鸡肉品质分析及关键风味物质和基因的筛选

doi:10.3864/j.issn.0578-1752.2023.09.016

摘要/Abstract

摘要：

【目的】对不同品种鸡肉中的风味物质和基因进行筛选，为开展品种选育及鸡肉产品的开发利用等研究提供科学依据。【方法】首先对消费者购买肉鸡的主要选择因素进行市场调查。其次分别选取上市日龄的地方品种鸡（文昌鸡、鹿苑鸡）、培育品种鸡（817肉鸡、花山鸡）、引进白羽肉鸡（罗斯308），每个品种选取接近平均体重的30只鸡（公母各15只）屠宰，屠宰后迅速取两侧胸肌，用于品尝评定、常规肉品质、肌纤维特性、肌苷酸、脂肪酸、氨基酸含量及相关基因表达的测定。最后通过偏最小二乘法（partial least squares，PLS）将品尝评定结果与理化测定结果进行关联分析，挖掘影响品尝评定的风味物质。【结果】（1）风味是消费者购买肉鸡的主要选择因素。文昌鸡肉的甜味、鲜味显著高于罗斯308（P≤0.05）。（2）文昌鸡、鹿苑鸡平均肌纤维面积显著低于其他品种（P≤0.05），平均肌纤维直径显著低于花山鸡、罗斯308（P≤0.05）。文昌鸡肌苷酸含量显著高于其他品种（P≤0.05）。文昌鸡、鹿苑鸡饱和脂肪酸含量显著高于其他品种（P≤0.05），罗斯308不饱和脂肪酸含量显著高于文昌鸡、鹿苑鸡、817肉鸡（P≤0.05）。文昌鸡除赖氨酸外的氨基酸含量相对较高，鲜味氨基酸含量显著高于其他品种（P≤0.05）。罗斯308除赖氨酸外的氨基酸含量相对较低。文昌鸡、鹿苑鸡、817肉鸡、花山鸡谷氨酸ATV值大于1，根据谷氨酸ATV值的大小进行排序：文昌鸡>鹿苑鸡>817肉鸡>花山鸡；文昌鸡丙氨酸ATV值大于1。（3）文昌鸡胸肌ACOX1基因的表达显著高于817肉鸡和罗斯308（P≤0.05），文昌鸡、鹿苑鸡GADL1基因的表达显著高于其他品种（P≤0.05）。文昌鸡GLUD1基因的表达显著高于817肉鸡、花山鸡、罗斯308（P≤0.05）。（4）大部分的脂肪酸对鸡肉的咸味、酸味呈正效应，大部分氨基酸对甜味、鲜味呈正效应，肌苷酸对鸡肉的甜味、鲜味呈正效应。棕榈酸油酸、α-亚麻酸、亚油酸、肌苷酸及除赖氨酸外的其他游离氨基酸对鸡肉的风味水平呈正效应。【结论】肌苷酸、氨基酸含量的差异可能是地方品种鸡风味优于引入品种鸡的主要原因之一。GADL1、GLUD1基因可能是影响不同品种鸡肉风味差异的相关基因。肌苷酸、谷氨酸、丙氨酸、棕榈酸油酸、α-亚麻酸、亚油酸含量不同对鸡肉风味有影响。

关键词: 鸡, 品种, 鸡肉品质, 风味, 基因

Abstract:

【Objective】This experiment was conducted to screen flavor substances and genes in different breeds of chicken, and to provide a scientific basis for better breeding and development and utilization of chicken products. 【Method】 Firstly, the main selection factors of broiler chickens were investigated. Secondly, local chickens (Wenchang chicken and Luyuan chicken), cultivated chickens (817, Huashan chicken) and introduced white broilers (Ross 308) were selected, and 30 chickens (15 male and 15 female) with close to average body weight of each breed were slaughtered. Both breast muscles were taken immediately after slaughter and used for taste evaluation, routine meat quality, myofiber characteristics, inosinic acid, fatty acid amino acid content and gene expression. Finally, Partial Least Squares (PLS) method was used to analyze the correlation between the results of taste evaluation and the results of physical and chemical determination, and to explore the influence of flavor substances in taste evaluation.【Result】 (1) The flavor was the main choice factor for broiler chickens. The sweetness and umami taste of Wenchang chicken breast were significantly higher than those of Ross 308 (P≤0.05). (2) The average myofiber area of Wenchang chicken and Luyuan chicken breast was significantly lower than that of other breeds (P≤0.05), and the average myofiber diameter of Wenchang chicken and Luyuan chicken breast was significantly lower than that of Huashan chicken and Ross 308 (P≤0.05). The inosinic acid content of Wenchang chickens was significantly higher than that of other breeds (P≤0.05). The saturated fatty acid content in breast muscle of Wenchang and Luyuan chickens was significantly higher than that of other breeds (P≤0.05), and the unsaturated fatty acid content in breast muscle of Ross 308 was significantly higher than that of Wenchang, Luyuan, and 817 chickens (P≤0.05). Except lysine, the content of other amino acids of Wenchang chickens were relatively high, and the content of umami amino acids were significantly higher than those of other breeds (P≤0.05). Except lysine, the content of most amino acids in breast meat of Ross 308 was relatively low. The glutamate ATV value of Wenchang chicken, Luyuan chicken, 817 chicken and Huashan chicken was greater than 1, and the order was as follows: Wenchang chicken > Luyuan Chicken >817 chickens > Huashan chicken. The ATV value of Alanine in Wenchang chicken breast was greater than 1. (3) The ACOX1 gene expression in breast muscle of Wenchang chickens was significantly higher than that of 817 chickens and Ross 308 (P≤0.05), and the GADL1 gene expression of Wenchang chickens and Luyuan chickens was significantly higher than that of other breeds (P≤0.05). The GLUD1 gene expression of Wenchang chickens was significantly higher than that of 817 chickens, Huashan chicken and Ross 308 (P≤0.05). (4) Most fatty acids had a positive effect on the salty and sour taste of chicken, most amino acids had a positive effect on sweet and umami taste, and inosinic acid had a positive effect on the sweet and umami taste of chicken. Palmitic oleic acid, α-linolenic acid, linoleic acid, inosinic acid and other free amino acids except lysine had a positive effect on the flavor level of chicken. 【Conclusion】It could be concluded that the content of inosinic acid and amino acid was one of the main reasons that the flavor of local chickens was better than that of introduced chickens. GADL1 and GLUD1 were related genes that affected the difference of chicken flavor. Inosinic acid, glutamic acid, alanine, palmitoleic acid, α-linolenic acid, and linoleic acid might be the key flavor substances for different varieties of chicken meat.

Key words: chicken, breeds, chicken meat quality, flavor, gene

巨晓军, 章明, 单艳菊, 姬改革, 屠云洁, 刘一帆, 邹剑敏, 束婧婷. 鸡肉品质分析及关键风味物质和基因的筛选[J]. 中国农业科学, 2023, 56(9): 1813-1826.

JU XiaoJun, ZHANG Ming, SHAN YanJu, JI GaiGe, TU YunJie, LIU YiFan, ZOU JianMin, SHU JingTing. Chicken Quality Analysis and Screening of Key Flavor Substances and Genes[J]. Scientia Agricultura Sinica, 2023, 56(9): 1813-1826.

图/表 10

表1

表2

表3

图1

表4

表5

表6

表7

不同品种鸡胸肉游离氨基酸含量测定"

