肉类研究2024，Vol.38Issue(5)：21-26,6.DOI:10.7506/rlyj1001-8123-20240417-080
荣昌猪和杜洛克猪猪皮营养组成比较分析
Comparative Analysis of Nutritional Components between Rongchang and Duroc Pig Skin
摘要
Abstract
The national standard methods were used to analyze and compare the routine nutrients,amino acids and fatty acids of Rongchang and Duroc pig skin and to evaluate their nutritional quality.The results showed that the difference in routine nutrient composition between Rongchang and Duroc pig skin was not significant(P>0.05).Four saturated fatty acids(SFA),3 monounsaturated fatty acids and 2 polyunsaturated fatty acids(PUFA)were detected in pig skin from each breed.Rongchang pig skin contained significantly more cardamom acid,palmitic acid and arachidic acid but less stearic acid,eicosapentaenoic acid,linoleic acid and linolenic acid compared to Duroc pig skin(P<0.05).Altogether,17 amino acids were identified in pig skin from each breed,the contents of valine and leucine being significantly higher and the content of tyrosine being significantly lower in Rongchang Duroc pig skin than in Duroc pig skin(P<0.05).In addition,the amino acid scores(AAS)and chemical scores(CS)for valine and leucine,the ratio of total essential to total non-essential amino acids(∑EAA/∑NEAA),the ratio of total essential to total amino acids(∑EAA/TAA),hypercholesterolemia index(HI),atherosclerosis index(AI)and thrombosis index(TI)were significantly higher(P<0.05),essential amino acid index(EAAI)was slightly but not significantly higher(P>0.05),and total PUFA(∑PUFA),and the ratio of total unsaturated to total SFA(∑UFA/∑SFA),and the ratio of ∑PUFA/∑SFA was significantly lower in Rongchang pig skin than in Duroc pig skin(P<0.05).In summary,pig skin is rich in protein and fat and can be used as a source of feed protein and fat,as well as developed into new types of food or a nutritional supplement according to its nutritional characteristics.Rongchang pig skin has a high nutritional value in terms of amino acids,and Duroc pig skin in terms of fatty acids.关键词
猪皮/脂肪酸/氨基酸/营养评价Key words
pig skin/fatty acid/amino acid/nutritional evaluation分类
农业科技引用本文复制引用
李文娟,徐兰梦,章杰,廖勤丰,李龙娇,张廷焕,郭宗义,何航..荣昌猪和杜洛克猪猪皮营养组成比较分析[J].肉类研究,2024,38(5):21-26,6.基金项目
重庆市教委科研项目(KJQN202103507 （）
KJQN202203501 （）
KJZD-K202203502) （）
重庆市万州区科技计划项目(wzstc-2021009) （wzstc-2021009）
