Analysis of Amino Acids on Meat Quality of Xianhu Ducks

The meat chemical contents and amino acids of Xianhu No.3 ducks at 49 day were analyzed in this study.The content of the essential amino acids(EAA) indices was(34.32±0.81)%,among which the value of arginine was the highest,while the content of threonine was the lowest.The amount of the non-essential amino acids(NEAA) indices was(25.96±0.65)%among which the value of glutamic acids was the highest,while the content of cysteines was the lowest.The value of total amino acids indices was 60.28±1.18.The amounts of flavour amino acids were(20.14±1.49)%among which the content of glutamic acids was the highest.By analysis of the amino acids scores and chemical scores,the limited amino acids were threonine,valine and histidine,respectively.The value of the essential amino acids indices(EAAI) was 41.46.