鸡体不同部位磷含量分布及其相关性分析

本试验选取三黄鸡为试验对象,采用钼蓝比色法测定鸡体不同部位的总磷、游离磷酸盐和磷脂类磷含量,并对其分布差异性及部位间磷含量相关性进行分析,为不同部位原料肉在加工过程中磷添加剂的使用提供参考。结果表明,鸡体不同部位的磷含量存在显著差异(P0.05)。肉中总磷含量范围为0.97~7.08 g/kg,胸肉平均含量最高;肉中游离磷酸盐含量范围为300.73~3784.51 mg/kg,磷脂类磷含量范围为361.23~1998.87 mg/kg。内脏总磷含量范围为4.67~7.85 g/kg,脾脏平均含量最高;游离磷酸盐和磷脂类磷含量肝脏最高。全血总磷、血清无机磷和血清磷脂含量分别为222.14 mg/d L、8.41 mg/d L和8.26 mg/d L。胫骨总磷含量为114.5 g/kg,鸡骨无机磷含量较低。鸡体各部位间都存在着一定的相关性,且含磷水平较高,这将限制肉制品加工过程中含磷添加剂的使用。不同部位磷含量存在显著性差异,这决定了加工过程中含磷添加剂的使用空间不尽相同。

Distribution of Phosphorus Content in Different Body Parts in Hens and Its Correlation Analysis

Phosphate content in different body parts of San Huang chickens was evaluated by the molybdenum blue colorimetric method to obtain differences in distribution and to identify correlations between phosphate content and the different body parts of the hen for the use of phosphorus-containing additives in raw poultry meat. The indices included total phosphorus (TP), free phosphate (FP), and phospholipid (PL). The results showed significant differences in phosphate content among different body parts of the hen (P < 0.05). TP content was in the range of 0.97 to 7.08 g/kg in chicken, with highest average content in the breast region. FP content ranged from 300.73 to 3784.51 mg/kg, and PL content ranged from 361.23 to 1998.87 mg/kg. TP content in the viscera was in the range of 4.67 to 7.85 g/kg, with the highest TP content in the spleen and the highest FP and PL content of all viscera in the liver. TP values in whole blood, serum phosphate, and serum phospholipid were 222.14, 8.41, and 8.26 mg/dL, respectively. TP content of the tibia was 114.5 g/kg, and FP content was low in all hen bones. Phosphate content was higher and showed significant correlations in the different body parts of the hen. The high phosphate levels indicate limiting the overall use of phosphorus-containing additives in meat product processing, whereas significant differences in phosphate content in different body parts of the hen indicate that different amounts of P-containing additives should be used during processing.