中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 不同雉鸡肌肉营养成分分析和评价 动物营养学报 2020 (1) 148-159
Position: Home > Articles > Analysis and Evaluation of Nutritional Components in Muscle of Different Pheasants Chinese Journal of Animal Nutrition 2020 (1) 148-159

不同雉鸡肌肉营养成分分析和评价

作  者：
吴琼;孙艳发;夏李意;韦际杨;陈旭国;刘光彪;林炜明
单  位：
龙岩学院生命科学学院
关键词：
雉鸡;胸肌;氨基酸;脂肪酸;营养成分
摘  要：
本试验旨在对雉鸡肌肉营养成分进行分析和评价。选取中国环颈雉、蒙古雉鸡、黑化雉鸡、申鸿七彩雉鸡和绿雉鸡200只(每个品种各40只,公母各占1/2),参照国家标准,采用索氏提取法、凯氏定氮法、氨基酸自动分析仪、气相色谱仪和液相色谱仪测定胸肌中粗脂肪、粗蛋白质、肌苷酸、胆固醇、氨基酸和脂肪酸含量。结果表明:1)黑化雉鸡胸肌中粗脂肪、粗蛋白质和肌苷酸含量均显著高于其他雉鸡(P<0.05)。雉鸡胸肌中均含有17种水解氨基酸,含量最高的氨基酸分别为谷氨酸、天冬氨酸、赖氨酸和亮氨酸。总氨基酸含量为33.22%～37.26%,必需氨基酸与总氨基酸含量比值在0.40左右,必需氨基酸与非必需氨基酸的比值高于0.60。第一限制性氨基酸为蛋氨酸+胱氨酸。谷氨酸味道强度值最大(19.53～22.77)。2)雉鸡胸肌中检测到22种脂肪酸。黑化绿雉肌肉中12～16碳饱和脂肪酸、其他饱和脂肪酸、饱和脂肪酸、不饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和必需脂肪酸含量均高于其他雉鸡。由此可知,5种雉鸡胸肌中氨基酸和脂肪酸含量和组成基本一致,但含量存在一定差异,黑化雉鸡脂肪酸含量优于其他雉鸡。
译  名：
Analysis and Evaluation of Nutritional Components in Muscle of Different Pheasants
作  者：
WU Qiong;SUN Yanfa;XIA Liyi;WEI Jiyang;CHEN Xuguo;LIU Guangbiao;LIN Weiming;Institute of Life Science,Longyan University;
关键词：
pheasants;;breast muscle;;amino acids;;fatty acids;;nutritional component
摘  要：
This study was to analysis and evaluation of nutritional components in muscle of pheasant muscles.A total of 200 pheasants,including Chinese ring-necked pheasants,Mongolian pheasants,black pheasants,Shenhong pheasants and green pheasants(40 each species,half male and half female)were selected and determined by Soxhlet extractor,Kjeldahl apparatus,amino acid analyzer,gas chromatography and high performance liquid chromatography(HPLC)according to national standard. The results showed as follows:1)the contents of ether extract,crude protein and cholesterol in breast muscle of black pheasant were significantly higher than those of other pheasants(P<0.05). There were 17 kinds of hydrolyzed amino acids in the breast muscle. The highest content of amino acids were Glu,Asp,Lys and Leu. The total amino acid content was33.22% to 37.26%,essential amino acid/total amino acid was about 0.40,and essential amino acid/non-essential amino acid was more than 0.60. The first limiting amino acids were Met and Cys. The taste value of glutamic acids was the highest(19.53 ～ 22.77). 2)A total of 22 fatty acids were detected in breast muscle of pheasants. The contents of 12 to 16 carbon saturated fatty acids,other saturated fatty acids,saturated fatty acids,unsaturated fatty acids,monounsaturated fatty acids,polyunsaturated fatty acids and essential fatty acids of black pheasant were higher than those of other pheasants. Therefore,the composition of amino acid and fatty acids in breast muscle of five pheasants are basically similar,but there are some differences in the content. The fatty acid content of black pheasant is better than that of other pheasants.[Chinese Journal of Animal Nutrition,2020,32(1):148-159]

相似文章

导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46