CAJ | 학술논문

分析测定了鹅骨泥胡萝卜营养灌肠和传统猪肉灌肠的常规营养成分、矿物质元素、维生素和氨基酸组成,并将二者进行了比较。分析测定结果表明：普通灌肠和新型营养灌肠的水分和脂肪含量差异不显著（p〉0.05）;灰分差异显著（0.01
분석측정료아골니호라복영양관장화전통저육관장적상규영양성분、광물질원소、유생소화안기산조성,병장이자진행료비교。분석측정결과표명：보통관장화신형영양관장적수분화지방함량차이불현저（p〉0.05）;회분차이현저（0.01
The nutri paste of geese and carrots ents, minerals, vitamins and amino acids of the nutrient sausage made with the and traditional pork sausage were analyzed and compared. The results revealed that the difference of the water and fat content between the traditional sausage and the new nutrient sausage were not remarkable （ p 〉 0.05 ） ; but the difference of the content of ash was remarkable （0.01 〈 p 〈 0.05 ）, were 2. 512% and 2. 739% ; the difference of protein and total sugar were exceptional remarkable （ p 〈0.01 ）, were 19.34% ,20.26% and 0.6154% ,0. 6157% ; the difference of the content of most con- vention mineral element were exceptional remarkable, the content of calcium and phosphorus were up to 0.4% and 0.26% ; the content of vitamin A and beta- carotene were up to 450mg/kg and 48mg/kg; the difference of seven essential amino acids in seventeen total amino acids were exceptional remarkable, the content of leucine and lysine amino acids were the highest.