摘要
[目的]了解连城白鸭杂交后代肌肉氨基酸含量及其特点。[方法]采用氨基酸自动分析仪对连城白鸭杂交后代的胸肌和腿肌进行了氨基酸组成与含量分析和评价。[结果]连城白鸭杂交后代的总氨基酸(TAA)、必需氨基酸(EAA)和鲜味氨基酸(FAA)含量分别为218.84、87.97和102.59 mg/g,必需氨基酸含量占总氨基酸含量的百分比均为40%左右,与WHO/FAO提出的参考蛋白质模式接近。氨基酸比值系数分(SRC)为79.24,表明连城白鸭杂交后代的鸭肉具有较高的营养价值。[结论]该研究可为连城白鸭杂交后代的肉质研究、商品肉鸭的生产和加工提供理论依据。
[ Objective] The research aimed to understand the content and characteristics of amino acids in the muscles of hybrid offspring of Liancheng White Duck. [ Method] The composition and content of amino acids in the chest muscle and leg muscle of hybrid offspring of Liancheng White Duck were determined and evaluated by using an automatic amino acid analyzer. [Result] The contents of total amino acids（TAA）, essential amino acids （EAA） and flavor amino acids （ FAA ） in the hybrid offsprings of Liancheng White Duck were 218.84, 87.97 and 102.59 mg/g respectively. And EAA/TAA in the hybrid offsprings of Liancheng White Duck was about 40%, which were close to the standards of WHO/ FAO. SRC of hybrid offsprings of Liancheng White Duck was 79.24, which indicated that the duck meat of hybrid offsprings of Liancheng White Duck had higher nutritional values. [ Conclusion ] The research could provide theoretical basis for the meat quality research of hybrid offsprings of Liancheng White Duck and the production and processing of commercial meat ducks.
出处
《安徽农业科学》
CAS
2015年第14期124-126,共3页
Journal of Anhui Agricultural Sciences
基金
江苏省农业三新工程项目(SXGC[2014]011)
南京市科技计划项目(2012S05004)
关键词
鸭肉
氨基酸
评价
Duck meat
Amino acid
Evaluation
