动物营养学报 >

2019 , Vol. 31 >Issue 11: 5100 - 5110

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.11.025

水产营养 Aquaculture Nutrition

中华鳖蛋营养价值评价

  • 张君 ,
  • 欧阳霞 ,
  • 陆剑锋 ,
  • 周清妍 ,
  • 刘甜甜 ,
  • 苏时萍 ,
  • 崔学东 ,
  • 万全
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  • 1. 安徽农业大学动物科技学院, 合肥 230036;
    2. 合肥工业大学生物与食品工程学院, 合肥 230009;
    3. 明光现代农业科技合作推广服务中心, 明光 239400
张君(1984-),女,安徽寿县人,讲师,博士,主要从事水产动物遗传育种研究。E-mail:junzhang@ahau.edu.cn

收稿日期: 2019-04-19

  网络出版日期: 2019-11-19

基金资助

国家级大学生创新创业训练计划项目（201610364007）；国家自然科学基金青年基金项目（31802273）；安徽省科技重大专项（18030701173）；安徽农业大学引进与稳定人才项目（yj2016-12）；安徽农业大学青年基金重点项目（2015ZD05）；安徽省水产产业体系项目（皖农科[2016]84号）

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Evaluation of Nutritional Value of Eggs of Chinese Soft-Shell Turtle (Pelodiscus sinensis)

  • ZHANG Jun ,
  • OUYANG Xia ,
  • LU Jianfeng ,
  • ZHOU Qingyan ,
  • LIU Tiantian ,
  • SU Shiping ,
  • CUI Xuedong ,
  • WAN Quan
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  • 1. College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036;China;
    2. College of Biological and Food engineering, Hefei University of Technology, Hefei 230009, China;
    3. Cooperation Extension Service Center of Modern Agricultural Science and Technology of Mingguang, Mingguang 239400, China

Received date: 2019-04-19

  Online published: 2019-11-19

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摘要

本试验旨在对中华鳖蛋的营养价值进行评价。选取日本种群和黄河种群中华鳖蛋各200枚，分别进行基本营养成分、胆固醇、氨基酸与脂肪酸含量检测，以确定中华鳖蛋的营养价值。结果表明：1）2个种群中华鳖蛋蛋清中水分、粗灰分、粗蛋白质和粗脂肪含量分别为94.92%和95.18%、0.59%和0.37%、3.26%和3.20%、0.86%和0.82%；蛋黄中水分、粗灰分、粗蛋白质和粗脂肪含量分别为67.81%和69.01%、1.85%和1.98%、21.22%和21.15%、10.47%和8.91%。2）水解氨基酸含量检测结果显示，2个种群中华鳖蛋蛋清与蛋黄中均检出17种水解氨基酸，且均以谷氨酸含量最高，天冬氨酸含量次之；蛋清中氨基酸总量分别为557.61、461.43 mg/g，必需氨基酸总量分别为212.90、175.01 mg/g，呈味氨基酸总量分别为213.49、176.61 mg/g；蛋黄中氨基酸总量分别为567.72、536.04 mg/g，必需氨基酸总量分别为215.73、203.09 mg/g，呈味氨基酸总量分别为212.43、201.50 mg/g。必需氨基酸组成评价分析显示，2个种群中华鳖蛋蛋清和蛋黄中除蛋氨酸+半胱氨酸百分比外，其余必需氨基酸百分比均超过人体蛋白质氨基酸模式谱的参考值，属于优质蛋白质。游离氨基酸含量检测结果显示，2个种群中华鳖蛋蛋清中氨基酸总量分别为23.38、26.08 mg/kg，呈味氨基酸总量分别为12.12、12.63 mg/kg，分别占氨基酸总量的52%和48%；蛋黄中氨基酸总量分别为11.13、13.53 mg/kg，呈味氨基酸总量分别为3.67和4.02 mg/kg，分别占氨基酸总量的33%和30%。3）2个种群中华鳖蛋蛋黄中饱和脂肪酸总量分别为40.83%和44.85%，不饱和脂肪酸总量分别为56.80%和50.51%，胆固醇含量分别为10.49和10.84 mg/g。由此可见，中华鳖蛋水分、粗蛋白质含量高，粗脂肪含量低，必需氨基酸组成满足理想氨基酸模式，呈味氨基酸含量高，胆固醇含量低，是一种口感鲜美及营养价值较高的蛋类。

关键词： 中华鳖; 鳖蛋; 营养成分; 氨基酸; 胆固醇

本文引用格式

张君 , 欧阳霞 , 陆剑锋 , 周清妍 , 刘甜甜 , 苏时萍 , 崔学东 , 万全 . 中华鳖蛋营养价值评价[J]. 动物营养学报, 2019 , 31(11) : 5100 -5110 . DOI: 10.3969/j.issn.1006-267x.2019.11.025

Abstract

The purpose of this experiment was conducted to evaluate the nutritional value of eggs of Chinese soft-shell turtle (Pelodiscus sinensis, P. sinensis). In order to determine the nutritional value of eggs of P. sinensis, a total of 400 P. sinensis eggs from Japanese population (200 eggs) and Yellow River population (200 eggs) were selected to detect the contents of basic nutrients, cholesterol, amino acids and fatty acids. The results showed that the contents of moisture, ash, crude protein and crude fat in egg white of two populations were 94.92% and 95.18%, 0.59% and 0.37%, 3.26% and 3.20%, 0.86% and 0.82%, respectively. The contents of moisture, ash, crude protein and crude fat in egg yolk of two populations were 67.81% and 69.01%, 1.85% and 1.98%, 21.22% and 21.15%, 10.47% and 8.91%, respectively. 2) The detection results of hydrolyzed amino acid contents showed that 17 kinds of hydrolyzed amino acids were detected in egg white and egg yolk of two populations. Among, the content of glutamic acid was the highest, followed by aspartic acid. The contents of total amino acids (TAA), essential amino acids (EAA) and delicious amino acids (DAA) in egg white of two populations were 557.61 and 461.43 mg/g, 212.90 and 175.01 mg/g, 213.49 and 176.61 mg/g, respectively. The contents of TAA, EAA and DAA in egg yolk of two populations were 567.72 and 536.04 mg/g, 215.73 and 203.09 mg/g, 212.43 and 201.50 mg/g, respectively. Referring to the evaluation and analysis of EAA composition, the percentages of EAA in egg white and egg yolk of two populations exceeded the reference values of amino acid pattern spectrum for human protein expect methionine+cysteine percentage, and they belonged to quality protein. The detection results of free amino acid contents displayed that the content of TAA in egg white of two populations were 23.38 and 26.08 mg/kg, respectively, and those in egg yolk were 11.13 and 13.53 mg/kg, respectively. The content of DAA in egg white of two populations were 12.12 and 12.63 mg/kg, accounting for 52% and 48% of the TAA content, respectively, and those in egg yolk were 11.13 and 13.53 mg/kg, accounting for 33% and 30% of the TAA content, respectively. 3) The content of saturated fatty acid, unsaturated fatty acid and cholesterol in egg yolk of two populations were 40.83% and 44.85%, 56.80% and 50.51%, 10.49 and 10.84 mg/g, respectively. Therefore, the eggs of P. sinensis have high moisture, crude protein, DAA content, low crude fat and cholesterol contents, and the amino acid composition satisfies the ideal amino acid model. Therefore, the eggs of P. sinensis have delicious taste and high nutritional value.

Key words： Chinese soft-shell turtle (Pelodiscus sinensis); soft-shell turtle egg; nutritional components; amino acids; cholesterol

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