云南剥隘鸡与河南肉鸡肉质食用品质的比较分析

对云南剥隘鸡与河南肉鸡在不同月龄(5月龄、7月龄)、性别及胴体部位(胸肌、腿肌)的鸡肉开展主要化学成分(水分、蛋白质、脂肪)及肉质评价指标(肉色、肌肉pH值、嫩度)的测定,以期比较分析两种鸡肉质食用品质的差异性。结果表明:(1)不同月龄的剥隘鸡与河南肉鸡肌肉水分、蛋白质及粗脂肪含量相近,肌肉L*值和b*值显著高于同月龄的河南肉鸡(P0.05),但肌肉嫩度值相反(P0.05);(2)不同性别的剥隘鸡与河南肉鸡肌肉水分、蛋白质含量及pH值没有显著差别(P0.05),母鸡肌肉粗脂肪含量、L*值、a*值和b*值高于河南肉鸡母鸡(P0.05);(3)不同胴体部位的剥隘鸡与河南肉鸡肌肉水分含量、p H值没有显著差异(P0.05),胸肌、腿肌的蛋白质、粗脂肪含量及a*值、b*值均高于同胴体部位的河南肉鸡(P0.05),但肌肉嫩度值相反(P0.05)。     

云南剥隘鸡肌肉中氨基酸的组成及含量分析

剥隘鸡是云南省富宁县特有的地方小型家禽品种,以个小肉厚、微黄鲜嫩而得名。本试验采用高效液相色谱法(high performance liquid chromatography,HPLC)分别对不同性别的7月龄云南剥隘鸡胸肌和腿肌中的17种氨基酸进行测定分析。结果表明:剥隘鸡胸肌和腿肌(干重)中总氨基酸含量在65%~70%之间,其中胸肌氨基酸总量和必需氨基酸含量高于腿肌,公鸡肌肉氨基酸总量高于母鸡;肌肉鲜味氨基酸中以谷氨酸含量最高,天冬氨酸、精氨酸含量次之;肌肉中7种人体必需氨基酸种类齐全、含量丰富,必需氨基酸/总氨基酸(essential amino acids/total amino acids,EAA/TAA)和必需氨基酸/非必需氨基酸(essential amino acids/nonessential amino acids,EAA/NEAA)分别接近和高于世界卫生组织/联合国粮农组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)的推荐值。试验结果为云南剥隘鸡肌肉的营养价值评定和进一步开发利用提供参考。     

热处理对茶花鸡肌肉中脂肪酸组成的影响

为研究热处理对茶花鸡肌肉中脂肪酸组成的影响,本文以300日龄的云南本地茶花鸡公鸡的胸肌和腿肌为研究对象,采用气相色谱-质谱法(GC-MS)检测胸肌和腿肌中脂肪酸含量,对其脂肪酸含量进行差异分析。结果表明在茶花鸡肌肉中共检测出32种脂肪酸,其主要脂肪酸为油酸、棕榈酸、亚油酸、花生四烯酸、硬脂酸及肉豆蔻酸。在原料肉中,胸肌和腿肌中总脂肪酸含量分别为3242.41与10026.31 μg/g,部位间存在显著性差异(P<0.05);胸肌与腿肌中脂肪酸类型以不饱和脂肪酸为主,含量分别占32种脂肪酸总量的60.92%与63.55%。经热处理后,胸肌中总脂肪酸含量比加热前胸肌中降低了9.37%(P<0.05),腿肌中总脂肪酸含量比加热前腿肌中降低了22.15%(P<0.05);胸肌、腿肌中脂肪酸以不饱和脂肪酸为主,不饱和脂肪酸含量分别占32种脂肪酸总量的59.38%与61.20%;胸肌和腿肌之间脂肪酸含量差异显著(P<0.05),腿肌的饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)含量与胸肌有显著差异(P<0.05)。可见,茶花鸡胸肌和腿肌脂肪酸含量存在显著差异,热处理对茶花鸡胸肌和腿肌脂肪酸组成有明显影响。     

