“阳光猪舍”饲养条件下育肥猪胴体及食用品质分析研究

Analysis of carcass and edible quality of finishing pigs by ‘Yangguang-Pig House’ feeding

"阳光猪肉"系采用"阳光猪舍"饲养模式(优质无药饲料、优质猪种、福利管理、福利屠宰)生产出的猪肉。以"阳光猪肉"与普通冷鲜肉为研究对象,对其理化指标、食用品质、脂肪酸组成及微观结构进行比较分析。"阳光猪肉"各部位蛋白质质量分数平均高出普通冷鲜肉1.33%;各部位肌内脂肪质量分数平均高出0.65%;蒸煮损失显著低于普通冷鲜肉,外脊肉部位蒸煮损失最低为12.97%,保水性最好,肉质更嫩;2种猪肉共检出19种脂肪酸,"阳光猪肉"饱和脂肪酸含量略高。"阳光猪舍"模式饲养育肥猪提高了猪肉蛋白质与肌内脂肪含量,改善了猪肉的保水性和脂肪酸组成。以上研究为推广"阳光猪舍"饲养模式提供理论参考,也为消费者提供了准确报告。

‘Yangguang-Pork’was produced by the‘Yangguang-Pig House’feeding mode(high quality non-medicated feed,high quality pig breeds,welfare management,welfare slaughter).The difference between‘YangguangPork’and normal chilled meat was analyzed by comparing their physical and chemical indicators,food quality,fatty acid composition and microstructure,to provide consumers with accurate data reports.The results showed that protein quality score of each part of‘Yangguang-Pork’was 1.33%higher than that of normal chilled meat,and the intramuscular fat mass fraction was 0.65%higher,on average.In addition,the cooking loss was significantly lower than that of normal chilled meat,and the lowest cooking loss in the outer ridge was 12.97%,with the best water retention,contributing to the tenderest meat.A total of 19 fatty acids were detected in the two types of pork,and the‘Yangguang-Pork’had a slightly higher saturated fatty acid content.The‘Yangguang-Pig House’model feeding finishing pigs increased the protein and intramuscular fat content of pork and improved the water retention and fatty acid composition of pork.The above research provides a theoretical reference for promoting the‘Yangguang-Pig House’feeding model and also accurate reports for consumers.