不同品种和饲养环境下鸡肉的营养和风味比较

Comparison of nutrition and flavor of three varieties of chicken in different rearing environments

为研究地方土鸡和商品肉鸡的营养和风味品质差异,以平原散养的固始鸡、高原散养的红拉山鸡和商业笼养的科宝肉鸡为研究对象,对其腿肌的营养组分、氨基酸组成、脂肪酸组成、挥发性风味物质等指标进行系统比较分析。结果显示:不同品种鸡肉的营养品质和风味特征不尽相同。固始鸡肉的脂肪含量和单不饱和脂肪酸含量分别为16.13 g/100 g和55.59 mg/g,显著高于其他2个品种(P<0.05);红拉山鸡肉的总糖含量为0.97 g/100 g(P<0.05),必需氨基酸和多不饱和脂肪酸含量居中,分别为29.97 g/100 g和35.91 mg/g;科宝肉鸡含有83.91 g/100 g蛋白质、31.94 g/100 g必需氨基酸、42.76 mg/g多不饱和脂肪酸,显著高于其他2个品种(P<0.05);固始鸡、红拉山鸡和科宝肉鸡中低阈值的醛类物质相对含量分别为40.08%、49.09%和36.46%。结果表明,固始鸡和红拉山鸡具有较好的风味特性,而科宝肉鸡的营养品质较好。

The Gushi chicken raised in plains,Honglashan chicken raised in plateaus and Cobb broiler raised in commercial cage were used to systematically compare and analyze the nutritional components,amino acid composition,fatty acid composition and volatile flavor substances and other indicators of leg muscles to compare the differences in the nutritional and flavor characteristic between the local native chicken and the commercial broiler.The results showed that the nutritional quality and flavor characteristics of different breeds of chicken varied.The content of fat and monounsaturated fatty acid in Gushi chicken were 16.13 g/100 g and 55.59 mg/g,which were significantly higher than those in the other two breeds(P<0.05).The content of sugar in Honglashan chicken was 0.97 g/100 g(P<0.05).The content of essential amino acids and polyunsaturated fatty acids in Honglashan chicken was in the middle,which were 29.97 g/100 g and 35.91 mg/g,respectively.Cobb broiler contained 83.91 g/100 g protein,31.94 g/100 g of essential amino acids,and 42.76 mg/g polyunsaturated fatty acids,which were significantly higher than those of the other two breeds(P<0.05).The relative contents of low-threshold aldehydes in Gushi chicken,Honglashan chicken and Cobb broiler were 40.08%,49.09%and 36.46%,respectively.It is indicated that the flavor characteristics of Gushi chicken and Honglashan chicken are better,while the nutritional qualities of Cobb broiler are better.