动物营养学报2017，Vol.29Issue(8)：2977-2987,11.DOI:10.3969/j.issn.1006-267x.2017.08.043
高、低脂系肉鸡肌肉品质的比较
Comparison of Meat Quality Between Fat and Lean Line Broilers
摘要
Abstract
The aim of the present study was to compare and analyze the meat quality differences between fat and lean line broilers. The 20th generation fat and lean line broilers breeded by Northeast Agricultural University were used, and physical properties, chemical properties, histological characteristics and flavoring substances in muscle were assayed by routine meat quality assessment methods and the differences of these properties between two line were compared. The results showed as follows: 1) about physical properties, the cooking loss and drip loss of pectoral muscle of fat line broilers were significantly higher than those of lean line broilers ( P<0.05 or P<0.01), but the meat color values of brightness (45 min) and yellowness (45 min and 24 h), pH24 h, moisture loss rate and shearing force of pectoral muscle were significantly lower than those of lean line broilers (P<0.05 or P<0.01); and pH24 h, drip loss, cooking loss and shearing force of leg muscle of fat line broilers were significantly higher than those of lean line broilers (P<0.01), but the meat color values of brightness ( 45 min) and yellowness ( 45 min and 24 h) , pH45 min and moisture loss rate of leg muscle were significantly lower than those of lean line broilers (P<0.05 or P<0.01). 2) About chemical properties, the contents of moisture and crude protein of leg and pectoral muscles of the fat line broilers were significantly higher than those of the lean line broilers ( P<0.05 or P<0.01) , whereas the content of ether extract was significantly low-er than that of the lean line broilers ( P<0.01) . 3) About histological characteristics, muscle fiber diameter of pectoral muscle of the fat line broilers was significantly higher than that of the lean line broilers ( P<0.05) , and muscle fiber density of leg muscle was significantly higher than that of the lean line broilers (P<0.01). 4) About flavoring substances, the contents of sweet flavor amino acids, essential amino acids, and total amino acid of pectoral muscle of fat line broilers were significantly higher than those of the lean line broilers ( P<0.05 or P<0.01) , and the contents of polyunsaturated fatty acids and essential fatty acids of pectoral and leg muscles of fat line broilers were significantly lower than those of the lean line broilers ( P<0.01) . In general, there are significant differences in physicochemical properties, histological characteristics and flavoring substances be-tween fat and lean line broilers, indicating that long term divergent selection for abdominal fat traits has a cer-tain degree effects on the meat quality of broilers.关键词
高、低脂系肉鸡/肌肉品质/组织学特性/风味物质Key words
fat and lean line broilers/meat quality/histological characteristics/flavoring substances分类
农业科技引用本文复制引用
安荣荣,冷丽,龚朋飞,汪礼建,李辉,王宇祥..高、低脂系肉鸡肌肉品质的比较[J].动物营养学报,2017,29(8):2977-2987,11.基金项目
国家高技术研究发展计划(863计划)课题(2013AA102501) （863计划）
现代农业产业技术体系建设专项资金(CARS-42) （CARS-42）
