Objective] To study and evaluate the composition and content of amino acids in breast muscle and leg muscle of Ji ’an red-feather duck.[Method] The composition and content of amino acids in breast muscle and leg muscle of Ji’an red-feather duck were determined and e-valuated by using an automatic amino acid analyzer.[Result] The contents of total amino acids(TAA), essential amino acids(EAA) and flavor amino acids(EAA) of Ji’an red-feather duck were 215.52, 85.53 and 101.07 mg/g respectively.EAA/TAA was 39.68%, which was close to reference protein pattern(EAA/TAA=40%) recommended by WHO/FAO.SRC of Ji’an red-feather duck was 80.73.[Conclusion] Ji’an red-feather duck has a high nutritional value .%[目的]研究吉安红毛鸭胸肌和腿肌的氨基酸组成和含量，并对其进行评价。[方法]使用氨基酸自动分析仪对吉安红毛鸭的胸肌和腿肌氨基酸组成与含量进行测定和评价。[结果]吉安红毛鸭的总氨基酸（TAA）、必需氨基酸（EAA）和鲜味氨基酸（FAA）含量分别为215．52、85．53和101．07 mg／g，必需氨基酸含量占总氨基酸含量的39．68％，与 WHO／FAO 提出的参考蛋白质模式[ EAA／TAA 为40％]接近，氨基酸比值系数分（SRC）为80．73。[结论]吉安红毛鸭鸭肉具有较高的营养价值。
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