不同品种乳鸽胸肌肉品质及主要营养成分比较研究

为更好地建立乳鸽肉质评价标准，同时为培育良好肉质乳鸽新品种提供借鉴，取美国白羽王鸽、美国银羽王鸽、欧洲肉鸽、泰森鸽及苏威肉鸽胸肌肉，测定肉的食用品质（肉色、pH值、失水率和剪切力）和营养成分（水分、蛋白质、脂肪、肌苷酸、氨基酸和脂肪酸）含量，并进行比较分析。结果表明：不同品种乳鸽胸肌肉亮度值（L*）、红度值（a*）和黄度值（b*）均差异显著（P＜0.05），pH值、剪切力、失水率差异不显著（P＞0.05），有色羽的银羽王鸽和泰森鸽L*、a*、b*均低于白羽的白羽王鸽、欧洲肉鸽及苏威肉鸽，苏威肉鸽肉色与欧洲肉鸽接近，相较于其他品种偏亮、偏红、偏黄；不同品种乳鸽胸肌肉的水分、蛋白质和脂肪含量差异均不显著（P＞0.05）；泰森鸽胸肌肉肌苷酸含量显著低于白羽王鸽、欧洲肉鸽和苏威肉鸽（P＜0.05）；不同品种乳鸽胸肌肉必需氨基酸和鲜味氨基酸含量差异不显著（P＞0.05），相较于白羽的白羽王鸽、欧洲肉鸽及苏威肉鸽，有色羽的银羽王鸽、泰森鸽必需氨基酸含量偏低，鲜味氨基酸含量偏高；银羽王鸽胸肌肉饱和脂肪酸含量显著低于白羽王鸽、欧洲肉鸽及苏威肉鸽（P＜0.05），泰森鸽略高于银羽王鸽。相较于白羽的白羽王鸽、欧洲肉鸽及苏威肉鸽，有色羽的银羽王鸽和泰森鸽肉色深、鲜味氨基酸和不饱和脂肪酸含量较高，但肌苷酸和必需氨基酸含量较低。无论是食用品质还是主要营养成分，苏威肉鸽均与欧洲肉鸽较为接近。

Comparative Evaluation of Meat Quality and Main Nutritional Components of Breast Muscle from Different Squab Breeds

In order to better establish an evaluation criterion for squab meat quality and to lay a foundation for developing new excellent squab breeds, breast muscles were collected from white king (WK) pigeons, silver king (SK) pigeons, European meat-type pigeons, Tyson pigeons and Suwei meat-type pigeons after slaughter and were determined and compared for eating quality attributes (color, pH value, water loss rate and shear force) and nutrient content (water, protein, fat, inosinic acid, amino acid and fatty acid). The results obtained showed that significant differences were found among the breeds in meat brightness (L*), redness (a*) and yellowness (b*) (P < 0.05), while no significant differences existed in pH value, water loss rate or shear force (P > 0.05). L*, a* and b* of colored-feathered squabs (SK and Tyson) were lower than those of white-feather ones (WK, European meat-type and Suwei meat-type). High similarity was observed between the two meattype breeds and they had a brighter, redder and yellower color than the other breeds. Additionally, there was no significant difference in water, protein and fat contents among the five breeds (P > 0.05). The inosinic acid content of breast muscle from Tyson pigeons was significantly lower than that of WK, European meat-type and Suwei meat-type pigeons (P < 0.05). These five breeds showed no significant difference in the contents of essential and umami amino acids (P > 0.05). The essential amino acid content of SW and Tyson pigeons was lower but the umami amino acid content was higher than that of the other three breeds. The saturated fatty acid content of SK was lower significantly than that of WK, European meattype and Suwei meat-type pigeons (P < 0.05) but slightly than that of Tyson pigeons. The meat color of SW and Tyson pigeons was darker than that of the other breeds, accompanied by an increase in the contents of umami amino acids and unsaturated fatty acids and a decrease in the contents of inosinic acid and essential amino acids. The results of this study led use to conclude that Suwei and European meat-type pigeons were highly similar in eating quality and the major nutritional components.