Effects of quinoa supplementation levels on quality and trace elements of Luhua chicken

doi:10.3969/j.issn.1004-1524.2022.05.03

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (5): 897-907.DOI: 10.3969/j.issn.1004-1524.2022.05.03

• Animal Science • Previous Articles Next Articles

Effects of quinoa supplementation levels on quality and trace elements of Luhua chicken

WU Tao¹(), JIANG Xiaofan¹, YANG Farong², WEI Yuming², CHEN Guoshun¹, CAI Yuan¹, JIAO Ting³, HUANG Jie², ZHAO Shenguo¹^,^*()

1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
2. Institute of Animal Husbandry, Grassland and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
3. College of Pratacultural Science, Gansu Agricultural University, Lanzhou 730070, China

Received:2021-09-14 Online:2022-05-25 Published:2022-06-06
Contact: ZHAO Shenguo

Abstract

Abstract:

To investigate the effects of quinoa supplementation levels on the quality, muscle nutrients and trace elements of Luhua chicken, a total of 150 healthy Luhua chickens at 49-day-old were randomly divided into 5 groups: the control group (CK) without quinoa and its by-products and the treatment group with 4% (Q4), 8% (Q8), 12% (Q12) quinoa seeds (raw grain) and 12% quinoa bran (QS) were fed for 75 days. After slaughter, the samples of chest muscle and leg muscle were taken to determine the meat quality, nutrients and trace elements. The results showed that breast muscle color (brightness L^*, yellowness b^*) in group Q12 at 45 min, shear force, cooking loss, drip loss and water loss rate in Q4 and QS groups were significantly lower than those in CK group (P<0.05). Redness a^* in Q8 and QS groups and cooked meat rate in QS group were significantly higher than CK group(P<0.05). Standardized score showed that Q12 group had the best chest muscle quality.Brightness L^* (45 min, 24 h) of leg muscle in Q4 and Q12 groups, yellowness b^* (45 min), drip loss in Q12 group, shear force in Q4 group, cooking loss in Q8, Q12 and QS groups were significantly lower than those in CK group (P<0.05). The meat color (redness a^*) at 45 min in Q8 and QS groups was significantly higher than that in CK group (P<0.05).Standardized scores showed that Q8 group had the best leg muscle quality.The water content of chest muscle in Q8 group, ash content of leg muscle in Q4 group and crude protein of chest muscle and leg muscle in experimental groups were significantly higher than those in CK group (P<0.05). The copper content in chest muscle Q12 group, the calcium content in leg muscle Q8 group and the manganese content in leg muscle Q12 group were significantly higher than those in CK group (P<0.05). In conclusion, adding quinoa in the diet can improve the quality, nutritional composition and trace elements of chicken, and adding 8% quinoa seeds has a better effect on the improvement of meat quality.

Key words: quinoa, Luhua chicken, meat quality, muscle nutrient composition, trace element, standardized scoring

CLC Number:

S831

WU Tao, JIANG Xiaofan, YANG Farong, WEI Yuming, CHEN Guoshun, CAI Yuan, JIAO Ting, HUANG Jie, ZHAO Shenguo. Effects of quinoa supplementation levels on quality and trace elements of Luhua chicken[J]. Acta Agriculturae Zhejiangensis, 2022, 34(5): 897-907.

Figures/Tables 9

Table 1 Composition and nutrient levels of experiment diets (dry matterbasis)

