直隶黑猪与杜长大三元猪肉质性状对比分析

为了解直隶黑猪（Zhili Black pigs，ZLB）的肉质特性，本试验以直隶黑猪、6月龄杜长大三元猪（Duroc×Landrace×Yorkshire pigs，DLY6）与10月龄杜长大三元猪（Duroc×Landrace×Yorkshire pigs，DLY10）为研究对象，对其背最长肌的肌肉品质、质构特性、营养成分、氨基酸含量、脂肪酸含量和挥发性风味物质进行比较分析。结果表明:与两种DLY相比，ZLB的b*和大理石花纹评分极显著增加（P<0.01），a*极显著降低（P<0.01），剪切力最小；对于质构特性，ZLB的硬度、粘附性、胶黏性均极显著优于两种DLY（P<0.01）；ZLB肌内脂肪含量是DLY6的3.89倍、DLY10的2.07倍；必需氨基酸、鲜味氨基酸、非必需氨基酸以及氨基酸总量无显著差异（P>0.05），必需氨基酸与总氨基酸的比值、必需氨基酸与非必需氨基酸的比值均接近FAO/WHO标准；多不饱和脂肪酸尤其是亚油酸、花生四烯酸等必需脂肪酸含量均极显著高于两种DLY（P<0.01）；ZLY的关键风味物质主要包括己醛、壬醛、正辛醛、反-2-辛烯醛、反式-2-壬醛、1-辛烯-3-醇，DLY6的关键风味物质主要包括己醛、壬醛、庚醛、肉豆蔻醛、正辛醛、1-辛烯-3-醇与2-正戊基呋喃，DLY10的关键风味物质包括己醛、壬醛、癸醛、正辛醛、反-2-辛烯醛、反式-2-壬醛与1-辛烯-3-醇，三者有较大差异，它们共同决定了不同猪肉的整体风味。由此说明，直隶黑猪肌肉细嫩多汁，脂肪含量高，氨基酸组成合理，多不饱和脂肪酸含量相对丰富，风味良好，具有高营养价值与开发价值。

Comparative Analysis of Meat Quality Traits between Zhili Black Pigs and DLY Pigs

In order to understand the meat quality characteristics of Zhili Black pigs (ZLB), the muscle quality, texture characteristics, nutritional components, amino acid content, fatty acid content and volatile flavor substances of longissimus dorsi muscle of Zhili Black pigs, the 6-month-old Duroc×Landrace×Yorkshire pigs (DLY6) and the 10-month-old Duroc×Landrace×Yorkshire pigs (DLY10) were compared and analyzed in this experiment. The results showed as follows. Compared with two kinds of DLYs, the b* and marbling scores of ZLB were extremely significantly increased (P<0.01), while a* was extremely significantly decreased (P<0.01), and shear force was the least. For texture characteristics, the hardness, adhesion and stickiness of ZLB were extremely significantly better than those of the two DLYs (P<0.01). The intramuscular fat content of ZLB was 3.89 times that of DLY6 and 2.07 times that of DLY10. There were no significant difference in the essential amino acids (EAA), flavor amino acids (FAA), nonessential amino acids (NEAA) and total amino acids (TAA) (P>0.05). EAA/TAA and EAA/NEAA were close to FAO/WHO standard. The content of polyunsaturated fatty acids, especially essential fatty acids such as linoleic acid and arachidonic acid, was extremely significantly higher than the two kinds of DLYs (P<0.01). The key flavor substances of ZLY mainly included hexanal, nonanal, octanal, (E)-2-octenal, (2E)-2-nonenal and 1-octen-3-ol. The key flavor substances of DLY6 mainly included hexanal, nonanal, heptanal, myristicin aldehyde, octanal, 1-octen-3-ol and 2-amylfuran. The key flavor substances of DLY10 mainly included hexanal, nonanal, decanal, octanal, (E)-2-octenal, (2E)-2-nonenal and 1-octen-3-ol, which were quite different from each other and together determined the overall flavor of different pork. In conclusion, ZLB had tender and juicy muscle, high fat content, reasonable amino acid composition, relatively rich polyunsaturated fatty acid content and pleasurable flavor, which had high nutritional and development value.