项目 Item (n=12)	阈值 Threshold value	实际测定值 Actual measured value					ATV
项目 Item (n=12)	阈值 Threshold value	文昌鸡 Wenchang chicken	鹿苑鸡 Luyuan chicken	817肉鸡 817 chicken	花山鸡 Huashan chicken	罗斯308 Ross 308	文昌鸡 Wenchang chicken	鹿苑鸡 Luyuan chicken	817肉鸡 817 chicken	花山鸡 Huashan chicken	罗斯308 Ross 308
天门冬氨酸 Asp	1	0.36±0.01c	0.12±0.01b	0.16±0.01b	0.12±0.01b	0.06±0.01a	0.36	0.12	0.16	0.12	0.06
苏氨酸 Thr	2.6	0.39±0.01b	0.19±0.02a	0.36±0.02b	0.24±0.02ab	0.12±0.01a	0.15	0.07	0.14	0.09	0.05
丝氨酸 Ser	1.5	0.44±0.03b	0.22±0.02a	0.26±0.02ab	0.19±0.01a	0.15±0.01a	0.29	0.15	0.17	0.13	0.10
谷氨酸 Glu	0.3	0.81±0.08b	0.43±0.04ab	0.41±0.04ab	0.31±0.02a	0.28±0.02a	2.70	1.43	1.37	1.03	0.93
甘氨酸 Gly	1.3	0.33±0.03c	0.11±0.01ab	0.17±0.01b	0.08±0.01a	0.06±0.01a	0.25	0.08	0.13	0.06	0.05
丙氨酸 Ala	0.6	0.64±0.05b	0.24±0.01a	0.36±0.01a	0.25±0.02a	0.19±0.01a	1.07	0.40	0.60	0.42	0.32
缬氨酸 Val	0.4	0.30±0.02b	0.14±0.01a	0.19±0.01ab	0.10±0.01a	0.09±0.01a	0.75	0.35	0.48	0.25	0.23
蛋氨酸 Met	0.3	0.16±0.01b	0.11±0.01b	0.12±0.01b	0.08±0.01a	0.08±0.01a	0.53	0.37	0.40	0.27	0.27
异亮氨酸 Ile	0.9	0.20±0.01b	0.09±0.01ab	0.12±0.01b	0.07±0.01a	0.06±0.01a	0.22	0.10	0.13	0.08	0.07
亮氨酸 Leu	1.9	0.38±0.02b	0.24±0.01a	0.27±0.01ab	0.16±0.01a	0.16±0.01a	0.20	0.13	0.14	0.08	0.08
酪氨酸 Tyr	—	0.21±0.01b	0.18±0.01ab	0.20±0.01b	0.13±0.01a	0.11±0.01a	—	—	—	—	—
苯丙氨酸 Phe	0.9	0.24±0.01b	0.16±0.01ab	0.17±0.01ab	0.12±0.01a	0.13±0.01a	0.27	0.18	0.19	0.13	0.14
赖氨酸 Lys	0.5	0.43±0.04a	3.19±0.03b	2.16±0.01b	2.32±0.01b	2.78±0.02b	0.86	6.38	4.32	4.64	5.56
组氨酸 His	0.5	0.24±0.01b	0.08±0.01a	0.13±0.01ab	0.07±0.01a	0.04±0.01a	0.48	0.16	0.26	0.14	0.08
精氨酸 His	3	0.37±0.02b	0.17±0.01ab	0.24±0.01ab	0.17±0.01ab	0.09±0.01a	0.12	0.06	0.08	0.06	0.03
脯氨酸 Pro	—	0.19±0.01b	0.05±0.01a	0.10±0.01ab	0.06±0.01a	0.03±0.01a	—	—	—	—	—
必需氨基酸 EAA	—	2.72±0.21a	4.37±0.31b	3.76±0.31ab	3.33±0.30ab	3.56±0.21ab	—	—	—	—	—
非必需氨基酸 NEAA	—	2.99±0.21b	1.34±0.12a	1.65±0.11a	1.14±0.11a	0.87±0.03a	—	—	—	—	—
甜味氨基酸 SAA	—	2.42±0.11a	3.99±0.13b	3.40±0.31b	3.14±0.35b	3.33±0.41b	—	—	—	—	—
鲜味氨基酸 FAA	—	1.17±0.09c	0.55±0.09b	0.57±0.08b	0.42±0.08ab	0.34±0.06a	—	—	—	—	—
总氨基酸 TAA	—	5.70±0.51b	5.71±0.45b	5.42±0.47b	4.46±0.39a	4.43±0.35a	—	—	—	—	—