饲粮组成 Diets	含量Content/%					营养水平 Nutrient levels²⁾	含量Content
饲粮组成 Diets	CK	Q4	Q8	Q12	QS	营养水平 Nutrient levels²⁾	CK	Q4	Q8	Q12	QS
玉米 Corn	64.00	64.00	64.00	64.00	64.00	代谢能ME/(MJ·kg^-1)	12.24	12.32	12.40	12.48	12.48
次粉 Wheat middling	12.00	8.00	4.00	0.00	0.00	干物质 DM/%	84.20	84.43	84.66	84.88	84.74
藜麦 Quinoa seeds	0.00	4.00	8.00	12.00	0	粗蛋白 CP/%	16.12	16.18	16.25	16.31	16.17
藜麦糠 Quinoa chaff	0	0	0	0	12.00	粗纤维 CF/%	2.47	2.60	2.74	2.88	4.73
去皮豆粕 Soybean meal	20.00	20.00	20.00	20.00	20.00	粗脂肪 EE/%	2.86	2.98	3.10	3.22	2.92
石粉 Limestone	1.20	1.20	1.20	1.20	1.20	钙 Ca/%	0.87	0.88	0.88	0.88	0.99
磷酸氢钙 CaHPO₄	1.20	1.20	1.20	1.20	1.20	总磷 TP/%	0.59	0.59	0.58	0.57	0.55
饲料级氯化钠 NaCl	0.30	0.30	0.30	0.30	0.30	有效磷 AP/%	0.20	0.20	0.20	0.20	0.20
1%复合预混料 Premix¹⁾	1.00	1.00	1.00	1.00	1.00	赖氨酸 Lys/%	0.81	0.83	0.84	0.86	0.86
沸石粉 zeolite powder	0.30	0.30	0.30	0.30	0.30	蛋氨酸 Met/%	0.26	0.30	0.33	0.36	0.36
合计 Total	100	100	100	100	100	蛋氨酸+胱氨酸 Met+Cys/%	0.56	0.59	0.61	0.64	0.64
						苏氨酸Thr/%	0.62	0.62	0.62	0.62	0.62
						色氨酸Trp/%	0.19	0.19	0.18	0.18	0.18

Table 2 Effect of quinoa on breast muscle quality of Luhua chicken

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.18±0.35	6.26±0.35	6.44±0.19	6.30±0.19	6.31±0.24
pH_{24 h}	5.71±0.28	5.58±0.06	5.65±0.07	5.69±0.17	5.56±0.17
45 min肉色Meat color at 45min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	46.70±4.25 a	43.75±2.00 ab	44.57±2.24 ab	41.82±1.64 b	44.70±2.40 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	1.30±0.32 b	1.90±0.26 ab	1.83±0.51 a	1.80±0.42 ab	1.93±0.19 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	14.60±1.88 a	14.20±1.23 a	14.02±2.15 a	11.78±1.62 b	14.50±1.56 a
24 h肉色Meat color at 24 h
亮度 $L 24 * h$ Brightness value $L 24 * h$	51.12±3.17	49.05±2.79	49.33±3.14	50.90±2.09	49.30±2.21
红度 $a 24 * h$ Red degrees $a 24 * h$	3.53±0.38	2.77±0.68	2.73±0.46	3.30±0.42	2.94±0.53
黄度 $b 24 * h$ Yellowness index $b 24 * h$	16.18±2.53	15.73±1.09	15.65±1.97	15.33±1.73	15.27±1.57
熟肉率 Rate of cooked meat/%	70.28±2.21 b	72.96±2.56 ab	70.69±2.97 b	71.07±0.94 b	74.27±2.77 a
剪切力 Shearing force/N	68.90±2.88 a	60.62±7.03 b	63.83±3.45 ab	62.06±6.84 ab	59.55±3.76 b
蒸煮损失 Cooking loss/%	12.00±1.65 a	10.34±0.88 b	12.32±0.64 a	11.07±1.26 ab	10.24±0.64 b
失水率Water loss rate/%	18.52±1.68 a	14.55±3.60 b	15.99±1.02 b	14.05±1.02 b	14.32±0.69 b
滴水损失 Drip loss/%	2.66±0.32 a	2.13±0.28 bc	2.28±0.24 ab	1.67±0.40 c	1.72±0.54 c

