湖南石门县地方品种鸡肉氨基酸组成分析及蛋白质营养价值评价

目的 为探究石门当地7个品种鸡肉中的基本营养成分及氨基酸组成差异，并对其进行蛋白质营养价值评价。方法 采用国家标准测定7个品种鸡肉中水分、粗灰分、粗脂肪、粗蛋白含量，并利用高效液相色谱仪对鸡肉氨基酸含量进行测定，基于联合国粮农组织和世界卫生组织（Food and Agriculture Organization/World Health Organization, FAO/WHO）标准模式谱对不同品种鸡胸肉和腿肉蛋白质分别进行营养学评价。结果 7个品种鸡胸肉、腿肉中水分含量分别为71.20~74.97 g/100 g、72.65~76.22 g/100 g，粗灰分含量分别为0.90~1.38 g/100 g、0.91~1.28 g/100 g，粗脂肪含量分别为0.15~0.64、2.30~7.74 g/100 g，粗蛋白质含量分别为22.29~24.61、19.00~21.80 g/100 g，不同品种、部位间存在差异。7个品种鸡肉均检测出17种氨基酸，均以谷氨酸含量为最高；胸肌氨基酸含量高于腿肌（除壶瓶山鸡），其中青脚鸡胸肉和壶瓶山鸡腿肉的总氨基酸含量最高。7个品种鸡肉必需氨基酸与总氨基酸的比值与FAO/WHO推荐的理想蛋白质模式较为接近；其中苏氨酸、异亮氨酸、亮氨酸、苯丙氨酸+酪氨酸占总氨基酸的质量分数均明显高于FAO/WHO推荐的模式谱标准值；除麻鸡胸肉、青脚鸡腿肉外，其余鸡种胸肌和腿肌氨基酸比值系数分均能达70以上。结论 7个品种鸡肉中蛋白质与FAO/WHO规定的人体蛋白需求相类似，蛋白质营养价值较高，本研究结果以期为树立石门当地肉鸡口碑、进一步选育和开发利用新鸡种提供科学依据。

Analysis of amino acid composition and evaluation of protein nutritional value of chicken of local breeds in Shimen County, Hunan Province

Objective In order to explore the difference of basic nutrients and amino acid composition in seven varieties of chicken in Shimen, and evaluate their protein nutritional value. Methods The content of moisture, crude ash, crude fat and crude protein in seven varieties of chicken was determined by national standard, and the content of amino acid in chicken was determined by high performance liquid chromatography. According to the Food and Agriculture Organization/World Health Organization (FAO/WHO) standard model spectrum, the nutritional evaluation of different varieties of chicken breast and leg protein was carried out respectively. Results The moisture content in the breast and leg meat of the seven varieties was 71.20-74.97 g/100 g, 72.65-76.22 g/100 g, the crude ash content was 0.90-1.38 g/100 g, 0.91~1.28 g/100 g, respectively. The crude fat contents were 0.15~0.64, 2.30~7.74 g/100 g, and the crude protein contents were 22.29~24.61 and 19.00~21.80 g/100 g, respectively, with significant differences among different varieties and parts (P<0.05). Seventeen kinds of amino acids were detected in the seven varieties of chicken, and the content of glutamic acid was the highest. The amino acid content of chest muscle was higher than that of leg muscle, and the total amino acid content of Green leg chicken breast and Huping Pheasant chicken leg was the highest. The ratio of essential amino acids to total amino acids of the seven chicken varieties was close to the ideal protein pattern recommended by FAO/WHO. The mass fraction of threonine, isoleucine, leucine, phenylalanine + tyrosine in total amino acids was significantly higher than the standard value of the model spectrum recommended by FAO/WHO. Except for chicken breast, the amino acid ratio coefficient of breast muscle and leg muscle of other chicken breeds can reach more than 70. Conclusion The protein in the seven chicken breeds is similar to the human protein requirements stipulated by FAO/WHO, and the protein nutritional value is high. The results of this study are expected to provide scientific basis for establishing the reputation of local broiler chickens in Shimen, further breeding and development of new chicken breeds.