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1.
Integration of genome-wide association study and selection signatures reveals genetic determinants for skeletal muscle production traits in an F2 chicken population 
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下载免费PDF全文 LI Yu-dong BAI Xue LIU Xin WANG Wei-jia LI Zi-wei WANG Ning XIAO Fan GAO Hai-he GUO Huai-shun LI Hui WANG Shou-zhi 《农业科学学报》2022,21(7):2065-2075
Improving the production of broiler chicken meat has been a goal of broiler breeding programs worldwide for many years. However, the genetic architectures of skeletal muscle production traits in chickens have not yet been fully elucidated. In the present study, a total of 519 F2 birds, derived from a cross of Arbor Acres broiler and Baier layer, were re-sequenced (26 F0 individuals were re-sequenced at a 10-fold depth; 519 F2 individuals were re-sequenced at a 3-fold depth) and the coupling of genome-wide association study (GWAS) and selection signatures (FST (fixation index) and θπ (nucleotide diversity)) was carried out to pinpoint the associated loci and genes that contribute to pectoral muscle weight (PMW) and thigh muscle weight (TMW). A total of 7 890 258 single nucleotide polymorphisms (SNPs) remained to be analyzed after quality control and imputation. The integration of GWAS and selection signature analyses revealed that genetic determinants responsible for skeletal muscle production traits were mainly localized on chromosomes 1 (168.95–172.43 Mb) and 4 (74.37–75.23 Mb). A total of 17 positional candidate genes (PCGs) (LRCH1, CDADC1, CAB39L, LOC112531568, LOC112531569, FAM124A, FOXO1, NBEA, GPALPP1, RUBCNL, ARL11, KPNA3, LHFP, GBA3, LOC112532426, KCNIP4, and SLIT2) were identified in these regions. In particular, KPNA3 and FOXO1 were the most promising candidates for meat production in chickens. These findings will help enhance our understanding of the genetic architecture of chicken muscle production traits, and the significant SNPs identified could be promising candidates for integration into practical breeding programs such as genome-wide selection (GS) to improve the meat yield of chickens. 相似文献
2.
Integration of association and computational methods reveals functional variants of LEPR gene for abdominal fat content in chickens 下载免费PDF全文
下载免费PDF全文 LI Yu-dong WANG Wei-jia LI Zi-wei WANG Ning XIAO Fan GAO Hai-he GUO Huai-shun LI Hui WANG Shou-zhi 《农业科学学报》2021,20(10):2734-2748
Leptin receptor(LEPR) plays a vital role in obesity in humans and animals. The objective of this study is to assess LEPR functional variants for chicken adipose deposition by integration of association and in-silico analysis using a unique chicken population, the Northeast Agricultural University broiler lines divergently selected for abdominal fat content(NEAUHLF). Five online bioinformatics tools were used to predict the functionality of the single nucleotide polymorphisms(SNPs) in coding region. Further, the possible structure–function relationship of high confidence SNPs was determined by bioinformatics analyses, including the conservation and stability analysis based on amino acid residues, prediction of protein ligand-binding sites, and the superposition of protein tertiary structure. Meanwhile, we analyzed the association between abdominal fat traits and 20 polymorphisms of chicken LEPR gene. The integrated results showed that rs731962924(N867 I) and rs13684622(C1002 R) could lead to striking changes in the structure and function of proteins, of which rs13684622(C1002 R) was significantly associated with abdominal fat weight(AFW, P=0.0413) and abdominal fat percentage(AFP, P=0.0260) in chickens. Therefore, we are of the opinion that rs13684622(C1002 R) may be an essential functional SNP affecting chicken abdominal fat deposition, and potentially applied to improvement of broiler abdominal fat in molecular marker-assisted selection(MAS) program. Additionally, the coupling of association with computer electronic predictive analysis provides a new avenue to identify important molecular markers for breeders. 相似文献
3.
