Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Sanya Research Institute, Hainan Academy of Agricultural Sciences (Hainan Experimental Animal Research Center), Sanya 572025, China.
Food Res Int. 2023 Dec;174(Pt 1):113646. doi: 10.1016/j.foodres.2023.113646. Epub 2023 Oct 26.
In the Wenchang chicken (WC) feeding process, copra meal is often added to improve chicken quality. To determine the effect of feeding with copra meal on the flavor formation of WCs, the experimental subjects were fed with 4.5 % and 7.5 % copra meal, and the control group was fed without copra meal. The electronic nose combined with gas chromatography-olfactometry mass spectrometry (GC-O-MS) was used to identify the volatile compounds from the samples. Compared with the control group, the pH of chickens fed copra meal was significantly decreased (P < 0.05) after slaughter. Aldehydes and alcohols were the main volatile compounds in muscle, among which hexanal and 1-octen-3-ol were the highest. Thirty-two and thirty-six compounds were identified in breast muscle and drumstick muscle, respectively. Twelve new volatile compounds were added, including 1-octanol, butanal, 1-heptanol, 3-ethylbenzaldehyde, 2,2-dimethylpentanal, hexanoic acid, 3-heptanone, 2,5-heptanedione, 2-ethylfuran, 2-propylfuran, 2-ethynylpyridine, and 1,2,4,5-tetrazine. The types and contents of volatile compounds in drumstick muscle increased with an increasing proportion of copra meal in the diet. In summary, the addition of copra meal changed the quality of WCs and increased the types and contents of volatile compounds. This study provides a reference for understanding the flavor profile of WC fed copra meal.
文昌鸡（WC）在饲养过程中常添加椰子粕以改善鸡肉品质。为了确定椰子粕喂养对 WC 风味形成的影响，实验对象分别喂食 4.5%和 7.5%的椰子粕，对照组则不添加椰子粕。采用电子鼻结合气相色谱-嗅闻质谱联用（GC-O-MS）技术对样品中的挥发性化合物进行鉴定。与对照组相比，喂食椰子粕的鸡在屠宰后 pH 值显著降低（P<0.05）。醛类和醇类是肌肉中的主要挥发性化合物，其中己醛和 1-辛烯-3-醇含量最高。在鸡胸肉和鸡腿肉中分别鉴定出 32 种和 36 种化合物。新增了 12 种挥发性化合物，包括 1-辛醇、丁醛、1-庚醇、3-乙基苯甲醛、2,2-二甲基戊醛、己酸、3-庚酮、2,5-庚二酮、2-乙基呋喃、2-丙基呋喃、2-乙炔基吡啶和 1,2,4,5-四嗪。随着饲料中椰子粕比例的增加，鸡腿肉中挥发性化合物的种类和含量增加。总之，椰子粕的添加改变了 WC 的品质，增加了挥发性化合物的种类和含量。本研究为了解 WC 喂养椰子粕的风味特征提供了参考。
