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

Abstract

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

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.

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Figures/Tables 10

Table 1

Table 2

Table 3

Fig. 1

Table 4

Table 5

Table 6

Table 7

Determination of free amino acids in different breeds (g·kg-1)"

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	—	—	—	—	—

Table 7

Fig. 2

Fig. 3

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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

Chicken Quality Analysis and Screening of Key Flavor Substances and Genes

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名称 Item (n=12)	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
肉豆蔻酸 Myristic acid (C14:0)	0.60±0.08b	0.34±0.10a	0.34±0.01a	0.39±0.06a	0.50±0.04ab
棕榈酸 Palmitic acid (C16:0)	23.20±1.25b	21.57±2.12a	19.64±1.09a	21.91±2.07a	22.96±2.16ab
棕榈酸油酸 Palmitoleic acid (16:1)	2.15±0.02b	0.61±0.05a	0.63±0.02a	2.94±0.01b	2.61±0.01b
十七烷酸 Heptadecanoic acid (c17:0)	2.15±0.01c	0.21±0.01b	0.18±0.01ab	0.11±0.01a	0.12±0.01a
十七碳烯酸 Heptadecamonoenoic acid (c17:1)	0.16±0.01b	0.18±0.01b	0.09±0.01a	0.13±0.01b	0.08±0.01a
十八烷酸 Stearic acid (c18:0)	9.58±0.68b	10.12±1.23b	10.10±1.12b	7.86±0.67a	8.85±0.63a
油酸 Oleic acid (C18:1c)	24.56±2.20c	16.15±1.18a	20.39±2.15b	26.08±2.18c	35.26±3.28d
亚油酸 Linolelaidic Acid (C18:2c)	11.89±1.18a	16.48±1.15b	24.32±2.22c	22.23±2.18c	17.75±1.12b
二十碳烯酸 Eicosenoic acid (c20:1)	0.16±0.01a	0.18±0.01a	0.20±0.01a	0.26±0.02b	0.32±0.02c
α-亚麻酸α-Linolenic acid (c18:3n3)	0.21±0.02a	0.27±0.02a	1.13±0.11c	1.09±0.08c	0.52±0.04b
二十碳二烯酸 Eicosadienoic acid (c20:2)	0.22±0.02a	0.44±0.02b	0.81±0.04c	0.42±0.03b	0.29±0.03ab
二十碳三烯酸Eicosatrienoic acid (c20:3n6)	1.00±0.08c	1.06±0.08c	0.71±0.03b	0.75±0.04b	0.15±0.01a
二十三烷酸 Tricosanoic acid (c23:0)	7.75±0.19c	12.62±1.38d	7.23±0.38c	4.85±0.21b	2.83±0.18a
饱和脂肪酸 SFA	43.29±3.52b	45.01±4.08b	37.67±2.96a	35.13±3.08a	35.39±3.08a
必需脂肪酸 EFA	12.09±1.11a	16.75±1.12ab	25.58±1.17b	23.48±2.22b	18.45±1.15ab
不饱和脂肪酸 UFA	41.48±3.58a	36.44±3.08a	49.80±4.48b	54.87±5.08bc	58.23±4.68c

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