日粮中添加酱油残渣压榨油脂对猪肉品质的影响

doi:10.3864/j.issn.0578-1752.2025.15.013

摘要/Abstract

摘要：

【目的】探讨日粮中使用酱油残渣压榨油脂替代传统日粮中的大豆油脂在生猪育肥中对原料猪肉营养品质及食用品质的影响。【方法】选取体重相近的“杜洛克×长白猪×大约克夏”三元杂交幼猪12只进行统一育肥，在体重为25-100 kg期间使用商业饲料进行饲喂，饲养至100 kg后随机分为2组，每组6个重复，使用配制饲料进行育肥，对照组饲喂日粮中使用大豆油作为基础油料，试验组在基础日粮中添加酱油残渣压榨油脂作为基础油料，添加剂量为2 kg（油脂）/100 kg（日粮），试验持续52 d直至生猪体重达到140 kg后截止。随后按照要求进行统一屠宰，排酸24 h后，采集右侧猪背最长肌，剔去脂肪和结缔组织后，冷链运输至实验室测定两组原料肉中pH、水分、蛋白质、脂肪、脂质组成、还原糖、氨基酸、色度、电子鼻等指标。【结果】就营养品质而言，酱油残渣压榨油脂处理对猪肉水分、蛋白质、脂肪、16种氨基酸、中性脂肪、磷脂、葡萄糖含量没有显著影响（P>0.05），提高了猪肉中的pH，使灰分、核糖、磷脂多不饱和脂肪酸和游离脂肪酸含量分别降低约24%、17%、30%和38%，中性脂肪中的饱和脂肪酸和n-3 PUFA分别提高0.40和1.76倍；就食用品质而言，酱油残渣压榨油脂处理对猪肉a^*、b^*和质构特性无显著影响（P>0.05），降低猪肉L^*约8%，猪肉电子鼻气味由醇类物质向醛类物质转变，并显著提高了猪背最长肌的持水力。【结论】日粮中添加酱油残渣压榨油脂对猪肉品质有一定的改善作用。

关键词: 酱油残渣压榨油脂, 猪肉, 脂肪酸组成, 营养品质, 食用品质

Abstract:

【Objective】 This study aimed to explore the effects of soy sauce residual squeezed oil adding in diet to replace soybean oil on the nutritional value and edible quality of raw pork.【Method】 A total of Duroc × Landrace × large 12 early-weaned piglets of the same age and similar initial weight were selected for unified fattening, which were fed with commercial feed between 25-100 kg. When pig weigh arrive 100 kg, they are randomly divided into 2 groups, 6 replicates in each group, fattening with formula feed; soybean oil was used as the base oil in the diet of the control group, while the experimental group added soy sauce residue pressed oil as the base oil in the base diet, and the additive amount was 2 kg (oil)/100 kg (diet). The test lasted for 52 days until the pig reached 140 kg, which was slaughtered. Following a 24-hour period of acid excretion, the pig's right longissimus dorsi muscle was harvested, and its fat and connective tissue were removed, which were sent to the laboratory via cold chain for analysis of the two groups of raw meat in terms of pH, moisture, protein, fat, lipid composition, reducing sugar, amino acids, color, and electronic nose, among other indicators. 【Result】 In terms of nutritional qualities, the application of oils from soy sauce residual did not affect the content of moisture, protein, fat, 16 amino acids, neutral fat, phospholipids and glucose significantly (P>0.05), but improved the pH of raw meat, while reduced the content of ash, ribose, phospholipid polyunsaturated fatty acids and free fatty acids by approximately 24%, 17%, 30% and 38%, respectively, and the content of saturated fatty acids and n-3 PUFA in neutral lipids were increased by 0.40 and 1.76 times. In terms of eating qualities, the application of oils from soy sauce residual had no significant effect on the texture characteristics, the value of a^* and b^*, however, the L^* value was decreased by 8%, the response of electronic nose changed from alcohols to aldehydes similar compounds, and its water holding capacity had increased.【Conclusion】 The experimental group, it was shown that the soy sauce residual squeezed oil had a certain effect on improving the quality of pork.

