豬的好口感-酸味

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                                                 豬的好口感-酸味

                                                               2011年11月21日

                        作者:Eugeni Roura;Marta Navarro  譯者:劉彩紅

     養(yǎng)豬業(yè)中酸值是必須研究的一個(gè)項(xiàng)目,也有許多文獻(xiàn)是關(guān)于這個(gè)話題的.通常關(guān)于酸作用模式的出版文獻(xiàn)過(guò)多地強(qiáng)調(diào)”體外”試驗(yàn),比如說(shuō)酸的抗菌能力以及對(duì)飼料酸結(jié)合力的影響.另外,據(jù)稱(chēng)幼畜體內(nèi)的酸可以降低胃液的pH值，加強(qiáng)改善飼料中的酶消化。然而，一方面，酸效應(yīng)對(duì)飼料消化的影響的相關(guān)數(shù)據(jù)報(bào)道是稀缺的，缺乏一致性。另一方面，算對(duì)適口性和飼料采食量的潛在影響力在很大程度上被忽略。這篇報(bào)告的目的是為了總結(jié)目前已知的關(guān)于豬對(duì)酸的口感的看法。

     很多拿手養(yǎng)豬人都會(huì)贊同酸味對(duì)豬是重要的感覺(jué)。這一點(diǎn)也不奇怪，當(dāng)我們認(rèn)識(shí)到大多數(shù)可能適用于豬的野外自然飼料原料都含有豐富的有機(jī)酸。例如，短鏈氨基酸被發(fā)現(xiàn)存在于不同的水果中，比如柑橘，野生漿果，蘋(píng)果和西瓜中，也包括西蘭花，胡蘿卜，蘑菇，土豆和西紅柿（表1）。檸檬酸酸是最常見(jiàn)的酸，主要存在于水果、塊莖和蔬菜中。其次是蘋(píng)果酸和酒石酸。其它商業(yè)常用的酸中，有少量的富馬酸，乙酸和甲酸也常常被發(fā)現(xiàn)在自然界中常見(jiàn)的食物中。

                                                表1. 食物水果中常見(jiàn)的酸(1)

檸檬酸	蘋(píng)果, 杏, 香蕉, 越橘, 藍(lán)莓, 雜交草莓, 櫻桃, 越橘,醋栗果, 接骨木漿果, 無(wú)花果, 醋栗, 葡萄柚,葡萄,獼猴桃, 金橘,檸檬, 酸橙, 羅甘莓, 橙皮, 橙子,桃, 梨, 菠蘿, 覆盆子, 草莓, 橘子, 楊氏草莓, 豆類(lèi), 花椰菜 胡蘿卜, 土豆,西紅柿, 大黃.
蘋(píng)果酸	蘋(píng)果, 杏, 香蕉, 黑莓, 藍(lán)莓, 雜交草莓, 櫻桃, 越橘, 葡萄干, 接骨木, 無(wú)花果, 醋栗, 柚子, 葡萄, 檸檬,酸橙, 楊梅, 油桃, 越橘, 橙子, 百香果, 桃, 梨, 菠蘿, 李子, 玫瑰果, 榅桲,沙拉, 草莓, 楊氏草莓, 豆類(lèi), 花椰菜, 胡蘿卜,豌豆, 土豆，大黃, 西紅柿.
酒石酸	鱷梨, 香蕉, 櫻桃, 葡萄干, 柚子, 葡萄, 檸檬, 酸橙, 梨, 李子.
反丁烯二酸	蘋(píng)果, 豆類(lèi),胡蘿卜, 蘑菇, 西紅柿.
琥珀酸	蘋(píng)果, 藍(lán)莓, 櫻桃, 葡萄干, 草莓,豆類(lèi), 胡蘿卜, 西紅柿.
乙酸	香蕉 (微量).
甲酸	香蕉 (微量)
乳酸	蘋(píng)果

(1)     水果和蔬菜中數(shù)量明顯多的酸，采用粗體表示。酸在每種水果或蔬菜中的數(shù)量依據(jù)品種、成熟度和收獲季節(jié)的變化而呈現(xiàn)不同數(shù)目。

              有機(jī)酸可能有兩種影響食欲的感官成分，體感和口感?？谇恢械捏w感是通過(guò)三叉神經(jīng)感知的。從表面上看，跨膜離子通道TRRA1負(fù)責(zé)感受辛辣，作為疼痛通路（也可以叫傷害性感受器）的一部分。一些酸刺激TRRA1。弱酸，如醋酸，丙酸，甲酸，乳酸在中性pH環(huán)境中僅僅部分分離，可能會(huì)透過(guò)細(xì)胞膜，酸化神經(jīng)元胞質(zhì)，并刺激傷害性感受器，導(dǎo)致辛辣感和疼痛。然而，強(qiáng)酸如檸檬酸和酒石酸，在三叉水平上是惰性的，沒(méi)有或者輕微地引起辛辣反應(yīng)(Wang等, 2011).因此，弱酸（如醋酸，丙酸，甲酸和乳酸）可能會(huì)導(dǎo)致豬的厭惡反應(yīng)。

