|本期目錄/Table of Contents|

[1]席斌,高雅琴,李維紅,等.青爪烏雞肌肉營養成分與營養品質評價[J].江蘇農業科學,2019,47(14):222-225.
 Xi Bin,et al.Evaluation of nutritional composition and nutritional quality of muscle of black chicken[J].,2019,47(14):222-225.
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青爪烏雞肌肉營養成分與營養品質評價(PDF)
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《江蘇農業科學》[ISSN:1002-1302/CN:32-1214/S]

卷:
第47卷
期數:
2019年第14期
頁碼:
222-225
欄目:
貯藏加工與檢測分析
出版日期:
2019-08-10

文章信息/Info

Title:
Evaluation of nutritional composition and nutritional quality of muscle of black chicken
作者:
席斌 高雅琴 李維紅 郭天芬 楊曉玲
中國農業科學院蘭州畜牧與獸藥研究所/農業農村部畜産品質量安全風險評估實驗室,甘肅蘭州 730050
Author(s):
Xi Binet al
關鍵詞:
青爪烏雞氨基酸脂肪酸營養評價
Keywords:
-
分類號:
TS251.1;S831.5
DOI:
-
文獻標志碼:
A
摘要:
分析黃土高原地區青爪烏雞肌肉營養成分、氨基酸和脂肪酸的組成,並對肌苷酸含量變化進行研究。結果表明,青爪烏雞肌肉鮮樣中粗蛋白和粗脂肪含量分別爲22.02%和1.38%。肌肉蛋白中檢測出17種氨基酸,其中谷氨酸(158.9 mg/g)、賴氨酸(92.7 mg/g)、天冬氨酸(89.0 mg/g)、甘氨酸(73.6 mg/g)、亮氨酸(72.7 mg/g)和精氨酸(61.8 mg/g)含量較高。依據FAO/WHO/UNU必需氨基酸基准模式,10種必需氨基酸評分均大于100,表明青爪烏雞肌肉蛋白是氨基酸平衡性較好的優質蛋白。脂肪酸檢測結果顯示青爪烏雞肌肉中飽和脂肪酸、單不飽和脂肪酸、多不飽和脂肪酸含量分別占脂肪酸總量的22.66%、23.16%和54.18%。在PUFAs中,主要是亞油酸,占總脂肪酸的2988%,其次是C20 ∶ 3n-6、DHA、亞麻酸、花生四烯酸和EPA,其含量分別占脂肪酸總量的9.54%、3.82%、3.51%、1.99%和1.90%。n-6和n-3系列多不飽和脂肪酸比值爲3.92,低于我國和HMSO(UK Department of Health)推薦的4.0最高安全限值。青爪烏雞肌肉在0~4℃條件下,隨著保存時間的延長,肌苷酸含量先上升後又逐漸下降。
Abstract:
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備注/Memo

備注/Memo:
收稿日期:2018-03-13
基金項目:中央級公益性科研院所基本科研業務費專項(編號:1610322019014);國家畜禽産品質量安全風險評估重大專項(編號:GJFP201801503)。
作者簡介:席斌(1981—),男,陝西商洛人,碩士,助理研究員,主要從事畜産品安全評估及相關研究工作。E-mail:xibin0707@163.com。
通信作者:高雅琴,女,研究員,主要從事畜産品質量評價的研究工作。E-mail:13609312788@163.com。
更新日期/Last Update: 2019-07-20