山羊肉的生产与营养价值

产肉是山羊的主要性能。世界的山羊增长率虽然比其它反刍家畜快，但山羊肉仍不能满足日益增长的人口的需要，我国也不例外。因此特别需要加快山羊肉生产的发展。我国山羊肉的生产是分散在农村的。在生产山羊肉时，需要注意山羊的胴体重。总的可食率和总的有商品价值率。了解山羊肉的营养价值才能更好地发展和利用山羊肉。山羊肉是一种高蛋白、低能量的食品。山羊肉蛋白质中的各种必需氨基酸含量充足，其含量占氨基酸总量的一半左右。与理想蛋白质所含的必需氨基酸相比，有四种氨基酸含量接近理想蛋白，其余的也都相差不大。蛋白质的生物价虽不如黄牛，但比水牛高。山羊脂肪的沉积主要在内脏，皮下脂肪比较少。肉中所含的脂肪酸，以不饱和脂肪酸为多，不饱和脂肪酸对人的营养有好处。亚油酸是人体摄入能量所必需的。山羊肉的胆固醇含量也较低。肌肉中Ｃａ的含量比牛肉少，而Ｐ的含量却比牛肉多，特别是小肠中的Ｐ含量几乎是牛的五倍。维生素Ｂ１和Ｂ２的含量山羊肉也比牛肉高

PRODUCTION AND NUTRITION CONTENTS EVALUATION OF GOAT MEAT

Meat is the main product of goat. The increasing rate of goat meat for human food in the world is said to be faster than that of other domestic ruminants, but the goat meat still cannot meet the great need because of the rapid population growth rate in progressing trend by the present. China′s goat meat production was mainly scattered in countryside everywhere, thus this sort of production should be justified by three considerations for us:the carcass weight, total edible percentage and the whole commodity production estimated valuably in %. In goat meat, there are adequately large amount of essential amino acids, that might be accounted for about 50% in estimation. Moreover, this kind of meat whenever in comparison with the essential amino acid pattern of the ideal crude protein contents in human food consumption, would be shown in itself that it is approximately similar to four kinds of amino acid and some other else, generally having not any significant difference. The biological value (BV) of the CP content is somewhat inferior to that of beef, however, might be superior to that of buffalo meat. Goat meat is said to deposit most of its fat content internally in visceral cavity and the deposition of subcutaneous fat is gradually reduced, more or less. Goat meat fat posseses a low cholesterol content and conversely a high proportion of unsaturated fatty acid content which is somewhat beneficial to human nutrition. The linoleic acid is essential for human energy absorption. The Ca contents in goat meat are inferior to those of beef, but the P contents in tis small intestines are 5 times over those of the same meat. Furthermore, the vitamins B 1 and B 2 of goat meat are higher than those in beef.