家畜生态学报2017，Vol.38Issue(4)：25-32,8.
育肥方式对滇南小耳猪肌肉氨基酸的影响
Impact of Different Fattening Ways on Amino Acids in Muscles of Diannan Small-ear Pig
摘要
Abstract
In order to explore the effect of fattening ways on flavor amino acid content in Diannan small-ear pig muscles and produce high quality pork,three ways were designed as normalizing (control group),store rearing (group Ⅰ) and grazing by supplementary food (group Ⅱ).The amino acid content in the muscle were determined,in which flavor amino acids content and flavor intensity were analyzed.The result showed that flavor,sweet,sour and total bitter amino acid content in group Ⅰ and group Ⅱ increased by 11.65％,10.56％,11.6％,10.32％ (P＜0.05) and 14.52％,14.12％,14.39％,13.79％ (P＜0.05) respectively than that in control group.Taste value were increased by 11.77％,11.65％,13.22％,11.36％ and 14.72％,14.78％,15.79％,14.57％,respectively.Store rearing (group Ⅰ) and grazing by supplementary food (group Ⅱ) can increase flavor amino acid content and flavor intensity in muscle of Diannan small-ear pig.The main amino acid contributing to flavor and sour is glutamate,and that to sweet and bitter is histidine in muscle in Diannan small-ear pig.Store rearing and grazing by supplementary food can significantly enhance flavor and sweet taste of alanine.关键词
滇南小耳猪/育肥方式/肉品质/呈味氨基酸Key words
Diannan Small-ear pig/fattening method/meat quality/delicious amino acids分类
农业科技引用本文复制引用
齐晓园,李明丽,马黎,杨洁鸿,张瑜,严达伟..育肥方式对滇南小耳猪肌肉氨基酸的影响[J].家畜生态学报,2017,38(4):25-32,8.基金项目
“十二五”农村领域国家863计划(2013AA102503) （2013AA102503）
云南省高校科技创新团队支持计划(云教科2014[22]号) （云教科2014[22]号）
云南省科技厅应用基础研究计划(2008ZC155M) （2008ZC155M）
