云南绒毛鸡腿肌营养成分分析与评价

Analysis and Evaluation of Nutritional Components in Leg Muscles of Rongmao Chicken

通过对绒毛鸡腿肌中的一般营养成分、氨基酸、脂肪酸和矿物元素的含量进行测定,分析评价其营养价值。结果表明:绒毛鸡腿肌中17种氨基酸的总量达78.91%,必需氨基酸总量为32.65%,鲜味氨基酸总量为27.94%,药用氨基酸含量为52.72%;必需氨基酸/总氨基酸的值为41.35%,必需氨基酸/非必需氨基酸的值为70.73%,符合FAO/WHO建议的氨基酸标准模式,氨基酸组成比例平衡。腿肌中含有丰富的USFA和P、Mg、Ca等元素。性别对绒毛鸡腿肌的营养成分有显著影响(P<0.05),公鸡腿肌氨基酸、脂肪酸营养价值优于母鸡,母鸡腿肌的矿物元素营养价值优于公鸡。因此,绒毛鸡腿肌是一种鲜味足、滋补功能佳、营养价值高的肉制品,不同性别绒毛鸡腿肌营养价值特点不同。

The nutritional value was analyzed and evaluated by measuring conventional nutrients,amino acids,fatty acids and minerals contents in leg muscles of Rongmao chicken. The results showed that total amount of 17 amino acids in leg muscles of Rongmao chicken reached 78.91%,total amount of essential amino acids was 32.65%,umami amino acids was 27.94%,and medicinal amino acids was 52.72%,essential amino acids/total amino acids was 41.35%,essential amino acids/nonessential amino acids was 70.73%. It was conformed to the amino acid standards recommended by FAO/WHO,and the amino acids composition ratio was balance. The leg muscles were rich in USFA and P,Mg,Ca and so on. There was a significant difference between the different gender and nutritional components of leg muscles of Rongmao chicken(P<0.05). The Rongmao roosters had better amimo acids and fatty acids nutritive value than hens while mineral nutritive value lower than hens. So leg muscles of Rongmao chicken is a kind of meat product that owns the characteristics of sufficient umami,effective nourishing function and high nutritive value. The leg muscles of different gender of Rongmao chicken had different nutritive value characteristics.