中草药饲料添加剂对白羽肉鸡鸡肉中挥发性成分的影响 总被引：5，自引：2，他引：5
[目的]探究中草药饲料添加剂对白羽肉鸡鸡肉中挥发性成分的影响。[方法]采用随机单位组设计,将1 000只肉鸡随机分为基础日粮+黄霉素、基础日粮+中草药0.3%水平、基础日粮+0.4%水平、基础日粮+中草药0.3%水平+甜菜碱、基础日粮5组。[结果]结果表明:各处理匹配度超过800的挥发性风味化合物共50中,包括醛、醇、烃、酮、酸、酯以及含N、O、S的杂环化合物等七类,其中以醛、酮等羰基化合物为主,醇、烃次之,中草药组挥发性成分多于抗生素组。[结论]中草药组与抗生素组相比较,多出的成分均为烯、醛、醇,可以提高肉仔鸡的风味,该组方0.3%添加量可以提高肉鸡鸡肉中的挥发性成分的种类,提高肉质风味。 相似文献
4.
【目的】盲肠是鸡进一步消化和吸收养分,尤其是纤维的器官,对鸡的生长及后期产蛋都具有重要作用,因此鸡的盲肠长度是一个重要的生理指标.【方法】通过对白来航鸡与东乡绿壳蛋鸡杂交所得F2代个体的盲肠长度进行测量,并运用单核苷酸多态性(SNP)芯片检测其基因分型,根据SNP检测数据运用SAS进行遗传评估,并用全基因组混合模型关联算法(GEMMA)进行单变量全基因组关联分析(GWAS).【结果】结果显示,盲肠长度表现出中等遗传力(0.39).GWAS鉴定出54个SNP与盲肠的长度显著相关,且1号染色体170 Mb附近对于盲肠长度来说是一个重要区域.在这个区域,覆盖26个SNP位点的18个基因被定为候选基因,其中2个分别在编码序列(CDS)和3'非翻译区(3'UTR),对应于NHLRC3和SIAH3,它们可能是影响盲肠长度的重要SNP位点和基因.【结论】利用GWAS筛选并鉴定出和鸡盲肠长度相关联的SNP位点及基因,将为揭示蛋鸡盲肠发育的机制和分子育种提供基础. 相似文献
5.
以东北农业大学高、低脂肉鸡双向选择品系第14世代群体(NEAUHLFG14)和AA肉鸡商业随机群体(AA群体)为试验材料,利用PCR-RFLP对鸡腹脂性状的全基因组关联分析(GWAS)鉴定出6个多态位点进行单核苷酸多态性(SNPs)检测,分析这些位点的多态性与鸡生长和体组成性状的关系。结果表明,在NEAUHLFG14中KDR基因的rs14483313位点多态性对腹脂重(AFW)和腹脂率(AFP)有显著影响(P<0.05),TUSC3基因的rs13548811位点对鸡后期体重有影响,EXOC1基因的GGaluGA263078位点在两个群体中都对7周龄体重(BW7)有显著影响(P<0.05)。TUSC3、PPAT、EXOC1和KIAA1211基因的突变位点对NEAUHLFG14极低密度脂蛋白(VLDL)浓度有显著影响(P<0.05),结果显示,6个基因可能是影响鸡腹脂性状的重要基因,但多态位点是否为功能性位点仍需进一步验证。 相似文献
6.
