Analysis and Evaluation of Nutritional Composition of Commercial Black and White Pig Meat
LI Qi, TAN Xinyue, WANG Qing, ZHANG Xiaolin, LI Xiaomin
1.Beijing Engineering Laboratory of Geriatric Nutrition and Food, Beijing Key Laboratory of Nutrition and Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China; 2.Beijing Engineering Research Center of Livestock Products Quality and Safety Source Control, Beijing 102209, China
Abstract：This research compared the general nutritional composition, fatty acid composition and amino acid composition of Longissimus dorsi from two black pig breeds, Jishen (BP1) and Taihu (BP2), and two brands of Longissimus dorsi from a threeway crossbred white pig breed, WP1 and WP2. The results showed that the fat content of WP2 and BP2 (2.88 and 2.98 g/100 g, respectively) was significantly higher than that of WP1 and BP1, and the water content of WP1 was significantly higher than that of WP2 (74.3 g/100 g). There was no significant difference in the protein content among all samples. WP2 had high contents of palmitoleic acid and oleic acid, along with the highest proportion of monounsaturated fatty acids (52.72%) and the lowest proportion of polyunsaturated fatty acids (PUFA, 5.28%). The proportion of PUFA in BP2 was the highest (12.30%), and the ratio of Σn-6 PUFA/Σn-3 PUFA was the lowest (8.5). The proportion of essential amino acids in WP2 and BP1 (41.35% and 41.38%, respectively) was significantly higher than that in BP2. There were no significant differences in the contents of total amino acids, essential amino acids, non-essential amino acids or umami amino acids among all samples. According to the evaluation of protein nutritional value, the ratio coefficient of lysine was the highest (1.44), valine (except methionine + cystine) was the limiting amino acid, and the ratio coefficient of the other amino acids was close to 1, indicating that the amino acid composition of all pork samples was reasonable and the nutritional value of protein was high.
黎 琪，檀馨悦，王 晴，张晓琳，李晓敏. 市售黑猪和白猪营养成分分析及评价[J]. 肉类研究, 2022, 36(12): 22-27.
LI Qi, TAN Xinyue, WANG Qing, ZHANG Xiaolin, LI Xiaomin. Analysis and Evaluation of Nutritional Composition of Commercial Black and White Pig Meat. Meat Research, 2022, 36(12): 22-27.
2022, Vol. 36 
