Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats
YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan
1.Beijing Engineering Research Centre of System-Nutrition, Beijing Institute of Nutrition Resources, Beijing 100069, China; 2.Hainan Crocodile Alligator Industry Technology Co. Ltd., Sanya 572600, China; 3.Chifeng Pharmaceutical Co. Ltd., Chifeng 024000, China; 4.College of Geographical Sciences, Inner Mongolia Normal University, Hohhot 010022, China
Abstract：In order to explore the nutritional value of crocodile meat, the main nutrients in crocodile meat, pork, beef, chicken, mutton, river prawn and crucian carp meat were analyzed and evaluated using Chinese national standard methods. The results showed that compared with other meats, crocodile meat had higher phosphorus content. The calcium content in crocodile meat was significantly higher than that in other livestock and poultry meats (P < 0.05), indicating that crocodile meat is a high-quality calcium supplement food. Compared with other meats, crocodile meat had higher contents of watersoluble vitamin umami amino acids, especially glutamic acid. According to the essential amino acid score (AAS) and chemical score (CS), crocodile meat was more easily digested and absorbed by the body. Polyunsaturated fatty acids (PUFAs) were abundant in crocodile meat. Particularly, the contents of n-6 and n-3 PUFA in it were significantly higher than those in other livestock and poultry meats. Therefore, crocodile meat is delicious and has high nutritional value. It is a high-quality meat.
杨春雪，孔凡华，欧阳俊，喻志林，杨春波，崔晨曦，白沙沙，崔亚娟. 鳄鱼肉与其他肉类营养成分的比较分析[J]. 肉类研究, 2022, 36(3): 7-13.
YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan. Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats. Meat Research, 2022, 36(3): 7-13.
2022, Vol. 36 
