【作者】 包鹏云；

【导师】 嘎尔迪；

【作者基本信息】 内蒙古农业大学 ， 动物营养与饲料科学， 2002， 硕士

【摘要】 在本研究条件下，对2月龄的香猪1和香藏猪，6月龄的香猪2和大白猪（每组8头猪，4♂，4♀）的常规肉指标，肌肉中的游离氨基酸，脂肪酸、肌苷酸、葡萄糖、微量元素、维生素，脂肪组织中的脂肪酸进行了测定，另外还测定了各组猪的血清样品中的部分生化指标。测定结果表明：1）常规肉指标方面，香猪和香藏猪的失水率极显著（P<0.01）低于大白猪，肉色、pH值显著（P<0.05）高于大白猪，大理石纹除2月龄香猪1外，其它两组均优于大白猪，香猪和香藏猪的肉嫩度显著（P<0.05）低于大白猪。在本实验中未发现DFD和PSE肉。2）香猪和香藏猪肌肉中游离氨基酸和脂肪酸和由游离氨基酸和脂肪酸引起的肉风味均明显（P<0.05）优于大白猪，ω-6型和ω-3型脂肪酸显著（P<0.05）高于大白猪，葡萄糖和肌苷酸的含量明显（P<0.05）多于大白猪，微量元素中锰，铁在各组猪的差异不显著（P>0.05）铜、钴、锌、硒在各组间差异显著（P<0.05），VA、VB2、VB5、VE在各组猪间差异极显著（P<0.01）。3）香猪和香藏猪脂肪组织中，除豆蔻酸、软脂酸和γ-亚麻酸油酸，在组间差异不显著（P>0.05）外，其它脂肪酸组成均表现差异极显著（P<0.01）。另外香猪1和香藏猪的S/PU值明显（P<0.05）低于香猪2和大白猪，大白猪的S/U值大于其它三组猪。4）香猪和香藏猪血清肌酐含量明显（P<0.01）低于大白猪，大白猪和香猪2的血清LDLc/VLDLc值明显（P<0.01）高于香猪1和香藏猪的LDLc/VLDLc值，大白猪血清中HBDH活力小于香猪和香藏猪，而GLU和TG高于香猪和香藏猪。通过本实验证实了我国地方猪种香猪和香藏猪的常规肉质特性，风味物质特性，蛋白质和脂类物质营养等方面均优于外来猪种大白猪，为人们消费香猪和香藏猪猪肉提供了科学依据。更多还原

【Abstract】 In this study ,using xiang swine aged 2 and 6 month, xiang zang swine, da bai swine as experiment models, the conventional indexes of meat quality, the contents of free amino acid (FAA), fatty acid(FA) ,creatine, glucose, trace eliment, and vitamin in meat, and the content of fatty acid in adipose tissue of each type of swine mentioned above were determined respectively. In addition, some serum biochemistry substance of each type of swine were also determined . The results were as follows:1）In conventional indexes of meat quality ,the rate of water lost of the meat of xiang swine and xiang zang swine were significantly(p<0.05) lower than that of da bai swine. meat colour and pH value were significantly(p<0.05) higher than those of da bai swine.with the exception of xiang swine aged 2 month ,the marbling of xiang swine aged 6 month and xiang zang swine were superior to that of da bai swine .the meat tenderness of xiang swine and xiang zang swine were significantly (p<0.05)lower than that of da bai swine . No DFD and PSE meat were detected.2）The content of FAA ,FA ,typeω-6 and typeω-3 fatty acid, glucose, and creatine in xiang swine and xiang zang swine muscle were significantly higher than that of da bai swine ,and the meat flavour related to FAA and FA of xiang swine and xiang zang swine was superior to that of da bai swine.there were no significant(p<0.05) difference in Mn ,Fe content in muscle among the four type of swine, but the corresponding Cu ,Co,Zn,Se or VA, VB2, VB5, VE values were significantly(p<0.05 or p<0.01) different from each other.3）There were no significant (p>0.05)difference in the contents of myristic acid ,palmitic acid , r-linolenic acid in xiang swine and xiang zang swine adipose tissue respectively, while the corresponding values of other fatty <WP=4>acids were significant different (p<0.01).the S/PU values of xiang swine aged 2 month and xiang zang swine were significantly lower than those of xiang swine aged 6 month and da bai swine, and S/U value of da bai swine higher than that of each of the other three groups.4）The serum content of creatinine of xiang swine and xiang zang swine was significantly(p<0.01) lower than that of da bai swine respectively ,and the value of serum LDLc/serum VLDLc of da bai and xiang swine aged 6 month was significantly higher (p<0.01)than that of xiang swine aged 2 month and xiang zang swine. The activity of serum HBDH of da bai swine was lower than that of xiang swine age 2 month and xiang zang swine, but the GLU and TG activity were higher than that of this two type of swine.The results in this study indicated that the conventional meat quality ,the content of flavor related substance and the quality of protein and lipids of the meat of xiang swine and xiang zang swine were superior to those of da bai, which could provide scientific evidence for people to consume the meat of xiang swine and xiang zang swine usually.更多还原