食品科学
作文(语言)
质量(理念)
化学
化学成分
数学
艺术
物理
有机化学
量子力学
文学类
作者
Xiaolong Hu,Lei Wan,Shuibing Liu,Biao Chen,Li Wen,Chonghua Wu,Ting Xiong,Suwang Xi,Huirong Mao,Sanfeng Liu
摘要
The aim of this study was to compare the meat quality and evaluate the chemical composition of Chinese Ningdu yellow chicken of different weights once they have reached market age. Thirty hens at the day of age 118 were selected and divided into three groups according to their weight: light weight (1288.00 ± 69.78 g, n = 10), medium weight (1407.17 ± 39.40 g, n = 10), heavy weight (1581.6 ± 46.59 g, n = 10), and the differences in weight among these three groups are significant. Biochemical, histological, and metabonomic approaches were used to obtain index values of meat quality and chemical composition. Compared with meat from lighter chickens, muscle fiber density was significantly lower in heavier chickens, and meat pH was positively correlated with chicken weight. Though the amount of all measured amino acids were not different among three weight groups of chicken, the levels of several kinds of fatty acids exhibited significant differences or correlations, including linolenic acid, arachidonic acid, myristic acid, oleic acid, and docosahexaenoic acid (DHA). These results contribute to help customers choose the optimal chicken weight depending upon the food to be cooked.
科研通智能强力驱动
Strongly Powered by AbleSci AI