Key words: soy sauce residual squeezed oil, pork meat, composition of fatty acids, nutritional qualities, eating qualities

唐佳灵, 张玉林, 杨勇, 方正锋, 韩国全, 惠腾. 日粮中添加酱油残渣压榨油脂对猪肉品质的影响[J]. 中国农业科学, 2025, 58(15): 3118-3133.

TANG JiaLing, ZHANG YuLin, YANG Yong, FANG ZhengFeng, HAN GuoQuan, HUI Teng. Effects of Application of the Soy Sauce Residual Squeezed Oil in Diet of Fatten Pigs on Qualities of Pork Meat[J]. Scientia Agricultura Sinica, 2025, 58(15): 3118-3133.

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.0578-1752.2025.15.013

https://www.chinaagrisci.com/CN/Y2025/V58/I15/3118

图/表 16

图1

表1

表2

表3

表4

表5

表6

表7

表8

表9

表10

表11

表12

表13

图2

表14

参考文献 47

[1]	CAO X Y, ZHAO F, LIN Z Y, SUN X M, ZENG X M, LIU H X, LI Y T, YUAN Z H, SU Y, WANG C, ZHOU G H. In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways. Food Research International, 2024, 183: 114204.
[2]	KIM B G, LINDEMANN M D, CROMWELL G L, BALFAGON A, AGUDELO J H. The correlation between passage rate of digesta and dry matter digestibility in various stages of swine. Livestock Science, 2007, 109: 81-84.
[3]	LU P, ZHANG L Y, YIN J D, EVERTS A K R, LI D F. Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour. Meat Science, 2008, 80(3): 910-918. doi: 10.1016/j.meatsci.2008.04.010 pmid: 22063617
[4]	AHMED E M, ATTIA A I, IBRAHEM Z A, ALSHEHRY G, ALGARNI E H, ALDEKHAIL N M, ABD EL-HACK M E. The impacts of dietary inclusion of soybean oil and linseed oil on growth performance, carcass yield, and health status of growing Japanese quail. Poultry Science, 2024, 103(7): 103746.
[5]	TOGNOCCHI M, CONTE G, MANTINO A, FOGGI G, CASAROSA L, TINAGLI S, TURINI L, SCICUTELLA F, MELE M, SERRA A. Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts. Meat Science, 2023, 204: 109276.
[6]	BERTOL T M, DE CAMPOS R M L, LUDKE J V, TERRA N N, DE FIGUEIREDO E A P, COLDEBELLA A, DOS SANTOS FILHO J I, KAWSKI V L, LEHR N M. Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat. Meat Science, 2013, 93(3): 507-516. doi: 10.1016/j.meatsci.2012.11.012 pmid: 23273458
[7]	ALMEIDA V V, SILVA J P M, SCHINCKEL A P, MEIRA A N, MOREIRA G C M, GOMES J D, POLETI M D, DARGELIO M D B, PATINHO I, CONTRERAS-CASTILLO C J, et al. Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs. Livestock Science, 2021, 248: 104515.
[8]	NAVARRO M, DUNSHEA F R, LISLE A, ROURA E. Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork. Food Chemistry, 2021, 357: 129770.
[9]	ZHU Y, COX R, JOHNSTON L J, REESE C, FORCELLA F, GESCH R W, LI Y Z. Effects of increasing inclusion of Camelina press cake in diets fed to growing-finishing pigs on pork quality. Applied Animal Science, 2021, 37(4): 357-366.
[10]	JIANG J, TANG X Y, XUE Y, LIN G, XIONG Y L. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Science, 2017, 131: 99-106. doi: S0309-1740(16)30287-X pmid: 28500964
[11]	JI C F, PETCHKONGKAEW A, VAN RUTH S, WU D, ELLIOTT C. The crucial importance of soy sauce authenticity: Global trade, adulteration risks, and analytical challenges. Trends in Food Science & Technology, 2024, 152: 104666.
[12]	董玲燕. 酱油渣中大豆异黄酮的分离与纯化[D]. 广州: 华南理工大学, 2012.
	DONG L Y. Extraction and purification of soybean isoflavone from soy sauce residue[D]. Guangzhou: South China University of Technology, 2012. (in Chinese)
[13]	向程. 酱油渣全组分分离及高值化利用研究[D]. 广州: 华南理工大学, 2019.
	XIANG C. Study on separation and high value utilization of soy sauce residue[D]. Guangzhou: South China University of Technology, 2019. (in Chinese)
[14]	王颖. 酿造酱油回收油脂的理化性质分析及精炼[D]. 广州: 华南农业大学, 2017.
	WANG Y. Analysis and refinement of the crude oil recovered from the soy sauce brewing[D]. Guangzhou: South China Agricultural University, 2017. (in Chinese)
[15]	唐佳灵, 张冬, 刘依凡, 刘红, 张玉林, 方正锋, 韩国全, 惠腾. 日粮中添加酱油分离油脂对加工猪肉制品风味形成的影响. 食品与发酵工业, 2025:1-15.
	TANG J L, ZHANG D, LIU Y F, LIU H, ZHANG Y L, FANG Z F, HAN G Q, HUI T. Effect of soy sauce separate oil in fatten diet on flavor formation of processed pork meat products. Food and Fermentation Industries, 2025: 1-15. (in Chinese)
