不同雉鸡肌肉营养成分分析和评价

吴琼; 孙艳发; 夏李意; 韦际杨; 陈旭国; 刘光彪; 林炜明

doi:10.3969/j.issn.1006-267x.2020.01.020

动物营养学报 >

2020 , Vol. 32 >Issue 1: 148 - 159

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.020

禽营养与饲料 POULTRY NUTRITION AND FEED

不同雉鸡肌肉营养成分分析和评价

吴琼 ,
孙艳发 ,
夏李意 ,
韦际杨 ,
陈旭国 ,
刘光彪 ,
林炜明

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龙岩学院生命科学学院, 龙岩 364012

吴琼(1978-),女,黑龙江汤原人,副教授,博士研究生,从事特种经济动物遗传资源评价的研究。E-mail:wuqiongguobin@126.com

收稿日期: 2019-06-08

网络出版日期: 2020-01-19

基金资助

中央引导地方科技发展专项（2018L3011）；特种动物种质资源共享平台（TZDW2018）

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Analysis and Evaluation of Nutritional Components in Muscle of Different Pheasants

WU Qiong ,
SUN Yanfa ,
XIA Liyi ,
WEI Jiyang ,
CHEN Xuguo ,
LIU Guangbiao ,
LIN Weiming

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Institute of Life Science, Longyan University, Longyan 364012, China

Received date: 2019-06-08

Online published: 2020-01-19

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摘要

本试验旨在对雉鸡肌肉营养成分进行分析和评价。选取中国环颈雉、蒙古雉鸡、黑化雉鸡、申鸿七彩雉鸡和绿雉鸡200只（每个品种各40只，公母各占1/2），参照国家标准，采用索氏提取法、凯氏定氮法、氨基酸自动分析仪、气相色谱仪和液相色谱仪测定胸肌中粗脂肪、粗蛋白质、肌苷酸、胆固醇、氨基酸和脂肪酸含量。结果表明：1）黑化雉鸡胸肌中粗脂肪、粗蛋白质和肌苷酸含量均显著高于其他雉鸡（P<0.05）。雉鸡胸肌中均含有17种水解氨基酸，含量最高的氨基酸分别为谷氨酸、天冬氨酸、赖氨酸和亮氨酸。总氨基酸含量为33.22%~37.26%，必需氨基酸与总氨基酸含量比值在0.40左右，必需氨基酸与非必需氨基酸的比值高于0.60。第一限制性氨基酸为蛋氨酸+胱氨酸。谷氨酸味道强度值最大（19.53~22.77）。2）雉鸡胸肌中检测到22种脂肪酸。黑化绿雉肌肉中12~16碳饱和脂肪酸、其他饱和脂肪酸、饱和脂肪酸、不饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和必需脂肪酸含量均高于其他雉鸡。由此可知，5种雉鸡胸肌中氨基酸和脂肪酸含量和组成基本一致，但含量存在一定差异，黑化雉鸡脂肪酸含量优于其他雉鸡。

关键词： 雉鸡; 胸肌; 氨基酸; 脂肪酸; 营养成分

本文引用格式

吴琼 , 孙艳发 , 夏李意 , 韦际杨 , 陈旭国 , 刘光彪 , 林炜明 . 不同雉鸡肌肉营养成分分析和评价[J]. 动物营养学报, 2020 , 32(1) : 148 -159 . DOI: 10.3969/j.issn.1006-267x.2020.01.020

Abstract

This study was to analysis and evaluation of nutritional components in muscle of pheasant muscles. A total of 200 pheasants, including Chinese ring-necked pheasants, Mongolian pheasants, black pheasants, Shenhong pheasants and green pheasants (40 each species, half male and half female) were selected and determined by Soxhlet extractor, Kjeldahl apparatus, amino acid analyzer, gas chromatography and high performance liquid chromatography (HPLC) according to national standard. The results showed as follows:1) the contents of ether extract, crude protein and cholesterol in breast muscle of black pheasant were significantly higher than those of other pheasants (P<0.05). There were 17 kinds of hydrolyzed amino acids in the breast muscle. The highest content of amino acids were Glu, Asp, Lys and Leu. The total amino acid content was 33.22% to 37.26%, essential amino acid/total amino acid was about 0.40, and essential amino acid/non-essential amino acid was more than 0.60. The first limiting amino acids were Met and Cys. The taste value of glutamic acids was the highest (19.53~22.77). 2) A total of 22 fatty acids were detected in breast muscle of pheasants. The contents of 12 to 16 carbon saturated fatty acids, other saturated fatty acids, saturated fatty acids, unsaturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and essential fatty acids of black pheasant were higher than those of other pheasants. Therefore, the composition of amino acid and fatty acids in breast muscle of five pheasants are basically similar, but there are some differences in the content. The fatty acid content of black pheasant is better than that of other pheasants.

Key words： pheasants; breast muscle; amino acids; fatty acids; nutritional component

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