表7

图2

图3

参考文献 50

[1]	LU Q, WEN J, ZHANG H. Effect of chronic heat exposure on fat deposition and meat quality in two genetic types of chicken. Poultry Science, 2007, 86(6): 1059-1064. pmid: 17495073
[2]	ZHANG G M, WEN J, CHEN J L, ZHAO G P, ZHENG M Q, LI W J. Effect of conjugated linoleic acid on growth performances, carcase composition, plasma lipoprotein lipase activity and meat traits of chickens. British Poultry Science, 2007, 48(2): 217-223. pmid: 17453815
[3]	LI W J, ZHAO G P, CHEN J L, ZHENG M Q, WEN J. Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken. British Poultry Science, 2009, 50(2): 188-198. doi: 10.1080/00071660902755409 pmid: 19373719
[4]	姜琳琳. 不同品种鸡的肌肉化学成分及其与风味关系的比较研究[D]. 武汉: 华中农业大学, 2006.
	JIANG L L. Comparation of the chemical composition in different kinds of broilers meat and the relationship with the flavour[D]. Wuhan: Huazhong Agricultural University, 2006. (in Chinese)
[5]	DEVATKAL S K, NAVEENA B M, KOTAIAH T. Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers. Poultry Science, 2019, 98(11): 6177-6186. doi: 10.3382/ps/pez344 pmid: 31222363
[6]	KIM S K, TAKEUCHI T, YOKOYAMA M, MURATA Y, KANENIWA M, SAKAKURA Y. Effect of dietary taurine levels on growth and feeding behavior of juvenile Japanese flounder Paralichthys olivaceus. Aquaculture, 2005, 250(3/4): 765-774. doi: 10.1016/j.aquaculture.2005.04.073
[7]	崔小燕, 苟钟勇, 蒋守群, 蒋宗勇. 鸡肉风味的形成机制与调控研究进展. 动物营养学报, 2019, 31(2): 500-508.
	CUI X Y, GOU Z Y, JIANG S Q, JIANG Z Y. Research advance of formation mechanism of chicken meat flavor and regulation. Chinese Journal of Animal Nutrition, 2019, 31(2): 500-508. (in Chinese)
[8]	YAMAGUCHI S, NINOMIYA K. What is umami? Food Reviews International, 1998, 14(2/3): 123-138. doi: 10.1080/87559129809541155
[9]	CLAUSEN M P, CHRISTENSEN M, DJURHUUS T H, DUELUND L, MOURITSEN O G. The quest for umami: Can sous vide contribute? International Journal of Gastronomy and Food Science, 2018, 13: 129-133. doi: 10.1016/j.ijgfs.2018.03.002
[10]	王春青, 李侠, 张春晖, 陈旭华, 孙红梅, 李银, 李海, 何雷堂. 肌原纤维特性与鸡肉原料肉品质的关系. 中国农业科学, 2014, 47(10): 2003-2012. doi: 10.3864/j.issn.0578-1752.2014.10.014
	WANG C Q, LI X, ZHANG C H, CHEN X H, SUN H M, LI Y, LI H, HE L T. Study on relationship between myofibril characteristics and meat quality of chicken raw meat. Scientia Agricultura Sinica, 2014, 47(10): 2003-2012. (in Chinese)
[11]	JATURASITHA S, SRIKANCHAI T, KREUZER M, WICKE M. Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (black-boned and Thai native) and imported extensive breeds (bresse and Rhode island red). Poultry Science, 2008, 87(1): 160-169. doi: 10.3382/ps.2006-00398
[12]	WATTANACHANT S, BENJAKUL S, LEDWARD D A. Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poultry Science, 2004, 83(1): 123-128. pmid: 14761094
[13]	FANATICO A C, PILLAI P B, EMMERT J L, OWENS C M. Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poultry Science, 2007, 86(10): 2245-2255. pmid: 17878457
[14]	王长远, 马万龙, 姜昱男. 猪肉新鲜度的检测及肉质综合评定. 农产品加工(学刊), 2007(10): 75-77.
	WANG C Y, MA W L, JIANG Y N. Detection of pork freshness and synthetic evaluation of pork quality. Academic Periodical of Farm Products Processing, 2007(10): 75-77. (in Chinese)
[15]	尹忠平, 夏延斌, 李智峰, 颜学祥. 冷却猪肉pH值变化与肉汁渗出率的关系研究. 肉类研究, 2004, 18(3): 38-40.
	YIN Z P, XIA Y W, LI Z F, YAN X X. Study on the relationship between pH value change of chilled pork and exudation rate of gravy. Meat Research, 2004, 18(3): 38-40. (in Chinese)
[16]	PURSLOW P P. Intramuscular connective tissue and its role in meat quality. Meat Science, 2005, 70(3): 435-447. doi: 10.1016/j.meatsci.2004.06.028 pmid: 22063743
[17]	李雪茹, 师希雄, 王建忠, 张攀高, 田铸, 韩玲. 一氧化氮合成酶抑制剂对宰后成熟过程中牦牛肉品质的影响. 中国农业科学, 2020, 53(8): 1617-1626. doi: 10.3864/j.issn.0578-1752.2020.08.011
	LI X R, SHI X X, WANG J Z, ZHANG P G, TIAN Z, HAN L. Effect of nitric oxide synthetase inhibitor on yak meat quality during post-mortem aging. Scientia Agricultura Sinica, 2020, 53(8): 1617-1626. (in Chinese) doi: 10.3864/j.issn.0578-1752.2020.08.011