[16]	HUI T, FANG Z F, LI Y L, HAMID N. Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. Food Research International, 2022, 162: 111911.
[17]	孙为正. 广式腊肠加工过程中脂质水解、蛋白质降解及风味成分变化研究[D]. 广州: 华南理工大学, 2011.
	SUN W Z. Studies on lipolysis, proteolysis and flavor compounds during processing of Cantonese sausage[D]. Guangzhou: South China University of Technology, 2011. (in Chinese)
[18]	LIU H, WANG Z Y, ZHANG D Q, SHEN Q W, HUI T, MA J R. Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction. Food Research International, 2020, 136: 109328.
[19]	张月, 郭月英, 要铎, 黄欢, 张敏, 苏琳, 赵丽华, 杜霞, 靳烨. 日粮添加乳酸菌对苏尼特羊脂质代谢及肉品质的影响. 食品科学技术学报, 2022, 40(2): 151-160.
	ZHANG Y, GUO Y Y, YAO D, HUANG H, ZHANG M, SU L, ZHAO L H, DU X, JIN H. Effect of adding lactic acid bacteria in diet on lipid metabolism and meat quality of Sunit sheep. Journal of Food Science and Technology, 2022, 40(2): 151-160. (in Chinese)
[20]	HUI T, FANG Z F, HAMID N, MA Q L, CAI K Z. Effect of variable pressure-assisted immersion process using (-)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat. LWT, 2023, 178: 114602.
[21]	HUI T, FANG Z F, MA Q L, HAMID N, LI Y L. Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam. Meat Science, 2023, 196: 109046.
[22]	崔燕, 朱麟, 尚海涛, 宣晓婷, 俞静芬, 林旭东, 康孟利, 凌建刚. 低温高湿解冻对南美白对虾保水性及肌原纤维蛋白生化特性的影响. 食品科学技术学报, 2020, 38(2): 81-89.
	CUI Y, ZHU L, SHANG H T, XUAN X T, YU J F, LIN X D, KANG M L, LING J G. Effects of low temperature combined with high-humidity thawing on water holding capacity and biochemical properties of myofibrillar protein of Penaeus vannamei. Journal of Food Science and Technology, 2020, 38(2): 81-89. (in Chinese)
[23]	孙树远, 刘玥如, 何静, 吉日木图. 不同部位阿拉善双峰驼肉营养与食用品质分析. 食品科学技术学报, 2022, 40(1): 109-123.
	SUN S Y, LIU Y R, HE J, JIRI MUTU. Analysis on nutritional and edible quality in different parts of Alxa Bactrian camel meat. Journal of Food Science and Technology, 2022, 40(1): 109-123. (in Chinese)
[24]	NEMATI Z, AMIRDAHRI S, ASGARI A, TAGHIZADEH A, SIDDIQUI S A, BESHARATI M, ALIREZALU K, HOLMAN B W B. Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality. Veterinary and Animal Science, 2024, 24: 100356.
[25]	揭晓蝶, 何航, 田旭, 程雅婷, 陈霈瑶, 章杰. 煮制温度对腊肉品质及营养成分的影响. 肉类工业, 2018(7): 21-25.
	JIE X D, HE H, TIAN X, CHENG Y T, CHEN P Y, ZHANG J. Effects of boiling temperature on quality and nutritional components of bacon. Meat Industry, 2018(7): 21-25. (in Chinese)
[26]	WANG T X, LI J, SHAO Y F, YAO W L, XIA J, HE Q Y, HUANG F R. The effect of dietary garcinol supplementation on oxidative stability, muscle postmortem glycolysis and meat quality in pigs. Meat Science, 2020, 161: 107998.
[27]	LEFAUCHEUR L, LEBRET B, ECOLAN P, LOUVEAU I, DAMON M, PRUNIER A, BILLON Y, SELLIER P, GILBERT H. Muscle characteristics and meat quality traits are affected by divergent selection on residual feed intake in pigs. Journal of Animal Science, 2011, 89(4): 996-1010. doi: 10.2527/jas.2010-3493 pmid: 21148787
[28]	LIU S Q, DU M, TU Y A, YOU W J, CHEN W T, LIU G L, LI J Y, WANG Y Z, LU Z Q, WANG T H, SHAN T Z. Fermented mixed feed alters growth performance, carcass traits, meat quality and muscle fatty acid and amino acid profiles in finishing pigs. Animal Nutrition, 2023, 12: 87-95. doi: 10.1016/j.aninu.2022.09.003 pmid: 36632618
[29]	李香远. 日粮中添加桦褐孔菌发酵物对猪肉抗氧化性能及品质影响的研究[D]. 泰安: 山东农业大学, 2024.
	LI X Y. Effects of Dietary inonotus obliquus fermentation products supplementation on the anti-oxidative capacity and meat quality in pig[D]. Taian: Shandong Agricultural University, 2024. (in Chinese)
[30]	郁元年, 邢月腾, 李晨燕, 吴信, 杨志武, 刘星亮, 曾青华, 张彬. 亚麻油对宁乡猪生长性能、胴体性状和肉品质的影响. 动物营养学报, 2018, 30(10): 3875-3881.
	YU Y N, XING Y T, LI C Y, WU X, YANG Z W, LIU X L, ZENG Q H, ZHANG B. Effects of linseed oil on growth performance, carcass traits and meat quality of Ningxiang pigs. Chinese Journal of Animal Nutrition, 2018, 30(10): 3875-3881. (in Chinese)
[31]	薛山. 动物源肌内磷脂及其脂肪酸含量、组成与生理功效研究进展. 肉类研究, 2016, 30(9): 40-44.
