Comparative Analysis on Meat Components of Jiudingshan Chicken (Gus gallus) of Different Month Ages and Different Sex

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1 2009, Vol. 30, No , * ( ) 567 ( 12 ) (12 ) Cu P 5 ( P P ) 5 (P 0.01 P 0.05) CysPhe His (P 0.05) (P 0.01) (P 0.01) 5 (P 0.01) 5 Comparative Analysis on Meat Components of Jiudingshan Chicken (Gus gallus) of Different Month Ages and Different Sex JIN Jie-ru 1 WEN Yong-li 1, *WANG Rong-fang 2 QIU Xiang 1 WU Xian-zhi 3 MA Li 1 HE Shi-min 2 (1.College of Life Science and Technology, Southwest University for Nationalities, Chengdu , China 2. Science Research Academy of Aba,Wenchuan , China3.Sichuan Province Hongyuan County Animal Husbandry and Veterinary Medicine Bureau, Hongyuan , China) Abstract The purpose of this study was to evaluate the meat quality of Jiudingshan chicken(gus gallus) in order to provide a basis for breeding and meat processing. The meat compositions including protein, fat, water, ash and mineral substances as well as amino acids in leg muscles and breast muscles of 5, 6, and 7-month-age groups (12 chickens each group, half male and half female )of Jiudingshan chicken and fattening green feet chicken group (12 chickens, half male and half female ) were analyzed by GB (Chinese national standards) methods. Except water, fat, Cu and P, the contents of the other compositions in leg muscles of Jiudingshan chicken all were significantly changed with different month ages (P < 0.05). The contents of crude protein, ash, Zn and Fe were highest in the five-month-old group (P < 0.01 or < 0.05). Except water, Cu, Fe, Mn and Zn, the contents of the other compositions in breast muscles all were different significantly (P < 0.05) among Jiudingshan chickens of different month ages. The contents of crude protein and ash were highest in the five-month-old chicken group (P < 0.01 or < 0.05). Except Zn, Mn, Cys, Phe and His, there were no significant differences in the other compositions between different sex groups (P > 0.05). There were significant differences between leg muscles of Jiudingshan chicken and fattening green feet chicken in all the other compositions except water, P and Cu (P < 0.01), in which, the content of crude protein in the former of all the month ages was higher than that in the latter (P < 0.01), but the content of crude fat was reverse. Except water, P, Fe, Mn and Zn, the contents of the other compositions in breast muscle of both the two chicken breeds were different (P < 0.01) and the content of crude protein was the highest in the five-month-old group of Jiudingshan chicken. In conclusion, the contents of crude protein, crude fat, Zn (1984 ) jinjieru@yahoo.com.cn * (1959 ) wansit99@163.com

2 , Vol. 30, No. 17 and Fe in Jiudingshan chicken are higher than those in green feet chicken and there are no significant differences in the contents of meat compositions between different sex chickens and the optimal fattening time of Jiudingshan chicken is five months. Key wordsjiudingshan chickengreen feet chickenbreast muscleleg musclemeat composition TS251.1 A (2009) (Gus gallus) GB GB GB Ca [ 1 ] 0.15g 0.5ml 1:1HCl N2 5min 30 min [2-4] 80 50ml g 1:1 2.5ml 10ml SPSS for Windows LSD x sp A B C P 0.01 (3 ) 12 D g 1.2 ( 1) 5 PB303-N - DHG- 67 (P 0.01) 9140A SER-148 VELP DRZ-4 RJX-4-9 ETHOS A T260 Milestone L- 8800JCY004 PE-800 Perkin-ElmerKJELTEC h 1 (P 0.05) (P 0.01) 6 7 (P 0.05) 5 (P 0.05) 67 (P 0.01) (2) (P 0.01) 7 6 (P 0.05) (P 0.05) GB GB 56

3 2009, Vol. 30, No Table 1 Contents of protein, fat and mineral substances in leg and breast muscles of Jiudingshan chicken of different month ages and different sex and fattening green feet chicken of different sex A B C D A B C D L A B B B (%) B A B B A L ACD C BD B (%) B ab a b b (%) (%) (%) (%) (mg/kg) (mg/kg) (mg/kg) (mg/kg) L B L Aa b b B B A Ba b Ca L A B A C B Aa B Ab C L ab ab a b B a b ab ab L A B B C A A A B B A Bb a Bb L A A B B B B A B B B B B A L A Ba C Ba B L B (P 0.05) (P 0.01)L B (P 0.01) 6 Ile (P 0.05) (P 0.05) (1) Cys (3) 6 57 Met 7 5 (P 0.01 P (P 0.01) (P 0.05) ) (P 0.05) (P 0.05) 6 (P 0.01)57 (4 ) 5 6 (P 0.05) (P 0.05) (P 0.05) (P 0.05) (P 0.05) 4 (P 0.05) (5) (3) GlyIleLeu (P 0.01) 7 (P 0.01) AspThr (P 0.05) SerGluAlaTyr Lys 7 6 (P 0.01) (6) 7 56 (P 0.01) (P 0.05) 5 Ile (P 0.05) (P 0.05) AspThrSer 56 (P V altyra lacyslysh is Phe )7 (P 0.05) (7) 6 (P 0.01) GlyLeuArg 5 67 (P 0.01)6 7 (2) MetArg Pro 6 7 (P 0.01) Val (P 0.05) 10 6 Pro (P 0.05) (P 0.01) Ala (P 0.01)6 (P (P 0.01) ValPro Tyr 0.05) (P 0.05) (P 0.05) 2 Phe His (4) 5 A rgm et6

