摘要
本研究旨在探明迪庆藏猪与野猪×迪庆藏猪(野藏杂交猪)肌肉全谱游离氨基酸(FAA)味道强度值(TAV)的差异。选择胎次相同、出生日期相近、体重20 kg左右的迪庆藏猪和野藏杂交猪各12头(公、母各半),以迪庆藏猪为对照,采用相同饲粮在相同饲养条件下直线育肥,100 kg左右屠宰,采集背最长肌,沸水蒸30 min后,用高效液相色谱-四级杆离子阱串联质谱仪检测其全谱游离氨基酸,计算呈味氨基酸TAV并比较其差异。结果显示,与迪庆藏猪相比,野藏杂交猪肌肉游离氨基酸总鲜味TAV降低16.27%(P<0.05),总甜味、酸味和苦味TAV分别降低3.50%、11.68%和1.50%,但差异均不显著(P>0.05);野藏杂交猪肌肉谷氨酰胺(Gln)鲜味TAV、甜味TAV均降低22.89%(P<0.05),缬氨酸(Val)甜味、苦味TAV均增加36.32%(P<0.05);天冬氨酸(Asp)、甘氨酸(Gly)、谷氨酸(Glu)与组氨酸(His)等其他游离氨基酸的鲜味、甜味、酸味和苦味TAV与迪庆藏猪间均差异不显著(P>0.05)。以上结果表明,与野猪杂交会降低迪庆藏猪肌肉鲜味TAV,降低Gln的鲜味、甜味TAV,提高Val甜味、苦味TAV,该结果可为迪庆藏猪的开发利用提供依据。
This experiment was conducted to study the difference in the taste activity value(TAV)of the full spectrum of free amino acids(FAA)in the muscles of Diqing Tibetan pigs(TP)and its hybrid wild boars(WT).12 TPs and 12 WTs with the same parity,similar birth dates,and weighing about 20 kg were selected and fed with the same feed,and then slaughtered when they reached about 100 kg.The longissimus dorsi(LD)was collected and steamed with boiling water for 30 min.Taking TPs as control,the composition and content of FAA were detected by high performance liquid chromatography-quadruple/linear ion trap mass spectrometry(HPLC-Q-Trap-MS),then the differences in TAV of FAA were calculated and compared.The results showed that compared with TPs,the total umami TAV of FAA in WTs was decreased by 16.27%(P<0.05).The total sweet,sour and bitter TAV of FAA in WTs was decreased by 3.50%,11.68%and 1.50%respectively,but the difference was not significant(P>0.05).The umami and sweetness TAV of glutamine(Gln)in WTs were both decreased by 22.89%(P<0.05),and the sweetness and bitterness TAV of valine(Val)were both increased by 36.32%(P<0.05).There was no significant difference in the umami,sweet,sour and bitter TAV of other amino acids such as aspartic acid,glycine,glutamic acid and histidine between the two groups(P>0.05).In conclusion,crossbreeding with wild boars would reduce the umami TAV of TP,the umami and sweetness TAV of Gln,and increase the sweetness and bitterness TAV of Val,which could provide basis for the development and utilization of TP.
作者
马黎
聂靖茹
鲁绍雄
刘诗意
王琳
李金恬
严达伟
董新星
MA Li;NIE Jingru;LU Shaoxiong;LIU Shiyi;WANG Lin;LI Jintian;YAN Dawei;DONG Xinxing(Yunnan Vocational and Technical College of Agriculture,Kunming 650212,China;College of Animal Science and Technology,Yunnan Agricultural University,Kunming650201,China;The Key Laboratory of Nutrition and Feed of Yunnan Province,Kunming 650201,China)
出处
《中国畜牧兽医》
CAS
北大核心
2021年第4期1275-1283,共9页
China Animal Husbandry & Veterinary Medicine
基金
国家重点研发计划项目(2018YFD0501200)
云南省农业联合重点项目(2018FG001-003)
云南省重大专项计划项目(2018BB003)。
关键词
迪庆藏猪
野藏杂交猪
全谱游离氨基酸
味道强度值
Diqing Tibetan pig
wild and Diqing Tibetan hybrid pig
full spectrum free amino acid
taste activity value
