不同品种广西黄羽肉鸡与AA肉鸡风味物质及口感的比较  

Comparison of flavor substances and taste of different varieties of Guangxi yellow-feathered broilers and AA broilers

作　　者：廖莹 李悦伊 刘巍 李春 张文辉 邓章超 沈水宝 李俊[3] LIAO Ying;LI Yue-yi;LIU Wei;LI Chun;ZHANG Wen-hui;DENG Zhang-chao;SHEN Shui-bao;LI Jun

机构地区：[1]广西大学动物科学技术学院,广西南宁530004 [2]广西大学农牧产业发展研究院,广西南宁530004 [3]中国农业科学院饲料研究所,北京100081

出　　处：《饲料研究》2024年第12期105-110,共6页Feed Research

基　　金：国家重点研发计划项目(项目编号:2022YFD1300602)。

摘　　要：试验为研究广西黄羽肉鸡与AA肉鸡风味物质及口感差异。选取已达上市日龄的几种广西黄羽肉鸡(灵山香鸡、彩凤鸡、南丹瑶鸡、东兰乌鸡)和AA肉鸡,屠宰后测定胸肌和腿肌中氨基酸含量、肌苷酸含量和不饱和脂肪酸含量,进行感官评价。结果显示,AA肉鸡胸肌中总氨基酸和总鲜味氨基酸含量最低。灵山香鸡、彩凤鸡和东兰乌鸡的胸肌中谷氨酸含量显著高于AA肉鸡(P<0.05)。彩凤鸡和东兰乌鸡的胸肌中肌苷酸含量均显著高于AA肉鸡(P<0.05),彩凤鸡的胸肌中肌苷酸含量最高,灵山香鸡、彩凤鸡和东兰乌鸡的腿肌中肌苷酸含量均显著高于AA肉鸡(P<0.05)。彩凤鸡的腿肌中油酸含量显著低于AA肉鸡(P<0.05)。灵山香鸡、彩凤鸡和东兰乌鸡的鲜味感和多汁感均显著高于AA肉鸡(P<0.05),感官评分总分显著高于AA肉鸡(P<0.05),其中灵山香鸡的总分最高。研究表明,几种广西黄羽肉鸡的营养水平与AA肉鸡接近、风味物质含量与AA肉鸡存在差异,谷氨酸含量、肌苷酸含量可作为广西黄羽肉鸡鸡肉风味分级量化的主要指标。The experiment was to investigate the differences in flavor substances and taste between Guangxi yellowfeathered broilers and Arbor Acres(AA)broilers.The experiment selected several types of Guangxi yellow-feathered broilers(Lingshan fragrant chickens,Caifeng chickens,Nandanyao chickens,Donglan black chickens)and AA broilers that had reached the market age.After slaughtering,the content of amino acids,inosinic acid,and unsaturated fatty acids in the pectoral and leg muscles were measured and a sensory evaluation was conducted.The results showed that AA broilers had the lowest total amino acid and total umami amino acid content in the pectoral muscle.The content of glutamic acid in the pectoral muscle of Lingshan fragrant chickens,Caifeng chickens,and Donglan black chickens was significantly higher than that of AA broilers(P<0.05).The content of inosinic acid in the pectoral muscle of Caifeng chickens,and Donglan black chickens was both significantly higher than that of AA broilers(P<0.05),with Caifeng chickens having the highest content.The content of inosinic acid in the leg muscle of Lingshan fragrant chicken,Caifeng chickens,and Donglan black chickens was significantly higher than that of AA broilers(P<0.05).The content of oleic acid in the leg muscle of Caifeng chickens was significantly lower than that of AA broilers(P<0.05).The umami and juiciness of Lingshan fragrant chickens,Caifeng chickens,and Donglan black chickens were all significantly higher than those of AA broilers(P<0.05),and the total sensory score was significantly higher than that of AA broilers(P<0.05),with Lingshan fragrant chickens having the highest score.The study indicates that the nutritional level of several types of Guangxi yellowfeathered broilers is close to that of AA broilers,and there are differences in the content of flavor substances.The content of glutamic acid and inosinic acid can be used as the main indicators for the quantification and grading of the flavor of Guangxi yellow-feathered broiler chicken.

关 键 词：黄羽肉鸡 肉品质 感官评价 风味特性 

分 类 号：S831.5[农业科学—畜牧学]