欧洲肉鸽与其他畜禽肉品质及主要营养成分比较分析

目的测定欧洲肉鸽胸肌肉的常规肉品质(肉色、p H、失水率和剪切力)和主要营养成分(蛋白、脂肪、氨基酸和脂肪酸)。方法使用色差仪、p H计、膨胀仪、肌肉嫩度仪等测定品质指标,参照国标方法和常用方法测定营养成分,并与其他禽肉进行比较分析。结果与其他常规畜禽肉相比,欧洲肉鸽肉色偏红偏暗,p H适中,失水率最高,剪切力最低;鸽肉的水分含量高于其他肉类,蛋白质含量最高为20.5%,脂肪含量最低仅2.7%;鸽肉中氨基酸含量丰富,必需氨基酸含量占40.80%,鲜味氨基酸含量占43.42%,均高于其他畜禽肉;鸽肉中脂肪酸种类丰富(11种),所含多不饱和脂肪酸含量最高,其中亚油酸的含量明显高于其他畜禽肉类。结论欧洲肉鸽色泽红润,滑嫩多汁,氨基酸含量丰富,脂肪酸组成优化,是一种高蛋白、低脂肪的理想型食用肉类。

Comparative analysis of quality and main nutrition components between European pigeon and other livestock and poultry meat

Objective European pigeon is one of the main meat producing breeds introduced to China , because of its high performance and strong adaptability. In order to understand the nutritive value and physiological function of European pigeon meat more specifically, Methods the study systematically determined conventional meat quality (meat color, pH, water loss rate and shear force) and main nutrition composition (protein, fat, amino acid and fatty acid) of European pigeon chest muscle, and compared with other livestock and poultry meat. Results Compared with other livestock and poultry meat, the European pigeon meat color was more red and dark, the pH of pigeon meat was moderate, the water loss rate was the highest, and the shear force was the lowest. The water content of pigeon meat was higher than other meat, the protein content (20.5%) was the highest, and the fat content (2.7%) was the lowest. The amino acid composition of pigeon meat was abundant, the essential amino acid content was 40.80%, and the flavor amino acid content was 43.42%, both of which were higher than other meat. The number of pigeon meat fatty acids were the most (11 kinds), the polyunsaturated fatty acid (PUFA) content was the highest, especially the linoleic acid was higher than other meat significantly. Conclusion European pigeon meat which is reddish, tender and juicy, with abundant amino acids and fatty acids, is a kind of ideal meat with high protein and low fat for eating.