鲜牦牛肉氨基酸与脂肪酸组成分析评价  

Evaluation on composition of amino acid and fatty acid of fresh yak meat

作　　者：闫忠心[1] 靳义超[1] 李升升[1] 尼玛[2] 冶成君[1] 

机构地区：[1]青海省畜牧兽医科学院,西宁810016 [2]海晏县畜牧兽医站,海晏812200

出　　处：《青海畜牧兽医杂志》2015年第2期20-22,共3页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：国家星火计划(2013GA870001);国家外青局引推项目(Y20146300002);青海省科技厅国际合作项目(2014HZ806)

摘　　要：为分析评价鲜牦牛肉的氨基酸及脂肪酸组成及营养价值,采用氨基酸分析仪测定了氨基酸并进行氨基酸评分(AAS),脂肪酸甲酯的气相色谱分析法分析了脂肪酸。结果表明:从新鲜牦牛肉中检测出十七种氨基酸和十种脂肪酸。新鲜牦牛肉的氨基酸总量为19.19g/100g,EAA/TAA为38.83%,EAA/NEAA为63.31%;脂肪含量3.99g/100g,脂肪酸含量为51.63%。鲜牦牛肉是一种具有独特风味的优质蛋白质来源,也是具有均衡脂肪酸的高营养价值的鲜肉。In order to analyses the composition of amino acid and fatty acid and the nutritional value of fresh yak meat, the amino acid was determinate, and amino acid score（AAS） was evaluated. The fatty acid was assayed by fatty acid methyl ester by gas chromatography.The results demonstrated that there were seventeen kinds of amino acid and ten kind of fatty acid in fresh yak meat. The content of amino acid in fresh yak meat was 19.19g/100 g,EAA/TAA was 38.83%,EAA/NEAA was 63.31%.The content of fat in fresh yak meat was 3.99g/100 g and the total content of fatty acid was 51.63%.So fresh yak meat contain high-quality protein with unique flavor, and a kind of nutritional meat product with balanced fatty acid.

关 键 词：鲜牦牛肉 氨基酸 脂肪酸 氨基酸评分 

分 类 号：S817.27[农业科学—畜牧学]