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頁籤選單縮合
題 名 | 鴕鳥肉、雞肉、牛肉與豬肉的營養成分比較=Nutrition Content Comparison of Ostrich Meat, Chicken, Beef, and Pork |
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作 者 | 周學明; 郭忠政; | 書刊名 | 臺灣糖業公司研究所研究彙報 |
卷 期 | 169 2000.09[民89.09] |
頁 次 | 頁17-29 |
分類號 | 411.38 |
關鍵詞 | 鴕鳥肉; 膽固醇量; 多元不飽和脂肪酸; 鐵和鋅; Ostrich meat; Cholesterol; Polyunsaturated fatty acids; Iron and zinc; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗旨在比較鴕鳥肉、雞肉、牛肉與豬肉的一般成分分析、胺基酸量、脂肪酸、膽固醇量和微量礦物質等營養特性。在四種肉類中,鴕鳥肉含有最高的蛋白質和最低的肌脂肪,但僅鴕鳥肉與牛肉的脂肪量間有顯著(p<0.05)差異。除了少數胺基酸外,在品種間肉類蛋白的胺基酸維持相當的一致性,但比較必要胺基酸的量,鴕鳥肉比牛肉和豬肉有較高的營斯價值。以及在四種肉類中,鴕鳥肉比牛肉和豬肉有較低的飽和脂肪酸,但鴕鳥肉卻含有最高量的多元不飽和脂肪酸,特別含有多量的二十碳五烯酸與二十二碳六烯酸。鴕鳥肉和雞肉與豬肉和牛肉的多元不飽和脂肪酸之間相比較,都有顯著差異(p<0.05)。雖然鴕鳥肉含有最低的膽固醇量,但是在四種肉類之間,膽固醇量卻無顯著差異(p<0.05)。另外鴕鳥肉含有最高的鐵和鋅量,鴕鳥肉和雞肉之間的鐵量與鴕鳥肉和牛肉之間的鋅量,其間有顯著差異(p<0.05)。 |
英文摘要 | This study compares the nutrition contents of ostrich meat, chicken, beef, and pork, including their chemical composition, amino acids, fatty acids, cholesterol, and trace minerals. Among these four meats, ostrich meat has the highest protein content and the lowest intramuscular fat. Fat content was significantly different (p<0.05) only between ostrich meat and beef. Except for a few amino acids, the amino acid composition of meat protein remains markedly consistent between species. But in comparing the content of essential amino acids, ostrich meat may have a higher nutrition. |
本系統中英文摘要資訊取自各篇刊載內容。