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第 5 期 李祖悦 等：不同品种和饲养环境下鸡肉的营养和风味比较 197
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Comparison of nutrition and flavor of three varieties of chicken in
different rearing environments
LI Zuyue,LI Xiaomeng,JIN Guofeng,CAI Zhaoxia,HUANG Xi
Key Laboratory of Environment Correlative Dietology，Ministry of Education/
College of Food Science and Technology，Huazhong Agricultural University，Wuhan 430070，China
Abstract The Gushi chicken raised in plains，Honglashan chicken raised in plateaus and Cobb broiler
raised in commercial cage were used to systematically compare and analyze the nutritional components，ami⁃
no acid composition，fatty acid composition and volatile flavor substances and other indicators of leg mus⁃
cles to compare the differences in the nutritional and flavor characteristic between the local native chicken
and the commercial broiler.The results showed that the nutritional quality and flavor characteristics of differ⁃
ent breeds of chicken varied.The content of fat and monounsaturated fatty acid in Gushi chicken were 16.13
g/100 g and 55.59 mg/g，which were significantly higher than those in the other two breeds（P<0.05）.
The content of sugar in Honglashan chicken was 0.97 g/100 g（P<0.05）.The content of essential amino
acids and polyunsaturated fatty acids in Honglashan chicken was in the middle，which were 29.97 g/100 g
and 35.91 mg/g，respectively.Cobb broiler contained 83.91 g/100 g protein，31.94 g/100 g of essential ami⁃
no acids，and 42.76 mg/g polyunsaturated fatty acids，which were significantly higher than those of the oth⁃
er two breeds（P<0.05）.The relative contents of low-threshold aldehydes in Gushi chicken，Honglashan
chicken and Cobb broiler were 40.08%，49.09% and 36.46%，respectively.It is indicated that the flavor
characteristics of Gushi chicken and Honglashan chicken are better，while the nutritional qualities of Cobb
broiler are better.
Keywords Gushi chicken；Honglashan chicken；Cobb broiler；nutrition；flavor
（责任编辑：赵琳琳）