Table 2 Effect of quinoa on breast muscle quality of Luhua chicken

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.18±0.35	6.26±0.35	6.44±0.19	6.30±0.19	6.31±0.24
pH_{24 h}	5.71±0.28	5.58±0.06	5.65±0.07	5.69±0.17	5.56±0.17
45 min肉色Meat color at 45min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	46.70±4.25 a	43.75±2.00 ab	44.57±2.24 ab	41.82±1.64 b	44.70±2.40 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	1.30±0.32 b	1.90±0.26 ab	1.83±0.51 a	1.80±0.42 ab	1.93±0.19 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	14.60±1.88 a	14.20±1.23 a	14.02±2.15 a	11.78±1.62 b	14.50±1.56 a
24 h肉色Meat color at 24 h
亮度 $L 24 * h$ Brightness value $L 24 * h$	51.12±3.17	49.05±2.79	49.33±3.14	50.90±2.09	49.30±2.21
红度 $a 24 * h$ Red degrees $a 24 * h$	3.53±0.38	2.77±0.68	2.73±0.46	3.30±0.42	2.94±0.53
黄度 $b 24 * h$ Yellowness index $b 24 * h$	16.18±2.53	15.73±1.09	15.65±1.97	15.33±1.73	15.27±1.57
熟肉率 Rate of cooked meat/%	70.28±2.21 b	72.96±2.56 ab	70.69±2.97 b	71.07±0.94 b	74.27±2.77 a
剪切力 Shearing force/N	68.90±2.88 a	60.62±7.03 b	63.83±3.45 ab	62.06±6.84 ab	59.55±3.76 b
蒸煮损失 Cooking loss/%	12.00±1.65 a	10.34±0.88 b	12.32±0.64 a	11.07±1.26 ab	10.24±0.64 b
失水率Water loss rate/%	18.52±1.68 a	14.55±3.60 b	15.99±1.02 b	14.05±1.02 b	14.32±0.69 b
滴水损失 Drip loss/%	2.66±0.32 a	2.13±0.28 bc	2.28±0.24 ab	1.67±0.40 c	1.72±0.54 c

Fig.1 Radar chart of standardized score of chest muscle quality

Table 3 Effect of quinoa on muscle quality of Luhua chicken legs

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.40±0.11	6.44±0.09	6.51±0.16	6.44±0.10	6.42±0.20
pH_{24 h}	5.92±0.10	5.82±0.03	5.85±0.07	5.83±0.05	5.81±0.12
45min肉色Meat color at 45 min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	47.61±3.94 a	44.15±1.92 b	45.35±1.26 ab	42.98±0.61 b	45.50±1.47 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	11.22±0.35 b	11.92±0.26 ab	12.44±1.01 a	11.72±0.46 ab	12.23±0.77 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	12.43±1.99 a	12.29±0.91 a	11.92±1.76 a	9.83±1.31 b	12.18±1.97 a
24h肉色Meat color at 24h
亮度 $L 24 * h$ Brightness value $L 24 * h$	45.62±3.94 a	42.15±1.92 b	44.11±0.87 ab	41.11±0.68 b	43.50±1.47 ab
红度 $a 24 * h$ Red degrees $a 24 * h$	12.57±0.72	12.77±0.68	12.76±0.64	12.94±0.70	13.18±0.72
黄度 $b 24 * h$ Yellowness index $b 24 * h$	10.72±0.79	9.21±1.25	10.23±2.02	9.26±0.83	9.73±1.12
熟肉率 Rate of cooked meat%	70.36±2.54	71.17±2.01	72.20±2.09	71.07±0.95	71.69±3.83
剪切力 Shearing force/N	124.57±8.66 a	111.59±4.09 b	115.63±3.66 ab	118.56±6.02 ab	116.36±7.80 ab
蒸煮损失 Cooking loss/%	13.54±0.63 a	12.64±1.19 ab	11.09±0.57 c	11.47±1.49 bc	12.18±0.79 bc
失水率Water loss rate%	13.36±2.17	11.64±2.61	12.66±1.46	12.28±0.95	12.29±2.30
滴水损失 Drip loss%	1.90±0.20 a	1.70±0.15 ab	1.84±0.26 ab	1.64±0.08 b	1.71±0.12 ab

