汶上芦花鸡和济宁百日鸡母鸡的肌肉营养成分及风味的比较

doi:10.16431/j.cnki.1671-7236.2015.01.017

›› 2015, Vol. 42 ›› Issue (1): 109-117.doi: 10.16431/j.cnki.1671-7236.2015.01.017

汶上芦花鸡和济宁百日鸡母鸡的肌肉营养成分及风味的比较

张秀梅¹, 康丽¹, 李显耀¹, 唐辉¹, 贾正民²

1. 山东农业大学动物科技学院, 泰安 271018;
2. 山东金秋农牧科技有限公司, 济宁 272000

收稿日期:2014-06-23 出版日期:2015-01-20 发布日期:2015-02-06
通讯作者: 唐辉 E-mail:tanghui@sdau.edu.cn
作者简介:张秀梅(1988-), 女, 山东菏泽人, 硕士生, 研究方向:动物遗传与育种, E-mail:xiumeiey@163.com
基金资助:
山东省现代农业产业技术体系项目(SDAIT-13-011-02);山东省农业良种工程重点项目

Comparative Analysis of Wenshang Barred Hens and Jining Bairi Hens in Meat Quality and Volatile Flavor

ZHANG Xiu-mei¹, KANG Li¹, LI Xian-yao¹, TANG Hui¹, JIA Zheng-min²

1. College of Animal Science and Technology, Shandong Agricultural University, Tai'an 271018, China;
2. Shandong Jinqiu Agricultural Animal Husbandry Science and Technology Co., Ltd., Jining 272000, China

Received:2014-06-23 Online:2015-01-20 Published:2015-02-06

摘要/Abstract

摘要： 本试验旨在研究刚开产的汶上芦花鸡和济宁百日鸡母鸡肌肉的营养成分和挥发性风味物质.选择1日龄汶上芦花鸡和济宁百日鸡母鸡各200只,随机分为4个重复,每个重复50只鸡,在统一的营养水平和饲养管理方式下进行饲养,每个重复随机选取4只于150日龄屠宰,分析其肌肉品质、肌肉中挥发性风味物质的含量.结果表明:汶上芦花鸡和济宁百日鸡的胸肌中肌苷酸含量均显著高于腿肌(P<0.05);汶上芦花鸡和济宁百日鸡的腿肌、胸肌的氨基酸组成中EAA/TAA在40%左右,EAA/NEAA均在65%以上,必需氨基酸评分中,汶上芦花鸡和济宁百日鸡的腿肌、胸肌中的苏氨酸、缬氨酸、异亮氨酸、亮氨酸、赖氨酸和汶上芦花鸡的蛋氨酸等必需氨基酸评分均高于理想评分,说明这2个品种均具有优秀的蛋白质水平和较高的营养价值;汶上芦花鸡和济宁百日鸡的腿肌均含有20种脂肪酸,胸肌均含有17种脂肪酸,其中,济宁百日鸡的多不饱和脂肪酸总量(PUFA)显著高于汶上芦花鸡(P<0.05),而单不饱和脂肪酸总量(MUFA)显著低于汶上芦花鸡(P<0.05),表明济宁百日鸡的营养价值要高于汶上芦花鸡,但肉品质上易酸败变质;汶上芦花鸡和济宁百日鸡的腿肌、胸肌中挥发性风味物质组成差别较大,且均以烷烃类、醇类、醛类和酮类化合物为主.由此可见,汶上芦花鸡和济宁百日鸡母鸡均具有较高的营养价值和可口的风味.

关键词: 鸡; 地方品种; 肉成分; 挥发性风味物质

Abstract: This experiment was conducted to investigate the meat quality and the volatile flavor of hens of the Wenshang Barred hens and Jining Bairi hens of age at the first egg.Two hundred 1-day-old Wenshang Barred hens and Jining Bairi hens were selected, divided into 4 replicates with 50 hens per replicate, and raised same nutrition level and in the identical management mode. At the age of 150 days, 4 hens per replicate were randomly selected, slaughtered and their muscle samples were collected to determine meat quality and flavor concentration.The results showed that the inosinic acid content in chest muscle of Wenshang Barred hens and Jining Bairi hens were significantly higher than that in leg muscle (P<0.05).The amino acid composition of EAA/TAA in Wenshang Barred hens' and Jining Bairi hens' legs and chest were around 40% and EAA/NEAA were over 65%.For the essential amino acid scores, the threonine, valine, isoleucine, leucine, lysine and other essential amino acids of legs, chest muscle of both varieties were both higher than the ideal score.It meant the two varieties had excellent protein levels and high nutritional value.20 kinds of fatty acids were detected in Wenshang Barred hens' and Jining Bairi hens' leg muscle, of which the chest contains 17 kinds of fatty acids.Jining Bairi hens' polyunsaturated fatty acids (PUFA) was significantly higher than that of Wenshang Barred hens (P<0.05), while the monounsaturated fatty acid (MUFA) was significantly lower than Wenshang Barred hens (P<0.05).The results showed that the nutritional value of Jining Bairi hens than Wenshang Barred hens', but easy to rancidity deterioration on the meat quality.Wenshang Barred hens and Jining Bairi hens's legs, chest, in the volatile flavor composition difference were bigger, and in alkane compounds, alcohols, aldehydes and ketones.It was concluded that 150 days of age Wenshang Barred hens and Jining Bairi hens with high nutritional value and delicious flavor.

Key words: chicken; native variety; quality of meat; volatile flavor

中图分类号:

S831

张秀梅, 康丽, 李显耀, 唐辉, 贾正民. 汶上芦花鸡和济宁百日鸡母鸡的肌肉营养成分及风味的比较[J]. , 2015, 42(1): 109-117.

ZHANG Xiu-mei, KANG Li, LI Xian-yao, TANG Hui, JIA Zheng-min. Comparative Analysis of Wenshang Barred Hens and Jining Bairi Hens in Meat Quality and Volatile Flavor[J]. , 2015, 42(1): 109-117.

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汶上芦花鸡和济宁百日鸡母鸡的肌肉营养成分及风味的比较

Comparative Analysis of Wenshang Barred Hens and Jining Bairi Hens in Meat Quality and Volatile Flavor

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