Comparison of amino acids in muscle of four local chicken resources in Hubei Province under ecological breeding conditions

doi:10.14088/j.cnki.issn0439-8114.2023.12.024

Abstract

Abstract: In order to explore the characteristics of Laifeng Youshui chicken germplasm resources, the content and flavor of amino acids in the muscle of Laifeng Youshui chicken resources under the ecological breeding mode were studied, and the differences in muscle nutrition and flavor between it and three local chicken breeds such as Jianghan chicken were compared and analyzed. The results showed that： 17 kinds of amino acids were detected in the muscle of Laifeng Youshui cock and hen. Among them, glutamic acid had the highest content,3.88 g/100 g and 3.84 g/100 g respectively.The EAA/TAA values were 43.07% and 44.86% respectively, and the EAA/NEAA values were 75.60% and 81.36% respectively, which reached the ideal amino acid standard specified by FAO/WHO.It was calculated that the muscle TAV of Laifeng Youshui chicken was the largest, and the TAV of glutamic acid was 12.93 and 12.80, respectively, which had the strongest flavor. There was no significant difference in EAA content in male chicken muscle among the four local chicken breeds in Hubei Province, but there was a difference in EAA content in female chicken muscle to different degrees; Among the cock muscles, Hongshan chicken had the highest TAA of （23.70±1.91） g/100 g, followed by Laifeng Youshui chicken [（22.8±2.25） g/100 g], Jianghan chicken [（19.01±0.75） g/100 g], and Shuanglian chicken [（18.87±1.56） g/100 g], but there was no significant difference among varieties; among the hen muscles, Laifeng Youshui chicken had the highest TAA, 22.67 g/100 g, which was significantly higher than the other three breeds, followed by Hongshan chicken （20.05 g/100 g）, Jianghan chicken （18.78 g/100 g）, Shuanglian chicken （17.49 g/100 g）, and Hongshan chicken was significantly higher than Shuanglian chicken. The muscle amino acids of cocks and hens were used as indicators for clustering, and Hongshan chicken formed a group independently.

Key words: local chicken resources, Laifeng Youshui chicken, amino acid, meat quality, taste activity value

CLC Number:

S831

PAN Ai-luan, ZHANG Rong-rong, TAN Guo-hui, PI Jin-song, ZENG Jun, SHEN Jie, LUO Hong-bing, ZHU Wei, HUANG Tao, ZHANG Rui-jin, WU Yan, ZHANG Hao, SUN Jing, LIANG Zheng-hua, FU Ming, DU Jin-ping, WANG Xiu-jun. Comparison of amino acids in muscle of four local chicken resources in Hubei Province under ecological breeding conditions[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(12): 135-140.

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