Table 3 Effect of quinoa on muscle quality of Luhua chicken legs

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.40±0.11	6.44±0.09	6.51±0.16	6.44±0.10	6.42±0.20
pH_{24 h}	5.92±0.10	5.82±0.03	5.85±0.07	5.83±0.05	5.81±0.12
45min肉色Meat color at 45 min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	47.61±3.94 a	44.15±1.92 b	45.35±1.26 ab	42.98±0.61 b	45.50±1.47 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	11.22±0.35 b	11.92±0.26 ab	12.44±1.01 a	11.72±0.46 ab	12.23±0.77 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	12.43±1.99 a	12.29±0.91 a	11.92±1.76 a	9.83±1.31 b	12.18±1.97 a
24h肉色Meat color at 24h
亮度 $L 24 * h$ Brightness value $L 24 * h$	45.62±3.94 a	42.15±1.92 b	44.11±0.87 ab	41.11±0.68 b	43.50±1.47 ab
红度 $a 24 * h$ Red degrees $a 24 * h$	12.57±0.72	12.77±0.68	12.76±0.64	12.94±0.70	13.18±0.72
黄度 $b 24 * h$ Yellowness index $b 24 * h$	10.72±0.79	9.21±1.25	10.23±2.02	9.26±0.83	9.73±1.12
熟肉率 Rate of cooked meat%	70.36±2.54	71.17±2.01	72.20±2.09	71.07±0.95	71.69±3.83
剪切力 Shearing force/N	124.57±8.66 a	111.59±4.09 b	115.63±3.66 ab	118.56±6.02 ab	116.36±7.80 ab
蒸煮损失 Cooking loss/%	13.54±0.63 a	12.64±1.19 ab	11.09±0.57 c	11.47±1.49 bc	12.18±0.79 bc
失水率Water loss rate%	13.36±2.17	11.64±2.61	12.66±1.46	12.28±0.95	12.29±2.30
滴水损失 Drip loss%	1.90±0.20 a	1.70±0.15 ab	1.84±0.26 ab	1.64±0.08 b	1.71±0.12 ab

Fig.2 Radar of standardized score of leg muscle quality

Table 4 Correlation analysis of breast muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage		剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00		-0.070	-0.375	-0.245	-0.144	0.160	-0.047	0.037	0.007	0.275	0.055	-0.307	0.334
Cooked Meat Percentage
剪切力	-0.070		1.00	0.596^**	0.265	0.626^**	-0.235	0.292	0.388	-0.548^*	0.158	0.093	0.076	0.360
Shearing
蒸煮损失	-0.375		0.596^**	1.00	0.429	0.348	0.048	0.286	0.476^*	-0.259	0.201	0.063	0.066	0.171
Cooking loss
失水率	-0.245		0.265	0.429	1.00	0.438^*	0.047	0.159	0.379	-0.284	0.268	-0.100	0.447	0.232
Water loss
滴水损失	-0.144		0.626^**	0.348	0.438*	1.00	-0.002	0.224	0.247	-0.585^**	0.200	0.130	0.047	0.316
Drip loss
pH_{45 min}	0.160		-0.235	0.048	0.047	-0.002	1.00	0.156	-0.359	0.135	-0.189	-0.058	0.073	-0.051
pH_{24 h}	-0.047		0.292	0.286	0.159	0.224	0.156	1.00	-0.245	-0.451^*	-0.313	0.483^**	0.302	0.406^*
亮度 $L 45 m i n *$		0.037	0.388	0.476^*	0.379	0.247	-0.359	-0.245	1.00	-0.134	0.757^**	-0.046	-0.275	0.184
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.007		-0.548*	-0.259	-0.284	-0.585^**	0.135	-0.451^*	-0.134	1.00	0.071	-0.638^**	-0.315	-0.514^*
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.275		0.158	0.201	0.268	0.200	-0.189	-0.313	0.757^**	0.071	1.00	-0.245	-0.383	0.176
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.055		0.093	0.063	-0.100	0.130	-0.058	0.483^**	-0.046	-0.638^**	-0.245	1.00	0.089	0.579^**
Brightness value $L 24 h *$
红度 $a 24 h *$	-0.307		0.076	0.066	0.447	0.047	0.073	0.302	-0.275	-0.315	-0.383	0.089	1.00	0.301
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.334		0.360	0.171	0.232	0.316	-0.051	0.406^*	0.184	-0.514^*	0.176	0.579^**	0.301	1.00
Yellowness index $b 24 h *$

