核桃仁饼营养成分分析  被引量:5

Analysis of nutritional ingredient for walnut cake

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作  者:张振龙[1] 蔡春芳[1] 叶元土[1] 董娇娇[1] 宋霖[1] 孔丽[1] 

机构地区:[1]苏州大学基础医学与生物科学学院,江苏苏州215123

出  处:《饲料工业》2013年第18期38-41,共4页Feed Industry

基  金:江苏省水产三项工程[PJ2011-63];江苏省"六大人才高峰"

摘  要:文章采用国标法分析了核桃仁饼的一般营养成分、脂肪酸、氨基酸和氨基酸平衡性,并与其它常用植物性饲料蛋白源进行比较。结果表明:核桃仁饼中粗蛋白质含量43.36%、粗脂肪23.80%、蛋白溶解度59.91%、粗灰分4.90%、粗纤维5.99%、钙0.32%、总磷0.84%;核桃仁饼主要含5种脂肪酸,含量最高的是亚油酸61.71%,其它依次为油酸19.79%,α-亚麻酸10.80%,棕榈酸4.83%和硬脂酸2.28%;核桃仁饼含17种氨基酸,氨基酸总量占干物质35.55%,其中鱼类必需氨基酸占15.34%,必需氨基酸占氨基酸总量的43%,鲜味氨基酸含量接近氨基酸总量的45%,蛋氨酸、赖氨酸仅含0.40%、0.51%,是核桃仁饼的限制性氨基酸,但精氨酸含量4.88%,高于鱼粉中含量,谷氨酸8.37%。核桃仁饼营养丰富,但其作为水产动物饲料蛋白源氨基酸平衡性差,可通过与血粉或其它蛋白源搭配使用提高其使用价值。The contents of general nutrient, fatty acid, amino acids, balance of amino acid, calci- mn and total phosphorlts of walnut cake were analyzed with the national standard in this article, and the comparison to other common dietary protein source for aqt, atic feed was evaluated, too. The general nutrient components of walnut cake were that CP 43.36%, protein solubility 59.91%, EE 23.80%, CA 4.90%, CF 5.99%, Ca 0.32%, TP 0.84%. It was found thai walnul cake mainly contained five kinds of fatty acid, tile highest content of C18: 2n6('(61.71e~'), C18 : ln9(19.79%),o^-C18 : 3n3(10.80%), C16 : 0(4.83%) and C18 : 0(2.28%).17 kinds of ami- no acids were fbund in walnut cake, the total amino acids of tile total (try matter 35.55%, the EAA accounted for 43% in TAA and the delicious amino acids took up more than 45% in TAA. Methionine, lysine containing only 0.40%, 0.51%, are restriet amino acids in wahml cake. Arginine content was of 4.88%, higher than fish meal, and glutamie acid was of 8.37%. As a po- tenlial prolein resouree for aquatic feed, walnut cake has high nutritive value. But the balance of amino acid is worse than that of fish meal, and it can be improved by blood meal or olher prolein source.

关 键 词:核桃仁饼 营养成分 氨基酸 脂肪酸 

分 类 号:S816.11[农业科学—饲料科学]

 

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