不同羽色静原鸡鸡肉营养成分的测定分析
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摘要
为了研究不同羽色(白羽、麻羽、黑羽)静原鸡鸡肉的营养成分及其存在的差异性,以第5世代核心群的3个羽色(白羽、麻羽、黑羽)静原鸡为研究对象,采用直接干燥法、索氏抽提法、微量凯氏定氮法和国家标准GB 5009.124—2016中氨基酸的测定方法分别对其胸肌、腿肌的初水分、脂肪、蛋白质、氨基酸含量进行了测定,并对其结果进行比较及分析。结果表明,白羽、麻羽、黑羽3个群体的静原鸡胸肌、腿肌的初水分含量分别为71.10%、70.35%、70.69%和72.14%、70.13%、72.08%,差异均不显著(P>0.05)。黑羽静原鸡的胸肌、腿肌脂肪含量分别为2.19%和3.12%,为三组最高,白羽静原鸡为最低。3个群体间麻羽静原鸡胸肌蛋白质含量(24.30%)最高,白羽静原鸡次之,黑羽静原鸡最低;3个群体间腿肌蛋白质含量差异均不显著(P>0.05)。3个群体鸡肉中氨基酸含量差异均不显著(P>0.05)。胸肌和腿肌中谷氨酸含量最高,天冬氨酸、赖氨酸、亮氨酸、精氨酸等含量次之。胸肌必需氨基酸、总氨基酸含量均是麻羽最高;腿肌必需氨基酸麻羽最高、总氨基酸含量白羽最高。该试验结果可为消费者购买静原鸡时的不同消费倾向提供参考。
The objective of this study was to assess the meat nutritional components between Jingyuan chickens with varied feather colors(white, linen and black) and to evaluate their differences. The core group of the fifth generation of the Jingyuan chickens with three different feather colors were used as experimental animals. The contents of initial moisture, fat, protein and amino acid of the chest muscles and leg muscles were determined by using direct drying method, Soxhlet extraction method,micro-Kjeldahl method and amino acid determination method recommended by national standard GB 5009.124-2016. The results showed that the initial moisture content of the chest muscles and leg muscles of the three groups of Jingyuan chickens with different feather colors was 71.10%, 70.35%, 70.69% and 72.14%, 70.13%, 72.08%, respectively, and no significances were observed(P>0.05). The highest fat content in the chest muscles and leg muscles was observed in the black-feathered Jingyuan chickens, which was 2.19% and 3.12%, and the lowest was observed in the white-feathered ones. The highest protein content(24.30%) in the chest muscles was observed in the linen-feathered Jingyuan chickens, followed by the white-feathered ones and black-feathered ones. No significant difference in protein content of the leg muscles was found between the three groups(P>0.05). There was no significant difference in meat amino acid content between the three groups(P >0.05). The content of glutamate in the chest muscles and leg muscles was the highest, followed by aspartic acid, lysine, leucine and arginine. The linen-feathered Jingyuan chickens had the highest contents of essential amino acid and total amino acid in chest muscles compared to the other two groups. While the highest content of essential amino acid in leg muscles was observed in the linenfeathered Jingyuan chickens, the highest content of total amino acid was found in the white-feathered ones. Our results may have referential value for consumers when purchasing Jingyuan chicken.
The objective of this study was to assess the meat nutritional components between Jingyuan chickens with varied feather colors(white, linen and black) and to evaluate their differences. The core group of the fifth generation of the Jingyuan chickens with three different feather colors were used as experimental animals. The contents of initial moisture, fat, protein and amino acid of the chest muscles and leg muscles were determined by using direct drying method, Soxhlet extraction method,micro-Kjeldahl method and amino acid determination method recommended by national standard GB 5009.124-2016. The results showed that the initial moisture content of the chest muscles and leg muscles of the three groups of Jingyuan chickens with different feather colors was 71.10%, 70.35%, 70.69% and 72.14%, 70.13%, 72.08%, respectively, and no significances were observed(P>0.05). The highest fat content in the chest muscles and leg muscles was observed in the black-feathered Jingyuan chickens, which was 2.19% and 3.12%, and the lowest was observed in the white-feathered ones. The highest protein content(24.30%) in the chest muscles was observed in the linen-feathered Jingyuan chickens, followed by the white-feathered ones and black-feathered ones. No significant difference in protein content of the leg muscles was found between the three groups(P>0.05). There was no significant difference in meat amino acid content between the three groups(P >0.05). The content of glutamate in the chest muscles and leg muscles was the highest, followed by aspartic acid, lysine, leucine and arginine. The linen-feathered Jingyuan chickens had the highest contents of essential amino acid and total amino acid in chest muscles compared to the other two groups. While the highest content of essential amino acid in leg muscles was observed in the linenfeathered Jingyuan chickens, the highest content of total amino acid was found in the white-feathered ones. Our results may have referential value for consumers when purchasing Jingyuan chicken.
引文
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[14]额尔和花,丁伟,吴高高,等.营养水平对林间放养固原鸡生长、屠宰性状和肉品质的影响[J].黑龙江畜牧兽医,2015(10):131-133.
[15]顾亚玲,张娟,杨彦军,等.不同群体固原鸡肌肉氨基酸及脂肪酸含量差异性测定[J].中国家禽,2013,35(24):28-32.
[2]钟苑.消费者质量安全认知及对鸡肉消费的影响[D].北京:中国农业科学院,2018:1-59.
[3]李志军,李宏强.静原鸡地方品种数量减少的原因分析及保种模式建议[J].中国家禽,2015,37(1):69-70.
[4]赵宏.宁夏回族自治区彭阳县朝那鸡林下养殖发展前景探索[J].饲料博览,2016(7):59-60.
[5]宁夏12316三农综合信息服务平台.彭阳县静原鸡保种提纯项目通过专家组审核验收[EB/OL].(2017-08-04).http://www.nx12316.gov.cn/pyx/1293.jhtml.
[6]杨宁.家禽生产学[M].北京:中国农业出版社,2002.
[7]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理局.食品安全国家标准食品中氨基酸的测定:GB 5009.124-2016[S].北京:中国标准出版社,2016.
[8]王景升,张时煌,王彤,等.泰和乌鸡肉营养成分特征分析[J].经济动物学报,2019(1):23-28.
[9]陆宽,张孝刚,陈育涛,等.柳源香鸡营养成分分析与评价[J].肉类研究,2012,26(1):23-28.
[10]唐继高,朱丽莉,吴松成,等.不同日龄性别瑶山鸡肉营养成分分析[J].中国畜禽种业,2014(6):129-130.
[11]章薇,钱坤,许月英,等.饲料营养对母鸡屠宰性能与鸡肉品质的影响[J].粮食与饲料工业,2014(4):57-61.
[12]张琳.不同养殖模式下三黄鸡和乌骨鸡生产性能、肉用品质及免疫血液指标的研究[D].兰州:甘肃农业大学,2012.
[13]马成荣.朝那鸡与本地鸡的肉品特性比较[J].中国畜牧兽医文摘,2014,30(12):48-50.
[14]额尔和花,丁伟,吴高高,等.营养水平对林间放养固原鸡生长、屠宰性状和肉品质的影响[J].黑龙江畜牧兽医,2015(10):131-133.
[15]顾亚玲,张娟,杨彦军,等.不同群体固原鸡肌肉氨基酸及脂肪酸含量差异性测定[J].中国家禽,2013,35(24):28-32.
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