求翻译：鸭肉的营养价值高，深受广大消费者喜爱。本文对不同日龄的鸭肉的水分含量、pH、蛋白质、总脂肪进行测定，并对鸭肉的挥发性物质进行测定，比较老鸭与肉鸭挥发性物质的不同，得到老鸭的特征性风味，为鸭肉香精的开发及风味食品的开发做出理论基础，并试着解释老鸭与肉鸭挥发性物质的差别原因是什么意思？

Duck the high nutritional value, received by the consumers. Moisture content on different days of the duck, ph, protein, total fat were measured, and duck volatile substances were measured to compare duck meat duck volatile substances different to get the duck characteristic flavor to make a theoret

Duck meat of high nutritional value and deeper of the broad consumer favorite. In this article the different day-old duck pH , moisture content, protein, total fat is measured, and the duck of volatile substances are measured, and compared with the ducks and duck the volatile substances, with differ

The duck meat nutritional value is high, is liked deeply the general consumers.This article to the different date age duck meat moisture content, pH, the protein, the total fat carries on the determination, and carries on the determination to the duck meat volatile matter, compared with the old duck

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