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

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

Chinese Journal of Animal Nutrition >

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

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

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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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

Cite this article

WU Qiong , SUN Yanfa , XIA Liyi , WEI Jiyang , CHEN Xuguo , LIU Guangbiao , LIN Weiming . Analysis and Evaluation of Nutritional Components in Muscle of Different Pheasants[J]. Chinese Journal of Animal Nutrition, 2020 , 32(1) : 148 -159 . DOI: 10.3969/j.issn.1006-267x.2020.01.020

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