品种、日龄因素对鸡肉挥发性风味的影响  

The effects of breed,age on the chicken meat flavor

作　　者：袁华根[1,2] 罗有文[1] 高峰[2] YUAN Huagen;LUO Youwen;GAO Feng(Jiangsu Agri-animal Husbandry Vocational College,Taizhou,Jiangsu Province 225300,China;College of Animal Science and Technology,Nanjing Agriculture University,Nanjing,Jiangsu Province 210095,China)

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300 [2]南京农业大学动物科技学院,江苏南京210095

出　　处：《中国饲料》2022年第20期25-28,共4页China Feed

基　　金：江苏现代农业产业技术体系建设专项资金资助(JATS[2022]460)。

摘　　要：试验以28、35、42日龄AA肉鸡和广西黄鸡胸肉、腿肉,105日龄广西黄鸡胸肉为样品,分析了不同品种、日龄鸡肉挥发性风味化合物的含量,以期研究两者对鸡肉挥发性风味的影响。结果表明,品种对鸡肉挥发性风味物质的数量影响较小,而对其种类和含量影响较大。鸡肉风味物质数量、风味成分总峰面积随日龄增加有增加趋势,但差异不显著(P> 0.05)。AA chicken meat and Guangxi yellow chicken were fed under the same production regime,and slaughtered when they had grown to 28th、35th、42th and 105th respectively.The flavor of breast meat and thigh meat of these birds were analysed by solid-phase micro-extracted-GC/MS.The result indicated that breed,age are all important effects factors of chicken meat flavor.So we can improve the flavor of chicken meat through the way of selecting the good breed,changing the market age.

关 键 词：品种 日龄 鸡肉风味 

分 类 号：S831[农业科学—畜牧学]