安吉竹林鸡和白羽肉鸡的鸡肉质构及元素成分比较

doi:10.16178/j.issn.0528-9017.20240653

摘要/Abstract

摘要：

本研究对安吉竹林鸡的胴体性状、质构特性、肌肉脂肪酸含量和微量元素含量进行了测定,并与白羽肉鸡进行了比较分析。与白羽肉鸡相比,安吉竹林鸡屠宰率、全(半)净膛率、胸肌率和腿肌率更高而腹脂率更低,肌肉的硬度和咀嚼性更低而内聚性、弹性和胶黏性更高。安吉竹林鸡胸肌和腿肌的中链脂肪酸含量分别为0.52%和0.40%,多不饱和脂肪酸含量分别为37.11%和32.63%,高于白羽肉鸡。此外,安吉竹林鸡胸肌和腿肌的铁元素含量分别为12.61和13.30 mg·kg^-1,硒元素含量分别为199.22和195.46 μg·kg^-1,也均高于白羽肉鸡。以上结果说明,安吉竹林鸡的胴体性状、质构特性、脂肪酸和微量元素组成优于白羽肉鸡,为安吉竹林鸡的经济价值和营养价值提供了理论和数据支持。

关键词: 安吉竹林鸡, 肌肉, 胴体性状, 质构特性, 脂肪酸, 微量元素

Abstract:

In this study, carcass traits, textural characteristics, muscle fatty acids content and trace element content of Anji bamboo forest chickens and white-feathered broilers were determined. Compared with white-feathered broilers, Anji bamboo forest chickens had higher slaughtering rate, whole (half) clean rump rate, higher breast muscle rate and leg muscle rate and lower abdominal fat rate, and lower muscle hardness and chewiness and higher muscle cohesion, springiness and adhesiveness. The content of medium-chain fatty acids (MCAs) in the breast and leg muscles of Anji bamboo forest chickens were 0.52% and 0.40%, respectively, while the content of polyunsaturated fatty acids (PUFAs) were 37.11% and 32.63%, respectively, which were higher than those of white-feathered broilers. In addition, the iron content in the breast muscle and leg muscle of Anji bamboo forest chicken was 12.61 and 13.30 mg·kg^-1, respectively, while the selenium content was 199.22 and 195.46 μg·kg^-1, respectively, which were also higher than that of white-feathered broilers. Results indicated that the carcass performance, textural characteristics, fatty acids and trace element composition of Anji bamboo forest chickens were better than those of white-feathered broilers, providing theoretical and data support for the economic and nutritional value of Anji bamboo forest chickens.

Key words: Anji bamboo forest chickens, muscle, carcass performance, textural characteristics, fatty acids, trace elements

中图分类号:

S831

徐颖, 权金, 赵文锋, 曹芸, 汤丹, 肖英平, 汪雯, 吕文涛. 安吉竹林鸡和白羽肉鸡的鸡肉质构及元素成分比较[J]. 浙江农业科学, 2025, 66(8): 1993-1997.

XU Ying, QUAN Jin, ZHAO Wenfeng, CAO Yun, TANG Dan, XIAO Yingping, WANG Wen, LYU Wentao. Comparative analysis of textural characteristics and trace element composition between Anji bamboo forest chickens and white-feathered broilers[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(8): 1993-1997.

图/表 4

参考文献 13

[1]	黄平, 蒋培华, 朱贤年, 等. 安吉竹林鸡产业现状及发展思考[J]. 浙江畜牧兽医, 2022, 47(5): 23-24.
[2]	赵文华, 王桂瑛, 荀文, 等. 热处理对茶花鸡肌肉中脂肪酸组成的影响[J]. 食品工业科技, 2020, 41(10): 224-229, 23.
[3]	龚俊勇, 李芳林, 单安山, 等. 日粮中添加脂肪酶对白羽肉鸡生长性能、血液生化指标、腹脂率的影响[J]. 饲料工业, 2015, 36(14): 41-45.
[4]	葛庆联, 唐修君, 樊艳凤, 等. 冰温贮藏对冷鲜鸡品质的影响[J]. 中国家禽, 2018, 40(19):41-44.
[5]	葛庆联, 唐修君, 樊艳凤, 等. 冰温贮藏对黄羽肉鸡肌肉质构的影响[J]. 中国家禽, 2019, 41(22): 37-40.
[6]	薛长勇, 张新胜. 中链脂肪酸与脂代谢[J]. 武警医学, 2014, 25(7): 649-652.
[7]	XUE C, LIU Y, WANG J, et al. Consumption of medium- and long-chain triacylglycerols decreases body fat and blood triglyceride in Chinese hypertriglyceridemic subjects[J]. European Journal of Clinical Nutrition, 2009, 63(7): 879-886.
[8]	LIU Y H, XUE C Y, ZHANG Y, et al. Triglyceride with medium-chain fatty acids increases the activity and expression of hormone-sensitive lipase in white adipose tissue of C57BL/6J mice[J]. Bioscience, Biotechnology, and Biochemistry, 2011, 75(10): 1939-1944.
[9]	余力, 贺稚非, 王兆明, 等. 肉中脂肪酸组成与健康关系的研究进展[J]. 食品工业科技, 2014, 35(22): 359-363.
[10]	巫冠中, 章娟, 黄维佳. 降糖复方对脂性肝细胞损伤与高脂血症的保护作用[J]. 中国临床药理学与治疗学, 2010, 15(3): 260-265.
[11]	HU F B, STAMPFER M J, MANSON J E, et al. Dietary fat intake and the risk of coronary heart disease in women[J]. The New England Journal of Medicine, 1997, 337(21): 1491-1499.
[12]	方富永, 徐美奕, 蔡琼珍, 等. 海水养殖鱼类肌肉中微量元素的测定[J]. 广东微量元素科学, 2006, 13(11): 60-63.
[13]	李丽辉, 林亲录. 我国富硒食品的研究进展[J]. 中国食物与营养, 2007, 13(2): 23-25.