[18]	沈晓晖, 刘炜, 吴昊昊. 不同肉鸡品种肉质性状的比较. 上海畜牧兽医通讯, 2009(6): 50-51.
	SHEN X H, LIU W, WU H H. Comparison of meat quality traits of different broiler breeds. Shanghai Journal of Animal Husbandry and Veterinary Medicine, 2009(6): 50-51. (in Chinese)
[19]	JEON H J, CHOE J H, JUNG Y K, KRUK Z A, LIM D G, JO C R. Comparison of the chemical composition, textural characteristics, and sensory properties of north and South Korean native chickens and commercial broilers. Korean Journal for Food Science of Animal Resources, 2010, 30(2): 171-178. doi: 10.5851/kosfa.2010.30.2.171
[20]	高儒松, 张春霞, 赵红艳. 肌肉组织学特性与肉品质的关系. 肉类研究, 2009, 23(5): 11-15.
	GAO R S, ZHANG C X, ZHAO H Y. Muscular histological characteristics and meat quality. Meat Research, 2009, 23(5): 11-15. (in Chinese)
[21]	陈宽维, 李慧芳, 张学余, 陈国宏, 高玉时. 肉鸡肌纤维与肉质关系研究. 中国畜牧杂志, 2002, 38(6): 6-7.
	CHEN K W, LI H F, ZHANG X Y, CHEN G H, GAO Y S. Study on the relation between muscle fiber and meat quality in broilers. Chinese Journal of Animal Science, 2002, 38(6): 6-7. (in Chinese)
[22]	吴信生, 陈国宏, 陈宽维, 王克华, 常洪, 童海兵, 吴兆林, 李碧春, 张学余. 中国部分地方鸡种肌肉组织学特点及其肉品质的比较研究. 江苏农学院学报, 1998, 19(4): 52-58.
	WU X S, CHEN G H, CHEN K W, WANG K H, CHANG H, TONG H B, WU Z L, LI B C, ZHANG X Y. Comparison on histologic characteristics of muscle and muscle quality in Chinese native chickens. Journal of Jiangsu Agricultural College, 1998, 19(4): 52-58. (in Chinese)
[23]	KOOMKRONG N, THEERAWATANASIRIKUL S, BOONKAEWWAN C, JATURASITHA S, KAYAN A. Breed-related number and size of muscle fibres and their response to carcass quality in chickens. Italian Journal of Animal Science, 2015, 14(4): 4145. doi: 10.4081/ijas.2015.4145
[24]	MUSFIROH A F, JANISCH S, BINTORO V P, WICHE M, PRAMONOY B. The correlation of muscle fiber and perimysium thickness to the quality of turkey breast meat. Jurnal Aplikasl Teknologi Pangan, 2013, 2:121-125.
[25]	WATTANACHANT S, BENJAKUL S, LEDWARD D A. Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles. Poultry Science, 2005, 84(2): 328-336. pmid: 15742971
[26]	IWAMOTO E, OKA A, IWAKI F. Effects of the fattening period on the fatty acid composition of fat deposits and free amino acid and inosinic acid contents of the longissimus muscle in carcasses of Japanese Black steers. Animal Science Journal = Nihon Chikusan Gakkaiho, 2009, 80(4): 411-417.
[27]	王述柏. 鸡肉肌苷酸沉积规律及营养调控研究[D]. 北京: 中国农业科学院, 2004.
	WANG S B. Studies on the deposition of 5’-inosinic acid in chicken meat and its modification by nutrition[D]. Beijing: Chinese Academy of Agricultural Sciences, 2004. (in Chinese)
[28]	邢通, 王成赞, 张林, 高峰. 鸡肉风味物质的影响因素及其营养调控研究进展. 动物营养学报, 2021, 33(6): 3028-3035. doi: 10.3969/j.issn.1006-267x.2021.06.004
	XING T, WANG C Z, ZHANG L, GAO F. Research advance of factors affecting chicken meat flavor and its nutritional regulation. Chinese Journal of Animal Nutrition, 2021, 33(6): 3028-3035. (in Chinese)
[29]	TANG H, GONG Y Z, WU C X, JIANG J, WANG Y, LI K. Variation of meat quality traits among five genotypes of chicken. Poultry Science, 2009, 88(10): 2212-2218. doi: 10.3382/ps.2008-00036 pmid: 19762878
[30]	MOTTRAM D S. Flavour formation in meat and meat products: A review. Food Chemistry, 1998, 62(4): 415-424. doi: 10.1016/S0308-8146(98)00076-4
[31]	巨晓军, 束婧婷, 章明, 刘一帆, 屠云洁, 姬改革, 单艳菊, 邹剑敏. 不同品种、饲养周期肉鸡肉品质和风味的比较分析. 动物营养学报, 2018, 30(6): 2421-2430.
	JU X J, SHU J T, ZHANG M, LIU Y F, TU Y J, JI G G, SHAN Y J, ZOU J M. Comparison analysis of meat quality and flavor of different breeds and feeding periods of broilers. Chinese Journal of Animal Nutrition, 2018, 30(6): 2421-2430. (in Chinese)
[32]	荀文, 王桂瑛, 谷大海, 徐志强, 普岳红, 葛长荣, 廖国周. 鸡肉中脂肪酸的研究进展. 食品研究与开发, 2020, 41(21): 214-219.
	XUN W, WANG G Y, GU D H, XU Z Q, PU Y H, GE C R, LIAO G Z. Review on fatty acid in muscle tissues of chicken. Food Research and Development, 2020, 41(21): 214-219. (in Chinese)
[33]	PAVLOVSKI Z, SKRBIC Z, STANISIC N, LILIC S, HENGL B, LUKIC M, PETRICEVIC V. Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds. Biotechnology in Animal Husbandry, 2013, 29(3): 467-476. doi: 10.2298/BAH1303467P
