动物营养学报 >

2017 , Vol. 29 >Issue 3: 916 - 922

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.03.023

研究简报 Short communications

竹酢粉对育肥猪肉品质和风味的影响

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  • 1. 扬州大学动物科学与技术学院, 扬州 225009;
    2. 海门市兴旺肉制品有限公司, 南通 226151
董丽(1988-),女,江苏海安人,讲师,博士,主要从事猪的营养与生理调控研究。E-mail:donglijiayou@126.com

收稿日期: 2016-09-23

  网络出版日期: 2017-03-09

基金资助

扬州市市校合作项目（YZ2016257）；江苏高校优势学科建设工程资助项目苏北科技专项（BN2016188）；江阴市重点科技研发计划（JYKJ2915）

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

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  • 1. College of Animal Science and Technology of Yangzhou University, Yangzhou 225009, China;
    2. Xingwang Meat Product Company in Haimen, Nantong 226151, China

Received date: 2016-09-23

  Online published: 2017-03-09

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摘要

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%。

关键词： 竹酢粉; 抗生素; 猪; 肉品质; 风味氨基酸; 脂肪酸

本文引用格式

董丽, 仲召鑫, 王淑楠, 彭众, 刘子娟, 唐慧娟, 喻礼怀 . 竹酢粉对育肥猪肉品质和风味的影响[J]. 动物营养学报, 2017 , 29(3) : 916 -922 . DOI: 10.3969/j.issn.1006-267x.2017.03.023

Abstract

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), BV10 (basal diet+1.0% BVP) and BV15 (basal diet+1.5% BVP). The experiment lasted 60 days. The results showed as follows:1) the redness value of meat in BV5 and BV10 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%.

Key words： BVP; antibiotics; pigs; meat quality; flavor amino acids; fatty acids

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