饲喂大麦对大河乌猪干腌火腿理化特性及脂肪酸组成的影响

doi:10.3864/j.issn.0578-1752.2016.02.013

摘要/Abstract

摘要： 【目的】研究大麦饲喂对大河乌猪干腌火腿理化特性和脂肪酸组成的作用，为大河乌猪养殖管理和肉制品加工提供基础数据。【方法】以“长白猪×大河乌猪”二元杂交的仔猪为研究对象，采用大麦饲喂（玉米饲喂为对照）到100 kg（180日龄）、130 kg（210日龄）、160 kg（250日龄）后，选用其后腿肉为原料，按照传统工艺二次撒盐加工成干腌火腿，食盐添加量为原料肉重的8%，取含有半膜肌、半腱肌、股二头肌的肉块，绞碎后测定食盐、蛋白质、水分、肌内脂肪含量、脂肪酸组成、蛋白质氧化、脂肪氧化水平的差异。【结果】与饲喂玉米相比，从100—160 kg，大麦型日粮组的大河乌猪干腌火腿脂肪含量降低了2%—4%，蛋白质含量提高了2%—4%，蛋白质和脂肪氧化程度减小；大河乌猪体重达到160 kg时，干腌火腿的食盐含量降低了1.03%，水分含量增加了4.52%；单不饱和脂肪酸（MUFA）含量最高的是130 kg体重组中饲喂大麦组，饱和脂肪酸（SFA）含量最高的是160 kg体重组中饲喂玉米组，多不饱和脂肪酸（PUFA）含量最高的是130 kg组的饲喂大麦组。饲喂大麦会显著降低100 kg、130 kg组大河乌猪干腌火腿中棕榈酸（C16:0）含量（P＜0.05），显著降低130 kg、160 kg组的硬脂酸（C18:0）含量（P＜0.05）。与饲喂玉米型日粮组相比，大麦型日粮组的大河乌猪干腌火腿中PUFA含量以及多不饱和脂肪酸与饱和脂肪酸的比例（PUFA/SFA）显著增加（P＜0.05）。随着大河乌猪体重的变化，干腌火腿中羰基含量先升高再趋于稳定。大麦型日粮组中大河乌猪干腌火腿的羰基含量均显著低于玉米型日粮组（P＜0.05）。在大麦型日粮组中，大河乌猪体重对干腌火腿中TBRAS值没有显著影响（P＞0.05）。在玉米型日粮组中，130 kg 体重组的TBARS值显著低于100 kg、160 kg体重组中的TBARS值。饲喂大麦的大河乌猪体重达到160 kg时干腌火腿的品质最佳，其食盐含量、水分含量、蛋白质含量、脂肪含量和PUFA含量分别为7.96%、48.38%、34.64%、8.52%和12.18%，PUFA/SFA和n-6/n-3的比率分别为0.31和30.25，羰基含量和TBARS值分别为0.62 nmol·mg^-1蛋白质和2.14 mg·kg^-1。【结论】饲喂大麦增加大河乌猪干腌火腿的蛋白质和多不饱和脂肪酸含量，增强其氧化稳定性。

关键词: 大麦, 大河乌猪, 干腌火腿, 理化特性, 脂肪酸

Abstract: 【Objective】The aim of the study was to investigate the influence of barley-based diets on the physico-chemical characteristics and fatty acid profile of dry-cured ham produced with Dahe black pig’s hind legs, and supply elementary data for the Dahe black pig breeding management and meat products’ processing. 【Method】Landrance × Dahe black crossed piglets fed with barely and corn (as a control ), were slaughtered at 100 (180 days), 130 (210 days) and 160 kg (250 days) lived body weight, and processed into dry-cured hams with their hind legs according to the traditional processing and adding 8% sodium chloride. The salt, protein, water, intramuscular lipid content, fatty acids, lipid oxidation and protein oxidation of the hams were determined. 【Result】Compared with corn-based diets, the Dahe black pigs’ (100, 130, 160 kg live body weight) dry-cured hams of barley-based diets had 2%-4% higher protein content and 2%-4% lower fat content. The salt content of dry-cured hams from Dahe black pigs (160 kg live body weight) fed with barley was 1.03% lower than corn-based diets’ hams, and the water content was 4.52% higher than corn-based diets’ hams. Monounsaturated fatty acids and polyunsaturated fatty acids of 130 kg group fed with barley were highest in all groups, and the highest saturated fatty acids in 160 kg corn fed group. After being fed with barley, the palmitic acids of 100 kg group and 130 kg group decreased significantly (P＜0.05), stearic acids of 130 kg group and 160 kg group were lowered (P＜0.05). With live weight growth, carbonyl content of dry-cured hams firstly increased and then was stable. The carbonyl content in barley diet groups was much lower than corn diet groups. The TBARS was not significant between barley diet groups, and the TBARS of 130 kg group was significantly lower than 100 kg group and 160 kg group (P＜0.05). Furthermore, the dry-cured hams of barley-based diets tend to show lower extent of the lipid and protein oxidation than corn-based diets. The Dahe black pigs’ hams of barley-based diets had a higher content of polyunsaturated fatty acids and the ration of PUFA/SFA than corn-based diets (P＜0.05). The quality of dry-cured hams produced with hind legs of Dahe black pigs (160 kg) fed with barley was the best, that was, the content of salt, water, protein, fat, PUFA and PUFA/SFA, n-6/n-3, carbonyl content and TBARS value were 7.96%, 48.3%, 34.64%, 8.52%, 12.18%, 0.31, 30.25, 0.62 nmol·mg^-1 protein and 2.14 mg·kg^-1, respectively. 【Conclusion】It was concluded that the protein and poly-unsaturated fatty acids content increased and the oxidized stability was enhanced, being produced by hind legs of Dahe black pigs fed with some barley.

