不同饲养方式对淮南麻黄鸡肉品质的影响

Effects of Different Raising Methods on Meat Quality and Nutrients Components of Huainan Partridge Chicken

为研究饲养方式对淮南麻黄鸡肉质性状的影响,对20只62周龄的淮南麻黄鸡母鸡(笼养和放养各10只)肉品质和胸肌蛋白质、总脂肪酸、游离脂肪酸、水分和16种氨基酸含量进行了测定。结果表明,饲养方式对鸡肉pH、剪切力和腿肌肉色无显著影响(P>0.05),对鸡肉系水力和胸肌肉色影响显著(P<0.05或P<0.01)。放养母鸡鸡肉蛋白质、脂肪酸、游离脂肪酸和精氨酸含量显著或极显著低于笼养母鸡(P<0.05或P<0.01);水分、鲜味氨基酸谷氨酸、甘氨酸、丙氨酸和天冬氨基显著或极显著高于笼养母鸡(P<0.05或P<0.01);人体必需氨基酸赖氨酸显著高于笼养母鸡(P<0.05),缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸、组氨酸极显著高于笼养母鸡(P<0.01)。表明放养母鸡鸡肉肉质好,含有较多鲜味氨基酸和人体必需氨基酸,是较好的人体营养补品。

The study was conducted to compare the effects of raising methods under cage and free-range on the meat quality of Huainan partridge chicken. A total of 20 Huainan partridge chickens at 62 weeks old caged and free-ranged were employed to measure the meat quality and the contents of protein, fat, free fat acids, water and 16 kinds of amino acid of breast muscle. The results showed that no significant differences in pH, shearing force and the meat color of leg muscle among the two raising methods were observed （P〉0.05）. There were significant difference on the water holding capacity and meat color of breast muscle among the raising methods （P〈0.05 or P〈0.01）. The contents of protein, fat, free fat acid and Arg of muscles from these free-range chickens were lower than that of muscles from caged chickens （P〈0.05 or P〈0.01）, respectively. The contents of water, Lys, four delicious amino acids （Glu, Gly, Ala and Ash） of muscle of free-range chickens were higher than that of caged chickens （P〈0.05 or P〈0.01）. The contents of human essential amino acids （Val, Ile, Leu, Thr, His） in the meats of free-range chickens were higher than that of caged chickens （P〈0.01）. The free-range chickens had good meat quality with much more delicious amino acids and essential amino acids and were good food for human.