定量卤制鸡肉挥发性风味物质剖面分析 总被引：15，自引：0，他引：15
【目的】研究鸡腿原料肉、定量卤制过程和传统卤制的挥发性风味物质的组分及含量,并详细阐明各挥发性风味物质的呈香特征,为定量卤制风味调控技术提供理论依据。【方法】以白羽肉鸡鸡腿为原料,采用顶空固相微萃取/气相色谱-质谱(HS-SPME/GC-MS)联用技术,定性定量测定鸡腿原料肉、定量卤制过程中4个阶段(滚揉、烤制1、蒸制、烤制2)与传统卤制的挥发性风味物质组分及含量,通过挥发性风味物质在水中的气味阈值计算其气味活性值(odor activity value,OAV),确定定量卤制过程中的特征风味物质、主体风味物质和修饰风味物质,并运用主成分分析法(principal component analysis,PCA)和聚类分析法(cluster analysis,CA)对各挥发性化合物的OAV值进行对比分析。【结果】定量卤制加工过程4个阶段中分别鉴定出54、60、60、60种挥发性风味物质,主要为醛类、酮类、醇类、酯类和烃类,均高于原料肉的9种和传统卤制的44种。定量分析发现,滚揉阶段挥发性风味物质主要来自于香辛料液。烤制1阶段鸡腿肉中开始产生特征风味物质反,反-2,4-癸二烯醛、1-辛烯-3-醇等,蒸制阶段挥发性风味物质的含量最高,此阶段鸡腿肉经蒸制成熟,为风味形成最主要阶段;烤制2阶段定量卤制鸡腿肉中的总挥发性风味物质的含量远高于传统卤制,说明在风味呈现上,定量卤制比传统卤制更加浓厚。定量卤制鸡腿过程中特征性风味物质主要为己醛、正辛醛、壬醛、反-2-壬烯醛、反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、苯乙醛、桉叶油醇和月桂烯,其OAV值均显著高于原料肉和传统卤制。主体风味物质为OAV﹥1的正辛醛、反-2-癸烯醛、反,反-2,4-癸二烯醛、1-辛烯-3-醇和芳樟醇;修饰风味物质为酮类、酯类和部分醇类物质。由主成分分析和聚类分析可知,鸡腿原料肉、定量卤制的4个阶段和传统卤制的风味轮廓差异显著,且在PC1和PC2构建的平面上区分度较好;主体风味物质可聚为4类,且每类都含有代表定量卤制过程中特征性活性物质。【结论】基于气味活性值剖面分析的方法,阐明了卤制鸡肉风味活性物质的构成及发育规律;与传统卤制相比,定量卤制在挥发性风味物质呈现方面更具有优势。 相似文献
7.
不同品种冰鲜鸭肉加工特性和游离脂肪酸组成的比较分析 总被引：1，自引：0，他引：1
[目的]为生产高品质鸭肉提供参考依据。[方法]测定并比较番鸭、高邮鸭、荆江鸭3种鸭肉中的水分、粗脂肪、蛋白质含量、pH值、失水率、剪切力和游离脂肪酸含量。[结果]3种鸭肉的水分含量、脂肪含量和失水率均存在一定差异。不同品种鸭肉的剪切力差异显著(P<0.05)。一般来说,肌内脂肪含量越高,剪切力值越低。鸭肉肌内脂肪中含量最高的游离脂肪酸为油酸,其在番鸭、高邮鸭和荆江鸭的提取脂肪中含量分别为7.65、16.10和12.80 mg/g。棕榈酸、亚油酸、硬脂酸和花生四烯酸含量也较高,而棕榈油酸和亚麻酸的含量较低。肌内脂肪主要是饱和脂肪酸,其含量占总脂肪酸含量的40%~50%。[结论]肉鸭的脂肪酸组成与地方鸡种和肉鹅类似。 相似文献
8.
