Content area
Full Text
Abstract [Objective] This study aimed to investigate the characteristics of deposition of inosine monophosphate (IMP) and intramuscular fat (IMF) in muscles of Jinghai yellow chickens and its crossbreds. [Method] The characteristics of IMP and IMF deposition of 112-day-old Jinghai yellow chickens (JxJ) and its two different 70-dayold crossbreeds (JxB and BxB) were analyzed. The IMP content in breast muscle and leg muscle were determined by H PLC. [Result] The contents of IMP and corrected inosine monophosphate (IMPc) in breast muscle were significantly or extremely significantly higher than that in leg muscle of the chickens in the three groups whether in male or female chickens (P<0.05 or P<0.01). There were no significant difference in the contents of IMP and IMPc between hens and roosters (P> 0.05). The fresh degree of breast muscle and leg muscle was 96.11%-98.16% and 87.22% -93.07% , respectively. And the fresh degree of breast muscle was higher than that of leg muscle. In the three groups, the IMF content in leg muscle was significantly higher than that in breast muscle whether in male or female chickens (P<0.05). The contents of IMF in breast muscle and leg muscle were 0.36%-0.75% and 1.84%-2.38%, respectively. The IMP content in breast muscle of chickens in Bx J group was extremely significantly higher than that in breast muscle of chickens in JxJ group (P<0.01), but the contents of IMPc and IMF of breast muscle and leg muscle of the chickens in the three groups had no significant difference (P>0.05). [Conclusion] To sum up, the freshness and flavor significantly differ between the breast muscle and leg muscle of chickens, but show no significant difference among the three groups.
Key words Crossbred combinations; Muscles; Inosine monophosphate (IMP); Intramuscular fat (IMF); Deposition; Jinghai yellow chicken
(ProQuest: ... denotes non-USASCII text omitted.)
Inosine monophosphate (IMP) and intramuscular fat (IMF) in muscle are two important indicators to measure the meat flavor. IMP is one of the main components determining the meat flavor as it produces delicious flavor when heated in water or fat meat. IMF is rich in polyunsaturated fatty acids (four or more unsaturated bonds), easily to be oxidized, and the product directly affect volatile flavor compositions of chicken. In addition, phospholipids, the main composition of IMF, interact with...