性状	安吉竹林鸡	白羽肉鸡
屠宰率	88.86	87.23
半净膛率	84.02	82.26
全净膛率	78.44	74.45
胸肌率	18.06	16.13
腿肌率	20.93	19.83
腹脂率	1.85	1.88

性状	安吉竹林鸡	白羽肉鸡
屠宰率	88.86	87.23
半净膛率	84.02	82.26
全净膛率	78.44	74.45
胸肌率	18.06	16.13
腿肌率	20.93	19.83
腹脂率	1.85	1.88

性状	安吉竹林鸡		白羽肉鸡
性状	胸肌	腿肌	胸肌	腿肌
硬度/N	17.63	7.27	18.74	8.91
黏附性/mJ	0.03	0.05	0.02	0.04
内聚性/Ratio	0.47	0.38	0.31	0.26
弹性/mm	1.39	0.87	0.88	0.48
胶黏性/N	7.85	2.98	5.88	2.04
咀嚼性/mJ	5.21	1.86	10.13	2.55

性状	安吉竹林鸡		白羽肉鸡
性状	胸肌	腿肌	胸肌	腿肌
硬度/N	17.63	7.27	18.74	8.91
黏附性/mJ	0.03	0.05	0.02	0.04
内聚性/Ratio	0.47	0.38	0.31	0.26
弹性/mm	1.39	0.87	0.88	0.48
胶黏性/N	7.85	2.98	5.88	2.04
咀嚼性/mJ	5.21	1.86	10.13	2.55

脂肪酸	安吉竹林鸡		白羽肉鸡
脂肪酸	鸡胸	鸡腿	鸡胸	鸡腿
己酸(C6∶0)	0.36	0.30	0.28	0.19
葵酸(C10∶0)	0.07	0.04	0.10	0.06
月桂酸(C12∶0)	0.09	0.06	0.08	0.06
肉豆蔻酸(C14∶0)	0.43	0.40	0.49	0.46
肉豆蔻烯酸(C14∶1)	0.08	0.12	0.12	0.16
十五烷酸(C15∶0)	0.05	0.08	0.05	0.07
棕榈酸(C16∶0)	22.21	22.23	23.73	23.46
棕榈油酸(C16∶1)	1.98	3.65	3.92	3.72
珍珠酸(C17∶0)	0.11	0.12	0.11	0.1
硬脂酸(C18∶0)	10.08	10.88	12.87	11.52
油酸(C18∶1n9c)	23.56	27.31	25.18	28.02
亚油酸(C18∶2n6c)	21.98	24.91	20.44	22.6
亚麻酸(C18∶3n3)	1.68	1.12	0.96	1.08
花生酸(C20∶0)	0.18	0.18	0.18	0.15
二十碳烯酸(C20∶1)	0.26	0.27	0.29	0.28
二十一烷酸(C21∶0)	0.64	0.43	0.83	0.78
二十碳三烯酸(C20∶3n6)	1.48	0.62	1.22	0.71
花生四烯酸(C20∶4n6)	10.02	5.26	6.65	4.65
二十碳三烯酸(C20∶3n3)	0.24	0.08	0.13	0.08
二十碳五烯酸(C20∶5n3)	0.33	0.11	0.30	0.15
二十二烷酸(C22∶0)	0.25	0.18	0.20	0.15
芥酸(C22∶1n9)	0.11	0.07	0.10	0.06
二十二碳二烯酸(C22∶2)	0.09	0.04	0.09	0.07
二十四烷酸(C24∶0)	2.08	0.88	0.87	0.95
二十二碳六烯酸(C22∶6n3)	1.29	0.49	0.45	0.29
神经酸(C24∶1)	0.35	0.17	0.36	0.18
中链脂肪酸	0.52	0.40	0.46	0.31
长链脂肪酸	99.48	99.60	99.54	99.69
饱和脂肪酸	36.55	35.78	39.79	37.95
单不饱和脂肪酸	26.34	31.59	29.97	32.42
多不饱和脂肪酸	37.11	32.63	30.24	29.63