不同雞品種肉質性狀比較分析

潘愛鑾+吳艷+申杰+皮勁松+楊林+蒲躍進+梁振華+孫靜+張昊+杜金平

摘要：以洪山雞、江漢雞2個湖北地方雞品種及白羽肉雞科寶500為試驗動物，比較研究了3個品種的肌肉氨基酸、肌苷酸、水分含量及pH等肉質性狀。結果表明，2個地方雞品種的氨基酸總量、8種必需氨基酸及11種鮮味氨基酸含量均高于白羽肉雞科寶500;2個地方雞品種公雞和母雞的肌肉肌苷酸含量均高于白羽肉雞科寶500，而3個品種公雞的肌苷酸含量均低于母雞;洪山雞公、母雞肌肉的pH較高，分別為6.12、6.06，其肌肉嫩度較好;科寶500公、母雞肌肉水分含量分別為74.41%、72.96%，高于2個地方雞品種公、母雞。由此可見，兩個地方雞品種的肉質優于白羽肉雞科寶500，為地方優質雞育種提供了較好的育種素材。

關鍵詞：洪山雞;江漢雞;白羽肉雞科寶500;肉質性狀

中圖分類號：S858.31 ? ? ? ?文獻標識碼：A ? ? ? ?文章編號：0439-8114（2015）23-5966-03

DOI：10.14088/j.cnki.issn0439-8114.2015.23.044

Comparative Analysis on Muscle Characteristics of Different Breed Chicken

PAN AI-luan1，WU Yan1，SHEN Jie1，PI Jin-song1，YANG Lin2，PU Yue-jin1，3，

LIANG Zheng-hua1，SUN Jing1，ZHANG Hao1，DU Jin-ping1

（1.Institute of Animal Husbandry and Vetervinary/Hubei Innovation Center of Agricultural Science and Technology/Hubei Key Laboratory of Animal Embryo Engineering and Molecular Breeding，Hubei Academy of Agricultural Science，Wuhan 430064， China; 2.Hubei Tongxing Agricultural Co Ltd.，Suizhou 441300， Hubei，China; 3. Animal Husbandry Extension Center of Hubei Province， Wuhan 430064， China）

Abstract：In this article，two local chicken in Hubei （Hongshan chicken and Jianghan chicken） and one white broiler as Cobb 500 were selected to identify muscle characteristics， including the content of amino acid（AA）， Inosinic acid （IMP） and water and pH value. The result showed that the total amount of amino acids， 8 kinds of essential amino acids and 11 kinds of delicious amino acids of two local chicken varieties were higher than those of white broiler. For muscle inosinic acid content， either the cock or hen， two local chicken varieties were higher than white broiler Cobb 500， Inosinic acid in muscle of cock for 3 breed chicken were lower than that of hen. Compared to Jianghan chicken or Cobb 500，the pH value of muscle for Hongshan chicken was higher， which was 6.12 and 6.06 respectively for cock and hen， and so， Hongshan chicken had better muscle tenderness. The content of water in muscle for Cobb 500 was higher than 2 local breed chicken. In coclusion， the meat quality of the two local breed chicken was better than the white broiler Cobbo 500. It was provided good breeding materials for breeding high quality local chicken.

Key words： Hongshan chicken; Jianghan chicken; white broiler Cobb 500; muscle characteristic

雞肉是人們重要的肉食品之一，快大型肉雞生長速度快，產肉多，滿足了市場對肉品量的需求，并且在特殊時期還為改善人們生活起到了重要作用。然而，隨著人們生活水平的提高，其雞肉品質與風味卻差強人意，無法滿足講究美食的中國消費市場的需求。江漢雞和洪山雞是中國優秀的地方雞品種，其產品風味獨特，肉質鮮美，蛋品質好，能滿足消費者對高端禽產品的需求。已有研究表明，對肉類及其制品的鮮味貢獻最大的有兩類物質：一類是氨基酸，其中以谷氨酸、甘氨酸效果最為明顯;另一類是核苷酸，其中鮮味最強的是肌苷酸（IMP）[1，2]，氨基酸、肌苷酸與肌肉品質及風味密切相關。……