Position: Home > Articles > A Comparative Study on the Meat Quality Of Peking Duck
Jiangxi Journal of Animal Husbandry & Veterinary Medicine
1993
(1)
20-24
北京鸭、大余麻鸭和绿头野鸭肉质的比较研究
作 者：
张吉鹍;邹庆华;曹宏楷;李忠清;刘海忠;黄助辉
关键词：
鸭肉质
摘 要：
对饲养到13周龄的北京鸭、大余麻鸭和绿头野鸭的肉质进行了测定比较。表明:绿头野鸭的游离氨基酸含量明显地高于北京鸭和大余麻鸭,而其胆固醇含量却较另外二鸭种低得多。粗蛋白及粗脂肪含量品种间存在着显著差异。部位上比较,腿肌的胆固醇含量比胸肌多,而游离氨基酸的含量却要少。并就有关指标进行了相关分析。
译 名：
A Comparative Study on the Meat Quality Of Peking Duck
作 者：
Da—Yu sheldrake and Anas Platyrhychos Jiekun Zhang et al. (Animal Husbandry and Veterinary Institute, Jiangxi Academy of Agricultural Sciences)
关键词：
Duck、 Meat quality Nourishment Free amino acid
摘 要：
The present paper reports the results of an experiment conducted to study the meat quality of the breast and thigh mucles of Peking Duck,Da—Yu sheldrake and Mallerd Duck (Anas Platyrhychos). All ducks for measure were reared under similar conditions,and slaughtered at 13—weeks of age.The results indicated that the free amino acid contnt of Anas platyrhychos is much higher than that of Peking and Da—Yu sheldrake), the abundant contnt of IMP (inosinic acid)and free amino acid in their multiple action form the special tast of Anas platyrhychos, furthermore, The cholesterol content of Anas platyrhychos is much lower than that of Peking and Da—Yu sheldrake (p<0.01). As for gross Protein aross fat, there is sharp differonce between mallard and domestic ducks, but there is no difference between two domestic ducks. Comparing breast and thigh muscles, we found thigh's are beffer than breast's except for free amino acids, and it is worth noticing that the cholesterol contonts of thigh's is much higher than that of breast's. Comprehensive analysis shows the mallard duck has the best meat quality ,and the meat quality of breast is beffev than that of thigh's. Corvelatio analgsis among some indices Was also done
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