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

Abstract

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

CLC Number:

S831

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

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