武定鸡肌肉脂肪酸含量比较研究  

Comparative Study on Fatty Acid in Muscle Tissues of Wuding Chicken

作　　者：朱仁俊[1] 唐臻睿[1] 黄启超[1] 胡永金[1] 刘兴勇[1] 石振兴[1] 张伊田[1] 王燕[1] 文忠 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南楚雄州武定县畜牧局,云南武定651600

出　　处：《安徽农业科学》2012年第8期4607-4608,共2页Journal of Anhui Agricultural Sciences

基　　金：云南省自然科学基金资助项目(2009ZC073M)

摘　　要：[目的]从脂肪酸的角度探讨影响武定鸡肉品质的因素。[方法]对不同日龄、性别的武定鸡胸肌脂肪酸相对含量进行测定比较。[结果]武定鸡胸肌中不饱和脂肪酸的含量都远远高于饱和脂肪酸含量;性别对鸡肉质脂肪酸的组成与含量没有显著影响,而日龄对其脂肪酸组成与含量影响显著(P<0.05):饱和脂肪酸含量以230日龄较高,150日龄含量较低,不饱和脂肪酸和必需脂肪酸含量则以150日龄含量较高,230日龄含量较低;阉割能够提高武定鸡的脂肪酸品质,提升鸡肉的营养价值。[结论]结果为武定鸡的养殖及深入研究提供重要参考依据。Abstract [ Objective ] The aim was to explore the factors influencing the meat quality of Wuding chicken from the point of fatty acid. [ Method ] The relative contents of fatty acid in different day-age and genders Wudiag ehickin chest muscle were determined and compared. [ Result ] The unsaturated fatty acids are much higher than the saturated fatty acids in chest muscle of Wuding chicken. The genderhas no significant impact on the composition and content of fatty acids, but day-age has significant impact on the composition and content of fatty acids（P 〈 0. 05）, the 230- day-old Wuding chieken have the highest saturated fatty acids and 150-day-old have the lowest, for the unsaturated fatty acids and essential fatty acids, the 150-day-old Wudiug chicken have the highest contents and 230-day-old have the lowest; eastration can improve the quality of fatty acids in Wudiag chicken and enhance the nutritional value of chicken. [ Conclusion] The study will provide reference basis for breeding and deep- ly research of Wuding chicken.

关 键 词：武定鸡 阉割 脂肪酸 肉质 

分 类 号：S831.89[农业科学—畜牧学]