| 仙湖鸭与樱桃谷鸭肌肉品质的比较分析 |
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| 引用本文： | 颜其贵,尚秀国,于辉.仙湖鸭与樱桃谷鸭肌肉品质的比较分析[J].中国畜牧杂志,2008,44(9):5-8. |
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| 作者姓名： | 颜其贵 尚秀国 于辉 |
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| 作者单位： | 1. 四川农业大学,四川,雅安,625014
2. 佛山科学技术学院,广东,佛山,528231 |
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| 基金项目： | 广东省佛山市科技发展专项基金
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佛山市产学研专项资金 |
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| 摘 要： | 试验以49日龄的仙湖鸭为对象,以樱桃谷鸭为参照。对其肌肉的常规生化成分及氨基酸分析的结果表明:仙湖鸭和樱桃谷鸭的必需氨基酸含量为34.32%±0.81%和33.84%±0.62%,其中精氨酸含量最高,苏氨酸含量最低;非必需氨基酸含量为25.96%±0.65%和25.71%±0.73%,其中谷氨酸含量最高,胱氨酸含量最低;总氨基酸含量为60.28%±1.18%和59.55%±1.09%。上述各项指标在2个品种之间,差异都不显著(P>0.05)。鲜味氨基酸总含量为20.14%±1.49%和19.71%±1.36%,其中谷氨酸含量最高。天冬氨酸、谷氨酸和缬氨酸及鲜味氨基酸总量在2组中均呈显著性差异(0.01
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| 关 键 词： | 肌肉品质 比较分析 樱桃谷鸭 仙湖鸭 |
| 文章编号： | 0258-7033(2008)09-0005-04 |
| 修稿时间： | 2007年12月14 |
Analysis of Meat Quality in Xianhu and Cherry Valley Ducks |
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| YAN Qi-gui,SHANG Xiu-guo,YU Hui.Analysis of Meat Quality in Xianhu and Cherry Valley Ducks[J].Chinese Journal of Animal Science,2008,44(9):5-8. |
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| Authors: | YAN Qi-gui SHANG Xiu-guo YU Hui |
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| Abstract: | The meat chemical contents and amino acids of Xianhu ducks and Cherry Valley ducks at 49 day were analyzed in this study.For the meat of Xianhu ducks and Cherry Valley ducks,the results showed that the content of the essential amino acids indices was 34.32%±0.81% and 33.84%±0.62%,respectively,among them the value of arginines was the highest,while the content of threonines was the lowest;The amount of the non-essential amino acids indices was 25.96%±0.65% and 25.71%±0.73%,respectively,among them the value of glutamic acids was the highest,while the content of cysteines was the lowest;the value of total amino acids indices was 60.28%±1.18% and 59.55%±1.09%,respectively;The amounts of flavour amino acids were 20.14%±1.49% and 19.71%±1.36%,respectively,among them the content of glutamic acids was the highest,and the difference.By analysis of the amino acids scores and chemical scores,the limited amino acids were threonine,valine and histidine,respectively.The value of the essential amino acids indices was 41.46 and 45.33,respectively,in the meat of Xianhu ducks and Cherry Valley ducks at 49 day. |
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| Keywords: | Xianhu ducks Cherry Valley ducks meat quality analysis |
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