Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5′-monophosphate, and fatty acids
Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5′-monophosphate, and fatty acids
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DOI：
10.3382/japr.2010-00157
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发表时间：
2010-12-01
影响因子：
1.9
通讯作者：
Takahashi, H.
中科院分区：
文献类型：
--
作者：
Rikimaru, K.;Takahashi, H.
Hinai-dori是一种原产于日本本州北部秋田县的鸡种。Hinai-dori和罗德岛红鸡的杂交品种已经商业化，被称为Hinai-jidori鸡，是日本最受欢迎的品牌之一。Hinai-jidori鸡的肉被认为比典型的肉鸡更可口。为了确定影响鸡肉适口性的候选物质，对日本鸡和肉鸡大腿肉中的一般生化成分、游离氨基酸、肌苷5‘-单磷酸(IMP)和脂肪酸进行了定量分析。分别饲喂相同的日粮8周和22周，在相同的饲养条件下饲养。8周龄肉鸡的游离氨基酸和谷氨酸水平显著高于22周龄的新内鸡。此外，22周龄新内鸡的IMP水平显著高于8周龄的肉鸡，而22周龄的新内鸡与肉鸡之间的IMP水平差异不显著。这些数据表明，IMP的含量反映了鸡的年龄(周)的差异，而不是品系之间的差异。然而，花生四烯酸含量在日本产鸡和肉鸡之间存在显著差异，这表明花生四烯酸含量高是日本产鸡肉的一个特征。花生四烯酸含量与Hinai-jidori鸡肉的适口性之间的关系还有待进一步研究。
The Hinai-dori is a breed of chicken native to the Akita Prefecture in northern Honshu, Japan. A cross between the Hinai-dori and Rhode Island Red breeds has been commercialized as the Hinai-jidori chicken, and is one of the most popular brands in Japan. The meat of the Hinai-jidori chicken is considered much more palatable than that of typical broilers. To identify the candidate substances influencing the palatability of chicken meat, quantitative analyses were performed on the general biochemical components, free amino acids, inosine 5'-monophosphate (IMP), and fatty acids in the thigh meat of Hinai-jidori and broiler chickens. Hinai-jidori chickens and broilers were fed the same diet for 8 and 22 wk and were reared under the same conditions. The levels of free amino acids and glutamic acid in the meat of 8-wk-old broilers were significantly higher than those of 22-wk-old Hinai-jidori chickens. In addition, the IMP levels in 22-wk-old Hinai-jidori chickens were significantly higher than those of 8-wk-old broilers, whereas no significant difference in IMP levels was observed between 22-wk-old Hinai- jidori chickens and broilers. These data suggest that IMP content reflects a difference in the ages (weeks) of the chickens rather than a difference between the strains. However, a significant difference in arachidonic acid content was observed between Hinai-jidori chickens and broilers, suggesting that the high arachidonic acid content is a characteristic feature of Hinai-jidori chicken meat. Further studies are needed to elucidate the relationship between arachidonic acid content and the palatability of Hinai-jidori chicken meat.