	XUE S. A review of the current knowledge of fatty acid contents, composition and physiological functions of animal-derived intramuscular phospholipids. Meat Research, 2016, 30(9): 40-44. (in Chinese)
[32]	ZHANG S, HUANG Y Q, ZHENG C B, WANG L Y, ZHOU Y B, CHEN W T, DUAN Y H, SHAN T Z. Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigs. Meat Science, 2024, 210: 109435.
[33]	YI W Z, HUANG Q X, WANG Y Z, SHAN T Z. Lipo-nutritional quality of pork: The lipid composition, regulation, and molecular mechanisms of fatty acid deposition. Animal Nutrition, 2023, 13: 373-385. doi: 10.1016/j.aninu.2023.03.001 pmid: 37214214
[34]	JATURASITHA S, CHAIWANG N, KAYAN A, KREUZER M. Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia. Meat Science, 2016, 120: 157-166. doi: S0309-1740(16)30109-7 pmid: 27127010
[35]	ALONSO V, NAJES L M, PROVINCIAL L, GUILLÉN E, GIL M, RONCALÉS P, BELTRÁN J A. Influence of dietary fat on pork eating quality. Meat Science, 2012, 92(4): 366-373. doi: 10.1016/j.meatsci.2012.01.004 pmid: 22771111
[36]	李素, 王守伟, 臧明伍, 吴倩蓉, 黄卉佳, 张顺亮. 酱牛肉加工和杀菌过程中脂肪和气味活性成分变化. 中国食品学报, 2024, 24(08): 357-370.
	LI S, WANG S W, ZANG M W, WU Q R, HUANG H J, ZHANG S L. Changes of lipids and odor active components of sauce beef during processing and sterilization. Journal of Chinese Institute of Food Science and Technology, 2024, 24(08): 357-370. (in Chinese)
[37]	刘欢. 北京烤鸭关键挥发性风味物质鉴别及其形成机制研究[D]. 北京: 中国农业科学院, 2020.
	LIU H. Characterization and formation mechanism of key aroma compounds in Beijing roasted duck[D]. Beijing: Chinese Academy of Agricultural Sciences, 2020. (in Chinese)
[38]	INDRIANI S, SRISAKULTIEW N, YULIANA N D, YONGSAWATDIGUL J, BENJAKUL S, PONGSETKUL J. Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand. Poultry Science, 2024, 103(11): 104230.
[39]	ALIANI M, FARMER L J, KENNEDY J T, MOSS B W, GORDON A. Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat. Meat Science, 2013, 94(1): 55-62. doi: 10.1016/j.meatsci.2012.11.032 pmid: 23376434
[40]	李泽坤, 肖宇, 焦阳, 刘永峰. 脂质和蛋白质氧化对肉品质的影响. 中国食品学报, 2024, 24(7): 438-449.
	LI Z K, XIAO Y, JIAO Y, LIU Y F. Effects of Lipid and Protein Oxidation on Meat Quality. Journal of Chinese Institute of Food Science and Technology, 2024, 24(7): 438-449. (in Chinese)
[41]	谢耀弟, 高会霞, 何瑊瑊, 孙晨旭, 于爱缓, 姚海博, 徐磊, 胡晋升, 王贺, 段月岩, 唐德富, 雷赵民, 刘旺景. 日粮添加沙葱粉和排酸时间对安格斯牛肉理化特性及抗氧化力的影响. 食品科学, 2024, 45(23): 2362-2371.
	XIE Y D, GAO H X, HE J J, SUN C X, YU A H, YAO H B, XU L, HU J S, WANG H, DUAN Y Y, TANG D F, LEI Z M, LIU W J. Effect of Allium mongolicum regel powder addition to the diet and aging time on physicochemical properties and antioxidant capacity of Angus beef. Food Science, 2024, 45(23): 2362-2371. (in Chinese)
[42]	JUÁREZ M, DUGAN M E R, ALDAI N, AALHUS J L, PATIENCE J F, ZIJLSTRA R T, BEAULIEU A D. Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability. Food Chemistry, 2011, 126(4): 1716-1723. doi: 10.1016/j.foodchem.2010.12.065 pmid: 25213949
[43]	TARTRAKOON W, TARTRAKOON T, KITSUPEE N. Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs. Animal Nutrition, 2016, 2(2): 79-85. doi: 10.1016/j.aninu.2016.03.004 pmid: 29767086
[44]	SUN Y M, ZHANG H, ZHANG R Y, YANG Y, HUI T, FANG Z F. Effects of n-3 polyunsaturated fatty acids and selenomethionine supplementation on physicochemical properties, oxidative stability and endogenous enzyme activities of fresh pork loin. Food Chemistry: X, 2024, 24: 101949.
[45]	HUI T, LI Q Q, FANG Z F, LI R, SUN Y M, LI J X, YANG Y. Sensory qualities markers of n-3 PUFA enriched fresh pork meat fattened by linseed oil and selenium methionine. Food Chemistry, 2025, 464: 141832.
[46]	ČÍTEK J, STUPKA R, OKROUHLÁ M, VEHOVSKÝ K, BRZOBOHATÝ L, ŠPRYSL M, STÁDNÍK L. Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue. Czech Journal of Animal Science, 2015, 60(7): 319-326.
[47]	HE P J, LEI Y, ZHANG K, ZHANG R, BAI Y P, LI Z M, JIA L, SHI J P, CHENG Q, MA Y N, ZHANG X Q, LIU L S, LEI Z M. Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle. Meat Science, 2023, 205: 109317.