《农业科学学报》2016,(3)
This study evaluated the influence of husbandry(organic feed and management but not free-ranging vs. conventional) and sex(barrows vs. gilts) on pork meat quality. A total of 60 Longissimus thoracis pork muscle samples from different 3-way crossbred genotypes were chosen from 3 conventional and 2 organic pig farms. Technological meat quality was measured at 24 h post-mortem and muscle fatty acid content and composition was analysed by gas chromatography. The loin from organic pigs at 24 h of retail display had lower pH, but it had no detrimental effects on drip loss. All the International Commission on Illumination colour attributes except meat lightness differed between husbandry systems. Moisture and crude protein content were lower whereas intramuscular fat content was greater in organic than in conventional pork. Total saturated fatty acid(SFA), monounsaturated fatty acid(MUFA), polyunsaturated fatty acid(PUFA) and PUFA n-6 contents did not differ between husbandry systems, but total PUFA n-3(mainly C18:3 n-3) were greater in organic than in conventional pork. Sex did not affect ultimate p H or meat colour attributes but barrows showed lower moisture and greater intramuscular fat than gilts. Total SFA and MUFA content were similar but all the PUFA(both n-6 and n-3) were lower in barrows than in gilts. These results suggest that some bioactive compounds from dietary origin, i.e., linolenic acid(C18:3 n-3) content from dietary vegetable oils(soybean or olive olein), might be used to highlight the nutritive value of(not free-ranging) organic pork meat. In addition, gilts were leaner than barrows and showed a more favourable PUFA/SFA ratio. 相似文献
9.
The uncoupling protein （UCP） is a member of the mitochondrial membrane transporter family, which plays an important role in energy metabolism. In the present study, the UCP gene was considered as a can... 相似文献
10.
鸡胸腺重和脾脏重性状的全基因组关联 总被引：2，自引：2，他引：0
【目的】全基因组关联分析（genome-wide association study,GWAS）是复杂性状和疾病相关基因定位的新策略。【方法】试验利用鸡60K SNP芯片对来自50个公鸡家系的728只北京油鸡进行SNP分型检测,采用全基因组关联分析方法对影响100日龄胸腺重和脾脏重的基因进行定位研究。【结果】结果发现24个达5%全基因组水平显著的位点,与100日龄胸腺重和脾脏重显著相关,并在这些位点附近发现Janus kinase 1（JAK1）、 zinc finger DHHC-type containing 8（ZDHHC8）、vav 3 guanine nucleotide exchange factor（VAV3）、SATB homeobox 1（SATB1）等候选基因;84个与这两个性状潜在关联同时达到5%染色体水平显著的位点。【结论】利用GWAS分析策略筛选和鉴定的重要突变位点及候选基因,将为揭示鸡免疫器官发育的分子调控机制和抗病育种分子标记辅助选择提供必要的分子基础。 相似文献
11.
畜禽粪便好氧发酵过程中挥发性气体排放差异研究 总被引：4，自引：0，他引：4
为有针对性地控制与治理不同畜禽粪便好氧发酵中产生的挥发性气体,设计了猪粪、牛粪和鸡粪好氧发酵试验,对畜禽粪便好氧发酵中产生的挥发性有机物(VOCs)以及NH3、H2S等挥发性气体进行分析研究。实验结果表明:畜禽粪便好氧发酵中挥发性气体的排放主要集中在好氧发酵前期,不同粪便好氧发酵产生的VOCs均有所区别,猪粪产生9种VOCs,牛粪产生4种VOCs,鸡粪产生8种VOCs;不同畜禽粪便好氧发酵中排放的主要VOCs均有二甲二硫、二甲三硫和甲硫醚,故在畜禽粪便好氧发酵中应针对这3种VOCs进行重点监控与治理。畜禽粪便好氧发酵中猪粪排放H2S浓度最高,牛粪最低;鸡粪高浓度(> 200 μL·L-1)排放NH3持续时间最长,牛粪最短。 相似文献
12.
Integrative analysis of hypothalamic transcriptome and genetic association study reveals key genes involved in the regulation of egg production in indigenous chickens 下载免费PDF全文
下载免费PDF全文 WANG Dan-dan ZHANG Yan-yan TENG Meng-lin WANG Zhang XU Chun-lin JIANG Ke-ren MA Zheng LI Zhuan-jian TIAN Ya-dong Kang Xiang-tao LI Hong LIU Xiao-jun 《农业科学学报》2022,21(5):1457-1474
13.
