Comparison of flavor substances and taste of different varieties of Guangxi yellow-feathered broilers and AA broilers
The experiment was to investigate the differences in flavor substances and taste between Guangxi yellow-feathered broilers and Arbor Acres(AA)broilers.The experiment selected several types of Guangxi yellow-feathered broilers(Lingshan fragrant chickens,Caifeng chickens,Nandanyao chickens,Donglan black chickens)and AA broilers that had reached the market age.After slaughtering,the content of amino acids,inosinic acid,and unsaturated fatty acids in the pectoral and leg muscles were measured and a sensory evaluation was conducted.The results showed that AA broilers had the lowest total amino acid and total umami amino acid content in the pectoral muscle.The content of glutamic acid in the pectoral muscle of Lingshan fragrant chickens,Caifeng chickens,and Donglan black chickens was significantly higher than that of AA broilers(P＜0.05).The content of inosinic acid in the pectoral muscle of Caifeng chickens,and Donglan black chickens was both significantly higher than that of AA broilers(P＜0.05),with Caifeng chickens having the highest content.The content of inosinic acid in the leg muscle of Lingshan fragrant chicken,Caifeng chickens,and Donglan black chickens was significantly higher than that of AA broilers(P＜0.05).The content of oleic acid in the leg muscle of Caifeng chickens was significantly lower than that of AA broilers(P＜0.05).The umami and juiciness of Lingshan fragrant chickens,Caifeng chickens,and Donglan black chickens were all significantly higher than those of AA broilers(P＜0.05),and the total sensory score was significantly higher than that of AA broilers(P＜0.05),with Lingshan fragrant chickens having the highest score.The study indicates that the nutritional level of several types of Guangxi yellow-feathered broilers is close to that of AA broilers,and there are differences in the content of flavor substances.The content of glutamic acid and inosinic acid can be used as the main indicators for the quantification and grading of the flavor of Guangxi yellow-feathered broiler chicken.
国家科技期刊平台
NSTL
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