	对照组 Control group		试验组 Experimental group
	25-100 kg	100-140 kg	25-100 kg	100-140 kg
玉米 Corn	商业饲料 Commercial mixed feed	7.97	商业饲料 Commercial mixed feed	7.97
小麦 Wheat		70.56		70.56
麸皮 Wheat bran		5.69		5.69
玉米胚芽饼 Corn germ tortilla		10.00		10.00
磷酸氢钙 Dicalcium phosphate		0.41		0.41
石粉 Mineral feed		0.76		0.76
L-赖氨酸硫酸盐（70%） L-Lysine Sulfate (70%)		1.18		1.18
食盐 Sodium chloride		0.30		0.30
L-苏氨酸（98.5%） L-Threonine (98.5%)		0.31		0.31
防霉剂（固体） Antifungal agent (solid)		0.05		0.05
酶制剂（复合） Antifungal agent (solid)		0.05		0.05
DL-蛋氨酸 DL-Methionine (99%)		0.12		0.12
L-色氨酸 L-Tryptophan (98%)		0.05		0.05
大豆油 Soybean Oil		2.00		—
酱油残渣压榨油脂 Soy sauce residual squeezed oil		—		2.00
微量元素预混料 Trace element premix		0.20		0.20
维生素预混料 Vitamin premix		0.20		0.20
碳酸氢钠 Sodium bicarbonate		0.15		0.15
合计（计算值） Total (calculated value)		100.00		100.00
营养水平 Nutrient levels
净能 Net energy (Mcal/kg)		2.52		2.52
粗蛋白 Crude fat (%)		13.80		14.00
钙 Calcium (%)		0.52		0.50
有效磷 Available phosphorous (%)		0.26		0.25
赖氨酸 Lysine (%)		0.97		0.97
蛋氨酸 Methionine (%)		0.32		0.32
苏氨酸 Threonine (%)		0.68		0.68
色氨酸 Tryptophan (%)		0.19		0.18

