不同饲料育肥合作猪对肉风味物质的影响

Effects of feeds on the meat flavor in Hezuo pigs

本试验运用顶空固相微萃取(HS-SPME)方法和气相色谱质谱联用技术(GC-MS)研究不同的饲料和饲喂方式对合作猪肉中挥发性化合物的种类及相对百分含量的影响。选择60头10月龄纯放牧的合作猪进行生长后期全舍饲育肥,试验期为60 d。分别饲喂配合饲料和青稞、玉米面、泡豆秆等当地饲料,饲喂配合饲料的分为试验1组和试验2组,只饲喂当地饲料的作为对照组,每组随机各选6头进行屠宰测定和肉质分析。结果表明,试验1组、试验2组分别检测到118、71种挥发性化合物,对照组检测到90种挥发性化合物,试验组醇类、酮类、酸类、酯类化合物种类均有一定程度提高,醛类、烃类化合物及杂环化合物较对照组有所下降。饲用配合饲料育肥的合作猪肉增加了芳香类气味,但肉中脂肪香味有所减弱。

This experiment was conducted to study the effect of different feeds on volatile compounds of Hezuo pigs by using headspace solid-phase micro-extraction（ HS-SPME） method and gas chromatography mass spectrometry hyphenated technique（ GC-MS）. Sixty ten-month-old grazing Hezuo pigs were fatted at the late growth stage for a period of 60 days,feeding with CP（ 552） feed and local feed composed of barley,corn flour,bubble bean stalk,and the pigs fed CP（ 552）,respectively. The results showed that the test groupsⅠand II of feeding compound feeds were detected 118,71 kinds of volatile compounds,respectively,while the control group of feeding the local feeds was detected 90 kinds of volatile compounds. The pork volatile compounds types of alcohols,ketones,acids,esters of experimental group were improved,while aldehydes,hydrocarbons and heterocyclic compounds were decreased compared with the control group. Fattening Hezuo pig with CP（ 552） feed,we found that the aromatic odor was increased,but the fat flavor of pork weakened.