Effects of Different Protein Sources in Feed Rations on Umami Substances in Swine Muscles and Pork Flavor

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 59-63.

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Effects of Different Protein Sources in Feed Rations on Umami Substances in Swine Muscles and Pork Flavor

LING Jun, LI 吕Mu, TAO Xiao-Ping, XU Shi-Fu, DIAO Huan, HU Liang-Wei, ZHEN Chang-Feng

1.School of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China; 2.Anhui Provincial Control Institute of Veterinary Pharmaceuticals and Feed, Hefei 230022, China; 3.Anhui Changfeng Agricultrue-Linestock Sicence and Technology Co. Ltd., Hefei 231100, China

Online:2007-06-15 Published:2011-12-31

Abstract

Abstract: This paper investigated effects of different protein sources in feed rations on the content of umami substances in swine longissimus dorsi muscles and pork flavor, by analyzing contents of inosine -5’- monophosphate and free amino acids respectively through high performance liquid chromatography and assessing scores for the pork aroma of swine fed with rations with different protein sources through gourmet panel. The results showed that the content of inosine-5’-monophosphate and pork flavor are significantly or extremely significantly affected by different protein sources (p<0.05 or p<0.01). However, there is no detection of significant effect for protain sources with free amino acids on umami flavor (p>0.05).

Key words: protein sources, swine, muscles, umami substances, pork aroma

LING Jun, LI 吕Mu, TAO Xiao-Ping, XU Shi-Fu, DIAO Huan, HU Liang-Wei, ZHEN Chang-Feng. Effects of Different Protein Sources in Feed Rations on Umami Substances in Swine Muscles and Pork Flavor[J]. FOOD SCIENCE, 2007, 28(6): 59-63.

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Effects of Different Protein Sources in Feed Rations on Umami Substances in Swine Muscles and Pork Flavor

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