荣昌猪和三元杂交猪胴体性状、肉品质及风味物质差异研究

doi:10.11843/j.issn.0366-6964.2023.05.011

Abstract

Abstract: The purpose of this experiment was to evaluate the differences in carcass traits, meat quality, and flavor substances between Rongchang (RC) pigs and Duroc×Landrace×Yorkshire (DLY) pigs, in order to provide basic data for further interpretation of the flavor characteristics of Rongchang pigs. DLY pigs ((117.75±7.19)kg) (n=8) and RC pigs ((112.40±8.78)kg) (n=10) in good health, with similar weights at slaughtering time were selected for the study, each group consisting of half female and male. Carcass traits and conventional meat quality were measured after slaughter. Sensory bionic evaluation technology was used to determine the taste profile and odor profile of pork.The volatile flavor substances in pork were determined using HS-SPME-GC-MS technique. The Results showed that:1) Compared with the DLY pigs, the straight length, skew length, and eye muscle area of RC pigs decreased significantly (P<0.05), while the average back fat thickness significantly increased (P<0.01). 2) Compared with the DLY pigs, longissimus dorsi a^*_{45 min}_, a^*_{24 h} cohesion of RC pigs significantly increased (P<0.05); whereas L^*_{24 h}, dripping loss, shear force and hardness significantly reduced (P<0.05). 3) Electronic tongue analysis showed that the taste profile of the longissimus dorsi of RC pigs were significantly different from that of DLY pigs, and the taste richness and saltiness response value of RC pigs significantly increased (P<0.05). 4) Electronic nose analysis showed that the odor profile of the longissimus dorsi of RC pigs were significantly different from that of DLY pigs. The response value of W2S sensor, which mainly responded to alcohols, aldehydes and ketones, was significantly increased in RC pigs as well (P<0.01). 5) Based on HS-SPME-GC-MS technology, 76 volatile flavor compounds were identified in the longissimus dorsi of RC pigs and DLY pigs. Among them, 16 keys volatile flavor compounds were significantly increased in RC pigs (VIP>1 and P<0.05). RC pig has bright red color, and high quality of meat tenderness and waterholding power. Sixteen volatile flavor substances, including hexanal, valeraldehyde, 2,3-octanedione, ethyl acetate, allyl butyrate, and 2-ethylfuran, may play an important role in the formation of flavor differences between RC pigs and DLY pigs. Overall, these findings provide basic data for promoting the development and utilization of RC pig germplasm resources.

Key words: Rongchang pigs, Duroc×Landrace×Yorkshire pigs, carcass traits, meat quality, flavor substances

CLC Number:

S828.2

HU Ying, ZHOU Xiaorong, HUANG Jinxiu, YANG Feiyun, LI Jing, TANG Chaohua, ZHAO Qingyu, YANG Youyou, ZHANG Kai, ZHANG Junmin. Research on the Differences of Carcass Traits, Meat Quality and Flavor Substances between Rongchang and Duroc×Landrace×Yorkshire Pigs[J]. Acta Veterinaria et Zootechnica Sinica, 2023, 54(5): 1877-1892.

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Research on the Differences of Carcass Traits, Meat Quality and Flavor Substances between Rongchang and Duroc×Landrace×Yorkshire Pigs

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