The comparison analysis of meat quality and nutritional composition in breast muscles from Taihe Silky Fowl, Zhusi chickens and Arbour Acres broilers

Abstract

To compare the differences in meat quality among Taihe silky fowl (TSF), Zhusi chickens (ZS) and Arbour Acres broilers (AA), the physical characteristics of breast muscle quality (meat colour, pH, drip loss, cooking loss, shear force), chemical composition (crude protein, crude fat, moisture), amino acids and nucleotides of them were determined and analysed. The results showed that the meat colour brightness (L*), yellowness (b*) and cooking loss of TSF, ZS were significantly lower than those of AA (p 0.05). The total amino acid (TAA), essential amino acid (EAA) and fresh taste amino acid (FAA) contents in the breast muscle of TSC were significantly higher than those of Arbour Acres broilers (p < 0.05), meanwhile the EAA/TAA and FAA/TAA were highest in the TSF. Inosine monphosphate (IMP) was significantly higher in the breast muscle of TSF than those of ZS and AA (p < 0.05). These results indicated that TSF meat had higher protein content, elevated levels of EAA/TAA and FAA/TAA, and greater IMP content compared to ZS and AA, which may enhance its nutritional and sensory qualities for poultry product.

Keywords

• taihe silky fowl
• meat quality
• amino acid
• nucleotide