摘要
为充分开发、利用贵州从江香猪遗传资源特点,选取7kg、16kg和25kg体重生长肥育猪(公母各1/2)共18头屠宰,对从江香猪体成分沉积规律和肉质营养特性进行了系统研究。结果表明:贵州从江香猪鲜肉的蛋白质含量为(17.04±0.26)%,氨基酸在不同体重间保持一致,随着体重的增加,体成分沉积的变化主要表现在水分的减少和作为贮备物质的脂肪的增加。无脂干物质中蛋白质含量达85.83%～87.10%,含人体所需的全部必需氨基酸,氨基酸组成与人体氨基酸需要模型非常接近;富含风味氨基酸,谷氨酸和天门冬氨酸含量高达240.46mg/g;必需氨基酸与总氨基酸比值(EAA/TAA)为41.19%。高于FAO/WHO理想食物蛋白质中EAA/TAA的推荐比例(约40%),是理想的膳食肉蛋白质来源。
18 Xing-pigs （9 males and 9 females） with 7kg, 16kg and 25kg body weight were slaughtered to analyze the body composition deposition regularity and meat nutrition characteristic for further developing and utilizing its genetic resource. The results showed that its protein content of the fresh meat was （17. 04±0. 26）%, its amino acids content was the same among different body weight groups, the change of body composition deposition mainly performed moisture reduction and fat increase. The protein content in fat-free dry matter was 85.83%-87.10%. The protein had all essential amino acids for human and amino composition was similar to human requirement patterns. It had rich in the flavor amino acids and the content of Glu ＋ Asp was up to 240.46 mg/g. The ratio of EAA/TAA was up to 41.19%, higher than 40% in the ideal food recommended by FAO/WHO. Therefore, the meat of Congjiang Xiang-pig was the ideal meal protein source.
出处
《贵州农业科学》
CAS
北大核心
2010年第3期121-123,共3页
Guizhou Agricultural Sciences
基金
贵州省优秀科技教育人才省长专项资金项目"贵州实验动物香猪营养需要模型与代谢调控研究"[黔省专合字(2006)8]
贵州省科学技术基金项目"贵州香猪能量
氨基酸沉积规律与饲养标准研究"[黔科合J字(2009)2138]
关键词
沉积规律
肉质营养特性
氨基酸
从江香猪
贵州
deposition regularity
meat nutrition property
amino acids
Congjiang Xiang-pig
Guizhou
