Abstract
The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.
Highlights
Very few researchers focus on investigating the quality and flavor characteristics of BJY chicken and adulteration identification technology to differentiate BJY chicken from other low-value chickens, which could help BJY chicken to remain competitive in the market
The major components measured in the chicken meat from BJY, Luhua chicken (LH), and Arbor Acres broiler (AA) were linoleic acid (C 18:2), oleic acid (C 18:1), and palmitic acid (C 16:0), which accounted for approximately 70% of total fatty acids; this is consistent with the results reported by previous studies [5]
Zhao et al [3] reported that the breast meat from BJY chickens contained significantly higher amounts of arachidonic acid than that of commercial fast-growing AA broilers at their market age. These results suggest that BJY chickens have better flavor properties and more nutritional value to humans than that of LH chickens and AA broilers
Summary
Beijing-you (BJY) chicken, as one of 27 rare breeds in China, is increasingly favored by Chinese customers for its superior meat and egg qualities [1]. In 2020, BJY chicken was awarded the “Agro-product Geographical Indications” by the Ministry of Agriculture of the P.R.C., due to its distinctive appearance, strong viability, and stable genetic performance [2]. Consumer acceptance of chicken meat relies on its quality, such as visual appearance, smell, tenderness, and juiciness [3]. Nutrition and sensory quality are noted as key factors in the consumer perception of chicken meat [4,5]. The flavor, including taste and odor, is one of the most important characteristics [6]. Taste is the sensation that the tongue receives when it contacts with soluble substances, such as free amino acids and nucleotides, while the odor is sensed through the olfactory organs [7]
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