| 孔雀肉的营养价值分析 |
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| 引用本文： | 杨凤岩,左红,李旭红.孔雀肉的营养价值分析[J].氨基酸和生物资源,2011,33(4):17-19,41. |
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| 作者姓名： | 杨凤岩 左红 李旭红 |
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| 作者单位： | 江苏省理化测试中心,南京,210042;江苏省理化测试中心,南京,210042;江苏省理化测试中心,南京,210042 |
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| 摘 要： | 用氨基酸自动分析仪对孔雀肉中的18种氨基酸进行定量分析,并与常见畜禽肉的主要营养成分、氨基酸模式进行对比.结果表明孔雀肉是一种蛋白质理想、能量低、脂肪低、胆固醇低的极具营养价值的肉类,符合美国极瘦型肉标准.此外,孔雀肉还有很好的药用价值,可从营养学和医学等多角度进行研究、开发、利用.
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| 关 键 词： | 孔雀肉 氨基酸 氨基酸模式 |
Analysis of the Nutritional Value of Peacock Meat |
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| YANG Feng-yan,ZUO Hong,LI Xu-hong.Analysis of the Nutritional Value of Peacock Meat[J].Amino Acids & Biotic Resources,2011,33(4):17-19,41. |
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| Authors: | YANG Feng-yan ZUO Hong LI Xu-hong |
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| Institution: | YANG Feng-yan,ZUO Hong,LI Xu-hong(Physical and Chemical Testing Center in Jiangsu Province,Nanjing 210042,China) |
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| Abstract: | By means of the amino acid analyzer,18 amino acids of peacock meat were quantitatively analyzed and compared with common domestic animal and fowl meat.The results showed that the protein of peacock meat was ideal,with low energy,low fat and low cholesterol.Therefore,it is a kind of meat with very high nutritional value and very lean meat in line with U.S.standards.In addition,the peacock meat has a good medicinal value and can be studied,developed and utilized from the perspectives of nutrition and medicine... |
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| Keywords: | peacock meat amino acids amino acid pattern |
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