高、低脂系肉鸡肌肉品质的比较 .pdfVIP

高、低脂系肉鸡肌肉品质的比较

安荣荣;冷丽;龚朋飞;汪礼建;李辉;王宇祥

【摘要】本文旨在比较分析高、低脂系肉鸡肌肉品质的差异.以东北农业大学培育

的高、低脂系第20世代肉鸡为试验动物,采用常规肉品质检测方法,测定肌肉的物

理性状、化学性状、组织学特性以及风味物质,并比较这些性状在两系间的差异.结

果表明:1)物理性状方面,高脂系肉鸡胸肌的蒸煮损失和滴水损失显著或极显著高于

低脂系肉鸡(P0.05或P0.01),而胸肌的肉色亮度值(45min)和黄度值(45min和

24h)、pH24h、失水率和剪切力显著或极显著低于低脂系肉鸡(P0.05或

P0.01);高脂系肉鸡腿肌的pH24h、滴水损失、蒸煮损失和剪切力极显著高于低

脂系肉鸡(P0.01),而腿肌的肉色亮度值(45min)和黄度值(45min和24h)、

pH45min和失水率显著或极显著低于低脂系肉鸡(P0.05或P0.01).2)化学性状

方面,高脂系肉鸡胸肌和腿肌的水分和粗蛋白质含量显著或极显著高于低脂系肉鸡

(P0.05或P0.01),而粗脂肪含量极显著低于低脂系肉鸡(P0.01).3)组织学特性

方面,高脂系肉鸡胸肌的肌纤维直径显著高于低脂系肉鸡(P0.05),腿肌的肌纤维密

度极显著高于低脂系肉鸡(P0.01).4)风味物质方面,高脂系肉鸡胸肌的甜鲜味氨基

酸、必需氨基酸和总氨基酸含量显著或极显著高于低脂系肉鸡(P0.05或P0.01);

高脂系肉鸡胸肌和腿肌的多不饱和脂肪酸和必需脂肪酸含量极显著低于低脂系肉鸡

(P0.01).总体而言,高、低脂系肉鸡肌肉的理化性状、组织学特性和风味物质含量

差异显著,说明长期对腹脂性状的双向选择会在一定程度上影响肉鸡的肌肉品

质.%Theaimofthepresentstudywastocompareandanalyzethemeat

qualitydifferencesbetweenfatandleanlinebroilers.The20thgeneration

fatandleanlinebroilersbreededbyNortheastAgriculturalUniversitywere

used,andphysicalproperties,chemicalproperties,histological

characteristicsandflavoringsubstancesinmusclewereassayedbyroutine

meatqualityassessmentmethodsandthedifferencesoftheseproperties

betweentwolinewerecompared.Theresultsshowedasfollows:1)about

physicalproperties,thecookinglossanddriplossofpectoralmuscleoffat

linebroilersweresignificantlyhigherthanthoseofleanlinebroilers

(P0.05orP0.01),butthemeatcolorvaluesofbrightness(45min)and

yellowness(45minand24h),pH24h,moisturelossrateandshearing

forceofpectoralmuscleweresignificantlylowerthanthoseofleanline

broilers(P0.05orP0.01);andpH24h,driploss,cookinglossand

shearingforceoflegmuscleoffatlinebroilersweresignificantlyhigher

thanthoseofleanlinebroilers(P0.01),butthemeatcolorvaluesof

brightness(45min)andyellowness(45minand24h),pH45minand

moisturelossrateofleg