Надіслати цю статтю Особливості амінокислотного складу м'язів M. Iliofibularis та M. Iliofemoralis Externus чорних африканских страусів
Анотація
FEATURES AMINO ACID COMPOSITION OF MUSCLE M. ILIOFIBULARIS AND M. ILIOFEMORALIS EXTERNUS BLACK AFRICAN OSTRICHES
L. I. Galuzina, L. M. Stepchenko
Abstract. In our time the more and more attention is paid to healthy lifestyle and quality nutrition - one of its of important components. Ostrich meat due to its high nutritional value, extremely low in fat and rich set of microelements is high demand. It is known that some amino acids (eg, alanine, glycine, glutamic acid, threonine, leucine, lysine, etc.), are important by predecessors flavor and aroma of meat. When heat-treated meat, they undergo various transformations, which determine the taste and aroma of meat products. The experiment was carried out in the conditions of JSC “Agro-Soyuz” on the basis of a production complex for ostrich farming. By results of researches it is established, that the maintenance of irreplaceable amino acids in a muscular fabric m. іliofibularis was 38.61 g/100 g protein and in m. іliofemoralis externus - 39,04 g/100 g. But the content of interchangeable amino acids in muscle tissue m. іliofibularis is 46.81 g/100 g protein, and in muscle tissue m. іliofemoralis externus - 45.23 g/100 g, while the content of all amino acids was 85.42 and 84.27 g/100 g of protein, respectively. The protein of muscle m. iliofibularis ostriches rich in alanine (4.52 g/100g protein) glycine (3.50 g/100g protein), glutamic acid (11.85 g/100g protein) and histidine (1.33 g/100g protein) from indicators of which depend the freshness meat. Amino acid composition of meat of ostriches presented as essential amino acids (threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine) and nonessential (aspartic acid, serine, glutamic acid, proline, tsistyn, glycine, alanine, tyrosine, histidine, arginine), which makes black African ostrich meat of biologically valuable product.
Keywords: black african ostrich, essential and nonessential amino acids, muscles of ostriches, m. iliofibularis, Fan Fillet, m. iliofemoralis externus, Oyster Fillet
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