黄羽肉鸡不同生长时间肌苷酸含量及相关基因表达的对比

以广东地方黄羽肉鸡麒麟鸡、怀乡鸡为研究对象,采用高效液相色谱法测定不同时间鸡肉肌苷酸(IMP)含量,利用实时荧光定量PCR法比较影响肌苷酸含量的GPAT和PURH基因在不同时间各组织中的表达水平,并研究2种基因在不同鸡中的表达量与肌苷酸含量的相关性。结果表明:怀乡鸡鸡肉中肌苷酸含量最高时为16周龄,麒麟鸡则为14周龄。GPAT、PURH基因在麒麟鸡各组织表达量随日龄增加均呈下降趋势,而怀乡鸡则呈先升后降的变化。麒麟鸡和怀乡鸡GPAT基因3个时间点中肝脏的表达量最高,而PURH基因3个时间点胸肌的表达量最高。GPAT在麒麟鸡和怀乡鸡肝脏的表达量与腿肌肌苷酸含量呈极显著负相关,PURH在怀乡鸡胸肌的表达量与胸肌肌苷酸含量呈显著负相关。     

武定鸡肌肉肌苷酸及相关核苷酸含量的比较

试验选取40、70、150和230日龄健康、体重接近的武定鸡公、母鸡各12只,比较不同性别、日龄和屠体部位肌肉肌苷酸(IMP)及IMP前体物、IMP降解物和ATP总代谢物含量,探讨肌苷酸的沉积规律。结果表明:日龄对武定鸡肌肉IMP及其相关核苷酸含量影响显著(P0.05),随着日龄的增加IMP含量呈先增后降的趋势,150日龄时IMP含量显著高于其他日龄(P0.05);性别及屠体部位对武定鸡肌肉IMP含量有显著影响(P0.05),但对其相关核苷酸含量影响不明显,150日龄时武定鸡母鸡肌肉IMP含量显著高于公鸡(P0.05),40和230日龄时其胸部肌肉的IMP含量显著高于腿部肌肉(P0.05)。     

谷氨酰胺对22-28日龄热应激肉鸡骨骼肌氧化损伤的改善作用

本试验旨在研究谷氨酰胺(Gln)对热应激肉鸡骨骼肌抗氧化能力的影响。选用300只22日龄AA肉鸡,随机分为5个处理组:常温对照组和4个热应激组(基础日粮分别添加0%、0.5%、1%和1.5%Gln),试验期为22～28日龄。结果表明:与对照组相比,热应激组肉鸡胸肌和腿肌丙二醛(MDA)含量显著升高,胸肌抗超氧阴离子能力、总抗氧化能力(T-AOC)、谷胱甘肽(GSH)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)和谷胱甘肽巯基转移酶(GST)显著降低,腿肌GSH和SOD显著降低(P0.05)。与热应激组相比,日粮添加1.5%Gln显著降低肉鸡胸肌和腿肌MDA含量,胸肌T-AOC、GSH、CAT和GST显著升高,腿肌GSH和SOD含量显著升高(P0.05)。Gln能缓解热应激肉鸡的肌肉氧化损伤,提高肌肉抗氧化能力。     

桃源鸡屠宰性能测定及肌肉营养组成分析

测定了90日龄桃源鸡商品代肉鸡的屠宰性能及其肌肉的近似营养组成、5种矿物元素和17种氨基酸含量.结果表明:90日龄公母平均活重分别为1187.43g和942.06g,性别问差异极显著(P<0.01),屠宰率分别为89.51%和88.47%,半净膛率分别为83.91%和81.06%,全净膛率分别为73.17%和70.56%,公鸡显著高于母鸡(P<0.05).桃源鸡肌肉的水分、粗蛋白、粗脂肪、灰分含量分别为74.70%、22.08%、1.29%、和1.14%.胸腿肌中Ca、Fe、Cu、Zn、Mn的含量分别为21.03和42.66、29.36和37.93、1.15和4.25、23.02和57.03、0.45和0.89p.g/g,腿肌极显著高于胸肌(P<0.01).肌肉中17种氨基酸总量为23.98%,其中人体所需的7种必需氨基酸总和为10.66%,4种鲜味氨基酸总和为7.46%.     

