Abstract:

In this study, the composition and content of essential nutrients in duck bone were determined. The nutritional
value and hydrophobic properties of duck bone protein were analyzed. The results showed that duck bone contained a class
of high-quality proteins with the total amount being up to 29.19% on a dry weight basis. Essential, delicious and sulfurcontaining
amino acids were abundant in duck bone with values of 9 867.16, 5 772.02 mg/100 g and 993.98 mg/100 g
protein on a dry weight basis, all of which were flavor precursor compounds of duck meat essence. The average scores of
all the essential amino acids in duck bone exceeded the standard amino acid score pattern and Ile, Leu, Lys, Phe and Thr
exhibited amino acid scores exceeding or at least approaching the standard chemical score pattern. The hydrophobic value of
duck bone protein was as low as 4 530.38 J/mol.

Key words: duck bone, protein, amino acid, nutritional value, hydrophobic properties