Table 4 Correlation analysis of breast muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage		剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00		-0.070	-0.375	-0.245	-0.144	0.160	-0.047	0.037	0.007	0.275	0.055	-0.307	0.334
Cooked Meat Percentage
剪切力	-0.070		1.00	0.596^**	0.265	0.626^**	-0.235	0.292	0.388	-0.548^*	0.158	0.093	0.076	0.360
Shearing
蒸煮损失	-0.375		0.596^**	1.00	0.429	0.348	0.048	0.286	0.476^*	-0.259	0.201	0.063	0.066	0.171
Cooking loss
失水率	-0.245		0.265	0.429	1.00	0.438^*	0.047	0.159	0.379	-0.284	0.268	-0.100	0.447	0.232
Water loss
滴水损失	-0.144		0.626^**	0.348	0.438*	1.00	-0.002	0.224	0.247	-0.585^**	0.200	0.130	0.047	0.316
Drip loss
pH_{45 min}	0.160		-0.235	0.048	0.047	-0.002	1.00	0.156	-0.359	0.135	-0.189	-0.058	0.073	-0.051
pH_{24 h}	-0.047		0.292	0.286	0.159	0.224	0.156	1.00	-0.245	-0.451^*	-0.313	0.483^**	0.302	0.406^*
亮度 $L 45 m i n *$		0.037	0.388	0.476^*	0.379	0.247	-0.359	-0.245	1.00	-0.134	0.757^**	-0.046	-0.275	0.184
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.007		-0.548*	-0.259	-0.284	-0.585^**	0.135	-0.451^*	-0.134	1.00	0.071	-0.638^**	-0.315	-0.514^*
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.275		0.158	0.201	0.268	0.200	-0.189	-0.313	0.757^**	0.071	1.00	-0.245	-0.383	0.176
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.055		0.093	0.063	-0.100	0.130	-0.058	0.483^**	-0.046	-0.638^**	-0.245	1.00	0.089	0.579^**
Brightness value $L 24 h *$
红度 $a 24 h *$	-0.307		0.076	0.066	0.447	0.047	0.073	0.302	-0.275	-0.315	-0.383	0.089	1.00	0.301
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.334		0.360	0.171	0.232	0.316	-0.051	0.406^*	0.184	-0.514^*	0.176	0.579^**	0.301	1.00
Yellowness index $b 24 h *$

Table 5 Correlation analysis of leg muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage	剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00	-0.119	0.069	0.060	-0.062	-0.403	-0.252	0.082	0.229	0.246	0.112	0.236	0.194
Cooked meat percentage
剪切力	-0.119	1.00	0.350	-0.029	-0.081	0.221	0.250	0.710^**	-0.083	0.120	0.670^**	-0.144	0.441
Shearing
蒸煮损失	0.069	0.350	1.00	0.159	0.070	-0.127	0.377	0.351	-0.342	0.261	0.249	0.104	0.194
Cooking loss
失水率	0.060	-0.029	0.159	1.00	0.353	-0.075	0.143	-0.020	-0.242	-0.217	-0.009	0.498^**	-0.150
Water loss
滴水损失	-0.062	-0.081	0.070	0.353	1.00	0.142	0.100	0.119	0.053	0.395^*	0.155	-0.024	0.268
Drip loss
pH_{45 min}	-0.403	0.221	-0.127	-0.075	0.142	1.00	-0.126	-0.353	-0.110	-0.207	-0.282	0.064	-0.563^*
pH_{24 h}	-0.252	0.250	0.377	0.143	0.100	-0.126	1.00	0.344	-0.522^**	0.045	0.391	-0.107	0.295
亮度 $L 45 m i n *$	0.082	0.710^**	0.351	-0.020	0.119	-0.353	0.344	1.00	-0.127	0.598^**	0.984^**	-0.363	0.655^**
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.229	-0.083	-0.342	-0.242	0.053	-0.110	-0.522^**	-0.127	1.00	0.335	-0.100	-0.095	0.291
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.246	0.120	0.261	-0.217	0.395^*	-0.207	0.045	0.598^**	0.335	1.00	0.584^**	-0.185	0.772^**
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.112	0.670^**	0.249	-0.009	0.155	-0.282	0.391	0.984^**	-0.100	0.584^**	1.00	-0.403	0.614^**
Brightness value $L 24 h *$
红度 $a 24 h *$	0.236	-0.144	0.104	0.498^**	-0.024	0.064	-0.107	-0.363	-0.095	-0.185	-0.403	1.00	-0.314
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.194	0.441	0.194	-0.150	0.268	-0.563^*	0.295	0.655^**	0.291	0.772^**	0.614^**	-0.314	1.00
Yellowness index $b 24 h *$

