不同鸡品种肉质性状比较分析

Comparative Analysis on Muscle Characteristics of Different Breed Chicken

以洪山鸡、江汉鸡2个湖北地方鸡品种及白羽肉鸡科宝500为试验动物,比较研究了3个品种的肌肉氨基酸、肌苷酸、水分含量及pH等肉质性状。结果表明,2个地方鸡品种的氨基酸总量、8种必需氨基酸及11种鲜味氨基酸含量均高于白羽肉鸡科宝500;2个地方鸡品种公鸡和母鸡的肌肉肌苷酸含量均高于白羽肉鸡科宝500,而3个品种公鸡的肌苷酸含量均低于母鸡;洪山鸡公、母鸡肌肉的pH较高,分别为6.12、6.06,其肌肉嫩度较好;科宝500公、母鸡肌肉水分含量分别为74.41%、72.96%,高于2个地方鸡品种公、母鸡。由此可见,两个地方鸡品种的肉质优于白羽肉鸡科宝500,为地方优质鸡育种提供了较好的育种素材。

In this article,two local chicken in Hubei（Hongshan chicken and Jianghan chicken） and one white broiler as Cobb500 were selected to identify muscle characteristics, including the content of amino acid（AA）, Inosinic acid（IMP） and water and p H value. The result showed that the total amount of amino acids, 8 kinds of essential amino acids and 11 kinds of delicious amino acids of two local chicken varieties were higher than those of white broiler. For muscle inosinic acid content, either the cock or hen, two local chicken varieties were higher than white broiler Cobb 500, Inosinic acid in muscle of cock for 3 breed chicken were lower than that of hen. Compared to Jianghan chicken or Cobb 500,the p H value of muscle for Hongshan chicken was higher, which was 6.12 and 6.06 respectively for cock and hen, and so, Hongshan chicken had better muscle tenderness. The content of water in muscle for Cobb 500 was higher than 2 local breed chicken.In coclusion, the meat quality of the two local breed chicken was better than the white broiler Cobbo 500. It was provided good breeding materials for breeding high quality local chicken.