Oils and Fats Fundamental Technology Laboratory, J-Oil Mills Inc., Yokohama 230-0053, Japan.
Poult Sci. 2011 Aug;90(8):1817-22. doi: 10.3382/ps.2010-01323.
The Hinai-dori is a breed of chicken native to the Akita prefecture in Japan. A cross between the Hinai-dori and Rhode Island Red breeds has been commercialized as the Hinai-jidori chicken, one of the most popular brands in Japan. High arachidonic acid (AA) content is a characteristic feature of Hinai-jidori chicken meat. To elucidate the relationship between AA content and the palatability of the Hinai-jidori chicken, we examined the effects of palm oil (PO), corn oil (CO), and arachidonic acid-enriched oil (AAO) diet supplementation on the fatty acid content and sensory perceptions in thigh meat. Each oil and silicate was mixed at a ratio of 7:3, 5% of fresh matter was added to the finisher diet, and Hinai-jidori chickens were fed these diets for 2 wk before slaughter. In thigh meat, the AA content of the AAO group was significantly more than 2-fold higher than that of the PO and CO groups. Other fatty acid contents were not significantly different among the groups. Sensory evaluation showed that the total taste intensity, umami (l-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the AAO group were significantly higher than those of PO and CO groups in both chicken soup and steamed minced meat. These data suggest that the palatability of chicken meat can be improved by dietary AA supplementation.
日野鸡是原产于日本秋田县的一种鸡。日野鸡与罗得岛红鸡的杂交品种已被商业化，称为日野鸡，是日本最受欢迎的品牌之一。高花生四烯酸（AA）含量是日野鸡鸡肉的一个特征。为了阐明 AA 含量与日野鸡鸡肉美味之间的关系，我们研究了棕榈油（PO）、玉米油（CO）和富含 AA 的油（AAO）饮食补充对大腿肉中脂肪酸含量和感官感受的影响。每种油和硅酸钠以 7:3 的比例混合，将 5%的新鲜物质添加到育肥饮食中，然后在屠宰前让日野鸡食用这些饮食 2 周。在大腿肉中，AAO 组的 AA 含量比 PO 和 CO 组高 2 倍以上。各组间其他脂肪酸含量无显著差异。感官评价表明，AAO 组的鸡汤和蒸肉末的总味觉强度、鲜味（l-谷氨酸味）、浓郁感（连续性、饱满感和浓稠感）和余味均显著高于 PO 和 CO 组。这些数据表明，通过饮食补充 AA 可以提高鸡肉的美味。
