茶花鸡、科宝肉鸡肉质性状及营养风味的分析和评价  

Analysis and evaluation of meat quality traits and nutritional flavor of Chahua chicken and Cobb broiler

作　　者：闫世雄 李颜攸 胡梅 柏毅承 杨敏 豆腾飞 陈瑾 贾俊静[1] YAN Shixiong;LI Yanyou;HU Mei;BAI Yicheng;YANG Min;DOU Tengfei;CHEN Jin;JIA Junjing(College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Agriculture,Forestry,Water and Emergency Service Center of Biji Street,Xishan District,Kunming 650111,China)

机构地区：[1]云南农业大学动物科学技术学院,昆明650201 [2]西山区碧鸡街道农林水与应急服务中心,昆明650111

出　　处：《黑龙江畜牧兽医》2023年第7期1-6,14,共7页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家自然科学基金项目(U1702232);云南省科技厅邱声祥院士工作站项目(202005AF150039);云南省教育厅科学研究基金项目(2021J0107)。

摘　　要：为了对比不同品种肉鸡的肉质性状差异及其营养风味,试验对90日龄茶花鸡和科宝肉鸡胸肌和腿肌肉品质物理指标(肉色、pH值、失水率、剪切力)、常规化学成分(水分、粗蛋白、粗脂肪、粗灰分)和营养风味指标(氨基酸、脂肪酸)进行了测定与分析。结果表明:茶花鸡肉色红度值(a^(*)值)显著高于科宝肉鸡(P<0.05);科宝肉鸡肉色黄度值(b^(*)值)、pH_(45 min)值、失水率、剪切力显著高于茶花鸡(P<0.05);科宝肉鸡肌肉肉色亮度值(L^(*)值)、pH_(24 h)值高于茶花鸡,但差异不显著(P>0.05)。茶花鸡肌肉中粗蛋白、粗脂肪、粗灰分含量显著高于科宝肉鸡(P<0.05);科宝肉鸡肌肉中水分含量显著高于茶花鸡(P<0.05)。茶花鸡肌肉中必需氨基酸、非必需氨基酸、风味氨基酸、总氨基酸含量均显著高于科宝肉鸡(P<0.05)。茶花鸡肌肉中饱和脂肪酸(胸肌除外)、单不饱和脂肪酸(胸肌除外)、多不饱和脂肪酸、必需脂肪酸、总脂肪酸含量均显著高于科宝肉鸡(P<0.05)。说明茶花鸡肉质性状和营养风味优于科宝肉鸡。In order to compare the differences of meat quality traits and nutritional flavors of different breeds of chickens,the physical indexes of meat quality(flesh color,pH value,water loss rate,shear force),conventional chemical constituents(moisture,crude protein,crude fat,crude ash)and nutritional flavor indexes(amino acid and fatty acid composition)of breast and leg muscles of Chahua chickens and Cobao broilers at 90 days of age were determined.The results showed that the meat color redness value(a^(*)value)of Chahua chickens was significantly higher than that of Cobb broilers(P<0.05).The meat color yellowness value(b^(*)value),pH_(45 min)value,water loss rate,and shear force of Cobb broilers were significantly higher than Chahua chickens(P<0.05).Cobb broiler's meat color brightness value(L^(*)value)and pH_(24 h)value were higher than those of Chahua chickens,but the those of difference was not significant(P>0.05).The contents of crude protein,crude fat,and crude ash in the meat of Chahua chickens were significantly higher than those of Cobb broilers(P<0.05).The water content in the meat of Cobb broilers was significantly higher than that of Chahua chickens(P<0.05).The contents of essential amino acids,non-essential amino acids,flavor amino acids and total amino acids in the meat of Chahua chickens were significantly higher than those of Cobb broilers(P<0.05).The contents of saturated fatty acids(except breast muscle),unsaturated fatty acids(except breast muscle),polyunsaturated fatty acids,essential fatty acids,and total fatty acids in the meat of Chahua chickens were significantly higher than those of Kobb broilers(P<0.05).The results indicated that the meat quality and nutritional flavor of Chahua chickens were better than those of Cobb chickens.

关 键 词：茶花鸡 科宝肉鸡 肌肉 肉质性状 营养风味 

分 类 号：S831.2[农业科学—畜牧学]