九顶山鸡不同月龄肉质成分及变化趋势分析

doi:10.7506/spkx1002-6630-200917039

食品科学 ›› 2009, Vol. 30 ›› Issue (17 ): 167-172.doi: 10.7506/spkx1002-6630-200917039

九顶山鸡不同月龄肉质成分及变化趋势分析

金洁茹¹，文勇立^{1 ,*} ，王蓉芳²，邱翔¹，吴贤智³，马力¹，何世民²

1.西南民族大学生命科学与技术学院，四川成都 610041；2.阿坝州科学技术研究院，四川汶川 623050；
3.四川省红原县畜牧兽医局，四川红原 624400

收稿日期:2009-07-03 出版日期:2009-09-01 发布日期:2014-04-14
通讯作者: 文勇立 E-mail:wansit99@163.com
基金资助:
西南民族大学博士基金项目

Comparative Analysis on Meat Components of Jiudingshan Chicken (Gus gallus) of Different Month Ages and Different Sex

JIN Jie-ru1，WEN Yong-li1,*，WANG Rong-fang2，QIU Xiang1，WU Xian-zhi3，MA Li1，HE Shi-min2

1.College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China；
2. Science Research Academy of Aba,Wenchuan 623050, China；3.Sichuan Province Hongyuan County Animal Husbandry and
Veterinary Medicine Bureau, Hongyuan 624400, China

Received:2009-07-03 Online:2009-09-01 Published:2014-04-14
Contact: WEN Yong-li E-mail:wansit99@163.com

摘要/Abstract

摘要：

为评价九顶山鸡肉质，以便为品种培育和肉品加工利用提供依据，采用国标法测定该鸡种5、6、7 月龄组(每组12 只，公母各半)以及出栏月龄青脚麻肉鸡(12 只，公母各半)腿肌和胸肌蛋白、脂肪、氨基酸及矿物质等肉质成分。结果显示：九顶山鸡腿肌除水分、脂肪、Cu 和P 外，其他成分各月龄间均有明显变化。其中，粗蛋白、灰分、锌和铁含量5 月龄组最高(P ＜ 0.01 或P ＜ 0.05)；胸肌中，除水分、铜、铁、锰、和外，其他成分各月龄间均有明显变化。其中，粗蛋白和灰分含量5 月龄组最高(P ＜ 0.01 或P ＜ 0.05)。不同性别组除锌、锰、Cys、Phe 和His 外，其他成分在各月龄间含量差异不显著(P ＞ 0.05)。九顶山鸡和青脚麻肉鸡腿肌，除水分、磷和铜外，其他成分含量均有明显差异。其中，各月龄组粗蛋白含量前者均高于后者(P ＜ 0.01)，而粗脂肪含量前者均低于后者(P ＜ 0.01)。两品种胸肌间，除水分、磷、铜、铁、锰和锌外，其他成分含量均有明显差异。其中，九顶山鸡粗蛋白含量在5 月龄最高(P ＜ 0.01)。结论：九顶山鸡肉粗蛋白、粗脂肪、锌和铁优于青脚麻肉鸡；不同性别间大部分肉质成分含量差异不显著；5 月龄为九顶山鸡的最适出栏月龄。

关键词: 九顶山鸡, 青脚麻肉鸡, 胸肌, 腿肌, 肉质成分

Abstract:

The purpose of this study was to evaluate the meat quality of Jiudingshan chicken(Gus gallus) in order to provide a basis for breeding and meat processing. The meat compositions including protein, fat, water, ash and mineral substances as well as amino acids in leg muscles and breast muscles of 5, 6, and 7-month-age groups (12 chickens each group, half male and half female )of Jiudingshan chicken and fattening green feet chicken group (12 chickens, half male and half female ) were analyzed by GB (Chinese national standards) methods. Except water, fat, Cu and P, the contents of the other compositions in leg muscles of Jiudingshan chicken all were significantly changed with different month ages (P < 0.05). The contents of crude protein, ash, Zn and Fe were highest in the five-month-old group (P < 0.01 or < 0.05). Except water, Cu, Fe, Mn and Zn, the contents of the other compositions in breast muscles all were different significantly (P < 0.05) among Jiudingshan chickens of different month ages. The contents of crude protein and ash were highest in the five-month-old chicken group (P < 0.01 or < 0.05). Except Zn, Mn, Cys, Phe and His, there were no significant differences in the other compositions between different sex groups (P > 0.05). There were significant differences between leg muscles of Jiudingshan chicken and fattening green feet chicken in all the other compositions except water, P and Cu (P < 0.01), in which, the content of crude protein in the former of all the month ages was higher than that in the latter (P < 0.01), but the content of crude fat was reverse. Except water, P, Fe, Mn and Zn, the contents of the other compositions in breast muscle of both the two chicken breeds were different (P < 0.01) and the content of crude protein was the highest in the five-month-old group of Jiudingshan chicken. In conclusion, the contents of crude protein, crude fat, Zn and Fe in Jiudingshan chicken are higher than those in green feet chicken and there are no significant differences in the contents of meat compositions between different sex chickens and the optimal fattening time of Jiudingshan chicken is five months.

