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当前位置: 首页 > 文章 > 不同品种鸡肌肉营养价值及风味的研究 中国家禽 2018 (2) 9-14
Position: Home > Articles > Study on Nutritional Value and Flavor of Muscle from Different Breed of Chicken China Poultry 2018 (2) 9-14

不同品种鸡肌肉营养价值及风味的研究

作  者：
杨娴婧;韩雨轩;王海亮;任嵩;张蕾;秦玉梅;祁梦凡;张文哲;廖和荣;孙杰
单  位：
新疆石河子大学动物科技学院
关键词：
玫瑰冠鸡;良凤黄鸡;科宝鸡;肌苷酸;氨基酸;风味
摘  要：
为研究玫瑰冠鸡肌肉营养价值和肉质风味,以良凤黄鸡和科宝肉鸡作为对照,分别测定其胸肌和腿肌中的氨基酸和肌苷酸(IMP)含量。结果表明:玫瑰冠公鸡胸肌、腿肌的氨基酸总量、必需氨基酸和鲜味氨基酸含量均显著高于科宝公鸡(P<0.05),玫瑰冠母鸡胸肌的氨基酸总量极显著高于科宝母鸡(P<0.01),鲜味氨基酸含量显著高于科宝母鸡(P<0.05);玫瑰冠鸡和良凤黄鸡的E/T值、FAA/TAA值均高于科宝肉鸡;玫瑰冠公鸡的胸肌、腿肌IMP含量均极显著高于科宝公鸡(P<0.01);玫瑰冠母鸡胸肌IMP含量极显著高于良凤黄母鸡、科宝母鸡(P<0.01),玫瑰冠母鸡腿肌IMP含量显著高于科宝母鸡(P<0.05);玫瑰冠鸡的矫正肌苷酸(IMPc)含量高于良凤黄鸡和科宝肉鸡。综上所述,玫瑰冠鸡与良凤黄鸡、科宝肉鸡相比,肌肉营养更丰富、风味物质含量更高,结果为玫瑰冠鸡肉品质研究和种质资源评估、开发利用奠定了坚实的理论基础。
译  名：
Study on Nutritional Value and Flavor of Muscle from Different Breed of Chicken
作  者：
YANG Xianjing;HAN Yuxuan;WANG Hailiang;REN Song;ZHANG Lei;QIN Yumei;QI Mengfan;ZHANG Wenzhe;LIAO Herong;SUN Jie;College of Animal Science and Technology,Shihezi University;
关键词：
rose-crown chicken;;Liangfeng yellow chicken;;Cobb broiler;;inosine monophosphate;;amino acid;;flavor
摘  要：
In order to study the nutrition value and flavor of muscle of rose-crown chicken, Liangfeng yellow chicken and Cobb broiler were used as the control. The amino acids and inosine monophosphate(IMP) in breast and leg muscle were determined. The results showed that the total amino acid, essential amino acid and aromatic amino acids in rose-crown cock were all significantly higher than those of Cobb broiler cock(P<0.05), and the total amino acid in rose-crown hen was extremely significantly higher than that of Cobb broiler hen(P<0.01), while aromatic amino acids were significantly higher than that of Cobb broiler hen(P<0.05). E/T value and FAA/TAA value of rose-crown and Liangfeng yellow chicken were all higher than those in Cobb broiler chicken. The content of IMP in breast and leg muscle of rose-crown cock was extremely significantly higher than that of Cobb broiler cock(P<0.01). The content of IMP in breast muscle of rose-crown hen was extremely significantly higher than that of Liangfeng yellow and Cobb broiler hens(P<0.01), while which of leg muscle was significantly higher than that of Cobb broiler hen(P<0.05). In addition, the content of corrected IMP(IMPc) in rose-crown chicken was higher than that in Liangfeng yellow chicken and Cobb broiler. In summary, compared with Liangfeng yellow chicken and Cobb broiler, rose-crown chicken had better nutrition value and higher flavor content in muscle. The results provided a solid theoretical basis for study of meat quality, germplasm resources assessment and development and utilization of rose-crown chicken.

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