鳄鱼肉主要营养成分及与其他畜禽肉的比较  

Comparison of Major Nutritional Components of Crocodile,Livestock and Poultry Meats

作　　者：卢涵[1] 陈孙福 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]广西盟展鳄鱼科技开发有限公司,广西南宁530028

出　　处：《肉类研究》2012年第7期25-28,共4页Meat Research

摘　　要：为了充分了解鳄鱼肉的营养特性,更好地利用鳄鱼资源,本实验分析鳄鱼肉的主要组分、脂肪酸及氨基酸的构成,并与羊肉、猪肉、牛肉和鸡肉进行比较。结果表明:与其他畜禽肉相比,鳄鱼肉是一种高蛋白、低脂肪的优质肉品,多不饱和脂肪酸含量丰富,尤其是花生四烯酸、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)。鳄鱼肉富含必需氨基酸,尤其是赖氨酸。且根据必需氨基酸指数,鳄鱼肉的营养价值高于其他畜禽肉。综合看来,鳄鱼肉是较理想的动物蛋白及脂肪来源。In order to better understand the nutritional quality of crocodile meat and utilize crocodile resource, the major nutrient composition, fatty acid composition and amino acid composition of crocodile meat were analyzed and compared with those of mutton, pork, beef and chicken. Crocodile meat was high in protein and low in fat and contained abundant polyunsaturated fatty acids, especially arachidonic acid, eicosapentaenoic acid （EPA） and docosahexaenoic acid （DHA）. Moreover, abundant amounts of essential amino acids were found in crocodile meat, especially lysine, and the nutritional value of crocodile meat was higher than that of livestock and poultry meats as evaluated from the viewpoint of essential amino acid index. In general, crocodile meat is an ideal animal source of protein and fat.

关 键 词：鳄鱼 组分 脂肪酸 氨基酸 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]