Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', Caserta, Italy.
Department of Innovation in Biology, Agri-food and Forest systems (DIBAF), University of Tuscia, Viterbo, Italy.
J Sci Food Agric. 2018 Oct;98(13):5120-5128. doi: 10.1002/jsfa.9051. Epub 2018 May 17.
Meat from birds is a rich source of proteins for the human diet. In this framework, Eurasian woodcock (Scolopax rusticola L.), a medium-small wading bird hunted as game in many Eurasian countries, is considered one of the best meats for culinary purposes. Since the nutritional composition of Eurasian woodcock meat has not yet been reported, we decided to determine the nutritional profile of S. rusticola meat.
Macronutrient components (proteins, lipids and fatty acids) were determined, as well as free and total amino acids, and compared with those of the common pheasant. Eurasian woodcock meat contains high levels of proteins and essential amino acids. The levels of unsaturated fatty acids represent a great contribution to the total lipid amount. Among polyunsaturated fatty acids, linoleic acid (C18:2, n-6) is the major essential fatty acid. Finally, we report the characterization of myoglobin (Mb) from Eurasian woodcock.
The data revealed that meat from this bird could be a good source of quality raw proteins because of its amino acid composition, and it had a low lipid content. On the other hand, Mb characterization might be of benefit to the meat industry, by providing useful information for the determination of species-specific differences in meat from birds. © 2018 Society of Chemical Industry.
禽肉是人类饮食中蛋白质的丰富来源。在这一框架下，欧亚大陆木鸭（Scolopax rusticola L.）作为一种被许多欧亚国家作为狩猎野味的中小型涉禽，被认为是最适合烹饪的肉类之一。由于尚未报道欧亚大陆木鸭肉的营养成分，我们决定确定 S. rusticola 肉的营养概况。
测定了宏量营养素（蛋白质、脂质和脂肪酸）、游离氨基酸和总氨基酸的含量，并与普通雉鸡进行了比较。欧亚大陆木鸭肉含有高水平的蛋白质和必需氨基酸。不饱和脂肪酸的水平对总脂质量有很大的贡献。在多不饱和脂肪酸中，亚油酸（C18:2，n-6）是主要的必需脂肪酸。最后，我们报告了欧亚大陆木鸭肌红蛋白（Mb）的特性。
这些数据表明，由于其氨基酸组成，这种鸟类的肉可能是优质天然蛋白质的良好来源，而且其脂质含量低。另一方面，Mb 特性可能对肉类行业有益，为确定鸟类肉类的物种特异性差异提供有用信息。 © 2018 英国化学学会。
