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

Abstract

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

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.

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References 47

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	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

Effects of Application of the Soy Sauce Residual Squeezed Oil in Diet of Fatten Pigs on Qualities of Pork Meat

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组分 Composition	对照组 Control group	试验组 Experimental group
中性脂肪 Neutral fats	74.33±6.09	81.15±5.52
磷脂 Phospholipid	19.55±5.97	15.06±4.96
游离脂肪酸 Free fatty acid	6.13±0.68a	3.78±0.76b

组分 Composition	对照组 Control group	试验组 Experimental group
C8:0	0.10±0.00	—
C10:0	0.69±0.05b	1.23±0.27a
C12:0	0.25±0.02b	0.55±0.12a
C14:0	2.60±0.16b	5.44±1.47a
C15:0	0.10±0.02	—
C16:0	84.97±7.30b	110.02±24.59a
C17:0	0.40±0.09	0.46±0.09
C18:0	28.77±1.96b	47.92±9.74a
C16:1t	0.48±0.13	0.53±0.21
C16:1	7.41±0.91	—
C20:1	—	1.51±0.17
C18:1n9c	89.73±9.01b	126.98±34.90a
C18:2n6c	50.39±9.65	47.64±8.24
C20:4n6	6.52±0.81	5.56±2.37
C20:3n6	1.56±0.79	—
C20:5n3	1.25±0.37b	3.45±0.76a
∑SFA	117.88±8.15b	165.61±31.48a
∑MUFA	97.62±8.44	129.02±34.77
∑PUFA	59.71±9.03	56.65±9.95
∑n-6	58.46±9.21	53.20±10.43
∑n-3	1.25±0.37b	3.45±0.76a
n-6/n-3	50.89±16.64a	16.59±7.43b
PUFA/SFA	0.51±0.10a	0.34±0.03b

组分 Composition	对照组 Control group	试验组 Experimental group
C12:0	—	0.27±0.02
C14:0	1.22±0.21b	2.03±0.25a
C15:0	0.39±0.10	0.29±0.09
C16:0	139.40±9.62	122.90±18.80
C17:0	1.31±0.51	0.83±0.21
C18:0	64.21±13.81	70.20±10.12
C20:0	1.06±0.34	—
C16:1t	0.66±0.14	—
C16:1	4.42±0.89	3.31±0.08
C20:1	2.00±0.50	1.66±0.20
C18:1n9c	98.39±15.83	81.40±10.10
C18:2n6c	213.77±43.18a	154.57±38.36b
C20:3n6	10.72±2.33a	4.22±0.59b
C20:4n6	61.03±15.24a	40.23±5.67b
C20:5n3	4.62±0.65	—
C22:5n3	7.70±0.61	9.30±1.67
C22:6n3	6.25±0.95b	9.47±2.44a
∑SFA	206.92±20.50	196.14±21.03
∑MUFA	104.24±17.49	85.04±10.45
∑PUFA	303.31±57.10a	213.10±37.93b
∑n-6	285.52±58.23a	199.01±37.27b
∑n-3	17.79±2.39	16.91±5.08
n-6/n-3	16.50±5.02	10.55±2.80
PUFA/SFA	1.46±0.13a	1.09±0.16b

组分 Composition	对照组 Control group	试验组 Experimental group
C14:0	0.13±0.03	—
C16:0	6.04±0.73	6.16±1.04
C18:0	3.36±0.68b	5.15±0.48a
C16:1t	0.35±0.15	—
C18:1n9c	—	0.34±0.05
C18:1n11c	—	4.05±0.50
C20:4n6	0.76±0.30	—
C18:2n6c	5.81±1.62a	2.28±1.22b
∑SFA	9.53±0.82	11.31±1.27
∑MUFA	0.35±0.15b	4.38±0.55a
∑PUFA	6.57±1.43a	2.28±1.22b
PUFA/SFA	0.69±0.14a	0.21±0.11b

种类 Species	标准曲线 Standard curve	R²	加标回收率 Spike-and-recovery experience (%)	对照组 Control group (mg·g^-1 meat)	试验组 Experimental group (mg·g^-1 meat)
葡萄糖 Glucose	y=1204.5x-632.6	0.9997	79	0.34±0.13	0.39±0.13
核糖 Ribose	y=5340.7x-61731	0.9995	80	0.12±0.00a	0.10±0.00b

组分 Composition	对照组 Control group	试验组 Experimental group
L^*	60.34±3.11a	55.41±2.07b
a^*	12.29±1.19	12.08±1.01
b^*	10.31±0.92	9.92±1.51
a^/b^	1.20±0.14	1.23±0.13
[(a^2+b^2)^0.5]	16.06±1.21	15.65±1.56

组分 Composition	对照组 Control group	试验组 Experimental group
硬度 Hardness (N)	2.36±0.16	2.24±0.26
黏附性 Adhesiveness (Ns)	-38.37±7.76	-33.41±6.74
弹性 Springiness (%)	0.39±0.06	0.40±0.04
内聚性 Cohesiveness (N·mm^-2)	0.50±0.01	0.43±0.08
黏性 Gumminess (N·cm^-2)	1308.92±247.05	1142.81±276.93
咀嚼性 Chewiness (N)	0.50±0.07	0.45±0.10
回弹性Resilience (%)	0.23±0.05	0.18±0.02
持水力 Water holding capacity (%)	84.73±0.41b	86.51±1.72a

[1]	XU Chen-xi, WANG Meng-qi, ZHU Xiao-rui, ZHANG Yu-feng, XIA Hai-lei, LIU Xian-hui, WANG Xiao-long, ZHANG Hui-min, YANG Zhang-ping, MAO Yong-jiang. Effects of SNPs in the 3’ Untranslated Regions of FADS2 on the Composition of Fatty Acids in Milk of Chinese Holstein [J]. Scientia Agricultura Sinica, 2016, 49(11): 2194-2202.
[2]	GAO Hui,MA Qun,LI Guo-ye,YANG Xiong,LI Xue-qiao,YIN Chun-yuan,LI Min,ZHANG Qing,ZHANG Hong-cheng,DAI Qi-gen,WEI Hai-yan . Effect of Nitrogen Application Rate on Cooking and Eating Qualities of Different Growth-Development Types of Japonica Rice#br# [J]. Scientia Agricultura Sinica, 2010, 43(21): 4543-4552 .
[3]	,,. Effects of Short-Term Chilling Stress on the Photosystems and Chloroplast Ultrastructure in Sweet Pepper [J]. Scientia Agricultura Sinica, 2005, 38(06): 1226-1231 .

时间 Time (min)	流动相A Mobile phase A (%)	流动相B Mobile phase B (%)
0	84	16
35	78	22
39	20	80
40	20	80
50	84	16

时间 Time (min)	流动相A Mobile phase A (%)	流动相B Mobile phase B (%)
0	100	0
14	80	20
29	60	40
30	0	100
37	0	100
38	100	0
45	100	0