Effects of caponization and ovariectomy on objective indices related to meat quality in chickens

文献类型： 外文期刊

第一作者： Wen, J.

作者： Wen, J.

作者机构：

关键词： caponization;ovariectomy;meat quality;chickens;breast muscle

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

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收录情况： SCI

摘要： Capons and ovariectomized chickens are birds that have been gonadectomized to improve the meat quality. This study investigated the effects of caponization and ovariectomy on physical, chemical, and fatty acid and amino acid profiles of meat from Beijing-You chickens (a Chinese local breed) at market age (17 wk). All birds (20 capons, 20 ovariectomized, and 40 controls) were reared under the same conditions. Breast muscle fiber diameter and area were significantly smaller and the fiber density was higher in capons and ovariectomized chickens than in controls (P < 0.05). Compared with controls, caponization and ovariectomy significantly decreased breast muscle shear values and redness (a*), as well as increased yellowness (b*), hue (H*), and chroma (C*) (P < 0.05). There was significantly more intramuscular fat (IMF) in capons than in controls (P < 0.05), and there was a tendency for more inosine-5'- monophosphate (IMP) in capons than in controls (P - 0.10). The levels of IMF and IMP in ovariectomized chickens were significantly higher than those in controls (P < 0.05). Capons and ovariectomized chickens exhibited a significantly higher content of palmitic acid (C16:0), palmitoleic acid (C16: 1) and oleic acid (C18:1), together with a lower content of stearic acid (C18: 0), arachidonic acid (C20:4), and lignoceric acid (C24:0) compared to controls (P < 0.05). The total saturated, monounsaturated, and polyunsaturated fatty acids as well as amino acid composition were not affected by gonadectomy (P > 0.05). Overall, this study indicates that both caponization and ovariectomy likely improve the meat quality of the breast muscle based on the objective indices of IMF, appearance (color), texture, and minor change of the fatty acid profile; ovariectomy improves flavor-related indices.

分类号： S8

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