Comparative analysis and factor analysis of muscle fatty acid composition in 12 local chicken breeds.

The experiment was to comparative analysis of muscle fatty acid composition in 12 local chicken breeds. Based on the results of previous studies, the nutritional composition and muscle fatty acid content of 12 chicken breeds (White-eared chicken, Langshan chicken, Xiaoshan chicken, Beijing-You chicken, Silky chicken, Yugan black chicken, Chongren Ma chicken, Sanhuang chicken, Kangle chicken, Tibetan chicken, Wuding chicken and Dawei Mountain chicken) were analyzed. The results showed that the system hydraulic force, shear force and pH value of Sanhuang chickens were better than Xiaoshan chickens, White-eared chickens and Beijing-You chickens. The crude fat content of Tibetan chicken was significantly higher than that of the other 11 chicken breeds. The amino acid nutritional value of Sanhuang chicken, White-eared chicken and Tibetan chicken was higher. Silky chicken had the highest relative content of saturated fatty acids (44.96%) and Tibetan chicken had the lowest saturated fatty acid content (31.67%). Tibetan chicken had the highest unsaturated fatty acid (68.22%) and unsaturated fatty acids of Langshan chicken and Silky chicken were the lowest (54.34% and 54.43%). The first six principal components obtained by principal component analysis could explain 69.153% of total variance, of which the first, second and third principal components explained 27.352%, 25.371% and 16.431% of total variance, respectively. The phylogenetic clustering diagram based on principal component values classified 12 local chicken breeds in China into four categories, Yugan black chicken, Sanhuang chicken, Kangle chicken and Chongren Ma chicken were in one category. Beijing-You chicken, Tibetan chicken and Wuding chicken were in one category. Xiaoshan chickens, Dawei Mountain chickens, Langshan chickens and Silky chickens were in one category. White-eared chickens formed independent branches. The study indicates that unsaturated fatty acids of Tibetan chicken, Yugan black chicken and Sanhuang chicken are significantly higher than saturated fatty acids and their composition was more in line with standard of human diet. [ABSTRACT FROM AUTHOR]