家畜生态学报2017，Vol.38Issue(8)：39-44,6.
湘西黑猪肌肉蛋白质营养价值评定
Nutritional Value of Muscle Protein of Xiangxi Black Pig
摘要
Abstract
The aim of this study was to explore the nutritional value of muscle protein from Xiangxi-black pigs, and to provide a theoretical basis and practical reference for meat processing in the future.Based on the data of amino acid contents in muscle protein from Xiangxi-black pigs, evaluation of amino acid pattern of muscle protein was processed using amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), score of ratio coefficient of amino acid (SRC).The results showed that the total content of amino acids in nonfat muscle was up to 97.93%.The ratio of essential amino acids to total amino acids (E/T) was 37.81%, and essential amino acids to non-essential amino acids (E/N) was 60.12%.The concentration of the savory, sweet and aromatic amino acids were 29.52%, 13.52%, and 5.65%, respectively.Flavor amino acids concentration was 47.69%.The concentration of branched chain amino acids (BCAA), including leucine, isoleucine and valine, was 20.71%.All kinds of human essential amino acids in relatively balanced proportion were contained.The SRC, EAAI was 72.60 and 58.24, respectively.Among human essential amino acids, the first limited amino acid was methionine plus cystine, and the second was threonine.Human essential amino acids in muscle protein from Xiangxi-black pigs were relatively balanced, and the first limited amino acid was methionine plus cystine, which should be supplemented in actual production condition.关键词
营养价值/氨基酸模式/蛋白质/肌肉/湘西黑猪Key words
nutritional value/amino acid model/protein/muscle/Xiangxi-black pigs分类
农业科技引用本文复制引用
李晓凤,杨兵,张华琦,夏先林..湘西黑猪肌肉蛋白质营养价值评定[J].家畜生态学报,2017,38(8):39-44,6.基金项目
贵州省农业科技项目(黔科合NZ[2014]3044) （黔科合NZ[2014]3044）
铜仁市科技计划项目(铜市科研[2016]17号-4) （铜市科研[2016]17号-4）
铜仁职业技术学院校级课题(铜职科研[2017]) （铜职科研[2017]）