Key words: Jiudingshan chicken, green feet chicken, breast muscle, leg muscle, meat composition

中图分类号:

TS251.1

金洁茹1，文勇立1,*,王蓉芳2，邱翔1，吴贤智3，马力1，何世民2. 九顶山鸡不同月龄肉质成分及变化趋势分析[J]. 食品科学, 2009, 30(17 ): 167-172.

JIN Jie-ru1，WEN Yong-li1,*，WANG Rong-fang2，QIU Xiang1，WU Xian-zhi3，MA Li1，HE Shi-min2. Comparative Analysis on Meat Components of Jiudingshan Chicken (Gus gallus) of Different Month Ages and Different Sex[J]. FOOD SCIENCE, 2009, 30(17 ): 167-172.

[1]	姬琛罗辉刘吉娟罗瑞明. 滩羊肉宰后成熟期间ATP酶变化对微观结构及保水性的影响[J]. 食品科学, 0, (): 0-0.
[2]	罗辉张杏亚何雨薇阮振甜罗瑞明李亚蕾. 秦川牛肉冷藏期间能量代谢变化机制及其对肉品质的影响[J]. , 0, (): 0-0.
[3]	周洁朱秋劲. 贵式肉品中乳酸菌的选育及其对发酵里脊火腿风味品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	杜曼婷黄俐高梦丽李可相启森白艳红. 介质阻挡放电低温等离子体处理对宰后羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[5]	薛桂中黄现青宋莲军乔明武赵建生马相杰徐俊涛. 高温肉制品杂环胺防控及体内代谢调控研究进展[J]. 食品科学, 0, (): 0-0.
[6]	莫然唐善虎李思宁李琼帅李锦锦夏佳军蔡寅川. 低钠盐对不同成熟条件下自然发酵牦牛肉灌肠脂质氧化及挥发性风味物质的影响[J]. 食品科学, 0, (): 0-0.
[7]	赵莹鑫张德权葛岳向灿王振宇杨伟侯成立. 包装方式和宰后不同时间包装对羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[8]	王光宇邱伟芬徐幸莲周光宏. 冷鲜鸡肉中莓实假单胞菌NMC25的全基因组测序及分析[J]. 食品科学, 0, (): 0-0.
[9]	陈晨陈银基庄昕波汪佳佳王立健. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. , 0, (): 0-0.
[10]	要铎张月郭月英苏琳赵丽华孙雪峰靳烨. 脂肪代谢重要基因网络对呼伦贝尔羊脂肪分布和脂肪酸组成的影响[J]. 食品科学, 0, (): 0-0.
[11]	侯忠余李传友朱成林于基成唐俊妮. 一株金黄色葡萄球菌烈性噬菌体的生物学特性及其裂解效果[J]. 食品科学, 0, (): 0-0.
[12]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[13]	杨致昊靳烨侯艳茹. 苏尼特羊宰后成熟过程中AMPK活性、糖酵解与肉品质指标的变化分析[J]. 食品科学, 0, (): 0-0.
[14]	刘泓郭玉杰陈永凯李侠张鸿儒张春晖姜珊. 基于电子舌检测快速判别不同物种畜禽骨蛋白肽[J]. 食品科学, 0, (): 0-0.
[15]	刘梦张顺亮赵冰潘晓倩周慧敏乔晓玲臧明伍李素朱宁吴倩蓉. 微发酵对牛肉干风味的影响[J]. , 0, (): 0-0.

九顶山鸡不同月龄肉质成分及变化趋势分析

Comparative Analysis on Meat Components of Jiudingshan Chicken (Gus gallus) of Different Month Ages and Different Sex

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价