Bing-ru CHEN Chun-yu WANG Ping WANG Zhen-xing ZHU Ning XU Gui-shan SHI Miao YU Nai WANG Ji-hong LI Jia-ming HOU Shu-jie LI Yu-fei ZHOU Shi-jie GAO Xiao-chun LU Rui-dong HUANG 《农业科学学报》2019,18(11):2446-2456
Starch is the most important component in endosperm of sorghum grain. Usually, two types of starch are present: amylose (AM) and amylopectin (AP). The levels of AM and AP contents play a significant role in the appearance, structure, and quality of sorghum grains and in marketing applications. In the present study, a panel of 634 sorghum (Sorghum bicolor (L.) Moench) accessions were evaluated for starch, AM, and AP contents of grain, which included a mini core collection of 242 accessions from the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) in India, and 252 landraces and 140 cultivars from China. The average starch content was 67.64% and the average AM and AP contents were 20.19 and 79.81%, respectively. We developed a total of 260 000 high-confidence single nucleotide polymorphism (SNP) markers in the panel of 634 accessions of S. bicolor using specific locus amplified fragment sequencing (SLAF-seq). We performed genome-wide association studies (GWAS) of starch, AM, and AM/AP of grain and SNP markers based on a mixed linear model (MLM). In total, 70 significant association signals were detected for starch, AM, and AM/AP ratio of grain with P<4.452×10–7, of which 10 SNPs were identified with significant starch, 51 SNPs were associated with AM, and nine SNPs were associated with the AM/AP ratio. The Gene Ontology (GO) analysis identified 12 candidate genes at five QTLs associated with starch metabolism within the 200-kb intervals, located on chromosomes 1, 5, 6, and 9. Of these genes, Sobic.006G036500.1 encodes peptidyl-prolyl cis-trans-isomerase CYP38 responsible for hexose monophosphate shunt (HMS) and Sobic.009G071800 encodes 6-phospho-fructokinase (PFK), which is involved in the embden-meyerhof pathway (EMP). Kompetitive allele specific PCR (KASP) markers were developed to validate the GWAS results. The C allele is correlated with a high starch content, while the T allele is linked with a low level of starch content, and provides reliable haplotypes for MAS in sorghum quality improvement. 相似文献
14.
不同产地虹鳟鱼肉风味物质的比较 总被引：1，自引：2，他引：1
分析了北京、新疆和青海3个地区养殖虹鳟鱼背肉和腹肉中基本营养成分、呈味核苷酸、游离氨基酸和挥发性成分的不同,结果表明:青海虹鳟鱼的水分显著低于北京和新疆(P0.05),而粗脂肪含量显著高于北京和新疆,相同产地虹鳟鱼背肉和腹肉的基本营养成分差别相对较小;新疆和青海虹鳟鱼背肉中IMP含量显著高于腹肉,不同产地间AMP、IMP和游离氨基酸的含量均有显著性差异,且均表现为:新疆北京青海;电子鼻分析表明北京和新疆虹鳟鱼气味较为接近,而和青海虹鳟鱼有明显区别,且其背肉和腹肉也有所不同;GC-MS检测分析表明虹鳟鱼中挥发性物质主要以醛酮类和醇类为主,青海虹鳟中醛酮类相对含量显著高于北京和新疆,而醇类显著低于其他两地。 相似文献
15.
