玉山黑猪肉营养特性分析

Nutritional Characteristics of Meat from Yushan Black Pig

研究在优质肉生产中科学利用玉山黑猪这一优良地方猪种资源。对9头玉山黑猪的背最长肌中肌内脂肪、氨基酸、肌苷酸以及脂肪酸和背脂中的脂肪酸,从营养学角度进行分析评价。结果表明:玉山黑猪背最长肌中17种氨基酸总含量为19.16%,其中鲜味氨基酸和必需氨基酸占总氨基酸的比例分别为38.96%和44.78%,具有较浓的鲜味和较高的蛋白质"生物效价",而且氨基酸评分结果表明玉山黑猪的必需氨基酸比例适宜,有利于人体吸收;玉山黑猪肉中肌内脂肪、肌苷酸含量分别为6.62%、2.99%,是其肉质鲜嫩多汁的物质基础;此外,玉山黑猪背最长肌和背脂的不饱和脂肪酸的比例都较高,其背最长肌亚油酸和亚麻酸的含量分别为12.73%和0.86%,表明玉山黑猪脂肪酸的营养价值比较高。

The aim of this study was nutritional assessment of intramuscular fat （IMF）, amino acid, inosinic acid （IMP）, fatty acid profile ofLongissimus dorsi muscles and fatty acid profile of back fat from Yushan black pigs （n = 9）. The results showed that, 17 kinds of amino acids were together 19.16% in Longissimus dorsi muscles with delicious amino acids and essential amino acids accounting for 38.96% and 44.78%, respectively. Moreover, strong umami taste and high protein bioavailability were found. Amino acid scoring showed good balance of essential amino acids and good absorbability in the human body. The contents of IMF and IMP were 6.62% and 2.99%, respectively, which contibuted to desired tenderness and juiciness of pork from Yushan black pigs. Furthremore, both Longissimus dorsi muscles and back fat from Yushan black pigs indicated high precentages of unsaturated fatty acids; linoleic acid and linolenic acid were 12.73% and 0.86% in Longissimus dorsi muscles, respectively, suggesting high nutirtional value.