Table 5 Correlation analysis of leg muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage	剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00	-0.119	0.069	0.060	-0.062	-0.403	-0.252	0.082	0.229	0.246	0.112	0.236	0.194
Cooked meat percentage
剪切力	-0.119	1.00	0.350	-0.029	-0.081	0.221	0.250	0.710^**	-0.083	0.120	0.670^**	-0.144	0.441
Shearing
蒸煮损失	0.069	0.350	1.00	0.159	0.070	-0.127	0.377	0.351	-0.342	0.261	0.249	0.104	0.194
Cooking loss
失水率	0.060	-0.029	0.159	1.00	0.353	-0.075	0.143	-0.020	-0.242	-0.217	-0.009	0.498^**	-0.150
Water loss
滴水损失	-0.062	-0.081	0.070	0.353	1.00	0.142	0.100	0.119	0.053	0.395^*	0.155	-0.024	0.268
Drip loss
pH_{45 min}	-0.403	0.221	-0.127	-0.075	0.142	1.00	-0.126	-0.353	-0.110	-0.207	-0.282	0.064	-0.563^*
pH_{24 h}	-0.252	0.250	0.377	0.143	0.100	-0.126	1.00	0.344	-0.522^**	0.045	0.391	-0.107	0.295
亮度 $L 45 m i n *$	0.082	0.710^**	0.351	-0.020	0.119	-0.353	0.344	1.00	-0.127	0.598^**	0.984^**	-0.363	0.655^**
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.229	-0.083	-0.342	-0.242	0.053	-0.110	-0.522^**	-0.127	1.00	0.335	-0.100	-0.095	0.291
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.246	0.120	0.261	-0.217	0.395^*	-0.207	0.045	0.598^**	0.335	1.00	0.584^**	-0.185	0.772^**
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.112	0.670^**	0.249	-0.009	0.155	-0.282	0.391	0.984^**	-0.100	0.584^**	1.00	-0.403	0.614^**
Brightness value $L 24 h *$
红度 $a 24 h *$	0.236	-0.144	0.104	0.498^**	-0.024	0.064	-0.107	-0.363	-0.095	-0.185	-0.403	1.00	-0.314
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.194	0.441	0.194	-0.150	0.268	-0.563^*	0.295	0.655^**	0.291	0.772^**	0.614^**	-0.314	1.00
Yellowness index $b 24 h *$

Table 6 Effects of quinoa on muscle nutritioncomponents of Luhua chicken %

部位 Part	组别 Groups	项目Items
部位 Part	组别 Groups	水分Water	粗灰分Ash	粗脂肪EE	粗蛋白CP
胸肌Chest muscles	CK	67.70±1.00 b	1.40±0.24 ab	0.83±0.11	25.46±1.15 b
	Q4	68.93±0.95 ab	1.41±0.11 ab	0.90±0.20	26.66±1.17 a
	Q8	69.42±0.49 a	1.36±0.08 b	1.05±0.23	26.38±0.68 a
	Q12	67.65±1.43 b	1.57±0.14 a	0.97±0.19	26.32±1.02 a
	QS	68.58±0.97 ab	1.36±0.06 b	0.99±0.28	26.42±0.73 a
腿肌Leg muscles	CK	69.02±1.73 ab	1.09±0.06 c	2.57±0.31	21.64±0.75 b
	Q4	67.47±0.72 b	1.45±0.18 a	2.84±0.38	22.24±0.92 a
	Q8	69.43±0.40 ab	1.33±0.08 ab	2.49±0.33	22.50±0.55 a
	Q12	69.77±1.67 a	1.18±0.23 bc	2.55±0.38	22.37±0.66 a
	QS	69.89±1.86 a	1.22±0.06 bc	2.81±0.32	22.35±0.52 a

