摘要
选择引进的纯种法国朗德鹅进行饲养,在85日龄时,选体质强壮、健康无病、体重在4.0～4.3千克的朗德鹅70只进行屠宰取样,对朗德鹅肉用性能、胸腿肌化学组成、氨基酸含量、皮下脂肪和肾脂肪的一般化学特性及主要高级脂肪酸组成等肉脂基本性状进行分析测定,并与我国其他地区鹅肉脂作一比较。测定结果表明:朗德鹅具有较好屠宰性能、肌肉的干物质含量为26.39%,粗蛋白为19.98%,粗脂肪为5.68%,灰分2.33%,Ca0.029%,P0.15%;朗德鹅肌肉的各种必需氨基酸含量(除色氨酸外)均较高,特别是对人类具有特殊意义的赖氨酸含量高达6.54%,与风味关系密切的谷氨酸高达16.34%。朗德鹅脂肪的不饱和脂肪酸含量高达64.80%。脂肪化学特性:碘价70.86,酸价0.4933,皂化价195.34。得出结论:朗德鹅肌肉富含呈风味物质、必需氨基酸含量丰富、脂肪含量低并且不饱和脂肪酸含量高,是人类较好的动物肉食原料。
The imported and purebred French Landaise geese were breeded, when 85th age, The strong, healthy and not sick 70 geese in 4.0-4.3Kg weight had been slaughtered,the comparing study on meat capabilities ,chemical composition and amino acid content of breast and leg muscle, hypodermic fat and kidney fat general chemical characteristic and main higher fatty acid composition of Landaise geese with other geese in our country. The analyzing result indicated. Better slaughter capabilities ,Dry matter content is 26.39%, crude protein content is 19.98%,crude fat content is 5.68%,Ash is 2.33%, Ca0. 029% ,P 0.15%, All essential amino acid （EAA） contents （else Trp）in Landaise geese muscle are rich ,especially special important to Human being Lys content is 6.54%, and Glu connecting with flavor was high （16.34%）.Unsaturated fatty acid（UFA）contents of fat were 64. 80%, fatty chemical Characteristic ： iodin value 70.86 , acid value 0.4933 , saponification number 195.34 ,The conclusion indicated that the raised Landaise geese had better animal meat material,concluding： abundant flavor substance and essential amino acid（EAA）,lower fat content and higher Unsaturated fatty acid（UFA）.
出处
《肉类研究》
2006年第5期21-24,共4页
Meat Research
基金
重庆市科委攻关资助项目(合同编号:7860)
关键词
朗德鹅
肉用性能
肉脂特性
分析
Landaise goose
Meat capabilities
Meat and fat Characteristic
Analysis
