仙湖鸭与樱桃谷鸭肌肉品质的比较分析  

Analysis of Meat Quality in Xianhu and Cherry Valley Ducks

作　　者：颜其贵[1] 尚秀国[2] 于辉[2] 

机构地区：[1]四川农业大学,四川雅安625014 [2]佛山科学技术学院,广东佛山528231

出　　处：《中国畜牧杂志》2008年第9期5-8,共4页Chinese Journal of Animal Science

基　　金：佛山市科技发展专项资金(03020021);佛山市产学研专项资金(2006A082)

摘　　要：试验以49日龄的仙湖鸭为对象,以樱桃谷鸭为参照。对其肌肉的常规生化成分及氨基酸分析的结果表明:仙湖鸭和樱桃谷鸭的必需氨基酸含量为34.32%±0.81%和33.84%±0.62%,其中精氨酸含量最高,苏氨酸含量最低;非必需氨基酸含量为25.96%±0.65%和25.71%±0.73%,其中谷氨酸含量最高,胱氨酸含量最低;总氨基酸含量为60.28%±1.18%和59.55%±1.09%。上述各项指标在2个品种之间,差异都不显著(P>0.05)。鲜味氨基酸总含量为20.14%±1.49%和19.71%±1.36%,其中谷氨酸含量最高。天冬氨酸、谷氨酸和缬氨酸及鲜味氨基酸总量在2组中均呈显著性差异(0.01<P<0.05)。氨基酸评分和化学评分表明,限制性氨基酸分别为苏氨酸、缬氨酸和组氨酸,必需氨基酸指数分别为41.46%和45.33%。The meat chemical contents and amino analyzed in this study. For the meat of Xianhu ducks acids of Xianhu ducks and Cherry Valley ducks at 49 day were and Cherry Valley ducks, the results showed that the content of the essential amino acids indices was 34.32%±0.81% and 33.84%±0.62%, respectively, among them the value of arginines was the highest, while the content of threonines was the lowest; The amount of the non-essential amino acids indices was 25.96%±0.65% and 25.71%±0.73%,respectively, among them the value of glutamic acids was the highest, while the content of cysteines was the lowest;the value of total amino acids indices was 60.28%±1.18% and 59.55%±1.09%, respectively; The amounts of flavour amino acids were 20.14% ± 1.49% and 19.71% ± 1.36%, respectively, among them the content of glutamic acids was the highest, and the difference. By analysis of the amino acids scores and chemical scores, the limited amino acids were threonine, valine and histidine, respectively. The value of the essential amino acids indices was 41.46 and 45.33, respectively, in the meat of Xianhu ducks and Cherry Valley ducks at 49 day.

关 键 词：肌肉品质 比较分析 樱桃谷鸭 仙湖鸭 

分 类 号：S835.5[农业科学—畜牧学]