虫草饲料添加剂对肉仔鸡肌肉营养成分的影响

将一种虫草无性型菌株P5深层液体发酵菌丝体作为饲料添加剂,在日粮中按0.25%的添加量喂养土杂商品肉用仔鸡,56日龄屠宰,取同一部位的胸肌和腿肌进行主要营养成分的测定,考察虫草饲料添加剂对肉仔鸡肌肉营养成分的影响。研究结果表明:与对照组相比,在日粮中添加0.25%的虫草饲料添加剂不仅可显著提高肉仔鸡胸肌和腿肌中蛋白质和氨基酸的总含量(P<0.05),并且可显著提高肉仔鸡肌肉中人体必需氨基酸和风味氨基酸的含量(P<0.01)。实验结果还可以看出,虫草饲料添加剂对肉鸡肌肉中水分、灰分和微量无机元素的含量没有显著性影响(P>0.05),但是可以显著降低胸肌和腿肌中粗脂肪的含量(P<0.05)。     

地方土鸡和笼养肉鸡的肉质特性研究

通过测定地方土鸡(衡山三黄鸡)、笼养肉鸡(三黄鸡和AA肉鸡)等3种鸡的部分肉质指标,对地方土鸡和笼养肉鸡的肉质进行比较分析。结果表明:(1)衡山三黄鸡的总胶原蛋白含量显著高于三黄鸡和AA肉鸡(P<0.05),其热残留胶原蛋白含量则极显著高于三黄鸡和AA肉鸡(P<0.01),衡山三黄鸡的热溶性胶原蛋白含量极显著低于三黄鸡和AA肉鸡(P<0.01);(2)三黄鸡胸肌的含水量极显著高于衡山三黄鸡和AA肉鸡(P<0.01),其腿肌的含水量显著高于另外两种鸡(P<0.05);(3)AA肉鸡的肌间脂肪含量显著高于三黄鸡和衡山三黄鸡(P<0.05);(4)衡山三黄鸡肌肉的滴水损失极显著低于三黄鸡和AA肉鸡(P<0.01);衡山三黄鸡胸肌的蒸煮损失显著低于三黄鸡和AA肉鸡,而其腿肌的蒸煮损失显著高于这2种鸡(P<0.05)。     

泰和乌骨鸡肌肉水分,脂肪含量变化规律及相关性研究

以泰和乌骨鸡为材料,研究２～２８周龄肌肉水分、脂肪含量的变化规律以及肌肉水分、脂肪含量本重的相互关系。结果表明：年龄对肌肉中的水分、脂肪含量有显著的影响（Ｐ〈０．０５）,随日龄增加,胸肌、腿肌水分含量和脂肪含量基本呈下降趋势,二者在２～１２周龄肉下降较为明显,１６～２８周龄各自都有不同程度的波动,很可能与性成熟等因素有关。除公鸡胸肌脂肪含量显著高于母鸡外（Ｐ〈０．０５）,性别对水分含量以及腿肌中脂     

Degradation of lnosinic Acid in Chicken Muscle During Aseptic Storage and Its Possible Use as an Index of Quality.

SUMMARY— Analysis of chicken breast and leg muscle stored under aseptic conditions at 0, 5, and 10°C showed that the breakdown of inosinic acid and formation of hypoxanthine depended on storage temperature and time. Over 75% loss of inosinic acid content of both breast and leg muscle occurred in 3–5 weeks at 0°, in 2–3 weeks at 5O and in about 1 week at 10°C. These storage periods correspond to the lengths of time after which quality deterioration has been detected by sensory evaluation. During the same periods of storage, the hypoxanthine content of these muscles increased gradually to a value of 200–400 fig/g of muscle.
Since the level of inosinic acid in fresh muscle is fairly constant and related to flavor, the results indicate that an objective method of quality assessment of chicken meat based on inosinic acid content is feasible. A similar test based on the hypoxanthine content is also possible, but not likely to be as satisfactory, because losses occurring as a result of "weeping" and leaching in hypoxanthine content would show an apparent quality that is higher than it should be. On the other hand, an index based on inosinic acid would reflect similar losses by lowering of quality.     

