ANALYSIS ON MEAT QUALITY OF THREE CULTER IN LIANGZI LAKE

The meat characteristics on biochemical compositions and processing indices of the three kinds of cithers ( C. alburnus , C. dabryi and C. mongolicus) from Liangzi lake at Hubei in Mainland China were analyzed in this study.The indices of biochemical compositions included the content of moisture, protein, lipid, ash, nitrogen- free extract, amino acids ,energy value, and the value of energy versus protein in muscle of three kinds of cullers , respectively. Among them, the indices of amino acids included the content of each seventeen amino acids, non-essential amino acids( NEAA) , essential amino acids(EAA) , and total amino acids (TAA) ,respectively .The results were showed that water holding capacity(WHC), glutamic acid, proline, glycine, non-essential amino acids(NEAA)and flavour acids of C. alburnus was higher than that of C. mongolicus (0.01PC. alburnus was lower than that of C. mongolicus(0.01PC. alburnus was higher than that of C. mongolicus (PC. alburnus was lower than that of C. mongolicus(P0.01),respectively. The contents of glutamic acid and flavour acids of C. alburnus was higher than those of C. dabryi(0.01PC. dabryi was higher than that of C. mongolicus(0.01PC. dabryi was lower than that of C. mongolicus(PP>0.05) .Total quantity of seventeen kinds of amino acids and essential amino acids indices ( EAAI)in three kinds cullers ( C. alburnus C. dabryi and C. mongolicus ) were in turn 78.10,76.63,75 .26, and 66.25, 65 .95,64.97, respectively. To three kinds of culters , valine was the first limited amino acids and isoleucine was the second limited amino acids. By comparison, the meat charateristics of C. alburnus is better than those of C. dabryi and C. mongolicus.