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投稿时间：2022-03-20
投稿时间：2022-03-20
中文摘要: 为研究黑藏羊骨的营养价值，采集青海省贵南县黑藏羊肱骨，分析骨硬度、水分、灰分、粗脂肪、粗蛋白、多肽含量、游离氨基酸和脂肪酸含量及组成，并与湖羊骨进行对比分析。结果显示，黑藏羊骨与湖羊骨硬度无显著差异；黑藏羊骨水分、粗脂肪、粗蛋白含量均极显著高于湖羊骨（P＜0.01），多肽含量显著高于湖羊骨（P＜0.05），灰分含量极显著低于湖羊骨（P＜0.01）；黑藏羊骨总氨基酸、必需氨基酸、鲜味氨基酸含量均极显著高于湖羊骨（P＜0.01），且黑藏羊骨具有较高的氨基酸评分、化学评分和必需氨基酸指数；黑藏羊骨总脂肪酸、饱和脂肪酸、不饱和脂肪酸含量均极显著高于湖羊骨（P＜0.01），n-6/n-3比值也显著高于湖羊骨（P＜0.05）。
Abstract:To study the nutritional value of black Tibetan sheep bone，the humerus of black Tibetan sheep from Qinghai province was collected for analysis.The hardness，moisture content，ash，crude fat，crude protein，polypeptide content，and composition and content of free amino acids and fatty acids of black Tibetan sheep bone were analyzed，and were compared with Hu sheep bone.The results showed that there was no significant difference in the hardness of black Tibetan sheep bone and Hu sheep bone.The moisture，crude fat，and crude protein content of black Tibetan sheep bone were significantly higher than those of Hu sheep bone（P＜0.01）.Meanwhile，the polypeptide content of black Tibetan sheep bone was also significantly higher than that of Hu sheep bone（P＜0.05）.However，the ash content of black Tibetan sheep bone was significantly lower than that of Hu sheep bone（P＜0.01）.The content of total amino acids，essential amino acids and delicious amino acids in black Tibetan sheep bone were significantly higher than those in Hu sheep bone（P＜0.01）.Compared with Hu sheep bone，black Tibetan sheep bone had higher amino acid scores，chemical scores，and essential amino acid indexes.In addition，the total fatty acid，saturated fatty acid，and unsaturated fatty acid content of black Tibetan sheep bone were significantly higher than those of Hu sheep bone（P＜0.01）.The n-6/n-3 ratio of black Tibetan sheep bone was also significantly higher than that of Hu sheep bone（P＜0.05）.
keywords: black Tibetan sheep bone Hu sheep bone nutritional value amino acid scores difference analysis
文章编号：202219011 中图分类号： 文献标志码：
基金项目:黑藏羊营养价值评价分析与系列产品开发研究基金（2020-GN-119）
引用文本：
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