湖南石门县地方品种鸡肉氨基酸组成分析及蛋白质营养价值评价

目的 探究湖南省石门当地7个品种鸡肉中的基本营养成分及氨基酸组成差异,并对其进行蛋白质营养价值评价。方法 采用相关国家标准测定7个品种鸡肉中水分、粗灰分、粗脂肪、粗蛋白含量,并利用高效液相色谱仪对鸡肉氨基酸含量进行测定,基于联合国粮食及农业组织和世界卫生组织(Foodand Agriculture Organization/World Health Organization, FAO/WHO)标准模式谱对不同品种鸡胸肉和腿肉蛋白质分别进行营养学评价。结果 7个品种鸡胸肉、腿肉中水分含量分别为71.20～74.97 g/100 g、72.65～76.22 g/100 g,粗灰分含量分别为0.90～1.38 g/100 g、0.91～1.28 g/100 g,粗脂肪含量分别为0.15～0.64 g/100 g、2.30～7.74 g/100 g,粗蛋白质含量分别为22.29～24.61 g/100 g、19.00～21.80 g/100 g,不同品种、部位间存在差异。7个品种鸡肉均检测出17种氨基酸,均以谷氨酸含量为最高;胸肉氨基酸含量高于腿肉(除壶瓶山鸡),其中青脚鸡胸肉和壶瓶山鸡腿肉的...     

NaOH溶液处理对鸡肉品质的影响

为研究NaOH溶液处理对鸡肉品质的影响,选取市售黄羽肉鸡60 只,随机分为对照组和NaOH溶液浸泡组（pH 9组、pH 11组和pH 13组,每组15 只）,并对其进行肉品质和微生物指标检测。结果表明：NaOH溶液浸泡可以显著增加鸡肉的质量和腐败指标（总挥发性盐基氮、组胺、酪胺和亚精胺）含量（P＜0.05）,显著降低剪切力、风味营养物质（蛋白质、肌内脂肪、肌苷酸和氨基酸）含量（P＜0.05）;低pH值NaOH溶液浸泡的鸡肉,其菌落总数和大肠菌群数明显升高,而高pH值NaOH溶液具有一定的杀菌效果。     

Electromagnetic scanning to estimate carcass lean content of Taiwan native broilers

To estimate lean content of Taiwan native broiler carcasses accurately, objectively and rapidly, electrical conductivity measurements of broiler carcasses and other relative factors (carcass weight, length and temperature) were used in multiple linear regression analysis for lean prediction. Forty native broiler carcasses, with average market weight 2477.5±465.5 g, were scanned through a 10 MHz electromagnetic field created by an electromagnetic scanner (SA-3203) to measure the total body electrical conductivity (TOBEC) index. After scanning, each broiler carcass was separated into wing, breast, leg and back. Each primal cut was dissected into lean, fat and bone. The weight, length, temperature and TOBEC index of broiler carcass were significantly correlated with lean weight of broiler carcass (P<0.001). Regression analysis for lean estimation with carcass weight, length, temperature and TOBEC index showed higher coefficient of determination (R(2)=0.968) and lower coefficient of variation (CV=4.178) with an equation using beheaded carcass weight, temperature and TOBEC index as variables.     

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

The muscles and attached skin of fresh chicken broiler parts, which were roasted in a convection oven and subsequently kept at 4°C for 4 days were analyzed for lipid oxidation products (LOP). Roasting and refrigerated storage significantly increased the amount of malonaldehyde which occurred faster in the skin than in the muscles. Also, after roasting, lipid oxidation fluorescence products increased in the aqueous phase and, after refrigerated storage, in the organic phase of Folch extracted muscles and skin. The lowest concentration of LOP was found in roasted, separated parts of broilers, especially in the drumsticks and wings as opposed to roasted carcass halves or quarters. The absolute amount of LOP in muscles and skin after roasting was a result of initial concentrations of LOP in raw samples and the type of roasted broiler parts.     

云南武定鸡、盐津乌骨鸡和大围山微型鸡肌肉中脂肪酸的组成分析

以云南省特有的三个优质地方鸡品种:武定鸡、盐津乌骨鸡、大围山微型鸡为研究对象,用溶剂提取法提取3种鸡胸肌及腿肌中总脂质,经甲脂化后,利用气相色谱-质谱(GC-MS)对脂肪酸组成及含量进行分析。结果显示,在云南武定鸡、盐津乌骨鸡和大围山微型鸡胸肌及腿肌中共含有20种脂肪酸,主要包括油酸、亚油酸、棕榈酸、硬脂酸、花生四烯酸。武定鸡与盐津乌骨鸡胸肌中总脂肪含量分别为28.470与25.042 mg/g,显著高于大围山微型鸡的16.769 mg/g(p0.05),大围山微型鸡腿肌中总脂肪含量为51.10 mg/g,显著高于武定鸡40.994 mg/g(p0.05);三种鸡的脂肪酸种类相同,饱和、不饱和脂肪酸占总脂肪酸比例相似,但各脂肪酸含量有所差异,三个鸡种腿肌中脂肪酸含量显著高于胸肌中脂肪酸含量(p0.05)。     

