摘要
对花江狗肉肌肉和狗皮的主要营养成分进行了分析及营养学评价。研究结果表明:花江狗肉肌肉和狗皮中水分含量分别为74.0%和58.2%,灰分含量分别为0.512%和0.189%,粗脂肪含量分别为2.9%和4.4%,粗蛋白含量分别为21.1%和34.7%。对氨基酸组成进行分析,其氨基酸评分和必需氨基酸指数均较优,符合FAO/WHO理想模式。对脂肪酸组成进行分析,其PUFA/SFA值为0.53,也达到理想水平。
The main nutritional components of muscle and skin of Huajiang dog meat were analyzed and evaluated. The results showed that the water content of muscle and skin was 74.0% and 58.2%, respectively. The ash content of them was 0. 512% and 0. 189% , respectively. The crude fat content of them was 2.9% and 4.4% , respectively. The crude protein content of them was 21.1% and 34.7% , respectively. The amino acid compose was analyzed. The amino acid score and essential amino acid index were excellent, accord with FAO/WHO ideal mode. The fatty acid compose was analyzed. Its PU- FA/SFA value was 0.53, also reaching to ideal level.
出处
《肉类工业》
2015年第4期16-18,共3页
Meat Industry
关键词
花江狗肉
营养成分
营养学评价
Huajiang dog meat
nutritional components
nutritional evaluation
