四川白鹅氨基酸组成分析及营养评价

采用盐酸水解消化法结合全自动氨基酸分析仪对不同年龄、部位和性别的四川白鹅肌肉氨基酸进行测定。结果显示:所有样品中均检出17种氨基酸,其中谷氨酸含量最高,天冬氨酸和亮氨酸其次;比较年龄、性别和部位3个因素,年龄是影响四川白鹅氨基酸含量的主要因素;各种类型的氨基酸含量基本在180日龄～2年时达到最大值,其中必需氨基酸含量高于FAO/WHO的推荐值,但低于全鸡蛋模式;必需氨基酸/非必需氨基酸和必需氨基酸/氨基酸总量比值均高于WHO/FAO的推荐值,属于优质蛋白质;氨基酸评分、化学评分和必需氨基酸指数在150日龄之后达到最高值,其中第一限制性氨基酸均为缬氨酸,第二限制性氨基酸均为苯丙氨酸+酪氨酸。说明四川白鹅具有较高的营养价值及风味,特别是180日龄之后。

Analysis of amino acid composition and nutritional evaluation of Sichuan white goose

Sichuan white goose is an excellent local poultry breed. In order to measure its nutritional value, the muscle amino acid composition of distinct body parts for Sichuan white goose of different age and gender was analyzed. In this study, hydrochloric acid hydrolysis was adopted for digestion of muscle protein and Hitachi L-8800 automatic amino acid analyzer was used to determine the content of amino acids. The results showed that 17 amino acids were detected in all muscle samples, among which the content of Glu was the highest, followed by Asp and Leu. We found that, of the three factors, age, gender and parts of body, age was the main factor affecting the amino acid content of Sichuan white goose. The content of various amino acids reaches their maximum between 180 days and 2 years, wherein the content of essential amino acids (EAA) was higher than the value recommended by FAO/WHO, but lower than that of whole egg. The ratios of EAA / NEAA and EAA / TAA were higher than the values recommended by FAO/WHO, which indicated that it was a good source of high-quality protein. The amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) reached their highest values after 150 days of age. By evaluating either AAS or CS, we observed that the first-limiting amino acid was Val and the second-limiting amino acid was Phe+Tyr. These results suggested that Sichuan white goose meat has high nutritional value and good flavor, especially after 180 days of age.