动物营养学报 >

2017 , Vol. 29 >Issue 8: 2977 - 2987

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.08.043

研究简报 Short communications

高、低脂系肉鸡肌肉品质的比较

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  • 农业部鸡遗传育种重点实验室, 黑龙江省普通高等学校动物遗传育种与繁殖重点实验室, 东北农业大学动物科学技术学院, 哈尔滨 150030
安荣荣(1992—),女,河北石家庄人,硕士研究生,研究方向为动物遗传育种。E-mail:anrongrong123@qq.com

收稿日期: 2017-01-12

  网络出版日期: 2017-08-02

基金资助

国家高技术研究发展计划（863计划）课题（2013AA102501）；现代农业产业技术体系建设专项资金（CARS-42）

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Comparison of Meat Quality Between Fat and Lean Line Broilers

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  • Key Laboratory of Chicken Genetics and Breeding of Ministry of Agriculture, Key Laboratory of Animal Genetics, Breeding and Reproduction of Education Department of Heilongjiang Province, College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Received date: 2017-01-12

  Online published: 2017-08-02

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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（P<0.05或P<0.01），而胸肌的肉色亮度值（45 min）和黄度值（45 min和24 h）、pH24 h、失水率和剪切力显著或极显著低于低脂系肉鸡（P<0.05或P<0.01）；高脂系肉鸡腿肌的pH24 h、滴水损失、蒸煮损失和剪切力极显著高于低脂系肉鸡（P<0.01），而腿肌的肉色亮度值（45 min）和黄度值（45 min和24 h）、pH45 min和失水率显著或极显著低于低脂系肉鸡（P<0.05或P<0.01）。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（P<0.05或P<0.01），而粗脂肪含量极显著低于低脂系肉鸡（P<0.01）。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（P<0.05），腿肌的肌纤维密度极显著高于低脂系肉鸡（P<0.01）。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（P<0.05或P<0.01）；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（P<0.01）。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。

关键词： 高、低脂系肉鸡; 肌肉品质; 组织学特性; 风味物质

本文引用格式

安荣荣, 冷丽, 龚朋飞, 汪礼建, 李辉, 王宇祥 . 高、低脂系肉鸡肌肉品质的比较[J]. 动物营养学报, 2017 , 29(8) : 2977 -2987 . DOI: 10.3969/j.issn.1006-267x.2017.08.043

Abstract

The aim of the present study was to compare and analyze the meat quality differences between fat and lean line broilers. The 20th generation fat and lean line broilers breeded by Northeast Agricultural University were used, and physical properties, chemical properties, histological characteristics and flavoring substances in muscle were assayed by routine meat quality assessment methods and the differences of these properties between two line were compared. The results showed as follows: 1) about physical properties, the cooking loss and drip loss of pectoral muscle of fat line broilers were significantly higher than those of lean line broilers (P<0.05 or P<0.01), but the meat color values of brightness (45 min) and yellowness (45 min and 24 h), pH24 h, moisture loss rate and shearing force of pectoral muscle were significantly lower than those of lean line broilers (P<0.05 or P<0.01); and pH24 h, drip loss, cooking loss and shearing force of leg muscle of fat line broilers were significantly higher than those of lean line broilers (P<0.01), but the meat color values of brightness (45 min) and yellowness (45 min and 24 h), pH45 min and moisture loss rate of leg muscle were significantly lower than those of lean line broilers (P<0.05 or P<0.01). 2) About chemical properties, the contents of moisture and crude protein of leg and pectoral muscles of the fat line broilers were significantly higher than those of the lean line broilers (P<0.05 or P<0.01), whereas the content of ether extract was significantly lower than that of the lean line broilers (P<0.01). 3) About histological characteristics, muscle fiber diameter of pectoral muscle of the fat line broilers was significantly higher than that of the lean line broilers (P<0.05), and muscle fiber density of leg muscle was significantly higher than that of the lean line broilers (P<0.01). 4) About flavoring substances, the contents of sweet flavor amino acids, essential amino acids, and total amino acid of pectoral muscle of fat line broilers were significantly higher than those of the lean line broilers (P<0.05 or P<0.01), and the contents of polyunsaturated fatty acids and essential fatty acids of pectoral and leg muscles of fat line broilers were significantly lower than those of the lean line broilers (P<0.01). In general, there are significant differences in physicochemical properties, histological characteristics and flavoring substances between fat and lean line broilers, indicating that long term divergent selection for abdominal fat traits has a certain degree effects on the meat quality of broilers.

Key words： fat and lean line broilers; meat quality; histological characteristics; flavoring substances

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