竹酢粉对育肥猪肉品质和风味的影响

发布时间：2018-05-05 23:46

本文选题：竹酢粉 + 抗生素　；参考：《动物营养学报》2017年03期

【摘要】：本试验旨在研究竹酢粉对育肥猪肉品质和风味的影响。试验选择40头体重相近育肥猪,随机分成5组(每组4个重复,每个重复2头)。对照组(CON)饲喂基础饲粮,抗生素组(ANT)饲喂基础饲粮+0.12%复合抗生素,竹酢粉组分别饲喂基础饲粮+0.5%(BV5)、1.0%(BV10)和1.5%(BV15)的竹酢粉,试验期60 d。结果表明:1)BV5和BV10猪肉红度值显著高于CON和ANT(P0.05),BV10和BV15猪肉剪切力显著低于CON(P0.05),各竹酢粉组猪肉剪切力均显著低于ANT(P0.05);2)BV10和BV15猪肉中天冬氨酸和风味氨基酸含量显著高于CON和ANT(P0.05),各竹酢粉组猪肉中谷氨酸含量均显著高于CON和ANT(P0.05);3)BV5和BV10猪肉中肌苷酸含量显著高于CON和ANT(P0.05),BV15猪肉中肌苷酸含量显著高于ANT(P0.05);4)BV10猪肉中棕榈酸和BV5猪肉中棕榈油酸含量显著高于其他各组(P0.05),BV10和BV15猪肉中十八烷烯酸含量显著高于CON(P0.05)。综上,竹酢粉可改善育肥猪肉品质,提高猪肉风味和营养价值,效果优于抗生素,建议添加量为1.0%。
[Abstract]:The purpose of this experiment was to study the effect of bamboo powder on the quality and flavor of fattened pork. Forty fattening pigs of similar body weight were randomly divided into 5 groups (4 replicates in each group and 2 in each replica). The control group (Conn) was fed with basic diet, the antibiotic group (ANT) was fed with 0.12% compound antibiotics, and the group with bamboo powder was fed with basic diet of 0.5% BV5 (1.0% BV10) and 1.5% BV15 (respectively) for 60 days. The results showed that the red degree values of BV5 and BV10 pork were significantly higher than those of CON and ANTP0.05BV10 and BV15 pork, and the shear forces of pork of each bamboo flour group were significantly lower than those of ANTN P0.05BV10 and BV15 pork, and the contents of aspartic acid and flavor amino acids in BV15 pork were significantly higher than those in CON. The content of glutamate in pork of different bamboo powder groups was significantly higher than that of CON and ANTP0.05BV5 and BV10 pork. The content of inosine in CON and ANTP0.05BV15 pork was significantly higher than that in ANTP0.054BV10 pork and BV5 pork. The contents of octadecanoic acid in other groups were significantly higher than those in other groups (P0.05, BV10 and BV15), and the contents of octadecenoic acid in pork were significantly higher than those in Conn. In conclusion, bamboo powder can improve the quality of fattened pork, improve the flavor and nutritional value of pork, and the effect is better than that of antibiotics.
【作者单位】：扬州大学动物科学与技术学院;海门市兴旺肉制品有限公司;
【基金】：扬州市市校合作项目(YZ2016257) 江苏高校优势学科建设工程资助项目苏北科技专项(BN2016188) 江阴市重点科技研发计划(JYKJ2915)
【分类号】：S828.5

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