甘肃4种地方杂交黑猪肉品质与营养成分比较

Quality and Nutritional Composition of Four Breeds of Local Hybrid Black Pork in Gansu Province

试验旨在分析比较4种杂交黑猪肉的肉质性状、营养成分、氨基酸和脂肪酸等含量的差异,为地方特色杂交黑猪肉生产提供数据支撑和理论依据。试验选择甘肃省舟曲县4个农民合作社提供的4个品种杂交黑猪24头,采集每头猪背最长肌,采用国标法测定肉质和常规营养成分指标。结果表明:中舟黑猪失水率、熟肉率显著高于其他三种黑猪(P<0.05)。中舟黑猪肌肉中粗脂肪含量显著高于其他三种黑猪(P<0.05),粗蛋白含量显著高于河太黑和杜太黑猪(P<0.05)。中舟黑猪肌肉中饱和脂肪酸和单不饱和脂肪酸含量显著高于其他三种黑猪(P<0.05),不饱和脂肪酸和多不饱和脂肪酸显著低于其他三种黑猪(P<0.05);中舟黑猪肌肉中氨基酸总量显著低于杜关黑猪和杜太黑猪(P<0.05),但肌肉中鲜味氨基酸含量高于其他三种黑猪。说明中舟黑猪肌肉中氨基酸更丰富,脂肪酸比例更合理,更适合进行保种和开发研究。

The purpose of this experiment was to provide data support and theoretical basis for the analy⁃sis and comparison of the meat quality traits,nutrient composition,amino acids and fatty acids of the four breeds of hybrid black pork.In this study,24 hybrid black pigs of four breeds provided by four agri⁃cultural cooperatives in Zhouqu County,Gansu Province were selected,and the longissimus dorsi muscle of each pig was collected,and the meat quality and conventional nutrient composition indexes were deter⁃mined by the national standard method.The results showed that the water loss rate and cooked meat rate of Zhongzhou black pigs were significantly higher than those of the other three black pigs(P<0.05).The crude fat content in the muscle of Zhongzhou black pig was significantly higher than that of the other three black pigs(P<0.05),and the protein content was significantly higher than that of Hetaihei and Dutaihei black pigs(P<0.05).The contents of saturated fatty acids and monounsaturated fatty acids in the muscle of Zhongzhou black pig were significantly higher than those of the other three black pigs(P<0.05),and the contents of unsaturated fatty acids and polyunsaturated fatty acids were significantly lower than those of the other three black pigs(P<0.05).The results indicated that the muscles of Zhongzhou black pigs were richer in amino acids and the proportion of fatty acids was more reasonable,which was more suitable for breed preservation and development research.