珍珠鸡与贵妃鸡鸡肉中营养品质比较

席斌; 陈效威; 郭天芬; 李维红; 杨晓玲; 高雅琴

doi:10.13386/j.issn1002-0306.2018.20.050

珍珠鸡与贵妃鸡鸡肉中营养品质比较

席斌^1,2,
陈效威^1,2,
郭天芬^1,2,
李维红^1,2,
杨晓玲^1,2,
高雅琴^1,2, ,

1. 中国农业科学院兰州畜牧与兽药研究所, 甘肃兰州 730050;
2. 农业部畜产品质量安全风险评估实验室, 甘肃兰州 730050

基金项目:

国家畜禽产品质量安全风险评估重大专项(GJFP201801503)。

详细信息

作者简介:
席斌(1981-),男,硕士,助理研究员,主要从事畜产品安全评估方面的研究,E-mail:xibin0707@163.com。

通讯作者:
高雅琴(1964-),女,本科,研究员,主要从事畜产品质量评价方面的研究,E-mail:13609312788@163.com。

中图分类号: TS251.5
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出版历程
- 收稿日期: 2018-01-17
- 网络出版日期: 2020-11-22
- 刊出日期: 2018-10-14

Comparison of Nutritional Quality of Guinea Fowl and Royal Chicken

1. Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China;
2. Quality Safety Risk Assessment of Animal Products(Lanzhou), Ministry of Agriculture, Lanzhou 730050, China

摘要

摘要: 为比较珍珠鸡和贵妃鸡鸡肉中营养品质差异,以甘肃省渭源县黄香沟牧场养殖的珍珠鸡和贵妃鸡为研究对象,采用国标法对其胸肌和腿肌肉样营养组分、氨基酸组成、脂肪酸组成、肌苷酸(IMP)含量等指标进行了系统比较和分析。结果表明:珍珠鸡肉中粗蛋白、粗脂肪、灰分含量均显著高于贵妃鸡肉(p < 0.05),水分含量显著大于贵妃鸡肉(p < 0.05);除了组氨酸以外,珍珠鸡肉中氨基酸含量均大于贵妃鸡肉;贵妃鸡肉中含有29种脂肪酸,珍珠鸡肉中含有32种脂肪酸,其中棕榈酸、亚油酸、二十二碳六烯酸(DHA)、亚麻酸、花生四烯酸和二十碳五烯酸(EPA)等含量均显著高于贵妃鸡(p < 0.05),油酸、C₂0:3n6含量显著低于贵妃鸡(p < 0.05)。根据HMSO推荐的∑PUFA n-6/∑PUFA n-3和∑PUFAs/∑SAFAs值,珍珠鸡肉和贵妃鸡肉均符合食品营养健康要求,且以珍珠鸡肉更佳;在4℃冷藏8 h后,珍珠鸡肉中IMP、腺苷二磷酸(ADP)、次黄嘌呤(Hx)、肌苷(HxR)含量显著高于贵妃鸡肉(p < 0.05),腺苷三磷酸(ATP)未检出,腺苷一磷酸(AMP)含量差异不显著。综上,珍珠鸡鸡肉营养品质比贵妃鸡鸡肉更佳。
- 珍珠鸡 /
- 贵妃鸡 /
- 氨基酸 /
- 脂肪酸 /
- 肌苷酸 /
- 营养品质
Abstract: In order to compare the differences in nutritional quality between Guinea fowl and Royal chicken, the Guinea fowls and Royal chicken raised in huangxianggou ranch in weiyuan county of Gansu province were selected.The contents of regular nutritional components, amino acids, fatty acid and IMP content were measured and analyzed by national standard methods to provide theoretical basis for their production and processing.The results showed that the contents of crude protein, crude lipid and crude ash in Guinea fowl were significantly higher than that of Royal chicken (p < 0.05), and the content of moisture was higher than that of Royal chicken (p < 0.05).The content of all the amino acids excepted histidine in Guinea fowl were higher than that of the Royal chicken.Compared with 29 kinds of fatty acids in the Royal chicken, fatty acids in Guinea fowl were composed with 32 kinds, and the palmitic acid, linoleic acid, DHA, linolenic acid, arachidonic acid and EPA were significantly higher than that of the Royal chicken (p < 0.05), while the contents of oleic acid and C₂0:3n6 were significantly lower than that of the Royal chicken (p < 0.05).According to the recommendation of the n-3/n-6 ratio of PUFA and the ratio of PUFAs/SAFAs by HMSO, Guinea fowl was better than Royal chicken for our health.After 8 h in 4℃ refrigerated, the content of IMP, ADP, Hx and HxR in Guinea fowl was significantly higher than that of Royal chicken (p < 0.05).ATP was not detected, while the differences in AMP content was not significant.Therefore, the meat quality of Guinea fowl would be better than that of Royal chicken for our health.
- Guinea fowl /
- Royal chicken /
- amino acids /
- IMP /
- fatty acids /
- nutritional quality

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