本试验旨在比较不同品种肉鸡在体重、常规肉品质及肌间脂肪、氨基酸和脂肪酸含量的差异，以期为肉鸡肉品质评价指标的建立提供参考。分别选取同日龄、同饲养条件下的快大型鸡（隐性白羽肉鸡、安卡鸡）和地方品种鸡（文昌鸡、北京油鸡、清远麻鸡）作为研究素材，选取接近平均体重的9周龄快大型鸡和17周龄地方品种鸡各60只，称重、屠宰，用于不同品种胸肌常规肉品质及肌间脂肪、氨基酸和脂肪酸含量的测定；另选取9和17周龄的隐性白羽肉鸡各60只称重、屠宰，用于不同饲养周期胸肌常规肉品质及肌间脂肪、氨基酸和脂肪酸含量的测定。结果表明：1）不同品种出栏时期比较，安卡鸡的体重显著高于其他品种（P<0.05），北京油鸡的胸肌失水率显著低于其他品种（P<0.05），文昌鸡、清远麻鸡的胸肌剪切力显著低于安卡鸡、北京油鸡（P<0.05），安卡鸡的胸肌肉色显著高于其他品种（P<0.05），北京油鸡的胸肌pH显著高于其他品种（P<0.05），文昌鸡的胸肌肌间脂肪含量显著高于其他品种（P<0.05）。清远麻鸡的胸肌必需氨基酸、非必需氨基酸、鲜味氨基酸、甜味氨基酸、总氨基酸含量均显著高于其他品种（P<0.05），隐性白羽肉鸡、安卡鸡的胸肌饱和脂肪酸含量显著高于其他品种（P<0.05），隐性白羽肉鸡、北京油鸡的胸肌必需脂肪酸含量显著高于其他品种（P<0.05），隐性白羽肉鸡的胸肌不饱和脂肪酸含量最高。2）不同饲养周期比较，隐性白羽肉鸡9周龄胸肌的失水率及非必需氨基酸、鲜味氨基酸、饱和脂肪酸、必需脂肪酸含量显著高于17周龄（P<0.05），体重、胸肌pH、胸肌肌间脂肪含量显著低于17周龄（P<0.05）。由此可知，不同品种肉鸡的肉品质、风味物质含量差异较大，不能用单一的指标进行衡量。从肉品质的营养角度分析，9周龄出栏的快大型肉鸡优于17周龄。

This experiment was conducted to compare the variance of body weight, conventional meat quality and contents of intramuscular fat, amino acid, fatty acid of different breed broilers, and to provide reference for the evaluation standard of meat quality of broilers. The fast large broilers (recessive white feather broiler, Anka chicken) and the local breed chickens (Wenchang chicken, Beijng fatty chicken and Qingyuan partridge chicken) at same age and under same feeding condition were selected, 60 broilers close to the average weight were weighed and slaughtered from the fast large broilers at 9-week-old and the local breed chickens at 17-week-old, which were used for determined the conventional meat quality and content of intramuscular fat, amino acid, fatty acid in breast muscle in different breeds; 60 broilers were weighed and slaughtered from recessive white feather broiler at 9 and 17-week-old, which were used for determined the conventional meat quality and content of intramuscular fat, amino acid, fatty acid in breast muscle at different feeding periods. The results showed as follows:1) comparison of different breeds in the period of slaughter, the body weight of Anka chickens was significantly higher than that of other breeds (P<0.05), the moisture loss rate of breast muscle of Beijng fatty chickens was significantly lower than that of other breeds (P<0.05), the shearing force of breast muscle of Wenchang chickens and Qingyuan partridge chickens was significantly lower than that of other breeds (P<0.05), the meat color of breast muscle of Anka chickens was significantly higher than that of other breeds (P<0.05), the pH of breast muscle of Beijng fatty chickens was significantly higher than that of other breeds (P<0.05), the content of intramuscular fat in breast muscle of Wenchang chickens was significantly higher than that of other breeds (P<0.05). The content of essential amino acids, non essential amino acids, tasty amino acids, sweet amino acids and total amino acids in breast muscle of Qingyuan partridge chickens was significantly higher than that of other breeds (P<0.05), the content of saturated fatty acid in breast muscle of recessive white feather broilers, Anka chickens was significantly higher than that of other breeds (P<0.05), the content of essential fatty acids in breast muscle of recessive white feather broilers, Beijng fatty chickens was significantly higher than that of other breeds (P<0.05), the content of unsaturated fatty acids in breast muscle of recessive white feather chickens was the highest. 2) Comparison of different feeding periods, the moisture loss rate and content of non essential amino acids, tasty amino acids, saturated fatty acids and essential fatty acids in breast muscle of recessive white feather chickens at 9-week-old were significantly higher than those at 17-week-old (P<0.05), and the body weight, breast muscle pH, content of intramuscular fat in breast muscle were significantly lower than those at 17-week-old (P<0.05). In conclusion, the meat quality and flavor substance content of different breed broilers are different, and can't be measured by single index. From the angle of nutrition analysis, the fast large meat broilers slaughter at 9-week-old is better than 17-week-old.