摘要
测定了75只110日龄和170日龄上市母鸡的胸、腿肌肉样的理化特性、常量化学成分和脂肪酸组成等指标。170日龄母鸡肌肉的pH值、烹饪损失、剪切力和肌内脂肪含量显著高于110日龄母鸡,粗蛋白含量显著低于110日龄母鸡(P<0.05)。不同上市鸡母鸡同一部位肌肉的脂肪酸相对含量并无太大差异,但脂肪酸组成有一定差异。170日龄母鸡和110日龄母鸡相比,腿肌增加了C16:2和C22:6两种不饱和脂肪酸,但未检测出C20:2脂肪酸组分,胸肌增加了C18:3、C20:4和C22:6脂肪酸组分。除了珍珠色鸡的失水率和剪切力比其他羽色鸡稍高外,不同羽色鸡在其他理化特性和常量化学成分上均无显著差异。
In order to investigate the effects of market age and plumage color on meat quality of Wenchang chickens, physico-chemical characteristics, general chemical contents and fatty acid composition of breast and leg muscles were measured on 75 hens slaughtered at the age of 110 or 170 d. The results showed that muscles from 170-day-old hens had significantly higher pH, cooking loss, shear force,lipid content, lower protein coutent than those from 110-day-old hens （P 〈0.05）. There had few differences in the relative contents of fatty acids,but some differences in fatty acid constituents between hens of the two ages. Two fatty acids of C16：2 and C22：6 ,and another three fatty acids of C18： 3, C20：4 and C22：6 were only found in leg and breast muscles from 170-day-old hens ,respectively. There were no significant differences in most meat quality characteristics between hens with distinct plumage colors, except for white color hens with black spots, which had higher expressible moisture and shear force value than the other hens.
出处
《西南农业学报》
CSCD
北大核心
2009年第2期509-512,共4页
Southwest China Journal of Agricultural Sciences
基金
山东农业大学青年创新基金
海口农工贸(罗牛山)股份有限公司博士后科研基金
关键词
地方鸡
肉质
上市日龄
羽毛颜色
Local chicken
Meat quality
Market age
Plumage color