不同品种鸡蒸煮加工适宜性评价技术研究 总被引：6，自引：0，他引：6
【目的】选取不同品种鸡为研究对象,分析肉鸡原料肉以及蒸煮肉样品质,为筛选鸡肉蒸煮加工专用品种提供参考。【方法】分别测定10个不同品种鸡原料肉的16项品质指标以及经过蒸煮加工后肉样的9项品质指标。对所测得的指标进行相关分析,建立原料肉品质与蒸煮肉样品质的相关性;运用因子分析筛选出蒸煮加工的品质评价指标;运用层次分析,确定品质评价指标的权重;运用“合理-满意度”的评价方法,确定综合评价得分;并结合聚类分析,将10个品种肉鸡分为不同等级;运用回归分析,进行综合评价模型验证。【结果】不同品种鸡胸肉基本品质指标之间呈显著差异性（P＜0.05）。经过煮制,样品的剪切力、硬度、弹性以及咀嚼性均增加,肌节长度缩短,但品种之间收缩率呈显著差异,其中柴母鸡肌节收缩率为30.41%,显著高于其他9种鸡（P＜0.05）,而矮脚鸡肌节收缩率为4.99%。品种间原料肉及其煮制肉样品质指标变异较大。其中,原料肉指标中脂肪含量和肌原纤维密度的变异系数较大,分别为60.51%和48.62%,但是在加工产品中肌节收缩率、咀嚼性和剪切力的变异系数较大,分别为48.33%,34.64%和20.51%,因此,10个品种肉鸡可以作为代表样品。相关分析结果表明,原料肉指标脂肪含量、亮度值（L*）、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率与煮制肉样的品质指标相关性极显著（P＜0.01）,其中原料肉的剪切力与产品剪切力,原料肉的硬度和咀嚼性与产品硬度之间相关系数分别达到0.59、0.62和0.48;因子分析结果表明,前5个因子的特征值均大于0.8,同时9个品质指标中（脂肪含量、L*、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率）7个指标对前5个因子的贡献率较大。因此,筛选出原料肉指标脂肪含量、剪切力、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率作为品质评价指标,代表原来所有指标的90.09%的信息;层次分析确立品质评价指标的权重,分别为0.0603、0.1045、0.0920、0.2223、0.0416、0.1898及0.2896,同时建立品质评价方程为Y=0.0603×M脂肪含量+0.1045×M剪切力+0.0920×M硬度+0.2223×M咀嚼性+0.0416×M肌节长度+0.1898×M肌节收缩率+0.2896×M体积收缩率;通过聚类分析,将10个品种鸡分为3类;回归分析结果表明,评价模型与感官评价结果相近,其回归方程为y=1.899x-0.510,相关系数为0.887,综合评价模型可以较准确的评价鸡肉蒸煮加工适宜性。【结论】在10个品种肉鸡中,通过原料肉品质指标进行分析,清远鸡、白羽肉鸡和童子鸡最适宜蒸煮加工,柴母鸡不适宜蒸煮。 相似文献
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Meat quality is an important trait in the pig industry. To identify genomic regions and haplotype blocks responsible for meat quality traits in pigs, a genome-wide association study was conducted for five traits including intramuscular fat content, pH at 45 min and 24 h, drip loss within 24 h and water-holding capacity in 231 Yorkshire barrows using illumina porcine 60k SNP chips. The results showed that a total of 344 single nucleotide polymorphisms (SNP) were significantly associated with five meat quality traits (P<1×10-4). Moreover, 323 SNPs were within the reported QTL regions, of which 21 were novel. Also, 158 SNPs fell into the proximal region of meat quality related genes. In addition, 25 haplotype blocks based on 116 SNPs were revealed with SNP combination patterns for five traits. Our study added new SNP information for identification of meat quality traits in pigs and will help elucidate the mechanisms of meat quality in pigs. 相似文献
