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为了评价鸽肉品质,试验对1,4,24月龄共计3个生长阶段的肉鸽鸽肉氨基酸成分进行分析。结果表明:鸽肉中氨基酸种类丰富,氨基酸总量为18.549%~21.094%,24月龄的公鸽肉中氨基酸总量最高。含量排在前四位的氨基酸为谷氨酸、赖氨酸、天门冬氨酸、亮氨酸。鸽肉中必需氨基酸/总氨基酸(EAA/TAA)=42.376%,必需氨基酸/非必需氨基酸(EAA/NEAA)=73.539%,肉鸽的肌肉氨基酸组成优于联合国粮农组织/世界卫生组织(FAO/WHO)的理想模式指标要求。说明月龄是影响鸽肉氨基酸含量的主要因素,随着年龄的增长氨基酸含量增加,而不同性别间的氨基酸含量差异不显著(P>0.05)。
In order to evaluate the quality of pigeon, the amino acid composition of pigeon pigeon meat in three growth stages of 1, 4 and 24 months were analyzed. The results showed that: There are abundant amino acids in pigeon meat, the total amount of amino acids is 18.549% -2.01. 094%, and the total amino acids in the 24-month-old male pigeon meat is the highest. The top four amino acids are glutamic acid, lysine, aspartic acid and leucine. The essential amino acids / total amino acids (EAA / TAA) in pigeon meat were 42.376%, the essential amino acids / nonessential amino acids (EAA / NEAA) were 73.539%, and the muscle amino acid composition of pigeon pigeons was better than that of the FAO / WHO) ideal mode indicator requirements. The results showed that age was the main factor affecting the amino acid content of pigeon pigeons. The content of amino acids increased with age, while there was no significant difference in amino acid content among different sexes (P> 0.05).