饲喂牛至提取物对猪肉pH及Leu、Glu含量的影响OA
The effects of feeding Origanum vulgare L.extract on the pH,content of Leu and Glu in Pork
研究日粮中添加牛至提取物对猪肉 pH 值和亮氨酸(Leu)、谷氨酸(Glu)含量的影响.试验选用 8 头猪,随机分成 2 个组,每组 4 只,分别为饲喂牛至组和对照组.屠宰后取四个部位即前腿、后腿、里脊、五花的猪肉,采用 pH计测定宰后45 min 和24 h 猪肉的pH 值,采用氨基酸自动分析仪测定猪肉的Leu 和Glu 含量.结果显示,日粮添加牛至提取物对猪屠宰后 45 min 和 24 h 后猪肉的 pH 值无显著影响(P>0.05);牛至组里脊肉的 Leu 含量显著高于对照组(P<0.05);牛至组五花肉、前腿、后腿、里脊四个部位猪肉的 Glu 含量均极显著高于对照组(P<0.01).牛至提取物对猪肉中亮氨酸和谷氨酸含量的提高有积极作用.
The aim of the study was to investigate the effects of dietary Origanum vulgare L.extract on pH and leucine(Leu)and glutamic acid(Glu)content in pork.Eight pigs were randomly divided into two groups(4 pigs each):an oregano-fed group and a control group.After slaughter,four cuts(foreleg,hindleg,loin,and belly)were sampled.pH values were measured at 45 minutes and 24 hours post-mortem using a pH meter,while leucine and glutamic acid levels were analyzed with an automatic amino acid analyzer.Results showed that dietary oregano extract had no significant effect on pH values at 45 minutes or 24 hours post-mortem(P>0.05).The oregano group exhibited significantly higher leucine content in loin meat(P<0.05).Glutamic acid levels in belly,foreleg,hindleg,and loin cuts were all significantly higher in the oregano group compared to the control group(P<0.01).Oregano extract positively influenced the increase of leucine and glutamic acid content in pork.
江青东;魏喜洁;李新锋
河南牧业经济学院 畜产品质量安全技术研究院,河南 郑州 450046河南牧业经济学院 畜产品质量安全技术研究院,河南 郑州 450046河南牧业经济学院 畜产品质量安全技术研究院,河南 郑州 450046
农业科技
牛至提取物猪肉pH值亮氨酸谷氨酸
Oregano extractporkpH valueleucineglutamic acid
《现代牧业》 2026 (1)
34-37,4
河南省科技攻关计划项目(202102110252)河南牧业经济学院博士科研启动基金项目(906/M4030073).
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