Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland.
Analytical Laboratory, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Skłodowska University, 3 Maria Curie Skłodowska Sq., 20-031, Lublin, Poland.
Sci Rep. 2023 Apr 21;13(1):6525. doi: 10.1038/s41598-023-33430-6.
The aim of the study was to evaluate the birds' sex as well as the caponisation influence on the technological traits of obtained meat, fatty acids profile as well as main chemical compounds distribution. In this study, 40 hens, roosters and green-legged partridge capons each were used (4 replications each). At 24 weeks of age, 2 birds from each replication subgroup were selected and slaughtered. During dissection analysis, pectoral and femoral muscles were sampled. Acidity, colour, tenderness, water holding capacity, drip and cooking loss were determined in the obtained material. The fatty acid profile of the meat was also determined, as well as the distribution of components in the pressed meat samples using FTIR spectroscopy. Statistically significant differences in the colour lightness index (L*) of the breast muscles were recorded, with cockerel meat being the darkest and capon meat the lightest. The greatest natural water loss was recorded in the hens' pectoral muscle; cooking loss was also the greatest in these samples. Roosters showed significantly the lowest content of monounsaturated fatty acids, at the same time the highest proportion of the n3 fatty acids group was found in capons. Irrespective of muscle, meat from roosters showed the highest susceptibility to oxidation (PI index). The variation in the chemical composition of the meat was confirmed by FTIR mapping.
本研究旨在评估鸟类的性别以及去势对获得的肉的技术特性、脂肪酸组成以及主要化学物质分布的影响。本研究使用了 40 只母鸡、公鸡和绿胫鹧鸪阉鸡（每组 4 个重复）。在 24 周龄时，从每个重复亚组中选择 2 只鸡进行屠宰。在解剖分析过程中，采集胸肌和股肌样本。对获得的材料进行酸度、颜色、嫩度、持水性、滴水和蒸煮损失的测定。还使用傅里叶变换红外光谱法（FTIR）确定肉的脂肪酸组成以及压榨肉样中成分的分布。记录了鸡胸肌颜色亮度指数（L*）的显著差异，公鸡肉的颜色最深，阉鸡肉的颜色最浅。母鸡的胸肌自然水分损失最大；这些样品的蒸煮损失也最大。公鸡的单不饱和脂肪酸含量显著最低，同时在阉鸡中发现 n3 脂肪酸组的比例最高。无论肌肉如何，公鸡的肉都表现出最高的氧化敏感性（PI 指数）。FTIR 图谱证实了肉的化学成分的变化。
