Nutritional Characteristics of Meat from Yushan Black Pig
LI Rui-li;HU Li-fang;TANG Shu-sheng;LU Wen-ying;LI Xiao-guang;PENG Gui-fu;LUO Lin-guang
1. Institute of Agricultural Product Quality Safety and Standards, Jiangxi Academy of Agricultural Sciences,
Nanchang 330200, China；2. Local Yushan Black Pig Breeding Farm of Jiangxi, Shangrao 334700, China
Abstract：The aim of this study was nutritional assessment of intramuscular fat (IMF), amino acid, inosinic acid (IMP),
fatty acid profile of Longissimus dorsi muscles and fatty acid profile of back fat from Yushan black pigs (n = 9). The results
showed that, 17 kinds of amino acids were together 19.16% in Longissimus dorsi muscles with delicious amino acids and
essential amino acids accounting for 38.96% and 44.78%, respectively. Moreover, strong umami taste and high protein
bioavailability were found. Amino acid scoring showed good balance of essential amino acids and good absorbability in the
human body. The contents of IMF and IMP were 6.62% and 2.99%, respectively, which contibuted to desired tenderness and
juiciness of pork from Yushan black pigs. Furthremore, both Longissimus dorsi muscles and back fat from Yushan black pigs
indicated high precentages of unsaturated fatty acids; linoleic acid and linolenic acid were 12.73% and 0.86% in Longissimus
dorsi muscles, respectively, suggesting high nutirtional value.
2013, Vol. 27 
