Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens
Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens
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DOI：
10.3382/ps.2010-01323
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发表时间：
2011-08-01
期刊：
影响因子：
4.4
通讯作者：
Takahashi, H.
中科院分区：
文献类型：
--
作者：
Kiyohara, R.;Yamaguchi, S.;Takahashi, H.
日内通是日本秋田县的土鸡品种。日内通鸡和罗得岛红鸡的杂交品种已被商业化，成为日本最受欢迎的品牌之一。花生四烯酸（AA）含量高是日本鸡肉的一个特征。为了阐明AA含量与鸡腿肉适口性之间的关系，我们研究了棕榈油（PO）、玉米油（CO）和富含花生四烯酸的油（AAO）对鸡腿肉脂肪酸含量和感官的影响。将每种油和硅酸盐以7：3的比例混合，在肥育饲料中添加5%的新鲜物质，在屠宰前将这些饲料饲喂Hinai-jidori鸡2周。在大腿肉中，AAO组的AA含量显著高于PO和CO组的2倍以上。其他脂肪酸含量各组间差异不显著。感官评价表明，总的味道强度，鲜味（L-谷氨酸盐的味道），厚（连续性，口感，厚度），和回味的AAO组显着高于PO和CO组的鸡汤和蒸肉末。这些数据表明，日粮中添加AA可以改善鸡肉的适口性。
The Hinai-dori is a breed of chicken native to the Akita prefecture in Japan. A cross between the Hinai-dori and Rhode Island Red breeds has been commercialized as the Hinai-jidori chicken, one of the most popular brands in Japan. High arachidonic acid (AA) content is a characteristic feature of Hinai-jidori chicken meat. To elucidate the relationship between AA content and the palatability of the Hinai-jidori chicken, we examined the effects of palm oil (PO), corn oil (CO), and arachidonic acid-enriched oil (AAO) diet supplementation on the fatty acid content and sensory perceptions in thigh meat. Each oil and silicate was mixed at a ratio of 7:3, 5% of fresh matter was added to the finisher diet, and Hinai-jidori chickens were fed these diets for 2 wk before slaughter. In thigh meat, the AA content of the AAO group was significantly more than 2-fold higher than that of the PO and CO groups. Other fatty acid contents were not significantly different among the groups. Sensory evaluation showed that the total taste intensity, umami (l-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the AAO group were significantly higher than those of PO and CO groups in both chicken soup and steamed minced meat. These data suggest that the palatability of chicken meat can be improved by dietary AA supplementation.