略阳乌鸡生长发育中体尺性状分析及13和16周龄肉质风味比较

doi:10.3864/j.issn.0578-1752.2026.02.015

Abstract

Abstract:

【Objective】 The meat of Lueyang black-bone chickens is delicious and nutritious, and has the value of medicine and food therapy, which has a special flavor. However, there are few studies on its flavor substances, especially the lack of systematic sensory flavor analysis. This study provided the theoretical basis for the selection of marketing time of Lueyang black-bone chickens by analyzing the body size traits in the growth and development and comparing the flavor differences of breast muscles. 【Method】 The experiment selected 30 Lueyang black-bone chickens randomly, and the body weight and body sizes at the age of 3, 6, 8, 10, 13, and 16 weeks were measured to analyze dynamic growth and development process. At 13 and 16 weeks of age, 10 chickens were randomly selected for slaughter for collecting the chest muscle and analyzing their volatile flavor substances by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF MS) combined with multivariate data. 【Result】 The growth rate of Lueyang black-bone chickens was faster before 13 weeks, and there was a significant difference in body weight and body size (P<0.05), while the growth rate slowed down after 13 weeks, there was no significant difference in body weight between 13 and 16 weeks (P>0.05). Body size indexes (chest width, chest depth, keel length, etc.) also tended to be stable after 13 weeks (P>0.05). The results of the meat quality analysis showed that there was no significant difference in pH, shear force and dripping loss between 13 and 16 weeks (P>0.05), indicating that the 13 weeks had reached physiological maturity. The results of flavoromics analysis showed that 642 and 660 flavor substances were identified in the chest muscle of 13 and 16 weeks Lueyang black-bone chickens respectively, among which alcohols, aldehydes, esters and hydrocarbons were the main components. Sensory analysis showed that the breast muscles of 13 weeks Lueyang black-bone chickens were significantly better than those of 16 weeks in aroma note types of sweety, green and fruity, and this difference was closely related to fatty acid composition. 43 key differential flavor substances were further screened, and Phenol, Pyrazine, 2-Cyclopenten-1-one, 3-methyl- and Trichloromethane were found to be the main volatile compounds responsible for the flavor difference between 13 and 16 weeks chest muscles. Correlation analysis showed, 1H-pyrrole,2-methyl-, 2-Cyclopenten-1-one,3-methyl-, 2-Hexene,3,5,5- trimethyl-, 2(3H)-Furanone,5-butyldihydro-, Ethanone,1-(4,5-dihydro-2-thiazolyl)-, Formamide, N, N-dibutyl-, Phenol, Pyrazine, Pyrazine, methyl- and Trichloromethane (green and fruity substances) were significantly negative correlation with the total amount of fatty acids, and 1-Heptanol,2-propyl- and Biphenyl (lipid fragrance precursor substance) were significantly positive correlation with the total amount of fatty acids (|r|>0.5，P<0.05). 【Conclusion】 The chest muscle at 13 weeks had a more obvious floral, fruity, and sweety aroma. The higher fatty acids content in the chest muscle at 16 weeks might be richer after cooking. Considering the growth rate, flavor characteristics and breeding cost, it was possible to market the Lueyang black-bone chickens at 13 weeks of age in advance.

Key words: Lueyang black-bone chickens, chest muscle, flavoromics, volatile organic compounds, listing date

LI Yun, ZHANG Fan, ZHOU YongQi, QIAO ZhiHao, LIU YanLi. Analysis of Body Size Traits During Growth and Development and Comparison of Meat Quality and Flavor Between 13 and 16 Weeks Lueyang Black-Bone Chickens[J].Scientia Agricultura Sinica, 2026, 59(2): 427-440.

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Figures/Tables 9

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Table 1

43 differential flavor compounds"

