八眉猪不同部位肌肉氨基酸组成分析及营养评价

为深入了解八眉猪氨基酸的营养价值,测定了八眉猪背肌、腹肌两个部位中的氨基酸含量,分析其氨基酸种类与比例,并基于FAO/WHO模式,对其营养价值进行了评价。结果表明,八眉猪背肌与腹肌两部位共检出17种氨基酸,除含量存在显著差异外,其分布、比例、构成表现出一致性。EAA/TAA、EAA/NAA完全符合FAO/WHO提出的理想蛋白的要求。蛋氨酸+胱氨酸为第一限制性氨基酸,赖氨酸含量高,氨基酸组成接近FAO/WHO模式,贴近标准蛋白模式,说明八眉猪有很高的营养价值。背肌、腹肌均含有丰富的风味氨基酸,占到氨基酸含量总量的近50%,腹肌较背肌味道更鲜美。青海八眉猪氨基酸种类齐全,营养价值高,且味道鲜美,作为地方优质猪种资源,具有开发潜力。

Nutritional Evaluation and Composition Analysis of Amino Acid in Different Parts of Muscle of Bamei Pig

In order to investigate the nutritional quality of Bamei pig muscle,their amnio acid composition of dorsal muscle and abdominal muscle were determined and analyzed by automatic amnio acid analyzer,and evaluated by FAO/WHO model. The results showed that 17 kinds of amino acids were detected in the dorsal and abdominal muscles of Bamei pig. Except for the content,there were significant differences in the distribution,proportion,and composition of amino acids between the dorsal and abdominal muscles showed consistency. The values of EAA/TAA and EAA/NAA accorded with the requirements of the ideal protein by FAO/WHO. After scoring,Met+Cys was the first restricted amino acid,Lysine content was surplus. The amino acid composition was very close to the FAO/WHO mode and the standard protein model,indicating that Bamei pig had high nutritional value. The flavor amino acids were abundant in dorsal muscle and abdominal muscles,accounting for nearly 50% of the total amino acid content,and the abdominal muscles tasted more delicious than the dorsal muscle. As a result,Qinghai Bamei pig had a complete variety of amino acids,which had high nutritional value and delicious taste. As a local quality pig breed resource,it had the development potential.