云南剥隘鸡与河南肉鸡肉质食用品质的比较分析

Comparative Analysis on the Edible Quality of Meat Quality between Yunnan Boai Chicken and Henan Broiler

对云南剥隘鸡与河南肉鸡在不同月龄(5月龄、7月龄)、性别及胴体部位(胸肌、腿肌)的鸡肉开展主要化学成分(水分、蛋白质、脂肪)及肉质评价指标(肉色、肌肉pH值、嫩度)的测定,以期比较分析两种鸡肉质食用品质的差异性。结果表明:(1)不同月龄的剥隘鸡与河南肉鸡肌肉水分、蛋白质及粗脂肪含量相近,肌肉L*值和b*值显著高于同月龄的河南肉鸡(P<0.05),但肌肉嫩度值相反(P<0.05);(2)不同性别的剥隘鸡与河南肉鸡肌肉水分、蛋白质含量及pH值没有显著差别(P>0.05),母鸡肌肉粗脂肪含量、L*值、a*值和b*值高于河南肉鸡母鸡(P<0.05);(3)不同胴体部位的剥隘鸡与河南肉鸡肌肉水分含量、p H值没有显著差异(P>0.05),胸肌、腿肌的蛋白质、粗脂肪含量及a*值、b*值均高于同胴体部位的河南肉鸡(P<0.05),但肌肉嫩度值相反(P<0.05)。

The experienment wanted to detect the main chemical components content(moisture,protein,fat)and meat quality evaluation indexes(flesh color,muscle pH,tenderness)of chicken from different months(5 and 7 months),different sexes and different carcass parts(pectoral muscles,leg muscles)of Yunnan Boai chicken and Henan broilers.The purpose was to compare and analyze the differences in the quality of two types of chicken meat.The results showed that:(1)The muscle moisture,protein and crude fat content of Yunnan Boai chicken from different ages were similar to those of Henan broiler.The L^*and b^*values of muscles were significantly higher than those of Henan broiler which at the same age(P<0.05),but the result of tenderness values were opposite(P<0.05).(2)There was no significant difference in moisture and protein content and pH value between Yunnan Boai chicken and Henan broiler in different sexes(P>0.05).The crude fat content,L^*and b^*values of hen of Yunnan Boai chicken were higher than hen of Henan broiler(P<0.05).(3)There was no significant difference in muscle moisture content and pH value between Yunnan Boai chicken and Henan broiler in different carcass parts(P>0.05).The protein and crude fat content,a^*and b^*values of the pectoral muscle and leg muscle of Yunnan Boai chicken were higher than those of Henan broiler in the same carcass parts(P<0.05),but the result of tenderness values were opposite(P<0.05).