	对照组 Control group	试验组 Experimental group
C14:0	0.69±0.06b	0.88±0.04a
C15:0	0.51±0.05	0.57±0.03
C16:0	157.24±16.14	181.35±12.47
C17:0	0.80±0.08	1.01±0.34
C18:0	24.03±2.32b	30.70±1.56a
C20:0	2.14±0.15b	4.78±0.91a
C22:0	2.39±0.26b	3.65±0.27a
C24:0	2.04±0.42	1.83±0.61
C16:1	0.70±0.07	0.66±0.03
C17:1	—	0.78±0.13
C18:1n9c	160.38±9.71b	277.29±58.75a
C18:1n7c	7.43±1.13b	11.93±2.80a
C20:1	2.70±0.26b	3.52±0.45a
C18:2n6c	398.03±20.97	349.24±37.44
C18:3n3	8.78±0.85b	11.48±0.75a
C18:3n6	2.01±0.17b	2.95±0.58a
C20:2	—	0.76±0.15
C20:4n6	—	0.98±0.25
C22:4n6	0.84±0.23	—
∑SFA	189.83±14.30b	224.77±11.96a
∑MUFA	171.21±10.03b	294.17±61.52a
∑PUFA	409.65±21.45	365.41±37.08
∑n-6	400.87±21.02	353.17±37.31
∑n-3	8.78±0.85b	11.48±0.75a
n-6/n-3	45.91±3.79a	30.92±4.18b
PUFA/SFA	2.17±0.17a	1.63±0.19b

