生物发酵床养猪对猪肉品质的影响

Effects of biological fermentation bed on pork quality

为了研究发酵床养猪对猪肉品质的影响,对在生物发酵床(试验组)和普通水泥地坪(对照组)猪舍饲养的猪进行了屠宰试验,并对肉样中的氨基酸、脂肪酸、矿物元素及重金属进行了比较,结果表明:试验组与对照组氨基酸总量差异不显著,但苯丙氨酸、色氨酸及必需氨基酸总量(EAA)显著高于对照组(P≤0.05);试验组的主要鲜味氨基酸总量较普通圈舍猪肉组高11.65%,试验组猪肉必需脂肪酸总量比对照组有所提高,但差异不显著;试验组饱和脂肪酸含量显著高于对照组,两组矿物质元素和重金属残留无显著差异.

In order to research the influence of biological fermention bed on meat qulity in pork,the contrast slaughter tests were designed between biological fermention bed（treatment group） and normal cement floor（control group）.The result shows that phenylalanine,tryptophan and essential amino acid contents of meat in treatment group are significantly higher than those in control group（P≤0.05）.The flavor amino acid of meat in treatment group is 11.65% higher than meat in control group（P0.05）.And there are no significant difference in total amino acids,essential fatty acids,mineral elements and heavy metals content between two groups（P0.05）.