| 淇河鲫肌肉营养成分分析及营养价值评定 |
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| 引用本文： | 高春生,范光丽.淇河鲫肌肉营养成分分析及营养价值评定[J].淡水渔业,2006,36(5):33-36. |
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| 作者姓名： | 高春生 范光丽 |
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| 作者单位： | 1. 西北农林科技大学动物科技学院,陕西杨凌,712100;河南农业大学牧医工程学院,郑州,450002
2. 西北农林科技大学动物科技学院,陕西杨凌,712100 |
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| 基金项目： | 河南省科技厅资助项目(项目编号:032409008) |
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| 摘 要： | 测定了10尾淇河鲫的含肉率及其肌肉的常规营养成分和氨基酸组成,并对其营养价值作了综合评定。该鱼含肉65.72%。鱼肉鲜重含蛋白质19.39%,脂肪2.96%。17种氨基酸总量为18.22%,其中7种必需氨基酸量为7.37%。必需氨基酸指数为85.37。氨基酸分和化学分分别为0.56和0.34。
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| 关 键 词： | 淇河鲫 含肉率 蛋白质 脂肪 氨基酸 |
| 文章编号： | 1000-6907-（2006）05-0033-04 |
| 收稿时间： | 2006-01-12 |
| 修稿时间： | 2006年1月12日 |
Analysis of Nutritional Composition and Evaluation of Nutritional Quality in Muscle of Qi-river Crucian Carp |
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| GAO Chun-sheng,FAN Guang-li.Analysis of Nutritional Composition and Evaluation of Nutritional Quality in Muscle of Qi-river Crucian Carp[J].Freshwater Fisheries,2006,36(5):33-36. |
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| Authors: | GAO Chun-sheng FAN Guang-li |
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| Abstract: | The rate of flesh content,general nutritional composition and amino acids composition for 10 crucian carps in Qi-river were determined,its nutritional value was also synthetically evaluated.The rate of flesh content for Qi-river crucian carp was 65.72%.Its protein and fat content were 19.39%,2.96% respectively.Total content of 17 amino acids was 18.22%.Total content of 7 essential amino acids was 7.37%.The essential amino acid index(EAAI)was 85.37.The amino acid score(AAS)and chemical score(CS)were 0.56 and 0.34 respectively. |
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| Keywords: | Qi-river crucian carp flesh content protein fat amino acid |
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