项目 Item	对照组 Control group	试验组 Experimental group
水分Moisture	72.98±0.18	73.07±0.56
灰分Ash content	1.79±0.22a	1.36±0.04b
脂肪 Fat content	2.25±0.40	2.53±0.23
蛋白质 Protein	25.45±0.33	24.97±0.45
pH	5.47±0.02b	5.62±0.02a

种类 Species	标准曲线 Standard curve	R²	加标回收率 Spike-and-recovery experience (%)
天冬氨酸 Asp	y=72.8379x-90.3640	0.9997	96
谷氨酸 Glu	y=52.6474x-158.8138	0.9978	93
丝氨酸 Ser	y=91.8017x-188.7824	0.9989	87
甘氨酸 Gly	y=1205.5095x-40.8210	0.9999	100
组氨酸 His	y=57.7116x-27.5255	0.9999	96
精氨酸 Arg	y=47.8020x-9.6978	0.9999	84
苏氨酸 Thr	y=80.7106x-54.1810	0.9999	82
丙氨酸 Ala	y=100.0576x-78.4698	0.9992	86
脯氨酸 Pro	y=69.4345x-8.2540	0.9999	105
络氨酸 Tyr	y=53.3574x-12.2890	0.9999	83
缬氨酸 Val	y=81.4523x-25.7212	0.9999	80
蛋氨酸 Met	y=59.8052x-20.7201	0.9999	99
半胱氨酸 Cys	y=0.5113x-0.0069	0.9999	80
异亮氨酸 Ile	y=74.6109x-24.4050	0.9999	86
亮氨酸 Leu	y=82.7720x-44.4145	0.9993	82
苯丙氨酸 Phe	y=57.0775x-22.3213	0.9999	83
赖氨酸 Lys	y=123.8105x-54.6466	0.9999	85

组分 Group	对照组 Control group	试验组 Experimental group
天冬氨酸 Asp	16.95±1.58	16.46±1.44
谷氨酸 Glu	34.95±4.64	33.89±3.45
丝氨酸 Ser	6.87±0.67	6.39±0.80
甘氨酸 Gly	8.41±0.72	8.18±0.73
组氨酸 His	8.98±0.31	8.86±0.82
精氨酸 Arg	14.26±1.34	13.98±1.38
苏氨酸 Thr	7.54±0.76	7.40±0.96
丙氨酸 Ala	11.46±1.01	11.34±1.03
脯氨酸 Pro	8.30±0.76	8.27±0.74
络氨酸 Tyr	7.49±0.71	7.18±0.88
缬氨酸 Val	10.08±0.77	10.41±0.63
蛋氨酸 Met	4.26±0.85	4.42±1.11
异亮氨酸 Ile	9.63±0.83	9.90±0.63
亮氨酸 Leu	14.28±1.30	14.10±1.21
苯丙氨酸 Phe	9.31±0.76	9.16±0.72
赖氨酸 Lys	18.03±1.69	17.74±1.55
总氨基酸 TAA	190.79±18.25	187.68±17.22
必需氨基酸 EAA	73.12±6.86	73.14±6.42
非必需氨基酸 NEAA	117.66±11.50	114.54±10.84
鲜味氨基酸UAA	86.03±9.16	83.84±7.83