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《Journal of Anhui Agricultural Sciences》 2012-08
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Comparative Study on Fatty Acid in Muscle Tissues of Wuding Chicken

ZHU Ren-jun et al(College of Food Science &Technology,Yunnan Agricultural University,Kunming,Yunnan 650201)  
[Objective] The aim was to explore the factors influencing the meat quality of Wuding chicken from the point of fatty acid.[Method] The relative contents of fatty acid in different day-age and genders Wuding chicken chest muscle were determined and compared.[Result] The unsaturated fatty acids are much higher than the saturated fatty acids in chest muscle of Wuding chicken.The gender has no significant impact on the composition and content of fatty acids,but day-age has significant impact on the composition and content of fatty acids(P0.05),the 230-day-old Wuding chicken have the highest saturated fatty acids and 150-day-old have the lowest,for the unsaturated fatty acids and essential fatty acids,the 150-day-old Wuding chicken have the highest contents and 230-day-old have the lowest;castration can improve the quality of fatty acids in Wuding chicken and enhance the nutritional value of chicken.[Conclusion] The study will provide reference basis for breeding and deeply research of Wuding chicken.
【Fund】: 云南省自然科学基金资助项目(2009ZC073M)
【CateGory Index】: S831.89
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