“TSP功能性预混料”对苏太猪肉质性能、氨基酸和微量元素的影响研究
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摘要
为了探讨了一种能改善猪肉风味品质的功能预混料(TSP功能预混料)对苏太猪屠宰性能、生长性能、肌肉品质和氨基酸组成及微量元素变化以及有害元素残留的影响,试验选取120日龄体重相近(69kg)的苏太猪60头,随机分成2组(每组3个重复,每个重复10头猪)进行饲养试验,试验组饲喂风味饲料,对照组饲喂普通饲料。结果表明:添加了TSP功能预混料的试验组平均日增重比对照组提高了9.57%,差异显著(P<0.05);屠宰性能指标方面有所改善趋势,差异不显著(P>0.05);肉质指标中,系水率和多汁性试验组较对照组分别提高9.5%和8.4%(P<0.05),肉香味和肉嫩度较对照组分别提高15.90%和17.5%(p<0.01)。在肌肉中氨基酸组成和矿物元素含量方面,试验组背最长肌中氨基酸和对照组相比有明显差异(P<0.05),其中谷氨酸差异极显著(P<0.01),试验组心肌、背最长肌Cu的含量均比对照组低(P<0.05),而Zn的含量在心肌、背最长肌中均比对照组高(P<0.05),而Fe、Mn和Se的含量两组差异不显著(p>0.05);试验组猪肉(背最长肌)和心肌有害元素砷、汞、铅、铬和镉均符合国家无公害食品卫生标准的规定。
An investigated is conducted into the effects of a function feed (TSP) , which can improve pork's flavor, on pig's slaughtering characteristics, growing characteristics, pork quality, change of amino acids composition and trace elements, and residues of harmful elements. The results showed that pig's daily weight increase of the experiment group is 9.57% higher than that of the comparison group, and the difference is significant (P < 0.05) ; while other slaughtering characteristics showed a slight improvement(P>0.05) . It was also found that comparing with the comparison group, the water fixing rate and juice quality of the experiment group increased by 9.5% and 8.4% (P<0.05)respectively; pork flavor and softness increased by 15.9% and 17.5% (P <0.01) respectively. A comparison of amino acids indicated that there are significant differences between the flavor pork developed from shutai pig the pork from the comparison group, among which the difference of glutamic acid is extremely significant. The investigation on trace elements gave the results that Cu content of the pork from the experiment group is lower with a significant difference. However, Cu content of either the experiment group or the comparison group appeared in the specification in accordance with the nation's food safety standard. The content of Zn is higher than that of the comparison group with a significant difference; while Fe, Mn, and Se did not have a big difference. It was found that the contents of those harmful elements, like As, Hg, Pb, Cr and Cd, met the nation's food safety standard
An investigated is conducted into the effects of a function feed (TSP) , which can improve pork's flavor, on pig's slaughtering characteristics, growing characteristics, pork quality, change of amino acids composition and trace elements, and residues of harmful elements. The results showed that pig's daily weight increase of the experiment group is 9.57% higher than that of the comparison group, and the difference is significant (P < 0.05) ; while other slaughtering characteristics showed a slight improvement(P>0.05) . It was also found that comparing with the comparison group, the water fixing rate and juice quality of the experiment group increased by 9.5% and 8.4% (P<0.05)respectively; pork flavor and softness increased by 15.9% and 17.5% (P <0.01) respectively. A comparison of amino acids indicated that there are significant differences between the flavor pork developed from shutai pig the pork from the comparison group, among which the difference of glutamic acid is extremely significant. The investigation on trace elements gave the results that Cu content of the pork from the experiment group is lower with a significant difference. However, Cu content of either the experiment group or the comparison group appeared in the specification in accordance with the nation's food safety standard. The content of Zn is higher than that of the comparison group with a significant difference; while Fe, Mn, and Se did not have a big difference. It was found that the contents of those harmful elements, like As, Hg, Pb, Cr and Cd, met the nation's food safety standard
引文
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