泰和乌鸡肉营养成分特征分析
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摘要
泰和乌鸡因其药食同源而闻名天下,为探讨泰和乌鸡营养成分在性别之间和与其他鸡种间的差别与优势,测试分析了乌鸡的公鸡-阉鸡-母鸡之间、林下散养-笼养之间和散养乌鸡-散养小黄鸡之间鸡肉中营养成分的区别,结果表明:林下散养乌鸡具有高氨基酸、适中蛋白质和低脂肪特征,乌鸡肉中富含硒和锌、铁、锰等微量元素,不饱和脂肪酸含量高于饱和脂肪酸;呈味氨基酸含量公鸡高于母鸡,乌鸡高于小黄鸡。
Taihe silky fowl as a source of both food and medicine is famous all over the world. In order to explore the nutritional components' differences and advantages of Taihe silky fowl between different genders and comparison with other breeds,three sets of experiments had been set up in this research: cock,capon and hen group; under-forest free range and caged Taihe silky fowl group;cage-free Taihe silky fowl and Ningdu yellow chicken group. The results showed that: the meat of under-forest free range breeding Taihe silky fowl had characteristics of high amino acids,moderate protein and low fat,was rich in selenium,zinc,iron,manganese and other trace elements,moreover,its unsaturated fatty acid content was higher than saturated fatty acid; the content of the taste amino acid in the cock was higher than that in the hen,and higher in the Taihe silky fowl than that in the Ningdu yellow chicken.
Taihe silky fowl as a source of both food and medicine is famous all over the world. In order to explore the nutritional components' differences and advantages of Taihe silky fowl between different genders and comparison with other breeds,three sets of experiments had been set up in this research: cock,capon and hen group; under-forest free range and caged Taihe silky fowl group;cage-free Taihe silky fowl and Ningdu yellow chicken group. The results showed that: the meat of under-forest free range breeding Taihe silky fowl had characteristics of high amino acids,moderate protein and low fat,was rich in selenium,zinc,iron,manganese and other trace elements,moreover,its unsaturated fatty acid content was higher than saturated fatty acid; the content of the taste amino acid in the cock was higher than that in the hen,and higher in the Taihe silky fowl than that in the Ningdu yellow chicken.
引文
[1]江西泰和县志[M].(清)光绪四年修订本,1878:35-36.
[2]李玉祥,程彤.中国泰和鸡资源与开发利用[M].北京:科学出版社,1994:6-13.
[3]赖来展,魏振承,赖敬君.黑毛乌骨鸡的营养功能分析[J].广东农业科学,2003(3):50-51.
[4]张婷,陈宇光,问鑫,等.乌鸡肉品质的营养调控研究进展[J].湖南饲料,2013(3):43-45.
[5]王树志,何敬芝,程业国,等.乌鸡和白洛克鸡几项生理指标的比较研究[J].中药材,1986(5):19-20.
[6]尚柯,米思,李侠,等.泰和乌鸡、杂交乌鸡与市售白羽肉鸡的营养成分比较研究[J].肉类研究,2017,31(12):11-16.
[7]周佐铮,匡增生,彭朝明.泰和乌骨鸡研究概况与进展[J].江西畜牧兽医杂志,1989(2):8-13.
[8]苗敬芝,吕兆启,高明侠,等.固定化胰蛋白酶水解乌鸡肉制备功能肽的研究[J].食品科学,2009,30(21):324-327.
[9]李惠芳,陈国宏.乌骨鸡种质资源研究概况[J].中国禽业导刊,2000,17(17):25-26.
[10]许兰娇.日粮添加硒对热应激条件下泰和乌骨鸡黑色素合成的影响和机理研究[D].南昌:江西农业大学,2013:17-21.
[11] Kohrl J,Brigelius F R,Bock A,et al.Selenium in biology:facts and medical perspective[J]. Biological Chemistry,2000,381(9/10):849-864.
[12] Brown K M,Arthur J R.Selenium,selenoproteins and human health:a review[J]. Public Health Nutrition,2001,4(2b):593-599.
