Comparation Of The Chemical Composition In Different Kinds Of Broilers Meat And The Relationship With The Flavour

The experiment was conducted to investigate the difference of the growing performance, carcass characteristics, nutritional chemical elements and volatile flavour components among Beijing Youl, Yellow chicken and Avain broilers, and also discussed the relationship between flavour and nutritients, such as protein, fat, free amino acid, and free fatty acid, which enriched chicken flavour quality research.The experiment was allotted into 3 groups: the first group was Beijing Youl. The second group was Yellow Chicken. The third was Avain broilers. Each group had 3 replicates and each replicate had 30 chicken, female and male were halves. The trail lasted for 19 weeks .The results were showed as follows:1. The three groups of chicken showed significant difference in the average daily gain and the average daily feed intake. Through the whole period, the average daily gain and average daily feed intake of Avain broilers were higher than Yellow chicken and Beijing Youl(P<0.05). The feed conversion ratio showed the tendency: Avain broilers and Yellow chicken were significantly lower than Beijing Youl(P<0.05).2. The chicken had significant difference in dressed percentage (P<0.05). Avain broilers were higher than Yellow chicken and Beijing Youl (P<0.05) in the percentage of eviscerated yield. The percentage of abdominal fat of Beijing Youl was slightly high and of Avain broilers was low.3. The percentage of moisture of different groups had no significant difference (P>0.05) .The fat percentage of Beijing Youl was lower than Avain broilers (P>0.05)and higher than Yellow chicken(P<0.05).4. The result of muscular taste showed that the muscular flavour of the Beijing Youl for 19 weeks was the best among Avain broilers and Yellow chicken.5. The different groups had significant difference in the content of the free amino acid(P<0.05). The free amino acid content of Beijing Youl was the highest. Different groups had significant difference in the content of the essential amino acid (P<0.05). Beijing Youl was significantly higher than Yellow chicken and Avain broilers in the fresh sweet flavor amino acid, which contributed to the difference of meat flavour at the most.6. For the content of the linoleic acid (C18:2) and linolenic acid (C18:3), Beijing Youl was significantly higher than Yellow chicken(P<0.05), and higher than Avain broilers(P>0.05). Beijing Youl was higher than Avain broilers in the content of arachidonic acid (P<0.05) .7. The solid-phase micro extraction (SPME) technique was applied to the extraction of volatile flavour compounds, which were isolated and identified successfully by the...