Effect of Heat Treatment on Fatty Acid Composition in Muscle of Chahua Chicken

To investigate the effect of heat treatment on fatty acid composition in Chahua chicken muscle,300 days of the age of Yunnan local Chahua chicken rooster breast and thigh muscle were as the research object. The fatty acid content of breast muscle and thigh muscle were detected by gas chromatography-mass spectrometry(GC-MS),and the difference of fatty acid content was analyzed. The results showed that 32 fatty acids were detected in Chahua chicken,among which the main fatty acids in the muscles of Chahua chicken were oleic acid,palmitic acid,linoleic acid,arachidonic acid,stearic acid and myristic acid. In raw meat,the total fatty acid content of breast muscle and thigh muscle were 3242.41 and 10026.31 μg/g,respectively,and there was a significant difference between the parts(P<0.05). The fatty acids in the breasts and thighs of Chahua chicken were mainly unsaturated fatty acids,which accounted for 60.92% and 63.55% of the total 32 fatty acids respectively. In heat-treated meat,the total fatty acid content in the breast muscle were 9.37% higher than that in the raw meat(P<0.05),and the total fatty acid content in the thigh muscle were 22.15%,lower than that in the raw meat(P<0.05). The fatty acids in the breast muscles and thigh muscles were mainly unsaturated fatty acids,and the unsaturated fatty acid content accounted for 59.38% and 61.20% of the total of 32 fatty acids,respectively. The fatty acid content of different parts was significantly different(P<0.05).The content of saturated fatty acids(SFA),monounsaturated fatty acids(MUFA)and polyunsaturated fatty acids(PUFA)in thigh muscles were significantly different from those in breast muscle(P<0.05). The contents and composition of fatty acids in different parts were affected by heat treatment.