[34]	ZHANG M, CHEN X, HAYAT K, DUHORANIMANA E, ZHANG X M, XIA S Q, YU J Y, XING F L. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Research International, 2018, 109: 72-81. doi: S0963-9969(18)30307-7 pmid: 29803494
[35]	CHO S H, SEONG P N, KIM J H, PARK B Y, BAEK B H, LEE Y J, IN T S, LEE J M, KIM D H, AHN C N. Calorie, cholesterol, collagen, free amino acids, nucleotide-related compounds and fatty acid composition of hanwoo steer beef with 1⁺⁺Quality grade. Korean Journal for Food Science of Animal Resources, 2008, 28(3): 333-343. doi: 10.5851/kosfa.2008.28.3.333
[36]	CHOE J H, NAM K C, JUNG S, KIM B N, YUN H J, JO C R. Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean Journal for Food Science of Animal Resources, 2010, 30(1): 13-19. doi: 10.5851/kosfa.2010.30.1.13
[37]	TOLDRÁ F. The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends in Food Science & Technology, 2006, 17(4): 164-168.
[38]	YAMAGUCHI S. Fundamental properties of Umami taste. Journal of the Agricultural Chemical Society of Japan, 1991, 65(5): 903-906.
[39]	TIAN Y G, ZHU S, XIE M Y, WANG W Y, WU H J, GONG D M. Composition of fatty acids in the muscle of black-bone silky chicken (Gallus gellus demesticus brissen) and its bioactivity in mice. Food Chemistry, 2011, 126(2): 479-483. doi: 10.1016/j.foodchem.2010.11.024
[40]	SOHN M, HO C T. Ammonia generation during thermal degradation of amino acids. Journal of Agricultural and Food Chemistry, 1995, 43(12): 3001-3003. doi: 10.1021/jf00060a001
[41]	HWANG D F, CHEN T Y, JENG S S. Seasonal variations of free amino acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes. Fisheries Science, 2000, 66(6): 1123-1129. doi: 10.1046/j.1444-2906.2000.00178.x
[42]	KATO H, RHUE M R, NISHIMURA T. Role of free amino acids and peptides in food taste. Flavor Chemistry. Washington, DC: American Chemical Society, 1989: 158-174.
[43]	ZHENG J Y, TAO N P, GONG J, GU S Q, XU C H. Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes. Fisheries Science, 2015, 81(3): 559-568. doi: 10.1007/s12562-015-0858-7
[44]	龚骏, 陶宁萍, 顾赛麒. 食品中鲜味物质及其检测研究方法概述. 中国调味品, 2014, 39(1): 129-135.
	GONG J, TAO N P, GU S Q. Overview of umami substance in food and its detection methods. China Condiment, 2014, 39(1): 129-135. (in Chinese)
[45]	LIU P Y, GE X M, DING H Z, JIANG H L, CHRISTENSEN B M, LI J Y. Role of glutamate decarboxylase-like protein 1 (GADL1) in taurine biosynthesis. Journal of Biological Chemistry, 2012, 287(49): 40898-40906. doi: 10.1074/jbc.M112.393728 pmid: 23038267
[46]	MAHOOTCHI E, CANNON HOMAEI S, KLEPPE R, WINGE I, HEGVIK T A, MEGIAS-PEREZ R, TOTLAND C, MOGAVERO F, BAUMANN A, GLENNON J C, MILETIC H, KURSULA P, HAAVIK J. GADL1 is a multifunctional decarboxylase with tissue-specific roles in β-alanine and carnosine production. Science Advances, 2020, 6(29): eabb3713.
[47]	章琳俐, 李丽, 朱志明, 缪中纬, 辛清武, 郑嫩珠. 基于RNA-seq鉴定连城白鸭肉质风味相关候选基因. 农业生物技术学报, 2021, 29(4): 711-722.
	ZHANG L L, LI L, ZHU Z M, MIAO Z W, XIN Q W, ZHENG N Z. Identification of candidate genes related to meat flavor in Liancheng white duck (Anas platyrhynchos) based on RNA-seq. Journal of Agricultural Biotechnology, 2021, 29(4): 711-722. (in Chinese)
[48]	陈怡博. 略阳乌鸡肌肉肌苷酸含量的变化规律与相关基因表达的关联性研究[D]. 汉中: 陕西理工大学, 2021.
	CHEN Y B. Study on the relationship between the change rule of IMP content and correlation of related genes expression in muscle of Lueyang black-bone chicken[D]. Hanzhong: Shaanxi University of Technology, 2021. (in Chinese)
[49]	LIU Y F, ZHANG M, SHAN Y J, JI G G, JU X J, TU Y J, SHENG Z W, XIE J F, ZOU J M, SHU J T. miRNA-mRNA network regulation in the skeletal muscle fiber phenotype of chickens revealed by integrated analysis of miRNAome and transcriptome. Scientific Reports, 2020, 10(1): 1-9. doi: 10.1038/s41598-019-56847-4
[50]	DAJANTA K, APICHARTSRANGKOON A, CHUKEATIROTE E, FRAZIER R A. Free-amino acid profiles of thua nao, a Thai fermented soybean. Food Chemistry, 2011, 125(2): 342-347. doi: 10.1016/j.foodchem.2010.09.002

