迪庆藏猪与野藏杂交猪肌肉全谱游离氨基酸味道强度值比较

doi:10.16431/j.cnki.1671-7236.2021.04.014

Abstract

Abstract: This experiment was conducted to study the difference in the taste activity value (TAV) of the full spectrum of free amino acids (FAA) in the muscles of Diqing Tibetan pigs(TP) and its hybrid wild boars (WT).12 TPs and 12 WTs with the same parity,similar birth dates,and weighing about 20 kg were selected and fed with the same feed,and then slaughtered when they reached about 100 kg.The longissimus dorsi (LD) was collected and steamed with boiling water for 30 min.Taking TPs as control,the composition and content of FAA were detected by high performance liquid chromatography-quadruple/linear ion trap mass spectrometry (HPLC-Q-Trap-MS),then the differences in TAV of FAA were calculated and compared.The results showed that compared with TPs,the total umami TAV of FAA in WTs was decreased by 16.27% (P<0.05).The total sweet,sour and bitter TAV of FAA in WTs was decreased by 3.50%,11.68% and 1.50% respectively,but the difference was not significant (P>0.05).The umami and sweetness TAV of glutamine (Gln) in WTs were both decreased by 22.89% (P<0.05),and the sweetness and bitterness TAV of valine (Val) were both increased by 36.32%(P<0.05).There was no significant difference in the umami,sweet,sour and bitter TAV of other amino acids such as aspartic acid,glycine,glutamic acid and histidine between the two groups (P>0.05).In conclusion,crossbreeding with wild boars would reduce the umami TAV of TP,the umami and sweetness TAV of Gln,and increase the sweetness and bitterness TAV of Val,which could provide basis for the development and utilization of TP.

Key words: Diqing Tibetan pig; wild and Diqing Tibetan hybrid pig; full spectrum free amino acid; taste activity value

CLC Number:

S828

MA Li, NIE Jingru, LU Shaoxiong, LIU Shiyi, WANG Lin, LI Jintian, YAN Dawei, DONG Xinxing. Comparison of the Taste Activity Value of Full Spectrum Free Amino Acid in Muscle of Diqing Tibetan Pig and Wild Boar×Diqing Tibetan Pig[J]. China Animal Husbandry and Veterinary Medicine, 2021, 48(4): 1275-1283.

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Comparison of the Taste Activity Value of Full Spectrum Free Amino Acid in Muscle of Diqing Tibetan Pig and Wild Boar×Diqing Tibetan Pig

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