Key words: barley, Dahe black pig, dry-cured ham, physico-chemical characteristics, fatty acid composition

张婷，王振宇，李铮，林祖松，李祥，田建文，张德权. 饲喂大麦对大河乌猪干腌火腿理化特性及脂肪酸组成的影响[J]. 中国农业科学, 2016, 49(2): 331-338.

ZHANG Ting, WANG Zhen-yu, LI Zheng, LIN Zu-song, LI Xiang, TIAN Jian-wen, ZHANG De-quan. In?uence of Barley-Based Diets on Physico-Chemical Characteristics and Fatty Acid Composition of Dry-Cured Ham Produced with Dahe Black Pig’s Hind Leg[J]. Scientia Agricultura Sinica, 2016, 49(2): 331-338.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2016.02.013

https://www.chinaagrisci.com/CN/Y2016/V49/I2/331

参考文献

[1] Hallenstvedt E. Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value. Meat Science, 2012, 90(1): 244-251.

[2] 李德发. 现代饲料生产. 北京: 中国农业大学出版社, 1997: 32-34.

Li D F. Modern Feed Production. Beijing: China Agricultural University Press, 1997: 32-34. (in Chinese)

[3] Labouar L. Phytochemical content and antioxidant properties of diverse varieties of whole barley (Hordeum vulgare L.) grown in tunisia. Food Chemistry, 2014, 145: 578-583.

[4] 许梓荣, 钱利纯, 徐有良, 孙建义. 大麦替代饲粮中玉米对生长育肥猪生长性能和胴体品质的影响. 中国兽医学报, 2002, 22(5): 522-524.

Xu X R, Qian L C, Xu Y L, Sun J Y. Effect of barley instead of corn in ration on carcass, meat quality and digestive organ in finishing swine. Chinese Journal of Veterinary Science, 2002, 22(5): 522-524. (in Chinese)

[5] 陈明贤, 张国平. 大麦的利用现状及前景探讨.大麦与谷类科学, 2010(3): 11-14.

Chen M X, Zhang G P. The situation and prospect of barley utilization. Barley and Cereal Sciences, 2010(3): 11-14. (in Chinese)

[6] 欧秀琼, 刘作华, 钟正泽, 黄健, 刘宗慧, 江山, 赖长华. 以大麦作基础饲料对猪胴体及肉质的影响. 养猪, 2001(3): 22-23.

Ou X Q, Liu Z H, Zhong Z Z, Huang J, Liu Z H, Jiang S, Lai C H. Influence the basic feed barley on carcass and meat quality. Swine Production, 2001(3): 22-23. (in Chinese)

[7] 欧秀琼. 提高大麦作猪基础饲料的饲用价值研究[D]. 雅安: 四川农业大学, 2004.

Ou X Q. Studies on improving feeding value of barley-based diets in pigs[D]. Ya’an: Sichuan Agricultural University, 2004. (in Chinese)

[8] 国家卫生部, 国家标准委员会. 中华人民共和国国家标准, 食品中水分含量的测定(GB/T5009.3-2003); 食品中蛋白质含量的测定(GB/T5009.5-2003); 食品中脂肪含量的测定(GB/T9695.7-2008); 食品中食盐含量的测定(GB/T 12457-2008)

The Health Ministry of China, Standardization Committee of China. The national standard of the People’s Republic of China. Water and protein in content in foods (GB/T5009.5-2003), determination of fat in foods (GB/T 9695.7-2008), salt in content in food (GB/T 12457-2008). (in Chinese)

[9] 王振宇, 高晓光, 王晓华, 余学富, 林祖松, 马长伟. 云南干腌火腿加工过程中肌肉组织理化特性和氧化稳定性研究. 食品科技, 2011, 36(9): 134-143.