[13]刘一飞,薛俊龙,马馨,等.1株乌鸡新城疫病毒强毒株的分离鉴定与F基因的遗传进化分析[J].经济动物学报,2016,20(1):13-17.
[14]朱洪强,刘忠军.乌鸡电刺縣精及觀冷冻保存晒究[J].吉林农业大学学报,1995,17(1):67-71.
[15]黎观红,赵艳平,瞿明仁,等.日粮苯丙氣酸水平对0~4周龄泰和乌鸡生产性能及组织黑色素含量的影响[J].经济动物学报,2008,12(3):156-159.
[16]王继远,包俊山.乌鸡马立克氏病(MD)组织学观察[J].吉林农业大学学报,1955,7(4):63.
[17]姜秀云,刘桂荣,宋桂茹,等.乌鸡的饲养与疾病防治[J].经济动物学报,1999,3(2):37-40.
[18]王岩,彭克美,宋卉,等.高产与低产乌鸡主要生殖器官的比较形态学研究[J].经济动物学报,2006,10(4):206-210.
[19]左丽娟.不同饲养方式对乌骨鸡生产性能、肉品营养及药物残留的影响研究[D].兰州:甘肃农业大学,2009:16-27.
[20]那文俊.江西千烟洲开发治理的基本经验[J].自然资源学报,1986,1(2):1-11.
[21]韩继新,曹天泽,陆津津.微波消解-分光光度法与凯氏定氮法比较测定鸡蛋中蛋白质的含量[J].黑龙江畜牧兽医,2017(7):282-284.
[22] Destaillats F,Sébédio J L,Berdeaux O.Gas chromatographymass spectrometry determination of metabolites of conjugated cis-9,trans-11,cis-15 18:3 fatty acid[J]. Journal of Chromatography B,2005,820(1):15-22.
[23]金明,牛宏亮,袁辉,等.高效液相色谱柱后衍生法测定鸡肉中的18种氨基酸[J].食品与发酵工业,2014,40(1):212-215.
[24]罗科丽.富硒食品中硒元素检测方法的研究进展[J].食品安全质量检测学报,2017,8(12):4617-4622.
[25] Wu G Y.Functional amino acids in nutrition and health[J].Amino Acids,2013,45(3):407-411.
[26]赵殿军,路洁,韩伟,等.富含dha及维生素e成分鸡蛋的生产方法:CN,CN 102696869 A[P].2012-10-03.
[27]白羽嘉,陶永霞,张莉,等.阿魏对阿魏菇氨基酸及挥发性成分的影响[J].食品科学,2013,34(14):198-204.
[28]赵静.猪骨汤中的游离氨基酸及其呈味特征分析[J].食品研究与开发,2015,36(18):1-6.
[29] Kalloniatis M,Fletcher E L.Immunocytochemical Localization of the Amino Acid Neurotransmitters in the Chicken Retina[J]. The Journal of Comparative Neurology,1993,336(2):174-193.
[30]朱方.泰和乌鸡抗疲劳功能及黑色素抗氧化功能研究[D].杭州:浙江大学,2012:43-44.
[31]石现瑞,王恬.家禽体内精氨酸功能研究进展[J].中国饲料,2003(4):12-14.
[2]李玉祥,程彤.中国泰和鸡资源与开发利用[M].北京:科学出版社,1994:6-13.
[3]赖来展,魏振承,赖敬君.黑毛乌骨鸡的营养功能分析[J].广东农业科学,2003(3):50-51.
[4]张婷,陈宇光,问鑫,等.乌鸡肉品质的营养调控研究进展[J].湖南饲料,2013(3):43-45.
[5]王树志,何敬芝,程业国,等.乌鸡和白洛克鸡几项生理指标的比较研究[J].中药材,1986(5):19-20.
[6]尚柯,米思,李侠,等.泰和乌鸡、杂交乌鸡与市售白羽肉鸡的营养成分比较研究[J].肉类研究,2017,31(12):11-16.
[7]周佐铮,匡增生,彭朝明.泰和乌骨鸡研究概况与进展[J].江西畜牧兽医杂志,1989(2):8-13.
