川藏黑猪和DLY猪肌肉中硫胺素沉积规律研究.

The experiment was conducted to compare the thiamine content in longissimus dorsi muscle of Chuanzang black pigs and DLY pigs with different stages (90, 110 and 130 kg). The results showed that the thiamine content were 1. 77,2. 16 and 2. 83 μg/g in longissimus dorsi muscle of Chuanzang black pig at 90,110 and 130 kg, while the thiamine content were 1.29, 1.63 and 1.94 μg/g of DLY. We also found that the thiamine levels were significantly higher in Chuanzang black pigs than those in DLY pigs at 90, 110 and 130 kg (P90kg < 0.05, P130kg <0.05). Correlation analysis showed that thiamine levels were highly correlated with weight (P < 0. 01). These differences in levels of the thiamine may also have indications for meat quality. Our study revealed the deposition law of thiamine in longissimus dorsi muscle at different developmental stages of the two pig breeds. This study also provides data for further study on the pork flavor. [ABSTRACT FROM AUTHOR]