现代牧业2026，Vol.10Issue(1)：34-37,4.
饲喂牛至提取物对猪肉pH及Leu、Glu含量的影响
The effects of feeding Origanum vulgare L.extract on the pH,content of Leu and Glu in Pork
摘要
Abstract
The aim of the study was to investigate the effects of dietary Origanum vulgare L.extract on pH and leucine(Leu)and glutamic acid(Glu)content in pork.Eight pigs were randomly divided into two groups(4 pigs each):an oregano-fed group and a control group.After slaughter,four cuts(foreleg,hindleg,loin,and belly)were sampled.pH values were measured at 45 minutes and 24 hours post-mortem using a pH meter,while leucine and glutamic acid levels were analyzed with an automatic amino acid analyzer.Results showed that dietary oregano extract had no significant effect on pH values at 45 minutes or 24 hours post-mortem(P>0.05).The oregano group exhibited significantly higher leucine content in loin meat(P<0.05).Glutamic acid levels in belly,foreleg,hindleg,and loin cuts were all significantly higher in the oregano group compared to the control group(P<0.01).Oregano extract positively influenced the increase of leucine and glutamic acid content in pork.关键词
牛至提取物/猪肉/pH值/亮氨酸/谷氨酸Key words
Oregano extract/pork/pH value/leucine/glutamic acid分类
农业科技引用本文复制引用
江青东,魏喜洁,李新锋..饲喂牛至提取物对猪肉pH及Leu、Glu含量的影响[J].现代牧业,2026,10(1):34-37,4.基金项目
河南省科技攻关计划项目(202102110252) （202102110252）
河南牧业经济学院博士科研启动基金项目(906/M4030073). （906/M4030073）