4 , Vol. 30, No. 17 Asp Th r Ser Glu Gly Ala Cys Val Met Ile Leu Ty r Phe Lys His Arg Pho (%) Table 2 Contents of amino acids in leg and breast muscles of Jiudingshan chicken of different month ages and different sex and fattening green feet chicken of different sex (%) A B C D A B C D L ab a b ab B ACD C BD B L ab a b a B ACD C BD B L ab a b ab B ACD C BD B L ab a b ab B ACD C BDa Bb L ab Aa B b B ab a b b L ab a b ab B ACD C B BD L A AB B C Aa Ab C B B AD B CD C Ba A B B b L a a b B ACDa C BDb B L a A B Bb B a a b B L ae Ac Bbe e B a ab ab b L a A Bb ab B A Aa b B L ab a b ab B ACDa C BDb B L A A A B B DA B CDa Cb b a b L ab a b a B ACDae Cb BDe Bd L A A A B B AD C BD B a b a L A CA B CB B A Aa Ab B L a A Bb ab B a Ae d Bb L B L B L a a b ab B ACD C BD B MetGly Ile 5 PhePro 7 Arg (P0.01) Arg 6 Met (P 0.01)5 Met 6 GlyIle (P 0.05) (P 0.05) 567 Cys (P 0.01)7 Thr Lys (P 0.05) AspThrSerGluTyr CysLys HisValPheLeu Arg6 AspThrSer GluAlaTyr CysLysHisValLeuArg 5 Ile Pro6 Gly 7 Pro 12 Mn Cys ZnPheCys H is (P 0.05) (1)

5 2009, Vol. 30, No Mn 7 56 (P 0.01) (P 0.05) (2) Cys 57 [10] 7 56 (P 0.01) 5 6 (P 0.05) (3) Zn Cys 5 6 (P 0.01) His 5 6 [4] 6 (P 0.05) Zn His 7 6 (P 0.05)Cys 7 6 (P 0.01) (4) Phe 5 6 (P 0.05) 67 (P 0.05) [3] 2.4 (73.19%) (74.20%) (71.48%) (72.92%) (1) Cys M e t (2) 3.2 [12-14] MetV alproarg (3) [14] H i s P h e I l e 5 As pthrse rglugl y A la IleLeuTyr Lys AspThr SerGlyAlaValLeuTyrLysHisArg Ph e Pro 3.1 [17-18] [ 5 ] 5 [6] WHO/FAO 40% [7] 0.60 WHO/FAO 7 5 [ 8] (1.44%) (2.09%) Holcman [9] (2.78%) (2.91%) (1.71%) [2] Zn 6 [11] (72.96%74.80%) [ 2 ] ( % ) [15-16] [1] OKUBANJO A O, BABALOLA A. Relative evaluation of yield and quality attributes of Nigerian and exotic strains of chicken [J]. Journal of Food Science and Technology(India), 1981, 18: [2],,. [J]., 2000, 32(4): [3],,. [J]., 2000, 24(5): 3-4. [4],,,. [J]., 1995(1):

6 , Vol. 30, No. 17 [5],,,. [J]. Changes with age of some Physico - chemical and sensory characteristics, 2006, 18(S1): of meat [J]. Archives Geflugelkunde, 1981, 45: [6]. [M]. :, [13],,,. [7] FAO. Energy and protein requirements[r]. Rome: FAO Nutrition Meetings Report Series, [14] [J]., 2003, 34(6): ,. [J]. [8],,,., 2001(8): [J]., 2001, 18(1): [15] BERJERHOLM C, BARTON-GADE P A. Effect of intramuscular fat [9] HOLCMAN A, VADNJAL R, ZLENDER B, et al. Chemical composition of chicken meat from free range and extensive indoor rearing[j]. level on eating quality of pig meat [C]. Belgium: EMMRW, 1986: 389- Archfur Geflugelkunde, 2003(3): [10],,. [J]. [16] BREWER M S, SOSNICKI A, FIELD B. Enhancement effects on, 2004, 16(1): quality characteristics of pork derived from pigs of various commercial [11],,,. genetic back grounds[j]. Journal of Food Science, 2004, 69(1): [J]., 1998(11): 4-5. [17],. [M]. :,1993: 74. [12] TOURAILLE C, RICARD F H, KOPP J, et al. Chicken meat quality 2: [18],. [J]., 2008(8):

Amino Acids. Amino acids are the building blocks of proteins. All AA s have the same basic structure: Side Chain. Alpha Carbon. Carboxyl. Group.

Amino Acids. Amino acids are the building blocks of proteins. All AA s have the same basic structure: Side Chain. Alpha Carbon. Carboxyl. Group. Protein Structure Amino Acids Amino acids are the building blocks of proteins. All AA s have the same basic structure: Side Chain Alpha Carbon Amino Group Carboxyl Group Amino Acid Properties There are