Wang Z Y, Gao X G, Wang X H, Yu X F, Lin Z S, Ma C W. Physico-chemical characteristics and oxidation stability in muscles during the processing of Yunnan dry-cured ham. Food Science and Technology, 2011, 36(9): 134-143. (in Chinese)

[10] 国家卫生部, 国家标准委员会. 中华人民共和国国家标准, 婴幼儿食品和乳品中脂肪酸的测定（GB/T5413.27-2010）

The Health Ministry of China, Standardization Committee of china. national food safety standard determination of fatty acids in foods for infants and young children, milk and milk products (GB/T5413.27-2010). (in Chinese)

[11] 黄梅香, 张建林, 王海滨. 降低食盐添加量对火腿肠的感官、质构及保水特性的影响. 食品科学, 2011, 32(7): 125-128.

Huang M X, Zhang J L, Wang H B. Effect of decreasing salt (NaCl) addition on sensory evaluation, texture properties and water-holding capacity of pork sausages. Food Science, 2011, 32(7): 125-128. (in Chinese)

[12] Pugliese C, Sirtori F, Škrlep M, Piasentier E, Calamai L, Franci O, ?andek-Potokar M. The effect of ripening time on the chemical, textural, volatile and sensorial traits of bicep femoris and semimembranosus muscles. Meat Science, 2015, 100: 58-68.

[13] Wclch R W. Genotypic variation in oil and protein in barley grain. Science Food Agriculture, 1978, 29: 953-958.

[14] Lynch M B, Sweeney T, Callan J J, O’Doherty J V. The effect of dietary barley level on volatile fatty acid concentration and manure ammonia emissions in finishing pigs. Livestock Science, 2007, 109: 236-239.

[15] Fernández M, Ordonez J A, Cambero J, Santos C, Pin C, Hoz L D. Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chemistry, 2007, 101: 107-112.

[16] Pastorelli G, Magni S, Rossi R, Pagliarini E, Baldini P, Dirinck P, Van Opstaele F, Corino C. In?uence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham.Meat Science, 2003, 65: 571-580.

[17] Mas G, Llavall M, Coll D, Roca R, Diaz I, Gispert M, Oliver M A, Realini C E. Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet. Meat Science, 2010, 85: 707-714.

[18] Isabel B, Lopez-Bote C J, De la Hoz L, Timón M, García C, Ruiz J. Effects of feeding elevated concentrations of monosaturated fatty acids and vitamin E to swine on characteristics of dry-cured hams. Meat Science, 2003, 64: 475-482.

[19] Chang J H P, Lunt D K, Simth S B. Fatty acid composition and fatty acid elongase and stearoyl-CoA desturase activities in tissues of steers fed high oleate sun?ower seed. Journal of Nutrition, 1992, 122: 2074-2080.

[20] 曹俊明. 哺乳动物脂肪酸去饱和酶及其活性调节. 中山大学学报, 1997(1): 24-28.

Cao J M. Fatty acid desaturases and regulation of their activities in mammals. Supplement to the Journal of Sun Yatsen University, 1997(1): 24-28. (in Chinese)

[21] Pérez-Palacios T, Antequera T, Durán M L, Caro A, Rodríguez P G, Ruiz J. MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets. Food Research International, 2010, 43: 248-254.

[22] Jimenez-Colmenero F, Ventanas J, Toldrá F. Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Science, 2010, 84: 585-593.

[23] Simopoulos A P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine and Pharmacotherapy, 2002, 56(8): 365-379.

[24] Ventanas S, Estevez M, Tejeda J F, et al. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Science, 2006, 72(4): 647-655.

[25] Fuentes V, Estvez M, Ventanas J, Ventanas S. Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages. Food Chemistry, 2014, 147: 70-77.

[26] Harkoussa R, Astruca T, Lebert A, Gatellier P, Loison O, Safa H, Potanguen S, Parafita E, Mirade P S. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process. Food Chemistry, 2015, 166: 522-530.

[27] Andres A I, Cava R, Mayoral A I, Florencio T, Morcuende D, Ruiz J. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. Meat Science, 2001, 59: 39-47.