Abstract：
Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy, Fourier transform Raman (FT-Raman) spectroscopy, and physicochemical analysis. The protein and carbonyl contents of KC and NC meats were higher than that of CB meat, but the lipid content was lower (P < 0.05). CB meat was characterized by high moisture, lightness (L*), and presence of taste-active nucleotides, namely, inosine 5\'-monophosphate (IMP) and guanosine 5\'-monophosphate (GMP). Moreover, NC meat had the highest insoluble collagen and inosine contents (P < 0.05). The predominant protein secondary structures of KC and NC meats were β-turns and random coils, whereas α-helices were mainly found in CB meat. Based on principal component analysis, the meat quality and spectra were clearly separated by breeds. The high moisture and lipid content of meat corresponded to O-H stretching (3,203 cm-1) and C-H stretching (2,854 cm-1) in the FT-Raman spectra, whereas PO2- stretching (1,240 cm-1), measured via SR-FTIR, was well correlated with the IMP content. In addition, the FT-Raman wavenumber of 934 cm-1, indicating C-C stretching, was correlated with high water-holding capacity (WHC) in KC meat. The quality of meat from slow- and fast-growing chickens significantly varies. Vibrational spectroscopy is a powerful technique that provides insightful molecular information correlated with various meat attributes.
摘要：
鸡品种是影响肉品质的关键因素之一。商品化肉鸡(CB)胸肉的质量属性，泰国土鸡（NC，LeungHangKhao),并通过基于同步辐射的傅里叶变换红外（SR-FTIR）显微光谱研究了杂种Korat鸡（KC），傅里叶变换拉曼(FT-Raman)光谱,和物理化学分析。KC和NC肉的蛋白质和羰基含量高于CB肉，但脂质含量较低(P<0.05)。CB肉的特点是高水分，亮度（L*），和味觉活性核苷酸的存在，即,肌苷5'-单磷酸(IMP)和鸟苷5'-单磷酸(GMP)。此外，NC肉的不溶性胶原蛋白和肌苷含量最高（P<0.05）。KC和NC肉的主要蛋白二级结构为β-转角和无规卷曲，而α-螺旋主要存在于CB肉中。基于主成分分析，肉质和光谱按品种明显分开。在FT-拉曼光谱中，肉的高水分和脂质含量对应于O-H拉伸（3,203cm-1）和C-H拉伸（2,854cm-1），而PO2-拉伸（1,240cm-1），通过SR-FTIR测量，与IMP含量密切相关。此外,FT-拉曼波数为934cm-1，表明C-C拉伸，与KC肉的高持水量（WHC）相关。生长缓慢和快速的鸡的肉质量差异很大。振动光谱学是一种强大的技术，可提供与各种肉类属性相关的有见地的分子信息。
