饲喂青绿全株玉米对肥育猪肉风味前体物质及营养特性的影响
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摘要
为研究饲喂青绿全株玉米对肥育猪肉风味前体物质及营养特性的影响,试验选择健康无病、体重相近的杜长大三元杂交保育仔猪32头,随机分为4个组,每组8个重复(单栏饲养),对照组全程饲喂标准全价日粮,试验1组、试验2组和试验3组分别按生长期20%、30%、40%和肥育期40%、50%、60%比例的青绿全株玉米替代全价日粮进行饲喂,至平均约100 kg体重时,每组抽样屠宰6头,取样进行肉质测定。研究结果表明:饲喂青绿全株玉米对猪肉肌苷酸和胆固醇含量具有显著影响,与对照组相比,试验1组肌苷酸含量提高6.30%(P <0.05)、试验3组降低18.90%(P <0.05);试验2组、3组胆固醇含量分别降低6.95%、6.66%(P <0.05)。各试验组猪肌肉可溶性胶原蛋白(SC)、胶原蛋白溶解度(CS)差异显著,与对照组相比,试验1组SC提高11.32%(P <0.05),试验2组、3组有降低趋势(P> 0.05);试验1组CS提高9.16%(P <0.05),试验3组降低5.35%(P <0.05)。饲喂青绿全株玉米对猪肉中多数单体氨基酸、脂肪酸无显著影响,与对照组相比,试验组肌肉中总氨基酸(TAA)、必需氨基酸(EAA)、鲜味氨基酸(DAA)含量有降低趋势,而总多不饱和脂肪酸(PUFA)有升高趋势,但差异均不显著(P> 0.05)。研究证明,从保持和改善肉品风味及营养特性角度,猪生长期和肥育期按20%和40%的比例饲喂青绿全株玉米较为适宜。
The experiment was conducted to research the effects of green whole corn(GWC) feeding on meat flavor precursors and nutritional quality in finishing pigs.32 healthy crossbred D ×L×Y piglets of similar body weight were randomly divided into 4 groups.The control group was fed basal diet,groups 1,2 and 3 were fed 20%,30% and 40% proportion of GWC for growing pigs,and 40%,50%,60% proportion of GWC for fattening pigs,respectively.At average body weight of 100 kg,24 pigs were slaughtered and sampled for meat quality analysis.The results showed that: Feeding GWC had significant effects on inosinic acid and cholesterol content in muscle(P < 0.05).Compared with the control group,the inosinic acid content of group 1 was higher6.30%(P < 0.05),but that of group 3 was lower 18.90%(P < 0.05),the cholesterol contents of groups 2 and 3 were lower 6.95% and 6.66%(P < 0.05),respectively compared with the control group,the soluble collagen content and collagen solubility of group 1 were higher 11.32% and 9.16%(P < 0.05),but that of groups 2 and 3 tended to decrease.As a whole,feeding GWC had no significant effects on amino acids and fatty acids in muscle.Compared with the control group,the total,essential and delicious amino acids content in muscle of treatment groups tended to decrease,but polyunsaturated fatty acids tended to increase.The results indicated that GWC feeding proportion by 20% and 40% for growing and fattening pigs could maintain or improve the meat flavor and nutritional quality.
The experiment was conducted to research the effects of green whole corn(GWC) feeding on meat flavor precursors and nutritional quality in finishing pigs.32 healthy crossbred D ×L×Y piglets of similar body weight were randomly divided into 4 groups.The control group was fed basal diet,groups 1,2 and 3 were fed 20%,30% and 40% proportion of GWC for growing pigs,and 40%,50%,60% proportion of GWC for fattening pigs,respectively.At average body weight of 100 kg,24 pigs were slaughtered and sampled for meat quality analysis.The results showed that: Feeding GWC had significant effects on inosinic acid and cholesterol content in muscle(P < 0.05).Compared with the control group,the inosinic acid content of group 1 was higher6.30%(P < 0.05),but that of group 3 was lower 18.90%(P < 0.05),the cholesterol contents of groups 2 and 3 were lower 6.95% and 6.66%(P < 0.05),respectively compared with the control group,the soluble collagen content and collagen solubility of group 1 were higher 11.32% and 9.16%(P < 0.05),but that of groups 2 and 3 tended to decrease.As a whole,feeding GWC had no significant effects on amino acids and fatty acids in muscle.Compared with the control group,the total,essential and delicious amino acids content in muscle of treatment groups tended to decrease,but polyunsaturated fatty acids tended to increase.The results indicated that GWC feeding proportion by 20% and 40% for growing and fattening pigs could maintain or improve the meat flavor and nutritional quality.
引文
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[15]周超,李会荣,马立霞,等.饲喂青绿全株玉米对育肥猪肉质特性及抗氧化性的影响[J].中国猪业,2017,12(10):78~81,84.
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[2]陈代文,张克英,余冰,等.不同饲养方案对猪生产性能及猪肉品质的影响[J].四川农业大学学报,2002,20(1):1~6.
[3]陈继兰.鸡肉肌苷酸和肌内脂肪含量遗传规律及相关候选基因的研究[D].北京:中国农业大学,2004.
[4]陈其美,曾勇庆,魏述东,等.不同猪种肌肉风味前体物质及其营养和食用品质特性研究[J].浙江大学学报(农业与生命科学版),2010,36(3):299~305.
[5]和立文.全株玉米青贮品质评价及其对肉牛育肥性能和牛肉品质的影响[D].北京:中国农业大学,2017.
[6]李文刚,焦福林,吴志娟,等.猪肉肉质和风味的提高与改善[J].食品工程,2011,4:19~21.
[7]李祥明.全株青绿玉米发酵喂猪试验成果喜人[J].农业知识:科学养殖,2016,6:39.
[8]乔艳明,陈文强,邓百万,等.3种饲料对杜长大猪肉氨基酸与脂肪酸含量的影响[J].江苏农业科学,2015,43(6):204~206.
[9]盛清凯,李祥明,战余铭,等.猪用全株青绿玉米发酵前后营养成分的变化[J].饲料研究,2016,15:48~51.
[10]王进波,齐莉莉,刘建新.黑麦草替代部分精料对生长肥育猪胴体组成和肉质的影响[J].中国畜牧杂志,2004,40(9):21~23.
[11]王进波.青绿饲料替代部分精料对生长肥育猪生长性能、胴体特性及消化机能的影响[D].杭州:浙江大学,2001.
[12]王晓明,范友年.日粮中复合添加剂水平与猪肉中胆固醇水平关系的研究[J].黑龙江畜牧兽医,2007,11:50~52.
[13]吴永绍,于行峰,刘桂武,等.青绿饲料在养猪生产中的应用[J].今日畜牧兽医,2012,(3):23~24.
[14]相伟,张天阳,曾勇庆,等.乳酸菌对育肥猪肌肉风味前体物质及营养特性的影响[J].中国畜牧杂志,2014,50(17):72~76.
[15]周超,李会荣,马立霞,等.饲喂青绿全株玉米对育肥猪肉质特性及抗氧化性的影响[J].中国猪业,2017,12(10):78~81,84.
[16] Jayasena D D,Dong U A,Nam K C,et al.Flavour Chemistry of Chicken Meat:A Review[J].Asian Austral J Anim,2013,26(5):732~742.
[17] Kondracki S.Effect of breed,sex and feeding intensity on fatty acid composition of the longissimus dorsi muscle.[J].Pig News and Information,2000,21(3):105~108.
[18] Sasaki K,Motoyama M,Mitsumoto M.Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking.[J].MEAT SCI,2007,77(2):167~172.