肉类研究2013，Vol.27Issue(5)：10-13,4.
玉山黑猪肉营养特性分析
Nutritional Characteristics of Meat from Yushan Black Pig
摘要
Abstract
The aim of this study was nutritional assessment of intramuscular fat (IMF),amino acid,inosinic acid (IMP),fatty acid profile ofLongissimus dorsi muscles and fatty acid profile of back fat from Yushan black pigs (n =9).The results showed that,17 kinds of amino acids were together 19.16％ in Longissimus dorsi muscles with delicious amino acids and essential amino acids accounting for 38.96％ and 44.78％,respectively.Moreover,strong umami taste and high protein bioavailability were found.Amino acid scoring showed good balance of essential amino acids and good absorbability in the human body.The contents of IMF and IMP were 6.62％ and 2.99％,respectively,which contibuted to desired tenderness and juiciness of pork from Yushan black pigs.Furthremore,both Longissimus dorsi muscles and back fat from Yushan black pigs indicated high precentages of unsaturated fatty acids; linoleic acid and linolenic acid were 12.73％ and 0.86％ in Longissimus dorsi muscles,respectively,suggesting high nutirtional value.关键词
玉山黑猪/营养特性/脂肪酸/优质猪肉Key words
Yushan black pig/nutritional characteristics/fatty acid/high quality pork分类
医药卫生引用本文复制引用
李瑞丽,胡丽芳,唐书升,陆文英,李小光,彭贵福,罗林广..玉山黑猪肉营养特性分析[J].肉类研究,2013,27(5):10-13,4.基金项目
江西省科技计划项目(20112BBF60031) （20112BBF60031）
