Nutritional quality variation of Rongchang pigs at different growth period
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摘要: 为探索荣昌猪不同生长阶段肌肉营养品质的变化规律,本研究分别选取了1(初生时)、25、50、90、150、240、300日龄等7个生长阶段的荣昌猪各15头进行肌肉水分、粗蛋白、鲜味氨基酸(天门冬氨酸、谷氨酸、丙氨酸、甘氨酸、精氨酸)、粗脂肪、必需脂肪酸(亚油酸和亚麻酸)等主要营养成分的分析。结果表明,荣昌猪肌肉水分、粗蛋白、鲜味氨基酸、粗脂肪、必需脂肪酸等重要营养物质含量均随日龄增长呈现出一定规律性的变化。初生至50日龄是荣昌猪肌肉蛋白显著增长(p<0.05)的阶段,也是鲜味氨基酸维持较高水平的时期,同时也是荣昌猪乳猪粗脂肪和必需脂肪酸含量维持较高水平的一个重要时期;50~150日龄阶段粗脂肪和必需脂肪酸含量处于较低水平;150~240日龄是荣昌猪肌粗脂肪、必需脂肪酸增长的另一个重要阶段,是荣昌猪特征香味形成的关键时期。Abstract: To analyze the nutritional quality variation of Rong Chang pigs at different growth period( newly born pigs and 25,50,90,150,240,300 days old). 15 pigs at every periods were selected and contents of moisture,crude protein,delicious amino acids( aspartic acid,glutamic acid,alanine,glycine,arginine),crude fat,essential fatty acids( linoleic and linolenic) were measured and analyzed. The results showed that,change trend of moisture,crude protein,delicious amino acids,crude fat,essential fatty acids were regularity with the days increasing. The stage from birth to 50 days was the important stage in which crude protein was increased significantly( p < 0.05),and delicious amino acids,crude fat,essential fatty acids were also at the high level.The stage at 50~150 days was the stage in which crude fat and essential fatty acids were at lower level.The period from 150 to 240 days old were the other critical period of the increasing of crude fat,essential fatty acids and the formation of characteristic flavor of Rong Chang pigs.
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Keywords:
- Rongchang pig /
- nutritional quality /
- water content /
- delicious amino acids /
- essential fatty acids
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