竹酢粉对育肥猪肉品质和风味的影响

Effects of Bamboo Vinegar Powder on Meat Quality and Meat Flavor of Finishing Pigs

本试验旨在研究竹酢粉对育肥猪肉品质和风味的影响。试验选择40头体重相近育肥猪,随机分成5组(每组4个重复,每个重复2头)。对照组(CON)饲喂基础饲粮,抗生素组(ANT)饲喂基础饲粮+0.12%复合抗生素,竹酢粉组分别饲喂基础饲粮+0.5%(BV5)、1.0%(BV10)和1.5%(BV15)的竹酢粉,试验期60 d。结果表明:1)BV5和BV10猪肉红度值显著高于CON和ANT(P<0.05),BV10和BV15猪肉剪切力显著低于CON(P<0.05),各竹酢粉组猪肉剪切力均显著低于ANT(P<0.05);2)BV10和BV15猪肉中天冬氨酸和风味氨基酸含量显著高于CON和ANT(P<0.05),各竹酢粉组猪肉中谷氨酸含量均显著高于CON和ANT(P<0.05);3)BV5和BV10猪肉中肌苷酸含量显著高于CON和ANT(P<0.05),BV15猪肉中肌苷酸含量显著高于ANT(P<0.05);4)BV10猪肉中棕榈酸和BV5猪肉中棕榈油酸含量显著高于其他各组(P<0.05),BV10和BV15猪肉中十八烷烯酸含量显著高于CON(P<0.05)。综上,竹酢粉可改善育肥猪肉品质,提高猪肉风味和营养价值,效果优于抗生素,建议添加量为1.0%。

This experiment was conducted to investigate the effects bamboo vinegar powder （BVP） on the meat quality and meat flavor of finishing pigs. Forty pigs with similar body weight were selected and randomly assigned to 5 groups with 4 replicates per group and 2 pigs per replicate. The five groups were as follows ： CON （ a basal diet）, ANT （ basal diet＋0.12% antibiotics）, BV5 （basal diet＋0.5% BVP）, BVI0 （ basal diet＋ 1.0% BVP） and BV15 （basal diet＋l.5% BVP）. The experiment lasted 60 days. The results showed as fol- lows ： 1 ） the redness value of meat in BV5 and BVI0 was significantly higher than that in CON and ANT （ P〈 0.05） , the shear force of meat in BV10 and BV15 was significantly lower than that in CON （P〈0.05） , while the shear force of meat in the BVP supplemental groups was significantly lower than that in ANT （P〈0.05）. 2） The contents of aspartic acid and flavor amino acids in meat of BV10 and BV15 were significantly higher than those of CON and ANT （P〈0.05）, and the glutamic acid content in the BVP supplemental groups was significantly higher than that in CON and ANT （P〈0.05）. 3 ） The inosinic acid content in meat of BV5 and BV10 was significantly higher than that of CON and ANT （P〈0.05）, while the inosinic acid content in meat of BV15 was also significantly higher than that of ANT （P〈0.05）. 4） The palmitic acid content in meat of BV10 and the palmitoleic acid content in meat of BV5 were significantly higher than those of the other groups （ P〈0.05 ）, and the stearyl acid content in meat of BV10 and BV15 was significantly higher than that of CON （P〈0.05）. It is concluded that BVP can improve the meat quality, increase the meat flavor and enrich the meat nutrient contents of finishing pigs, which is better effective than usage of the antibiotics. The recommend additive amount of BVP is 1.0%.