川藏黑猪和DLY猪肌肉中硫胺素沉积规律研究

为了探明不同猪种肌肉中硫胺素的沉积规律,比较了川藏黑猪和DLY猪背最长肌中硫胺素含量在90、110和130 kg体重梯度间差异。结果表明,在90、110和130 kg梯度时川藏黑猪肌肉组织中的硫胺素含量分别为1.77、2.16和2.83μg/g,DLY猪在3个体重梯度时硫胺素含量分别为1.29、1.63和1.94μg/g。品种间分析结果表明,110 kg梯度时川藏黑猪肌肉中硫胺素含量极显著高于DLY猪（P〈0.01）,而在90和130 kg梯度时显著高于DLY猪（P〈0.05）。相关性分析结果表明,硫胺素含量与体重呈极显著正相关（P〈0.01）。以上结果提示硫胺素水平是不同猪肉质风味差异形成的...

Full description

Saved in:
Bibliographic Details
Published in西南农业学报 Vol. 28; no. 6; pp. 2829 - 2831
Main Author 顾以韧 梁艳 杨雪梅 陶璇 钟志君 陈晓晖 吕学斌
Format Journal Article
LanguageChinese
Published 四川省畜牧科学研究院,四川成都,610066 2015
Subjects
猪
硫胺素
背最长肌
风味
背最长肌
Longissimus dorsi muscle
硫胺素
风味
猪
Flavor
Thiamine
Pig
Online AccessGet full text
ISSN1001-4829
DOI10.16213/j.cnki.scjas.2015.06.089

Cover

More Information
Summary:为了探明不同猪种肌肉中硫胺素的沉积规律,比较了川藏黑猪和DLY猪背最长肌中硫胺素含量在90、110和130 kg体重梯度间差异。结果表明,在90、110和130 kg梯度时川藏黑猪肌肉组织中的硫胺素含量分别为1.77、2.16和2.83μg/g,DLY猪在3个体重梯度时硫胺素含量分别为1.29、1.63和1.94μg/g。品种间分析结果表明,110 kg梯度时川藏黑猪肌肉中硫胺素含量极显著高于DLY猪（P〈0.01）,而在90和130 kg梯度时显著高于DLY猪（P〈0.05）。相关性分析结果表明,硫胺素含量与体重呈极显著正相关（P〈0.01）。以上结果提示硫胺素水平是不同猪肉质风味差异形成的重要因素之一。该研究初步揭示了猪生长发育过程中肌肉组织中硫胺素的沉积规律和品种差异,为深入研究猪肉风味形成的机理提供了基础数据。
Bibliography:The experiment was conducted to compare the thiamine content in longissimus dorsi muscle of Chuanzang black pigs and DLY pigs with different stages（ 90,110 and 130 kg）. The results showed that the thiamine content were 1. 77,2. 16 and 2. 83 μg / g in longissimus dorsi muscle of Chuanzang black pig at 90,110 and 130 kg,while the thiamine content were 1. 29,1. 63 and 1. 94 μg / g of DLY. We also found that the thiamine levels were significantly higher in Chuanzang black pigs than those in DLY pigs at 90,110 and 130 kg（ P110kg 0.01,P90kg 0. 05,P130kg 0. 05）. Correlation analysis showed that thiamine levels were highly correlated with weight（ P 0. 01）.These differences in levels of the thiamine may also have indications for meat quality. Our study revealed the deposition law of thiamine in longissimus dorsi muscle at different developmental stages of the two pig breeds. This study also provides data for further study on the pork flavor.
GU Yi-ren, HANG Yan, YANG Xue-mei, TAO Xuan, ZHONG Zhi-jun, CHEN Xiao-hui , LV
ISSN:1001-4829
DOI:10.16213/j.cnki.scjas.2015.06.089