| 家禽肉中氨基酸组成及营养评价 |
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| 引用本文： | 钱爱萍 颜孙安 林香信 陈卫伟. 家禽肉中氨基酸组成及营养评价[J]. 中国农学通报, 2010, 26(13): 94-97 |
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| 作者姓名： | 钱爱萍 颜孙安 林香信 陈卫伟 |
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| 作者单位： | 福建省精密仪器农业测试重点实验室,福州,350003 |
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| 基金项目： | 福建省财政专项"氨基酸含量分异和营养平衡关系研究" |
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| 摘 要： | 分析了7种家禽肉中氨基酸组成,并应用模糊识别法和氨基酸比值系数法,以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对7种家禽肉蛋白营养价值进行了全面评价。结果表明:羊肉的氨基酸总量最高,兔肉中的赖氨酸含量最高。肉蛋白中的氨基酸种类齐全,比例适当,尤其是鲜味氨基酸—谷氨酸和天门冬氨酸的含量较高,平均占总质量分数的18%和10%。
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| 关 键 词： | 河阴石榴 河阴石榴 品种资源 突尼斯软籽石榴 栽培技术 |
| 收稿时间： | 2009-11-30 |
| 修稿时间： | 2010-03-24 |
The content of amino acid in the poultry meat and its nutritive evaluation |
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| Qian Aiping,Yan Sun'an,Lin Xiangxin,Chen Weiwei. The content of amino acid in the poultry meat and its nutritive evaluation[J]. Chinese Agricultural Science Bulletin, 2010, 26(13): 94-97 |
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| Authors: | Qian Aiping Yan Sun'an Lin Xiangxin Chen Weiwei |
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| Affiliation: | Qian Aiping, Yan Sun’an, Lin Xiangxin, Cheng Weiwei Precision Instruments, Fujian Province Key Laboratory of Agricultural Testing, Fuzhou 350003 |
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| Abstract: | It was analysed the amino acid composition of the seven kinds of poultry meat. By applying the egg protein as standard protein and WHO/FAO reference model of essential amino acid （EAA） as an appraisal criterion ,the nutritional value of the seven kinds of poultry meat was evaluated by fuzzy pattern recognition and ratio coefficient of amino acid（AA）.The results showed that the mutton had highest AA contents, the rabbit meat had the highest amount of Lysine. The meat protein was rich in all kinds of amino acid（AA）, and it had more proper proportion, especially it had higher tasty amino acid such as glutamic acid and aspartic acid, which accounted for 18% and 10% respectively. |
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| Keywords: | poultry meatzz proteinzz amino acidzz nutritive evaluationzz |
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