名称 Name	VIP值 VIP value	P值 P value	感官风味 Sensory flavor
上调化合物 Up compound
十四烷醛 Tetradecanal	1.501	0.028	花香, 柑橘皮香, 熏香, 脂香, 蜡质的 Floral, citrus peel, incense, fatty, waxy
十三醛 Tridecanal	1.508	0.028	花香, 新鲜的, 醛香, 肥皂感, 甜香 Floral, fresh, aldehydic, soapy, sweety
顺式-4-癸烯醛 cis-4-Decenal	1.517	0.026	/
2-丙基-1-庚醇 1-Heptanol, 2-propyl	1.978	0.001	/
十二烷醛 Dodecanal	1.682	0.010	清香, 醛香, 花香, 柑橘香, 蜡质的 Green, aldehydic, floral, citrus, waxy
噻唑-4-甲醛 Thiazole-4-carboxaldehyde	1.644	0.012	/
苯乙醛 Benzeneacetaldehyde	1.804	0.025	清甜的, 清香, 可可香, 花香, 甜香 Honey, green, cocoa, floral, sweety
十五醛 Pentadecanal	1.485	0.030	/
3-噻吩甲醛 3-Thiophenecarboxaldehyde	1.673	0.015	/
联苯 Biphenyl	1.699	0.012	天竺葵花香, 强烈的气味, 清香, 玫瑰香 Geranium, pungent, green, rose
苯乙酸乙酯 Benzeneacetic acid, ethyl ester	1.979	0.001	清甜的, 玫瑰香, 花香, 果香, 甜香 Honey, rose, floral, fruity, sweety
丙基苯 Benzene, propyl-	1.489	0.031	/
壬酸乙酯 Nonanoic acid, ethyl ester	1.701	0.009	果香, 玫瑰香, 酒香, 天然的, 蜡质的 Fruity, rose, wine, natural, waxy
L-缬氨酸,乙酯 L-Valine, ethyl ester	1.643	0.014	/
乙氧基环己烷 Cyclohexane, ethoxy	1.638	0.018	/
十四烷 Tetradecane	1.394	0.044	烷烃风味, 温和的, 蜡质的 Alkane, mild, waxy
十一烷 Undecane	1.622	0.020	烷烃风味 Alkane
十九烷 Nonadecane	1.480	0.033	烷烃风味, 清淡的 Alkane, bland
3-甲基十三烷 Tridecane, 3-methyl	1.849	0.002	/
2-壬酮 2-Nonanone	1.591	0.017	药草香, 清香, 新鲜的, 肥皂感, 甜香 Herbal, green, fresh, soapy, sweety
2-戊基呋喃 Furan, 2-pentyl	1.480	0.032	果香, 青豆气味, 泥土香, 果蔬香, 似黄油风味 Fruity, green bean, earthy, vegetable, butter
亚硝基甲烷 Methane, nitroso	2.006	<0.001	/
二甲基二硫化物 Disulfide, dimethyl	1.543	0.022	果香, 清香, 腐臭味, 坚果香, 柑橘香Fruity, green, putrid, nutty, citrus
下调化合物 Down compounds
二乙基二硫代氨基甲酸甲酯 Carbamodithioic acid, diethyl-, methyl ester	1.472	0.027	/
3,5,5-三甲基-2-己烯 2-Hexene, 3,5,5-trimethyl	1.905	0.015	/
二丁基二硫代氨基甲酸甲酯 Carbamodithioic acid, dibutyl-, methyl ester	2.002	0.007	/
异戊醇 1-Butanol, 3-methyl	1.505	0.028	果香, 麦芽香, 烧焦味, 威士忌风味, 酒精气味 Fruity, malt, burnt, whiskey, alcoholic
2-甲基吡嗪 Pyrazine, methyl	1.896	0.001	清香, 巧克力感, 可可香, 烘焙香气, 烤花生香 Green, chocolate, cocoa, roasted, peanut
2-甲基-1H-吡咯 1H-Pyrrole, 2-methyl	1.943	0.011	/
3-环己烯-1-腈 4-Cyanocyclohexene	1.812	0.003	/
苯酚 Phenol	2.128	<0.001	塑料味, 橡胶味, 酚类风味 Plastic, rubber, phenolic
3-甲基-2-环戊烯-1-酮 2-Cyclopenten-1-one, 3-methyl	2.095	<0.001	果香, 脂香, 甜香 Fruity, fatty, sweety
1-硝基己烷 Hexane, 1-nitro	1.919	0.001	/
氯仿 Trichloromethane	2.056	<0.001	甜香, 强烈的气味, 令人窒息的 Sweety, etherous, suffocating
吡嗪 Pyrazine	2.111	<0.001	榛子风味, 强烈的气味, 大麦香, 烘焙香气, 甜香 Hazelnut, pungent, barley, roasted, sweety
γ-八内酯 2(3H)-Furanone, 5-butyldihydro	1.434	0.036	椰子风味, 奶制的, 甜香, 脂香, 蜡质的Coconut, dairy, sweety, fatty, waxy
3-甲基丁内酯 2(3H)-Furanone, dihydro-4-methyl	1.683	0.009	/
2-乙酰基-2-噻唑啉 Ethanone, 1-(4,5-dihydro-2-thiazolyl)	1.784	0.024	碎粒感, 坚果香, 烘焙香气, 面包风味, 爆米花气味 Chip, nutty, roasted, bread, popcorn
N,N-二丁基甲酰胺 Formamide, N,N-dibutyl	1.972	0.001	/
乙苯 Ethylbenzene	1.967	0.001	/
对二甲苯 p-Xylene	1.719	0.026	/
1-甲氧基-2-丙醇 2-Propanol, 1-methoxy	1.721	0.031	轻盈的, 氨味 Etherish, ammonia
1-丁醇 1-Butanol	1.494	0.026	果香, 甜香, 药味, 杂醇油, 油腻的 Fruity, sweety, medicine, fusel, oily

Table 1

Fig. 6

Table 2

Fig. 7

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名称 Name	W13 (µg·g^-1)	W16 (µg·g^-1)	P值 P value
C12:0	0.4755	1.2610	0.007
C13:0	0.0538	0.1261	0.002
C14:0	9.4432	38.7423	<0.001
C15:0	2.2350	6.2193	0.004
C16:0	765.9851	1289.0877	0.004
C16:1N7	62.3954	296.9428	<0.001
C17:0	4.1644	16.2919	<0.001
C17:1N7	12.2400	18.4608	0.032
C18:0	306.5123	1158.2118	<0.001
C18:1N9	864.6827	1962.8961	0.001
C18:2N6	637.8241	1520.0949	0.001
C18:3N3	6.3606	39.1177	0.001
C18:3N6	2.8909	9.2185	<0.001
C20:0	2.9312	10.0755	<0.001
C20:1N9	6.9957	25.2541	<0.001
C20:2N6	23.3284	43.9469	0.008
C20:4N6	552.9604	770.6073	0.016
C20:5N3	0.3705	2.0093	0.003
C21:0	0.1340	0.3431	0.008
C22:0	16.7759	8.4232	<0.001
C22:4N6	142.5059	201.4007	0.010
C22:5N3	73.8491	103.0261	0.015
C22:5N6	46.1703	68.9706	0.006
C24:0	2.3222	3.1934	0.020
Total_N3	83.7879	146.8207	0.001
Total_N6	1451.1665	2656.9755	0.001
Total_MUFA	1061.3986	2460.2975	<0.001
Total_PUFA	1534.9544	2803.7962	0.001
Total_SFA	1111.3972	2532.6446	<0.001

Analysis of Body Size Traits During Growth and Development and Comparison of Meat Quality and Flavor Between 13 and 16 Weeks Lueyang Black-Bone Chickens

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