临武鸭肉质营养特性

Nutrient Characteristic of the Meat in Linwu Duck

试验旨在分析、评价临武鸭的肉质性能及营养成分,通过化学分析与仪器分析相结合的方法,测定临武鸭肌肉中的常规营养指标和氨基酸、肌苷酸、脂肪酸含量。结果表明,临武鸭肌肉中水分含量胸肌显著(P<0.05)高于腿肌,腿肌能量极显著(P<0.01)高于胸肌,其它指标公母间、部位间差异不显著。公母间胸肌17种氨基酸、8种脂肪酸、肌苷酸含量之间差异不显著。与其它鸭种比较发现临武鸭具有水分含量较低,肌苷酸、谷氨酸含量和氨基酸总含量比较高,脂肪酸组成以不饱和脂肪酸含量高的特点。

An experiment was carried out to analyze and evaluate fleshy performance and nutriment ingredients of Linwu duck. The content of nutritive components, amino acids. Inosine monophosphate（iMP） and fatty acids was determined by chemical and instrumental method. The nutritive components of linwu duck were analyzed by chemical and instrumental method. The results showed that the moisture in pectoral muscle was higher than in crural muscle（P〈0.05） ,hut the energy in crural muscle was higher than in pectoral muscle（P〈0.01）, the other indexes of Linwu duck have no significant differences on genders and positions. Seventeen kinds of amino acids, eight kinds of fatty acids and inosinate have no significant differences on gender. Compared with other duck species, Linwu duck has some characteristics which include the lower moisture, the higher contents of IMP ,amino acids and glutamic acid; and also has higher contents of unsaturated fatty acid.