| 狍肉营养成分分析研究 |
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| 作者姓名： | 王馨颖 鞠贵春 |
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| 作者单位： | 吉林农业大学动物科学技术学院 |
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| 基金项目： | 吉林省科技厅资助项目(20160412013XH):长白山野狍人工驯养;繁育关键技术的示范推广 |
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| 摘 要： | 本文分析了狍肉的营养价值,为狍肉的深入研究提供基础。试验中共有4组样品,每组均分别于背部、腹部、前腿部和后腿部4个部位进行取样。主要以干燥法、灼烧法、索氏提取法、气相色谱法等试验方法对狍肉的营养成分、氨基酸含量以及脂肪酸含量进行了测定。结果表明,狍肉的水分含量为73. 02%—81. 26%,脂肪含量为1. 66%—2. 87%,蛋白质含量为20. 49%—23. 95%。狍肉中有16种氨基酸,其中含有赖氨酸、缬氨酸、异亮氨酸等多种必需氨基酸,必需氨基酸含量占总氨基酸含量的45. 56%。样品狍肉中含有10种脂肪酸,ω-6系与ω-3系脂肪酸的比值为12. 87∶1. 00。
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| 关 键 词： | 狍肉 营养成分 氨基酸 脂肪酸 |
Analysis and Research on Nutrition Composition of Roe Deer Meat |
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| Authors: | WANG Xinying JU Guichun |
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| Institution: | (College of Animal Science and Technology,Jilin Agricultural University,Changchun,130118,China) |
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| Abstract: | We analyzed the nutritional value of roe deer meat as a basis for more detailed study of roe deer meat.Four groups of samples were collected from the back,abdomen,fore legs and hind legs.The main nutritional composition,amino acid content and fatty acid contents were determined by means of high-temperature drying,burning method,Soxhlet extraction method,and gas chromatography.Parallel tests were conducted for each group.The results showed that the water content of roe deer meat was 73.02%-81.26%,the fat content was 1.66%-2.87%,and the protein content was 20.49%-23.95%.We identified 16 amino acids in the meat,including essential amino acids such as lysine,valine,and isoleucine,which accounted for 45.56%of the total amino acid content.The roe deer meat contained 10 fatty acids,the ratio ofω-3 toω-6 was 12.87∶1. |
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| Keywords: | Roe deer meat Nutrients Amino acid Fatty acids |
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