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为研究小刺猴头菌发酵浸膏多糖(Polysaccharides from the fermentation extract of Hericium caputmedusae,HFP)对肉鸡血清脂类指标、腹脂沉积、盲肠短链脂肪酸以及肝脏、肌肉、粪便中脂肪含量的影响,选用1日龄AA肉鸡240只,随机分为4个处理,每处理3个重复,每重复20只,分别饲喂含HFP为0、0.1%、0.3%和0.5%的日粮,试验期为42d。结果表明:1)日粮中添加HFP可显著降低14、28和42日龄肉鸡血液甘油三酯(TG)含量(P0.05),0.3%和0.5%水平的HFP添加组可显著降低肉鸡肝脏TG含量(P0.05);2)0.3%和0.5%水平的HFP添加组肉鸡的腹脂率显著低于对照组(P0.05);3)日粮中添加HFP对肉鸡体重、腿肌脂肪含量、胸肌脂肪含量、粪便脂肪含量无显著影响(P0.05);4)添加HFP可显著增加肉鸡盲肠丙酸含量(P0.05),显著降低盲肠乙酸和丙酸的比例(P0.05);5)变量间相关性分析表明,14日龄时,肉鸡盲肠丙酸含量与腹脂率显著负相关(r=-0.992),乙酸和丙酸的比例与腹脂率显著正相关(r=0.989);28日龄时,盲肠丙酸含量与血液TG含量显著负相关(r=-0.985),乙酸和丙酸的比例与血液TG含量显著正相关(r=0.996);42日龄时,乙酸和丙酸的比例分别与血液TG含量、腹脂率显著正相关(r=0.951,0.979)。以上结果提示,在肉鸡日粮中添加HFP可以显著降低血液TG含量,降低腹脂沉积,可能是通过调节肉鸡盲肠短链脂肪酸的含量和比例而促进机体脂类代谢。 相似文献
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为较好的了解评价河流网箱养殖与普通池塘养殖鲤鱼鱼肉的营养品质及特点,分别对2种养殖方式的鲤鱼肉的感官、色泽、肌苷酸(IMP)含量、营养成分(粗蛋白、粗脂肪、水分、灰分)、氨基酸组成、蛋白质体外消化率、模拟消化后相对分子质量分布以及蒸煮得率进行分析评价。结果表明：1)感官评价表明河流网箱养殖鲤鱼与池塘养殖鲤鱼相比,生肉清香味更强、土腥味和鱼腥味更低,熟肉具有更好的质地和口感,河流网箱养殖鲤鱼生、熟肉总体可接受度均更高;河流网箱养殖鲤鱼肉的亮度值L*和白度值显著(P<0.05)高于池塘养殖鲤鱼肉;2)河流网箱养殖鲤鱼肉的主要鲜味物质IMP含量显著(P<0.05)高于池塘养殖鲤鱼肉;3)河流网箱养殖鲤鱼肉蛋白质质量分数(18.16%)显著(P<0.05)高于池塘养殖鲤鱼肉(17.43%),水分与灰分含量没有显著差异;河流网箱养殖鲤鱼肉的总氨基酸含量、总必需氨基酸含量、总非必需氨基酸含量、总鲜味氨基酸含量、总必需氨基酸总量与总氨基酸含量的比值、总必需氨基酸含量与总非必需氨基酸含量的比值均显著(P<0.05)高于池塘养殖鲤鱼肉;河流网箱养殖鲤鱼肉蛋白... 相似文献
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江西余干黑羽乌鸡肉用性能初步研究 总被引：7，自引：2，他引：7
余干黑羽乌鸡是我国优良地方品种，具有黑羽、乌皮、乌肉、乌骨的“全乌”特征，属珍稀的地方品种资源。为进一步研究余干黑羽乌鸡的种质特性，我们采用随机抽样的方法对产蛋期末的余干黑羽乌鸡进行了肉用性能和肉质测定的研究，并与我国著名的乌鸡品种─—泰和鸡比较。结果表明：余干黑羽乌鸡肉用性能良好，骨骼结构和载肉量比泰和鸡要好。余干黑羽乌鸡的屠宰率达９２％，半净膛率为８５％，全净膛率为６５％，且营养丰富，蛋白质含量高，富含多种维生素和有益人体的无机元素，氨基酸种类齐全，含量较泰和鸡高，特别是胆固醇含量非常低，低于泰和鸡的２１３％。为进一步开发利用余干黑羽乌鸡营养滋补和药用价值提供科学依据。 相似文献