Abstract:

This study detected the contents of inosinic acid, fat, water and hydrolyzed amino acids/free amino acids in the chest and leg muscles of Anji Zhulin chicken and compared them with white feathered broiler chickens. The results showed that the inosinic acid content of the chest and leg muscles of Anji Zhulin chicken was 1 324.55 and 1 578.23 mg·kg^-1, respectively, and the fat content was 1.21% and 2.38%, respectively. The total amount of hydrolyzed amino acids in the chest and leg muscles was 22.94% and 19.06%, respectively, of which the total amount of essential amino acids was 9.28% and 7.40%, and the total amount of branched-chain amino acids was 4.53% and 3.59%, respectively. The taurine content in the leg muscles was 1.771 mg·kg^-1, and the anserine and carnosine content in the chest muscles were 12 518 and 3 711 mg·kg^-1, respectively. The above amino acid indicators were higher in Anji Zhulin chickens than in the white feathered broiler chickens, indicating that the chest and leg muscles of Anji Zhulin chickens had richer contents of inosinic acid, intramuscular fat, and amino acids compared to white feathered broiler chickens, with a more delicious flavor and richer nutrition. This study provides data support for revealing the nutritional value evaluation of Anji Zhulin chicken, and also provides theoretical basis for high-quality flavor and nutritional level of Anji Zhulin chicken.

Key words: Anji Zhulin chicken, muscle, hydrolyzed amino acids, free amino acids, nutrition evaluation