The Effect of Different Flavor Additives on the Deposition of Flavor Substances in Pork
In order to explore the effects of different flavor additives on the deposition of flavor substances in pork,27 Duroc-Lan-drace-Yorkshire pigs were randomly divided into 3 groups with 3 replicates in each group and 3 pigs in each replicate.The control group was fed basal diet,the first group added 5 kg·t-1 flavor additive to the control group's diet,and the second group added 1 kg·t-1 plant extract to the control group's diet.The feeding period was 45 days.Feed,serum and pork were tested separately for volatile sub-stance composition analysis.The results showed that the main flavors of the feed of the control group and the feed of the test group 1 and the 2nd group were citrus aroma mixed with the smell of grass and oil,and the citrus aroma in the experimental group 1 was stronger than that of the other two groups.Alcohols and aldehydes contributed significantly to serum and muscle flavor in both groups.In terms of the transmission of volatile flavor substances in feed,serum and muscle,the feed effect of the two groups was significantly better than that of the other two groups.The results showed that the increase of hydrocarbon content in feed did not significantly change the transport effect of substances.The addition of aldehydes to the animal's body through feed additives may result in a signifi-cant increase in aldehyde flavors in the final animal muscle.
国家科技期刊平台
NSTL
万方数据
维普
