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

Abstract

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

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.

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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

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