两种养殖方式的贵州三穗鸭肌肉营养成分分析及评价

Analysis and Evaluation of Nutritional Contents in Muscle of Guizhou Sansui Duck Cultured with Different Methods

摘要:

为研究贵州农户散养三穗鸭、企业规模养殖三穗鸭的营养价值。采用生化分析手段测定这两种鸭肉的基础营养成分、矿物质元素、氨基酸以及脂肪酸组成与含量，并进行营养评价。结果显示：农户散养三穗鸭的水分（76.30%）、粗蛋白（21.36%）、矿物质总量（649.02 mg/100 g）高于企业规模养殖三穗鸭，脂肪含量（2.12%）低于企业规模养殖三穗鸭，差异显著（p<0.05）。两者胆固醇含量均为64.00 mg/100 g，有害元素铅、镉均未检出。两种鸭肉均测出16种氨基酸，农户散养三穗鸭的氨基酸总量（19.14 g/100 g）、必需氨基酸总量（8.28 g/100 g）、必需氨基酸指数（76）、生物价（71）、和营养指数（0.16）均高于企业规模养殖三穗鸭，鲜味氨基酸含量（8.70 g/100 g）低于企业规模养殖三穗鸭。两种鸭肉的第一限制氨基酸均为蛋氨酸+半胱氨酸。两种鸭肉的必需氨基酸与总氨基酸比值、必需氨基酸与非必须氨基酸比值均符合WHO/FAO标准模式。两种鸭肉分别测出11、15种脂肪酸，企业规模养殖三穗鸭的饱和脂肪酸（0.77%）、单不饱和脂肪酸（0.86%）与多不饱和脂肪酸（0.36%）含量均高于企业规模养殖三穗鸭，差异显著（p<0.05）。可知，农户散养三穗鸭具有高蛋白低脂、矿物质含量丰富及氨基酸营养价值高等特点，企业规模养殖三穗鸭的鲜味氨基酸含量高，脂肪酸品质合理。

Abstract:

To study the nutritive value of Sansui duck (scattered culturing) and Sansui duck (enterprise management culturing) in Guizhou, using the national standard method to determine the composition and content of the basic nutrients, mineral elements and amino acids of these two duck meats, nutrient components in muscle of them were analyzed and the nutritive quality of the meat were evaluated in this study. The results showed that the moisture (76.30%), crudeprotein (21.36%), and mineral (649.02 mg/100 g) content in the Sansui duck (scattered culturing) muscle were significantly higher than those in Sansui duck (enterprise management culturing) muscle; but the crudefat (2.12%) in the Sansui duck (scattered culturing) muscle was lower than that in Sansui duck (enterprise management culturing) muscle (p<0.05). They have the same cholesterol content (64.00 mg/100g). Lead and cadmium were not detected. A total of 16 amino acids were detected in muscle proteins of Sansui duck cultured with different methods , and the total amino acid (19.14 g/100 g), total essential amino acid (8.28 g/100 g), essential amino acid index (76), biological value (71) and nutritional index (0.16) of Sansui duck (scattered culturing) were higher than those of Sansui duck (enterprise management culturing), the content of delicious amino acids (8.70g/100g) was lower than that of Sansui duck (enterprise management culturing). Amino acid score (AAS) analyses showed that the first limiting amino acid in muscle of Sansui duck cultured with different methods were Met+Cys. The ratio of essential amino acids to total amino acids and the ratio of essential amino acids to nonessential amino acids of the two kinds of Sansui duck cultured with different methods met WHO/FAO standard.18 and 20 fatty acids were detected in two kinds of duck meat, respectively. The contents of saturated fatty acid (0.77%), monosaturated fatty acid (0.86%) and polyunsaturated fatty acid (0.36%) in Sansui duck (scattered culturing) were significantly higher than those in Sansui duck (enterprise management culturing) (p<0.05). Sansui duck (scattered culturing) has high the nutritional value of basic nutritional components and amino acid, and Sansui duck (enterprise management culturing) has high delicate amino acid and reasonable fatty acid quality.