味精与高脂日粮对生长猪胴体性状与组成的影响

周笑犁; 孔祥峰; 范觉鑫; 姬玉娇; 冯泽猛; 印遇龙

doi:10.13386/j.issn1002-0306.2014.05.005

味精与高脂日粮对生长猪胴体性状与组成的影响

1. 中国科学院亚热带农业生态研究所中国科学院亚热带农业生态过程重点实验室湖南省畜禽健康养殖工程技术研究中心
2. 贵阳学院食品与制药工程学院

基金项目:

国家973项目课题(2012CB124704)；国家自然科学基金委重大国际合作研究项目(31110103909)；

详细信息

作者简介:
周笑犁 (1985-) , 女, 博士, 主要从事食品营养研究。;

中图分类号: S828.5
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出版历程
- 收稿日期: 2013-08-06

Effect of monosodium L-glutamate supplementation on carcass character and composition in growing pigs fed a normal-or high-fat diet

Key Laboratory for Agro-ecological Processes in Subtropical Region/Hunan Engineering and Research Center of Animal and Poultry Science, Institute of Subtropical Agriculture, Chinese Academy of Sciences
College of Food and Pharmacy Engineering, Guiyang University

摘要

摘要: 为了探讨味精与高脂日粮对生长猪胴体性状与组成的影响,选用25.0kg左右的三元杂交猪32头,随机分为基础日粮组、基础日粮+味精组、高脂日粮组、高脂日粮+味精组,饲喂30d后进行屠宰分割,测定胴体性状与组成。结果表明,高脂日粮组胴体脂肪率、腿臀比例、肉色评分、大理石纹评分、股二头肌肌内脂肪（IMF）和单不饱和脂肪酸（MUFA）含量均显著高于基础日粮组（p<0.05）,胴体骨率和股二头肌多不饱和脂肪酸（PUFA）含量均显著低于基础日粮组（p<0.05）;基础日粮+味精组胴体脂肪率、腿臀比例、肉色评分、大理石纹评分和股二头肌IMF含量均显著高于基础日粮组（p<0.05）;高脂日粮+味精组腿臀比例、股二头肌IMF和不饱和脂肪酸含量均显著低于高脂日粮组（p<0.05）,而股二头肌饱和脂肪酸含量显著高于高脂日粮组（p<0.05）。日粮添加味精有助于改善生长猪的胴体性状和组成。
- 味精 /
- 脂肪 /
- 生长猪 /
- 肉质
Abstract: This study was conducted to investigate the effect of monosodium L-glutamate ( MSG) and high-fat ( HF) diet on carcass character and composition in growing pigs.Thirty- two growing pigs with an initial body weight of25.0kg were allocated into four groups, randomly, including basal diet group, MSG + basal diet group, HF diet group, and MSG + HF diet group. The carcass character and composition were determined after a 30d feeding.Result showed that total fat rate, ratio of hind leg to hip, scores of meat color and muscle marbling in HF diet group were higher ( p < 0.05) , as well as contents of intramuscularly lipid and monounsaturated fatty acid of biceps femoris, while total bone rate and polyunsaturated fatty acid content of biceps femoris were lower ( p < 0.05) , when compared with the basal diet group; total fat rate, ratio of hind leg to hip, scores of meat color and muscle marbling, and intramuscularly lipid content of biceps femoris in MSG + basal diet group were higher ( p < 0.05) than that in the basal diet group; MSG supplementation in HF diet decreased ( p < 0.05) the ratio of hind leg to hip, contents of intramuscularly lipid and unsaturated fatty acid of biceps femoris while increased ( p < 0.05) the content of saturated fatty acid than that of the HF diet group. These findings indicated that dietary supplementation with MSG could improve carcass character and composition in growing pigs.
- monosodium L-glutamate /
- fat /
- growing pig /
- meat quality

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