Study On Muscle Flavor Chemical Species In Putian Black Pig

To explore idioplasm characteristic and cross-fertilize effect of Putian black pig.EMF,IMP,fatty acid and amino acid contents were mensurated in Putian black pig,Duroc,Large White,Duroc×Putian black pig and Large White×Putian black pig, and carried on relativity analysis.The results showed:1．IMP content of Putian black pig was the most highest in five breeds, it was 2．80, but there were nosignificant difference between Putian black pig and else breeds(P>0．05) .2．Saturated fatty acids (SFA) of Putian black pig accounted for 42．01% of total fatty acids, among them C_16:0 content was the highest, was 12．75%, C followed it,was 12．75%,the content of C_14:0 was 1．37%. Unsaturated fatty acid(USFA) accounted for 58．00% of total fatty acids, among them mono unsaturated fatty acid (MUFA) had 50．85%, C_18:1 content was the highest, accounted for 46．86%. PUFA was 7．15%, among them C_18:2 was the highest, accounted for 6．18%. SFA content of Duroc×Putian black pig was the highest, SFA contents of Duroc×Putian black pig and Putian black pig were significant higher than Large White (P<0．05) .There were no significant difference in five breeds in MUFA(P>0．05) . PUFA in Large White and Duroc were much significant higher than Putian black pig, Duroc×Putian black pig and Large White×Putian black pig (P<0．01) .3．IMF content of Putian black pig was the highest in 5 breeds, hybrids secondly, foreign pigs lowest. IMF content of Putian black pig was 4．27%. The results of significant difference analysis showed that there were no significant difference between Putian black pig, Duroc×Putian black pig and Large White (P<0．05) in five breeds in MUFA(P>0．05) .The other were not significant difference (P>0．05) .4．Duroc×Putian black pig was the highest in 17 kinds of amino acids total amount in five breeds,there were significant difference between Large White×Putian black pig, Duroc×Putian black pig and Large White (P<0．05) , The other were not significant difference(P>0．05) . Essential amino acid of Duroc×Putian black pig (Thr, Val, Met, Be, Lle, Phe, Gly) was the highest, there were significant difference between Large White×Putian black pig and Large White, Duroc×Putian black pig(P<0．05) , The other were not significant difference(P>0．05) . Delicate flavour amino acid (Glu, Asp, Ala,Gly) of Duroc×Putian black pig was the highest(P<0．05) , The other were not significant difference (P>0．05) . The contents of Asp, Glu and Lys were the highest in the 17 amino acids, accounted for 10．05%, 13．53%, 9．75% of amino acids total amount respectively.5．There were no significant difference between IMP and IMF correlation in 5 breeds.There were negative significant correlation between IMP and C in Large White, between IMP and C_15:0 in Large White×Putian black pig,the other were no significant correlation(P>0．05) .There were significant negative correlation between IMP and Thr, Met,delicate flavour amino acid in Putian black pig(P<0．05) . There were significant positive conelation between IMP and Asp, Thr, Ser,Gly, Met, Tyr, delicate flavour amino acid in Large White×Putian black pig(P<0．05) . There were significant positive conelation between IMP and Ser, Tyr in Large White (P<0．05) . There were significant negative correlation between IMF and C in Duroc×Putian black pig, between IMF and C in Large White,the other were no significant correlation (P>0．05) . There were significant positive conelation between IMF and Arg in Large White×Putian black pig (P<0．05) . The other were no significant conelation (P>0．05) .6．In Putian black pig's fatty acid constituents,there were significant conelation between SFA and PUFA, and significant negative conelation between SFA and USFA. In Putian black pig's amino acid constituents, there were significant positive conelation(P<0．05 or P<0．01) between Asp and amino acid total amount, Thr and Met, delicate flavour amind acid,delicate flavour amino acid / total amount, Ser and Ala,Glu and Lys, Met and delicate flavour amino acid, delicate flavour amino acid / total amount, Leu and Tyr, Lys and essential amino acid, Arg and Pro. However, there were significant negative conelation (P<0．05 or P<0．01) between Glu and His, Tyr and essentia flavour amino acid / total amount,Lys and His, total amount and delicate flavour amino acid. There were significant positive conelation (P<0．05) between essential flavour amino acid / total amount and MUFA. However, There were significant positive conelation(P<0．01) between essential flavour amino acid and PUFA.