荣昌猪和杜洛克猪肉质及营养价值的比较分析

Comparative Analysis of Meat Quality and Nutritive Value between Rongchang and Duroc Pigs

以脂肪型的荣昌猪和瘦肉型的杜洛克猪为研究对象,比较分析2个品种之间背最长肌的肉质、氨基酸、脂肪酸和微量元素含量差异。结果显示:荣昌猪的肌内脂肪含量、肉色和大理石纹显著高于杜洛克猪(P<0.05),剪切力显著低于杜洛克猪(P<0.05);荣昌猪背最长肌中丝氨酸、丙氨酸、精氨酸、异亮氨酸、酪氨酸、总氨基酸含量和呈味氨基酸总量显著高于杜洛克猪(P<0.05);荣昌猪背最长肌的饱和脂肪酸含量显著低于杜洛克猪(P<0.05);单不饱和脂肪酸含量显著高于杜洛克猪(P<0.05);荣昌猪背最长肌中微量元素Co、Mn、Cr、Se和Zn含量均显著高于杜洛克猪(P<0.05),微量元素As和Mo含量显著低于杜洛克猪(P<0.05)。结果表明,脂肪型的荣昌猪在肉质及营养价值方面总体优于瘦肉型的杜洛克猪,为中国地方猪种遗传资源的保护及开发利用提供了理论依据。

The aim of the present study was to investigate the difference in meat quality traits and the contents of amino acids, fatty acids and microelements of longissimus dorsi muscle between the genetically lean Duroc and obese Rongchang pigs. The results showed that longissimus dorsi muscle from Rongchang pigs had a significantly higher intramuscular fat content, meat colour and marbling and significantly lower shear force than that from Duroc pigs （P 〈 0.05）. Rongchang pigs showed significantly higher contents of alanine, arginine, isoleucine, tyrosine, total amino acid and flavor amino acids than Duroc pigs （P 〈 0.05）. Rongchang pigs showed significantly lower contents of saturated fatty acids and higher monounsaturated fatty acids than Duroc pigs （P 〈 0.05）. Rongchang pigs also exhibited significantly higher contents of microelements including Co, Mn, Cr, Se and Zn but lower contents of As and Mo than Duroc pigs （P 〈 0.05）. These results indicate that Rongchang pigs have better meat quality and nutritive value than Duroc pigs in general, providing a theoretical basis for the protection and exploitation of local pig genetic resources in China.