Composition of the Lipid in Lean Muscle

选用24kg左右的去势撒坝猪及其约长撒三元杂交猪各7头,根据基因型分成2组,按活重变化分为3个试验期(前期20～35kg,中期35～60kg和后期60～90kg),在同一试验期内饲喂同样的日粮进行饲养试验,当活重达90kg进行屠宰试验,研究杂交改良对云南省本地猪种撒坝猪肌肉化学成分的影响。撒坝猪通过杂交改良后,生长速度和瘦肉率显著提高,但其肉品质均有不同程度的下降。杂交后代鲜肉的总氨基酸含量有降低的趋势,但统计学差异不显著(P>0.05);撒坝猪鲜肉的赖氨酸含量显著地比杂交猪的高(P<0.05),在干肉样中,二者的差异不显著(P>0.05);然而,撒坝猪的组氨酸含量在鲜样和干样中都显著地比杂交猪的高(P<0.01)。肌肉中脂肪酸的测定结果显示,撒坝猪肌肉中的油酸(C18∶1)和亚麻酸(C18∶3)的含量显著地比杂交猪的高(P<0.05);尽管统计学的差异不显著,撒坝猪肌肉中的豆酸蔻(C14∶1),和棕榈油酸(C16∶1)显示了比杂交猪的高趋势(P>0.05);然而,杂交猪肌肉中亚油酸(C18∶2)的含量显著地比撒坝猪中的高(P<0.05);两个组的棕榈酸(C16∶0),硬脂酸(C18∶0)和花生酸(C20∶0)含量相同(P>0.05)。

Seven Saba barrows and commercial hybrid barrows [Yorkshire ♂ × ♀ (Large White ♂ × Saba ♀)] weighing about 24 kg were fed ad libitum the same feed during each experimental periods when pigs had LW in the ranges (20～35kg) (Period I), (35～60kg) (Period II) and (60～90kg) (Period III) to investigate the effect of crossbred (genotype) selection on amino acid and fatty acid composition of the lipid in lean muscle (L. dorsi). Lysine content of fresh muscle in the Saba pigs was significantly higher (P<0.05) than for the hybrid pigs but there was no significant difference for lysine content in the dried sample (P>0.05). The only other significant difference measured was for histidine, which was significantly higher (P<0.01) for the Saba pigs than the hybrid pigs in both fresh and dried tissue. Saba pigs had significantly higher (P<0.05) levels of oleic (C_(18∶1)) acid and linolenic acid (C_(18∶3)) than the hybrid pigs. The myristic (C_(14∶0)) and palmitoleic (C_(16∶1)) levels tended to be higher in the Saba pigs but linoleic acid (C_(18∶2)) levels was significantly higher in the hybrid pigs than the Saba pigs (P<0.05). Palmitic (C_(16∶0)), stearic (C_(18∶0)) and eicosanoic (_C(20∶0)) acid contents were similar for the two genotypes (P>0.05).