Comparison of Meat Quality Between Fat and Lean Line Broilers

AN Rongrong, LENG Li, GONG Pengfei, WANG Lijian, LI Hui, WANG Yuxiang

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

Chinese Journal of Animal Nutrition >

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

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

Molecular Nutrition

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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Abstract

The aim of the present study was to compare and analyze the meat quality differences between fat and lean line broilers. The 20^th 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), pH_{24 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 pH_{24 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), pH_{45 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

Cite this article

AN Rongrong, LENG Li, GONG Pengfei, WANG Lijian, LI Hui, WANG Yuxiang . Comparison of Meat Quality Between Fat and Lean Line Broilers[J]. Chinese Journal of Animal Nutrition, 2017 , 29(8) : 2977 -2987 . DOI: 10.3969/j.issn.1006-267x.2017.08.043

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