项目 Item	0-21 d	22-42 d	43日龄至屠宰 43 d to slaughter
粗蛋白质 CP	20.96	18.65	16.50
粗纤维 CF	4.50	4.50	4.50
粗灰分 Ash	9.87	9.50	9.50
钙 Ca	1.20	0.90	0.80
总磷 TP	0.30	0.30	0.30
氯化钠 Nacl	0.55	0.50	0.50
赖氨酸 Lys	1.22	0.90	0.80
蛋氨酸 Met	0.55	0.45	0.38

项目 Item	定义 Definition	参考=强度 Reference=Strength
黏结性 Cohesiveness	第1次咬样品，在其断裂、碎裂前能够咬紧样品的距离 The first bite of the sample, the distance that can bite the sample before it breaks and shatters	玉米面包=1；椒盐脆饼=6；口香糖=10 Cornbread=1; pretzels=6; chewing gum=10
硬度 Hardness	前2次咬时，磨牙挤压样品所受到的力 Force exerted on the molar squeeze sample during the first 2 bites	奶油奶酪=1；干酪=4；橄榄=7；杏仁=10 Cream cheese=1; cheese=4; olives=7; almonds=10
多汁性 Succulence	最先5次咀嚼从样品中挤出水分的多少 The amount of water squeezed out of the sample by the first 5 chews	香蕉=1；蘑菇=4；黄瓜=7；西瓜=10 Banana=1; Mushroom=4; Cucumber=7; Watermelon=10
香味 Fragrance	气味的滋味感觉/刺激鼻腔的感觉 Taste sensation of odor/stimulation of nasal cavity	苏打饼干=1；橙汁=3；葡萄汁=5；葡萄果汁冲剂=7；八角=10 Soda crackers=1; orange juice=3; grape juice=5; grape juice punch=7; star anise=10
甜味 Sweetness	糖或高效甜味剂 Sugar or high potency sweeteners	2%,5%,10%的蔗糖水溶液=2,5,10 2%,5%,10% aqueous sucrose solution = 2,5,10
咸味 Saltiness	钠盐，特别是氯化钠 Sodium salts, especially sodium chloride	0.2%,0.35%,0.5%的氯化钠水溶液=2,5,10 0.2%,0.35%,0.5% aqueous solution of sodium chloride = 2,5,10
酸味 Sourness	酸 Acid	0.05%,0.08%,0.15%的柠檬酸水溶液=2,5,10 0.05%,0.08%,0.15% aqueous citric acid solution=2,5,10
鲜味 Umami	谷氨酸钠 Monosodium glutamate	0.2%,0.5%,1%谷氨酸钠水溶液=2,5,10 0.2%,0.5%,1% monosodium glutamate aqueous solution=2,5,10