[8]苗敬芝,吕兆启,高明侠,等.固定化胰蛋白酶水解乌鸡肉制备功能肽的研究[J].食品科学,2009,30(21):324-327.
[9]李惠芳,陈国宏.乌骨鸡种质资源研究概况[J].中国禽业导刊,2000,17(17):25-26.
[10]许兰娇.日粮添加硒对热应激条件下泰和乌骨鸡黑色素合成的影响和机理研究[D].南昌:江西农业大学,2013:17-21.
[11] Kohrl J,Brigelius F R,Bock A,et al.Selenium in biology:facts and medical perspective[J]. Biological Chemistry,2000,381(9/10):849-864.
[12] Brown K M,Arthur J R.Selenium,selenoproteins and human health:a review[J]. Public Health Nutrition,2001,4(2b):593-599.
[13]刘一飞,薛俊龙,马馨,等.1株乌鸡新城疫病毒强毒株的分离鉴定与F基因的遗传进化分析[J].经济动物学报,2016,20(1):13-17.
[14]朱洪强,刘忠军.乌鸡电刺縣精及觀冷冻保存晒究[J].吉林农业大学学报,1995,17(1):67-71.
[15]黎观红,赵艳平,瞿明仁,等.日粮苯丙氣酸水平对0~4周龄泰和乌鸡生产性能及组织黑色素含量的影响[J].经济动物学报,2008,12(3):156-159.
[16]王继远,包俊山.乌鸡马立克氏病(MD)组织学观察[J].吉林农业大学学报,1955,7(4):63.
[17]姜秀云,刘桂荣,宋桂茹,等.乌鸡的饲养与疾病防治[J].经济动物学报,1999,3(2):37-40.
[18]王岩,彭克美,宋卉,等.高产与低产乌鸡主要生殖器官的比较形态学研究[J].经济动物学报,2006,10(4):206-210.
[19]左丽娟.不同饲养方式对乌骨鸡生产性能、肉品营养及药物残留的影响研究[D].兰州:甘肃农业大学,2009:16-27.
[20]那文俊.江西千烟洲开发治理的基本经验[J].自然资源学报,1986,1(2):1-11.
[21]韩继新,曹天泽,陆津津.微波消解-分光光度法与凯氏定氮法比较测定鸡蛋中蛋白质的含量[J].黑龙江畜牧兽医,2017(7):282-284.
[22] Destaillats F,Sébédio J L,Berdeaux O.Gas chromatographymass spectrometry determination of metabolites of conjugated cis-9,trans-11,cis-15 18:3 fatty acid[J]. Journal of Chromatography B,2005,820(1):15-22.
[23]金明,牛宏亮,袁辉,等.高效液相色谱柱后衍生法测定鸡肉中的18种氨基酸[J].食品与发酵工业,2014,40(1):212-215.
[24]罗科丽.富硒食品中硒元素检测方法的研究进展[J].食品安全质量检测学报,2017,8(12):4617-4622.
[25] Wu G Y.Functional amino acids in nutrition and health[J].Amino Acids,2013,45(3):407-411.
[26]赵殿军,路洁,韩伟,等.富含dha及维生素e成分鸡蛋的生产方法:CN,CN 102696869 A[P].2012-10-03.
[27]白羽嘉,陶永霞,张莉,等.阿魏对阿魏菇氨基酸及挥发性成分的影响[J].食品科学,2013,34(14):198-204.
[28]赵静.猪骨汤中的游离氨基酸及其呈味特征分析[J].食品研究与开发,2015,36(18):1-6.
[29] Kalloniatis M,Fletcher E L.Immunocytochemical Localization of the Amino Acid Neurotransmitters in the Chicken Retina[J]. The Journal of Comparative Neurology,1993,336(2):174-193.
[30]朱方.泰和乌鸡抗疲劳功能及黑色素抗氧化功能研究[D].杭州:浙江大学,2012:43-44.
[31]石现瑞,王恬.家禽体内精氨酸功能研究进展[J].中国饲料,2003(4):12-14.