Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat
LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue
1.Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition and Health Research Institute, Beijing 102209, China; 2.Agriculture and Animal Husbandry Comprehensive Service Center of Luozha County, Luozha 851205, China; 3.The Office of COFCO, Beijing 100000, China; 4.COFCO East China Sea Grain and Oil Industry (Zhangjiagang) Co. Ltd., Zhangjiagang 215600, China; 5.Beijing Engineering Research Center of Livestock Products Quality and Safety Source Control, Beijing 102209, China
Abstract：This study aimed to compare the types and contents of basic nutrients and volatile substances in the meat of 600-day-old spent laying Tibetan hens with those in Sanhuang chicken and Baifeng silky fowl of similar ages. The results showed that the protein content of the meat of spent laying hens was highest (18.95 g/100 g), which was significantly higher than that of Baifeng silky fowl (17.00 g/100 g) (P < 0.05), but had no significant difference from that of Sanhuang chicken. The moisture content of Baifeng silky fowl meat was highest (64.95 g/100 g), and the fat content was lowest (14.60 g/100 g). The water content of Sanhuang chicken meat was lowest (58.75 g/100 g), and the fat content was highest (21.55 g/100 g). A total of 76 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) using internal standards, the major ones being aldehydes, alcohols, ketones and hydrocarbons. Tibetan chicken meat had the largest number of volatile substances (65 versus 47 for Baifeng silky fowl meat and 60 for Sanhuang chicken meat). The total content of volatile substances in Tibetan chicken meat (3 070.84 μg/kg) was lower than that in Baifeng silky fowl meat but slightly higher than that in Sanhuang chicken meat. In terms of the types and contents of volatile substances, the flavor of spent laying Tibetan hen meat was better than that of Sanhuang chicken meat.
李晓敏，王 晴，黎 琪，索朗扎西，李国伟，张岂凡，张晓琳，檀馨悦. 淘汰藏鸡基本营养及挥发性成分分析[J]. 肉类研究, 2023, 37(4): 1-6.
LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue. Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat. Meat Research, 2023, 37(4): 1-6.
2023, Vol. 37 
