无抗放养模式有利于固始鸡挥发性风味物质的形成

为了明确抗生素对鸡肉风味的影响,试验以固始鸡为材料,采用放养和笼养2种模式比较了添加抗生素(有抗组)与不添加养殖的鸡肉中挥发性风味组分的差异。结果表明:2种饲养模式得到的鸡肉风味物中含量较高的均为酮类和醛类;放养模式下,有抗组和无抗阻鸡肉中醛类物质的含量差异不显著,而酮类和呋喃类显著差异;而笼养模式下,有抗组和无抗阻鸡肉中醇类及醛类物质含量显著差异;同时,无抗饲养时,放养组所含挥发性化合物的总量为(88.768±1.846)%,比笼养组提高了30.6%。

Promotion of Non-antibiotic Feeding Modes on Volatile Flavor Compounds of Gushi Chicken

In order to define the influence of antibiotics on the chicken flavor, taking Gushi chicken as materials, the differences of volatile flavor components of chicken were compared in add antibiotic (resistance group) and do not add group (no resistance) breeding, under stocking mode and caged mode. The results showed that the highest content of chicken flavor in the two feeding patterns was ketones and aldehydes, and the content of aldehydes is not significantly different in the stocking mode, but there were significant differences in ketone and furan. Meanwhile, there were significant differences in the content of alcohols in resistant and no resistance group chicken under the caged mode, the same as aldehydes. The total amount of volatile compounds contained in the no resistance stocking group was (88.768 ± 1.846)% , which was 30.6% higher than that of cage group.