关键词: 北京黑猪, 肉质特性, 维生素, 氨基酸, 脂肪酸

Abstract: According to national standard methods, meat quality characteristics including eating quality, nutritional quality and technological quality of Beijing black pigs were determined to analyze the difference between the meat of the pig breed and common pork. The results showed that the color score of black pigs,meat was 5.85 ± 1.63, the cooked meat percentage(75.79 ± 1.85)%, and the shear force (5638 ± 64.20) N. The contents of mineral elements such as Ca, Mg, Zn and Cu were 16.9, 85.9, 11 mg/kg and 0.35 mg/kg, respectively. The saturated fatty acids (C14:0, C16:0, C18:0 and C20:0) and unsaturated fatty acids were 42.24% and 46.64%, respectively. The essential, non-essential, and total amino acids were 9.42, 12.82 g/100 g and 22.23 g/100 g, respectively. In addition, the EAA/TAA and EAA/NEAA were 42.35% and 73.46%, respectively. In conclusion, the color of black pigs, meat is redder than that of common pork. The meat of the pig breed with good cooked meat percentage and shear force as well as rich in mineral elements, vitamin, amino acids and fatty acids, has great potential for the exploitation of meat with high economic value.

Key words: Beijing black pigs, meat quality, vitamin, amino acids, fatty acids