基因 Gene	基因号 Gene number	引物 Primer (5′-3′)
ACOX1	NM_001006205.1	F:CGAAAGGAGATCGAGGCCTTA
ACOX1	NM_001006205.1	R:CTGATGGCTTGTTCACAGCG
GADL1	XM_004939424.3	F:GAAGGCGAGATGGAGGCTAGT
GADL1	XM_004939424.3	R:AGCCTCTTCCACAAATTTCTCTCC
IMPDH	NM_001030601.2	F:CTGTGTGGTGCTGCTATCGG
IMPDH	NM_001030601.2	R:CCTGAGAGGAATCCAGCACG
GLUD1	XM_015288033.2	F:CTGCAACTGGTCGTGGTCTC
GLUD1	XM_015288033.2	R:CCCACGTTACCAAATCCCTGA

项目 Item (n=30)	文昌鸡 Wenchang chicken	鹿苑鸡 Luyuan chicken	817肉鸡 817 chicken	花山鸡 Huashan chicken	罗斯308 Ross 308
黏结性 Cohesiveness	3.08±0.33b	3.19±0.35b	2.58±0.30a	2.50±0.14a	2.50±0.29a
硬度 Hardness	4.74±0.17	4.49±0.30	4.50±0.38	3.83±0.22	3.83±0.17
多汁性 Succulence	3.47±0.24ab	3.42±0.27ab	3.58±0.36b	3.42±0.17a	4.00±0.29b
香味 Fragrance	3.59±0.01	3.53±0.29	3.58±0.08	3.83±0.22	3.50±0.14
甜味 Sweetness	2.31±0.06b	2.01±0.11ab	2.17±0.30ab	1.92±0.30a	1.92±0.33a
咸味Saltiness	1.63±0.04a	1.56±0.03a	2.08±0.42b	2.25±0.43b	2.17±0.33b
酸味 Sourness	1.79±0.11a	1.59±0.05a	2.58±0.42b	2.25±0.25b	2.42±0.46b
鲜味 Umami	3.49±0.18b	2.91±0.09a	2.67±0.65a	3.42±0.51b	2.75±0.14a

项目 Item	名称 Name	文昌鸡 Wenchang chicken	鹿苑鸡 Luyuan chicken	817肉鸡 817 chicken	花山鸡 Huashan chicken	罗斯308 Ross 308
常规肉品质 Conventional meat quality (n=30)	失水率 Water loss rate	0.43±0.01b	0.43±0.01b	0.42±0.01b	0.39±0.01a	0.41±0.01ab
	pH	4.38±0.12a	4.53±0.06ab	5.04±0.14b	4.93±0.09b	5.62±0.14c
	剪切力 Shear force (N)	17.41±4.74c	16.70±2.31c	12.71±0.98ab	10.23±0.63ab	8.67±0.98a
	L^*	55.82±1.47b	57.87±0.52c	55.31±1.04b	55.67±0.67b	53.50±1.04a
	a^*	5.75±0.21c	3.34±0.45b	1.69±0.38a	1.484±0.246a	1.116±0.381a
	b^*	8.30±0.65c	5.50±0.79a	7.37±0.59b	9.09±0.38c	6.27±0.59ab
肌纤维特性 Myofibre characteristics (n=12)	平均肌纤维面积 Mean muscle fiber area (μm²)	1614.81±68.60a	1727.9±80.00a	1972.87±63.68b	2026±145.76b	2925.34±71.56c
	平均肌纤维直径 Mean muscle fiber diameter (μm)	42.01±0.85a	43.91±1.03a	44.91±1.03ab	47.27±1.63b	53.89±2.36c
	平均肌纤维密度 Mean muscle fiber density (root/μm²)	535.31±23.60c	519.59±27.29bc	491.42±30.69bc	435.82±30.95b	291.60±31.65a
肌苷酸 IMP (mg·g^-1)		1.58±0.12c	1.41±0.10b	1.23±0.13ab	1.35±0.07b	0.93±0.09a