摘要
研究了不同性别和日粮能量、蛋白水平对河田鸡胸肌肉中风味前体化合物含量的影响。结果表明:性别对腹脂率、氨基酸(Asp、Thr、Ser、Pro、Cys除外)以及肌内脂肪(IMF)及其饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)含量有显著影响(P<0.05),而对肌苷酸(IMP)含量无显著影响(P>0.05);公鸡的总氨基酸(TAA)、肌苷酸、肌内脂肪中的SFA、MUFA含量略高于母鸡,母鸡的肌内脂肪及其PUFA含量明显高于公鸡。能量水平对肌苷酸、肌内脂肪及其SFA、MUFA、PUFA以及总氨基酸含量有显著影响(P<0.05);当鸡采食高能日粮时,肌内脂肪中的SFA、MUFA含量会显著升高(P<0.05),而IMPI、MF、PUFA含量会显著下降(P<0.05),TAA没有显著变化。蛋白水平对肌内脂肪及其MUFA、PUFA含量以及总氨基酸含量有显著影响(P<0.05)。当采食高蛋白日粮时,肌内脂肪及SFA、MUFA显著降低,而其PUFA会显著增加(P<0.05)。风味品尝结果表明,公鸡的香味、鲜味都显著高于母鸡,而嫩度低于母鸡;随着能量和蛋白水平的增加,鲜味和嫩度都显著下降(P<0.05)。从肉品的总可接受性来看,性别对总可接受性没有显著影响(P>0.05),低营养水平时的总可接受性大于高营养水平(P<0.05)。
The experiment was conducted to study the contents of flavor precursors in breast meat of Fujian Hetian chickens with different sex and nutrition. The results were as follows： The sex had a significantly effect on the contents of abdominal fat percentage, amino acid（except Asp, Thr, Ser, Pro, Cys） and intramuscular fat（IMF）, saturated fatty acid（SFA）, monounsaturated fatty acid（MUFA）, polyunsaturated fatty acid（PUFA）（P〈0.05）, but an insignificant effect on the contents of the 5＇-Inosinic acid（IMP）. The male versus the female breast muscle had higher levels of total amino-acids（TAA）, IMP, SFA, MUFA proportion and lower levels of IMF and PUFA proportion. The dietary energy had a significant effect on the content of TAA, IMF, SFA, MUFA, PUFA in the breast muscle. The high versus the low dietary energy increased the SFA, MUFA proportion and decreased the IMP, IMF and PUFA proportion with no change in the TAA proportion. The dietary protein had a significant effect on the content of IMF, SFA, MUFA, PUFA and TAA of breast muscle. The high dietary protein decreased the IMF and SFA proportion and increased the PUFA proportion with inconsistent change in the MUFA propor tion. The sensory analysis results as follows. The scores of the male breast muscle were higher than the female＇s in the aroma and amumi and the tenderness was lower than the female＇s. The high dietary nutrition decreased the scores of umaimi and tenderness and with no change in the scores of the aroma. But from the total acceptability, the sex had no effect on the acceptability and the low dietary nutrition had higher acceptability than the high dietary nutrition.
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
2006年第3期242-249,共8页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
国家重点基础研究发展计划项目(973)(2004CB117506)
福建省自然科学基金项目资助(B0310027)
关键词
河田鸡
性别
营养水平
风味
风味前体物
Hetian chicken
sex
diet nutrition
sensory trait
flavor precursor
