Analysis and Evaluation of Nutritional Composition in Liuyuan Chicken
LU Kuan，ZHANG Xiao-gang，CHEN Yu-tao，ZHU Qiu-jin，ZHANG Fu-ping，JIAN Shi-zhou，LU Qing-sheng，YIN Zhi-hua
1. College of Life Science, Guizhou University, Guiyang 550025, China；2. Food Science and Engineering Research Center,
Guizhou University, Guiyang 550025, China；3. College of Animal Science, Guizhou University, Guiyang 550025, China；
4. Animal Husbandry and Business Administration of Sandu Shui Nationality Autonomous County, Qiannan 558100, China
Abstract：In this paper, the nutritional composition of Liuyuan chicken, a local breed in Sandu Shui Autonomous County, was
analyzed to evaluate its nutritional value. The contents of water, ash, protein, crude fat, fatty acids, amino acids and vitamin in
the breast and thigh muscles of the chicken breed were measured. The results showed that Liuyuan chicken contained 68.97% water,
18.71% protein, 8.75% fat and 1.125% ash (all the values were on a fresh weight basis). A total of 17 amino acids were found,
including all the essential amino acids except tryptophan, which accounted for 35.81% of the total amino acids, 4 kinds of tasty
amino acids with a content of 641.46 mg/100 g of freeze-dried samples, and three limiting amino acids such as threonine, valine
and methionine. Unsaturated fatty acids were prominent in Liuyuan chicken, accounting for 65.7% of the total fatty acids. Oleic
acid and linoleic acid showed the highest content, reaching 32.99% and 20.14%, respectively. Liuyuan chicken exhibited higher
average contents of VD and VB than other breeds. In conclusion, Liuyuan chicken has outstanding nutritional value, good ease
of absorption by the human body and high palatability.
2012, Vol. 26 
