桂皮散对鸡肉风味的影响

The Effect of Cinnamon Powder on Chicken Flavor

本试验通过测定肌苷酸和脂肪酸含量来研究桂皮散对鸡肉风味的影响。选取14只60日龄平均体重为475.1g的绿壳蛋鸡,随机分为对照组和处理组,每组7只。对照组饲喂基础日粮,处理组在基础日粮中添加2%的桂皮散,连续15d。试验结束时于蛋鸡左侧胸肌处采样,用高效液相色谱法和气相色谱法分别测定影响鸡肉风味的物质肌苷酸和脂肪酸含量。结果表明:处理组与对照组的增重无明显差异;与对照组相比,处理组鸡肉中肌苷酸含量明显升高;与肉质风味相关的脂肪酸,如己酸甲酯、棕榈酸甲酯、硬脂酸甲酯、油酸甲酯含量显著增加(P<0.05)。提示,桂皮散对鸡肉风味有较为明显的改善作用。

In this experiment, the effect of cinnamon powder on chicken flavor was studied by measuring the content of inosinemonophosphate acid （IMP） and fatty acid. Fourteen 60 - day - old green - shell layers with average weight of 475. lg were randomly assigned to control and treated group, and 7 in each group. Layers in control group were fed basal diet,and the treat-ment group added 2% cinnamon powder to the basal diet for 15 days. At the end of the trial, samples were taken from the left pectoral muscle , and the content of I1MP and fatty acid which could influence the meat flavor were detected respectively by high performance liquid chromatography （ HPLC） and gas chromatography （ GC）. The results demonstrated thanificant difference in weight gain between two groups. The content of I1MP in the treated group wain the control group （ P 〈0. 05） . The results of determination of fatty acids related to meat flavor dedicated that the content ofcaproic acid methyl ester, palmitic acid methyl ester and oleic acid methyl ester in the treated group were increased significant-ly compared with that in the control group （ P 〈 0. 05 ）. The results suggests that Cinnamon powder has an obviously positive effect on chicken flavor.