Studies On Meat Characteristics Between Wenshang Barred Chickens And Jining Bairi Chickens

For nearly10years, the people to the chicken meat quality put forward higher request, not only requires fresh, taste good, also requires the meat is in line with the standard of green food. This experiment was conducted to investigate the Wenshang barred hens and Jining bairi hens’s regular slaughter performance and meat quality and the chemical composition of the breast and the leg meat, inosinic acid, amino acids, fatty acids and volatile flavor compounds in muscle system is determined, and comparison analysis, so as to reveal the overall barred hens muscle and the quality of bairi hens muscle, to improve the meat smell, improve the edible value of chicken and meat products production is beneficial to human health is of great significance. In addition, for barred hens and bairi hens genetic improvement and the development and utilization to provide important data.At the age of150days,15chickens of each group were randomly selected and slaughtered for the determination of slaughter performance indicators, and chest and leg muscle samples were taken to determine the chemical composition, the conventional meat quality, inosinc acid, amino acids, fatty acids and volatile flavor substances.The results showed that:1. The slaughter performance, the slaughter rate of150days of age barred hens and bairi hens were88.11%and88.34%respectively which shows no significant difference (P>0.05). There is significant difference (P<0.05) in the percentage of eviscerated yield,64.56%and60.08%respectively, which showed that the barred chickens’ meat performance is better than that of bairi chickens.2. The common quality testing, the cooking loss of leg muscle of Jining bairi chickens is significantly higher than that of barred chickens (P<0.05), but the rate of water loss and drip loss were significantly lower than barred chickens’ leg muscle (P<0.05), so the two varieties both have advantage on the water retention performance.3. Chemically and inosinic acid content, two varieties’crude protein content is between20.7%-24.9%, average crude fat content reach up to3.49%. The inosinic acid content in pectoral muscle of both varieties were significantly higher than that of leg muscle (P<0.05).4. The amino acid composition of EAA/TAA in barred chickens’and bairi chickens’legs and chest are around40%and EAA/NEAA are over65%. For the essential amino acid scores, the threonine, valine, isoleucine, leucine, lysine and other essential amino acids of legs, chest muscle of both varieties were both higher than the ideal score. It means the two varieties have excellent protein levels and high nutritional value.5.20kinds of fatty acids were detected in barred chickens and bairi chickens’leg muscle, of which the chest contains17kinds of fatty acids. C12:0, C17:1, and C20:0were detected only in barred chickens and bairi chickens’legs muscle. Bairi chickens’ polyunsaturated fatty acids (PUFA) is significantly higher than that of barred chickens (P<0.05), while the monounsaturated fatty acid (MUFA) is significantly lower than barred chickens (P<0.05), and the total saturated fatty acids (SFA) showed no significant difference (P>0.05).6. There is significant difference in the volatile flavor composition of barred chickens and bairi chickens’ legs, chest, as well as in alkane compounds, alcohols, aldehydes and ketones.All these results indicate:the meat productivity of150-days-old Wenshang barred chicken and Jining bairi chicken are good, they all has good meat quality. Chemical composition, amino acids, fatty acids, inosinic acid and other nutrients in the leg muscle and chest muscle were abundant. But the difference is significant between the legs and chest for volatile flavor variety. Wenshang barred chicken and Jining bairi chicken both are very good indigenous poultry stock.