Nutritive and economic value of guinea fowl (Numida meleagris) production in developing countries

Eighty broiler guineafowls (Numida meleagris) and 80 broiler chickens (Gallus gallus domesticus) were raised from 1 day old to 12 weeks on the same starter and finisher diets. Weight gain, feed consumption, feed efficiency, cost of production, nutritive quality and mortality were compared between the two types of bird. It was found that the broiler chickens consumed nearly twice as much feed, gained more than twice as much weight and had significantly (P < 0.01)better feed efficiency than the guineafowl. It cost significantly (P < 0.01)less to produce a kilogram of flesh from the broiler chickens than from the guineafowls. However, the guineafowl carcass excelled in nutritive quality. It had significantly (P < 0.05)more protein and ash, particularly calcium and phosphorus. The fat content of the guineafowl carcass was significantly (P < 0.05)less than that of the chickens. Mortality was less for the guineafowl than for the chickens.     

云南、河南烤烟中挥发性、半挥发性游离及结合态脂肪酸的研究

本项研究使用同时蒸馏萃取装置,以及气相色谱仪(GC)和气相色谱/谱联用仪(GC/S),对云南、河南烤烟烟叶中游离态和结合态的挥发性、半挥发性脂肪酸进行了分析。共定量测试了21种酸性成分,并比较了两个烟区烤烟中游离态和结合态的挥发性、半挥发性酸性成分的含量。结果显示,烤烟中分子量较小、挥发性较强的脂肪酸,如异戊酸、戊酸和β甲基戊酸,以结合态形式存在的较多;而分子量较大的半挥发性脂肪酸,游离态形式高于结合态。从云南、河南烤烟比较来看,所测试的21种酸性成分,云南烤烟中游离态与结合态挥发性、半挥发性酸性成分的总量比河南烤烟高。云南烤烟中游离态的挥发性、半挥发性酸性成分总的含量是河南烤烟的1.41倍。特别是一些半挥发性酸性成分(十五碳酸、十六碳酸、十七碳酸和十八碳酸等)在云南烤烟中的含量非常丰富。对结合态的脂肪酸来说,十碳酸及其以下的挥发性酸性成分在河南烤烟中的含量比云南烤烟含量高,明显偏高的是正戊酸和正己酸;而十碳酸以上的半挥发性脂肪酸在云南烤烟中的含量比河南烤烟丰富,比较突出的有正十六酸、油酸、亚油酸和亚麻酸      

高效液相色谱法测定略阳乌鸡肌肉中的肌苷酸

以略阳乌鸡为研究对象,通过对色谱条件进行优化,建立了略阳乌鸡肌肉中肌苷酸的高效检测方法,并重点就不同前处理方法对略阳乌鸡肌肉中肌苷酸含量的影响进行研究。对样品进行冷冻干燥、脱脂和冷冻干燥脱脂处理,以0.05%磷酸三乙胺为提取溶剂提取肌肉中的肌苷酸,采用COSMOSIL Packed Column C₁₈(4.6 mm×250 mm,5μm)色谱柱,甲醇-磷酸三乙胺(体积比4∶96)为流动相进行梯度洗脱。结果显示,该方法下肌苷酸呈现良好的线性关系(R²>0.999),线性范围在12.2~97.6μg/mL;方法检测限分别为0.02、0.08μg/mL;方法精密度相对标准偏差为0.30%~4.78%;平均回收率为99%,相对标准偏差为2.71%。鲜肉样、冷冻干燥样、鲜肉去脂样、冷冻干燥去脂样的肌苷酸含量分别为0.014、0.018、0.023、0.029 g/kg。该实验建立了精确度高、重现性好的色谱方法;前处理方法采用先冷冻干燥再脱脂处理,肌苷酸的提取率高,为高效液相色谱法测定肌肉中肌苷酸含量的样品制备提供了思路。