Comparison Analysis of Meat Quality and Flavor of Different Breeds and Feeding Periods of Broilers

JU Xiaojun, SHU Jingting, ZHANG Ming, LIU Yifan, TU Yunjie, JI Gaige, SHAN Yanju, ZOU Jianmin

doi:10.3969/j.issn.1006-267x.2018.06.048

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 6: 2421 - 2430

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.06.048

Molecular Nutrition

Comparison Analysis of Meat Quality and Flavor of Different Breeds and Feeding Periods of Broilers

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Key Laboratory of Poultry Genetics and Breeding in Jiangsu Province, Jiangsu Institute of Poultry Sciences, Yangzhou 225125, China

Received date: 2017-11-27

Online published: 2018-06-20

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Abstract

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.

Key words： broilers; meat quality; intramuscular fat; amino acid; fatty acid

Cite this article

JU Xiaojun, SHU Jingting, ZHANG Ming, LIU Yifan, TU Yunjie, JI Gaige, SHAN Yanju, ZOU Jianmin . Comparison Analysis of Meat Quality and Flavor of Different Breeds and Feeding Periods of Broilers[J]. Chinese Journal of Animal Nutrition, 2018 , 30(6) : 2421 -2430 . DOI: 10.3969/j.issn.1006-267x.2018.06.048

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