          發(fā)酸味被稱(chēng)為酸的感知反應(yīng)，主要通過(guò)舌頭的味蕾感受，味蕾通過(guò)味覺(jué)感受細(xì)胞和顱神經(jīng)VII（鼓索），IX (舌咽神經(jīng)) 和X (迷走神經(jīng))將味覺(jué)興奮體連接到味覺(jué)皮層. 蛋白質(zhì)復(fù)合物 PKD1L3 和 PKD2L1被激活應(yīng)答，并負(fù)責(zé)酸味感受體。然而，因?yàn)槲捶蛛x酸滲透到味覺(jué)細(xì)胞中，飼料的氫離子濃度和它的酸味感覺(jué)之間僅僅有一個(gè)中度相關(guān)性。Danilova等199年對(duì)豬進(jìn)行的電生理學(xué)研究中發(fā)現(xiàn)在各種廣泛的潛在味覺(jué)興奮劑中，檸檬酸和抗壞血酸引起了豬舌神經(jīng)的最大反應(yīng)，但是這些反應(yīng)與任何行為測(cè)試無(wú)關(guān)。最近，Suarez等2010年使用系統(tǒng)方法評(píng)估了飼料添加有機(jī)酸和一些鹽如何影響偏食性（圖1）。這些結(jié)果顯示，1%的添加水平，檸檬酸和酒石酸顯著地改善了飼料的偏食性，而辛酸、醋酸、磷酸和甲酸引起了厭惡反應(yīng)。與此相反，添加甲酸鉀鹽沒(méi)有任何的厭惡反應(yīng)。在實(shí)際生產(chǎn)中，甲酸和甲酸結(jié)合物以及丙酸有一致的效應(yīng)，它們被報(bào)道出能減少飼料的采食量。事實(shí)上，市場(chǎng)的大部分已經(jīng)轉(zhuǎn)移到有機(jī)酸鹽的使用上，弱酸引起了辛辣反應(yīng)，直至影響采食量，這是市場(chǎng)一部分的沉思。
       總之，檸檬酸和酒石酸引發(fā)了豬先天就有的酸味喜愛(ài)，而且它們的辛辣感覺(jué)是微弱的，依然是可以忽略的。它們?cè)陲暳现惺墙ㄗh使用的。相反，弱酸如醋酸，甲酸或丙酸引發(fā)了軀體的疼痛感受通道，導(dǎo)致對(duì)飼料的厭惡反應(yīng)。除非是使用鹽或者其他包衣形式，否則這些酸因?yàn)橛绊戇m口性而不能使用在豬的飼料中。

圖1 仔豬對(duì)日糧中酸鹽的偏食性(已經(jīng)經(jīng)作者同意復(fù)制，作者: Suarez等, 動(dòng)物科學(xué)期刊 Vol. 88, E-Suppl. 2: 651, 2010).

*星號(hào)表示平均值與中性值50%差異顯著(P<0.05)。


英文

The good taste of pigs (part III): let it be sour

21-Nov-2011

Eugeni Roura Marta Navarro

  The use of acids in pig production has merited a lot of research and an even higher amount of literature around it. Often publications regarding the mode of action of acids have overemphasized the relevance of “in vitro” tests such as the antimicrobial activity or the effect on the acid binding capacity of feeds. In addition, acids in young animals have been claimed to decrease gastric pH and hence improve enzymatic digestion of feeds. However, in general the data reported on the effect of acids on feed digestibility is scarce and lacks consistency. On the other hand the potential impact of acids on palatability and feed intake has been overlooked to a great extent. The objective of this report is to summarize what is known today regarding sour taste perception in pigs.

Many people involved in “hands on” pork production will agree that sour taste is of particular relevance in pigs. This is not surprising when we realize that a lot of natural food sources potentially available to pigs in the wild are rich in organic acids. For example, short chain acids are widely found in a variety of fruits like citrus, wild berries, apples and watermelon but also avocados, broccoli, carrots, mushrooms, potatoes and tomatoes (Table 1). Citric acid is the most common of the acids found in fruits, tubers and vegetables followed by malic and tartaric. Among other commercially available acids, small amounts of fumaric, acetic, and formic are also found in foods naturally available in the wild.

