Abstract
Sichuan white goose is an excellent local poultry breed. In order to measure its nutritional value, the muscle amino acid composition of distinct body parts for Sichuan white goose of different age and gender was analyzed. In this study, hydrochloric acid hydrolysis was adopted for digestion of muscle protein and Hitachi L-8800 automatic amino acid analyzer was used to determine the content of amino acids. The results showed that 17 amino acids were detected in all muscle samples, among which the content of Glu was the highest, followed by Asp and Leu. We found that, of the three factors, age, gender and parts of body, age was the main factor affecting the amino acid content of Sichuan white goose. The content of various amino acids reaches their maximum between 180 days and 2 years, wherein the content of essential amino acids (EAA) was higher than the value recommended by FAO/WHO, but lower than that of whole egg. The ratios of EAA / NEAA and EAA / TAA were higher than the values recommended by FAO/WHO, which indicated that it was a good source of high-quality protein. The amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) reached their highest values after 150 days of age. By evaluating either AAS or CS, we observed that the first-limiting amino acid was Val and the second-limiting amino acid was Phe+Tyr. These results suggested that Sichuan white goose meat has high nutritional value and good flavor, especially after 180 days of age.
Publication Date
9-28-2018
First Page
62
Last Page
67
DOI
10.13652/j.issn.1003-5788.2018.09.013
Recommended Citation
Jie, ZHANG; Hang, HE; Xiaodie, JIE; Xu, TIAN; Yating, CHENG; Peiyao, CHEN; and Anfang, LIU
(2018)
"Analysis of amino acid composition and nutritional evaluation of Sichuan white goose,"
Food and Machinery: Vol. 34:
Iss.
9, Article 13.
DOI: 10.13652/j.issn.1003-5788.2018.09.013
Available at:
https://www.ifoodmm.cn/journal/vol34/iss9/13
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