鸡肉品质分析及关键风味物质和基因的筛选

【目的】对不同品种鸡肉中的风味物质和基因进行筛选，为开展品种选育及鸡肉产品的开发利用等研究提供科学依据。【方法】首先对消费者购买肉鸡的主要选择因素进行市场调查。其次分别选取上市日龄的地方品种鸡（文昌鸡、鹿苑鸡）、培育品种鸡（817肉鸡、花山鸡）、引进白羽肉鸡（罗斯308），每个品种选取接近平均体重的30只鸡（公母各15只）屠宰，屠宰后迅速取两侧胸肌，用于品尝评定、常规肉品质、肌纤维特性、肌苷酸、脂肪酸、氨基酸含量及相关基因表达的测定。最后通过偏最小二乘法（partial least squares,PLS）将品尝评定结果与理化测定结果进行关联分析，挖掘影响品尝评定的风味物质。【结果】（1）风味是消费者购买肉鸡的主要选择因素。文昌鸡肉的甜味、鲜味显著高于罗斯308(P≤0.05)。（2）文昌鸡、鹿苑鸡平均肌纤维面积显著低于其他品种（P≤0.05），平均肌纤维直径显著低于花山鸡、罗斯308(P≤0.05)。文昌鸡肌苷酸含量显著高于其他品种（P≤0.05）。文昌鸡、鹿苑鸡饱和脂肪酸含量显著高于其他品种（P≤0.05），罗斯308不饱和脂肪酸含量显著高于文昌鸡、鹿苑鸡、817肉鸡（P≤0.05...

Chicken Quality Analysis and Screening of Key Flavor Substances and Genes

【Objective】This experiment was conducted to screen flavor substances and genes in different breeds of chicken, and to provide a scientific basis for better breeding and development and utilization of chicken products. 【Method】 Firstly, the main selection factors of broiler chickens were investigated. Secondly, local chickens (Wenchang chicken and Luyuan chicken), cultivated chickens (817, Huashan chicken) and introduced white broilers (Ross 308) were selected, and 30 chickens (15 male and 15 female) with close to average body weight of each breed were slaughtered. Both breast muscles were taken immediately after slaughter and used for taste evaluation, routine meat quality, myofiber characteristics, inosinic acid, fatty acid amino acid content and gene expression. Finally, Partial Least Squares (PLS) method was used to analyze the correlation between the results of taste evaluation and the results of physical and chemical determination, and to explore the influence of flavor substances in taste evaluation.【Result】 (1) The flavor was the main choice factor for broiler chickens. The sweetness and umami taste of Wenchang chicken breast were significantly higher than those of Ross 308 (P≤0.05). (2) The average myofiber area of Wenchang chicken and Luyuan chicken breast was significantly lower than that of other breeds (P≤0.05), and the average myofiber diameter of Wenchang chicken and Luyuan chicken breast was significantly lower than that of Huashan chicken and Ross 308 (P≤0.05). The inosinic acid content of Wenchang chickens was significantly higher than that of other breeds (P≤0.05). The saturated fatty acid content in breast muscle of Wenchang and Luyuan chickens was significantly higher than that of other breeds (P≤0.05), and the unsaturated fatty acid content in breast muscle of Ross 308 was significantly higher than that of Wenchang, Luyuan, and 817 chickens (P≤0.05). Except lysine, the content of other amino acids of Wenchang chickens were relatively high, and the content of umami amino acids were significantly higher than those of other breeds (P≤0.05). Except lysine, the content of most amino acids in breast meat of Ross 308 was relatively low. The glutamate ATV value of Wenchang chicken, Luyuan chicken, 817 chicken and Huashan chicken was greater than 1, and the order was as follows: Wenchang chicken > Luyuan Chicken >817 chickens > Huashan chicken. The ATV value of Alanine in Wenchang chicken breast was greater than 1. (3) The ACOX1 gene expression in breast muscle of Wenchang chickens was significantly higher than that of 817 chickens and Ross 308 (P≤0.05), and the GADL1 gene expression of Wenchang chickens and Luyuan chickens was significantly higher than that of other breeds (P≤0.05). The GLUD1 gene expression of Wenchang chickens was significantly higher than that of 817 chickens, Huashan chicken and Ross 308 (P≤0.05). (4) Most fatty acids had a positive effect on the salty and sour taste of chicken, most amino acids had a positive effect on sweet and umami taste, and inosinic acid had a positive effect on the sweet and umami taste of chicken. Palmitic oleic acid, α-linolenic acid, linoleic acid, inosinic acid and other free amino acids except lysine had a positive effect on the flavor level of chicken. 【Conclusion】It could be concluded that the content of inosinic acid and amino acid was one of the main reasons that the flavor of local chickens was better than that of introduced chickens. GADL1 and GLUD1 were related genes that affected the difference of chicken flavor. Inosinic acid, glutamic acid, alanine, palmitoleic acid, α-linolenic acid, and linoleic acid might be the key flavor substances for different varieties of chicken meat.