动物营养学报2017，Vol.29Issue(3)：916-922,7.DOI:10.3969/j.issn.1006-267x.2017.03.023
竹酢粉对育肥猪肉品质和风味的影响
Effects of Bamboo Vinegar Powder on Meat Quality and Meat Flavor of Finishing Pigs
摘要
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+l.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％.关键词
竹酢粉/抗生素/猪/肉品质/风味氨基酸/脂肪酸Key words
BVP/antibiotics/pigs/meat quality/flavor amino acids/fatty acids分类
农业科技引用本文复制引用
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):916-922,7.基金项目
扬州市市校合作项目(YZ2016257) （YZ2016257）
江苏高校优势学科建设工程资助项目苏北科技专项(BN2016188) （BN2016188）
江阴市重点科技研发计划(JYKJ2915) （JYKJ2915）