Table 1. Main organic acids present in fruits and vegetables (1)

Citric	Apple, Apricot, Bananas, Bilberry, Blueberries, Boysenberries, Cherries, Cranberries,Currants, Elderberries, Figs, Gooseberries, Grapefruit, Grapes, Kiwifruit, Kumquat,Lemons, Limes, Loganberry, Orange Peel, Orange, Peaches, Pears, Pineapples, Raspberry, Strawberries, Tangerine, Youngberries, Beans, Broccoli, Carrots, Potatoes,Tomatoes, Rhubarb.
Malic	Apples, Apricots, Bananas, Blackberries, Blueberries, Boysenberries, Cherries, Cranberries, Currants, Elderberries, Figs, Gooseberries, Grapefruit, Grapes, Lemons, Limes, Loganberry, Nectarine, Orange peel, Orange, Passion fruit, Peaches, Pears, Pineapples, Plums, Rosehip, Quinces, Salad, Strawberries, Youngberries, Beans, Broccoli, Carrots,Peas, Potatoes, Rhubarb, Tomatoes.
Tartaric	Avocados, Bananas, Cherries, Currants, Grapefruit, Grapes, Lemons, Limes, Pears, Plums.
Fumaric	Apples, Bean, Carrots, Mushrooms, Tomatoes.
Succinic	Apples, Blueberries, Cherries, Currants, Strawberries, Beans, Carrots, Tomatoes.
Acetic	Bananas (traces).
Formic	Bananas (traces).
Lactic	Apples.

(1) Fruits and vegetables with significant quantities of the acid are shown in bold and italics. The relative amount of acids in each fruit or vegetable vary widely with the variety, degree of ripeness and seasonal changes of the harvest.

Organic acids have two sensory components that may affect appetence: somatosensing and taste. Somatosensing in the oral cavity is perceived through the trigeminal nerve. Seemingly, the transmembrane ion channel TRPA1 is responsible for perception of pungency as part of the pain pathway (referred to as a nociceptor). Several acids stimulate TRPA1. Weak acids such as Acetic, Propionic, Formic and Lactic are only partially dissociated at neutral pH and may cross the cell membrane acidifying the neuronal cytosol and stimulate the nociceptor leading to pungency and pain. However, strong acids such as Citric and Tartaric, were inert at a trigeminal level resulting in no or insignificant pungency responses (Wang et al., 2011). Thus, weak acids (e.g. Acetic, Propionic, Formic and Lactic) are likely to result in aversive responses in pig.

Sour taste is known for acid perception and is sensed mainly through tongue’s taste buds that connect taste agonists to the gustatory cortex via taste sensory cells and the cranial nerves VII (Chorda Tympany), IX (Glossofaryngeal) and X (Vagus). Protein complexes PKD1L3 and PKD2L1 have been proposed as responsible for sourness perception. However, there is only a moderate correlation between the hydrogen ion concentration of a food and its perceived sourness due to the penetration of non-dissociated acids inside the taste cells. Electrophysiological studies in pigs performed by Danilova et al. (1999) found citric and ascorbic acids to elicit the largest responses in pig taste nerves among a wide group of potential taste agonists but these responses were not linked to any behavioural tests. Recently, Suarez et al. (2010) reviewed in a systematic manner how feed addition of organic acids and some salts affects preferences (Figure 1). The results showed that, at 1% inclusion level, Citric and Tartaric acids significantly improved feed preferences while Caproic, Caprilic, Acetic, Phosphoric and Formic resulted in an aversive response. In contrast, the potassium salt of Formic acid did not show any sign of aversion. In trials performed under more practical conditions Formic acid and combinations of Formic and Propionic acids have consistently been reported to decrease feed intake. The fact that a good part of the market has shifted to the use of the salts of organic acids, may be a reflection, in part, of the effect of weak acids on pungency and ultimately feed intake.

In conclusion, Citric and Tartaric acids trigger an innate sour taste that is attractive to pigs while their pungency is smooth and remains unnoticed. Their use in feeds is recommended. On the opposite side, weak acids such as Acetic, Formic or Propionic trigger the somatic pain pathway and result in aversive responses to feed. Unless presented in the form of some salts or coated, the use of such acids should be avoided in piglet feeds due to palatability issues.

Figure 1. Dietary preferences of acids en salts in piglets. (Reproduced with permission of the authors: Suarez et al., J. Anim. Sci. Vol. 88, E-Suppl. 2: 651, 2010).

*The asterisks indicate that the means are significantly (P<0.05) different than the neutral value of 50 %.

英文來(lái)源：pig333.com

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