蕨麻猪猪肉营养成分研究

对甘南州12头健康蕨麻猪的猪肉样品进行营养成分测定.用常规方法测定常量营养素,等离子体发射光谱仪分析矿物元素,氨基酸分析仪测定氨基酸并计算AAS.结果表明:与甘肃白猪猪肉相比,甘南蕨麻猪猪肉水分含量高12.32%(P0.01)、干物质含量低26.55%、脂肪含量低49.45%(P0.05)、蛋白质高7.02%、灰分低8.8%.K、Fe、Cu、Zn含量分别为385.50mg/100g、1.06mg/100g、0.27mg/100g、10.40mg/100g,蕨麻猪猪肉氨基酸评分较高.甘南蕨麻猪猪肉细嫩多汁、低脂肪、优质蛋白,矿物质含量丰富,适口性好,营养价值高,具有很高的开发价值.

Research on nutritional components of the meat of juema pigs

The meat quality and nutritional components of junema pigs were analyzed from 12 healthy juema pigs. The dry substance, protein, fat and ash were detected by routine methods; mineral elements by PV--1000S inductively coupled plasma atomic emission spectroscopy, amino acids by 835 -- Shimadzu amino acid analyzer. Compared with the meat of the GanSu white pigs, we can see the results that the content of water 12.32% higher （P〈0.01）, dry matters were 26.55% lower, the fat content was 49.45% lower P〈0.01, and the content of protein was 7.02% higher, ash 12.5% higher than the GanSu white pigs. The content of K, Fe , Cu, Zn was 385.50 rag/100 g, 1.06 mg/100 g, 0.27 mg/100 g, 10.40 mg/100 g separately. The Amino acid score is higher than the GanSu white pigs and the standard of FAO. The meat of juema pigs shares distinct properties： better tenderness, high water, low fat, high quality protein, abundant mineral, excellent palatability, and high nutritive value. So it has the exploitable potential.