Table 7 Determination of trace elements in muscle of Luhua chicken by quinoa

部位 Part	项目 Items	组别 Groups
部位 Part	项目 Items	CK	Q4	Q8	Q12	QS
胸肌Chest muscles	钙 Ca	64.16±6.49	66.87±8.54	64.49±7.21	65.49±6.11	64.59±7.15
	铬 Cr	0.33±0.02	0.30±0.06	0.30±0.06	0.30±0.05	0.31±0.04
	锰 Mn	0.23±0.04	0.22±0.06	0.21±0.05	0.22±0.04	0.20±0.04
	铁 Fe	10.82±1.80	11.25±1.59	10.56±1.66	10.20±1.19	10.04±1.25
	铜 Cu	0.48±0.09 b	0.52±0.13 ab	0.55±0.10 ab	0.60±0.04 a	0.53±0.08 ab
	锌 Zn	8.05±0.85	7.72±0.92	8.07±0.69	8.17±1.14	7.82±1.36
腿肌Leg muscles	钙 Ca	65.63±5.90 b	68.12±8.66 ab	72.40±8.49 a	67.05±5.62 ab	62.96±3.22 b
	铬 Cr	0.30±0.03	0.30±0.02	0.28±0.03	0.31±0.04	0.30±0.03
	锰 Mn	0.17±0.02 b	0.19±0.02 ab	0.20±0.03 ab	0.21±0.04 a	0.19±0.02 ab
	铁 Fe	9.91±0.99	10.50±0.57	10.42±0.95	10.64±0.88	10.18±1.17
	铜 Cu	0.45±0.16	0.49±0.12	0.45±0.11	0.49±0.14	0.51±0.14
	锌 Zn	7.74±0.80	7.83±0.65	8.37±1.13	7.87±1.43	8.15±1.14

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Effects of quinoa supplementation levels on quality and trace elements of Luhua chicken

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[1]	WU Tao, WEI Yuming, JIANG Xiaofan, HUANG Jie, YANG Farong, CHEN Guoshun, CAI Yuan, JIAO Ting, ZHAO Shenguo. Effects of Chenopodium quinoa in diets on growth performance, slaughter performance, organ index and intestinal morphology of Luhua chickens [J]. Acta Agriculturae Zhejiangensis, 2022, 34(2): 255-265.
[2]	ZHANG Peng, YANG Xueyan, HONG Jing, ZHANG Yali, TIAN Xiaojing, ZHANG Fumei, CAO Hong, CHEN Shi’en, MA Zhongren, DING Gongtao, SONG Li, LUO Li. Enrichment of trace elements in soil-tea system in Meitan tea area of Guizhou and origin traceability [J]. Acta Agriculturae Zhejiangensis, 2022, 34(2): 378-390.
[3]	JIANG Xiaofan, WU Tao, WEI Yuming, YANG Farong, CHEN Guoshun, JIAO Ting, CAI Yuan, ZHAO Shengguo. Effects of dietary oregano essential oil on growth performance, slaughter performance, organ indexes and intestinal morphology of Luhua chickens [J]. Acta Agriculturae Zhejiangensis, 2022, 34(1): 41-49.
[4]	GUO Jia, MEN Xiaoming, DENG Bo, XU Ziwei. Advances of function, expression of animal selenoproteins and their regulation mechanism on meat quality [J]. Acta Agriculturae Zhejiangensis, 2021, 33(9): 1779-1788.
[5]	ZHANG Peng, ZHANG Xi, YANG Xueyan, LIU Yuanlin, LI Ru, LONG Ming, TIAN Xiaojing, ZHANG Fumei, CHEN Shien, MA Zhongren. Discriminant analysis of origin of Panax notoginseng and its main roots and lateral roots based on trace element analysis [J]. Acta Agriculturae Zhejiangensis, 2021, 33(7): 1300-1308.
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[7]	YANG Youbing, BIAN Junping, WU Yan, LOU Ran, LI Shihao. Association analysis between polymorphism in FTO gene and meat quality traits in pigs [J]. , 2019, 31(12): 1971-1978.
[8]	JIA Xianbo, YANG Shuhui, DING Peng, CHEN Shiyi, WANG Jie, HU Shenqiang, LAI Songjia. Analyses of blood physiological and biochemical indices of Chinese Holstein cows during late period of perinatal in Sichuan rolling country [J]. , 2018, 30(6): 953-960.
[9]	XU Yifei, TIAN Xiaojing, LIU Lixia, GAO Dandan, CHEN Shi'en, LI Mingsheng, LIU Gendi, LIU Yuanlin. Application of multivariate analysis in evaluation of meat quality for local pig breeds [J]. , 2017, 29(12): 1970-1977.
[10]	WANG Hua， WANG Jianfu， WANG Xinrong， CHENG Shuru*， LI Xiaomei， WANG Zhiming， FAN Qingshan， FU Lixia， LI Shuang， ZHOU Xiaoxia. Association analysis of CAST gene polymorphism with meat quality in five sheep breeds [J]. , 2016, 28(8): 1309-.
[11]	CHEN Jie1， TIAN Zhili1， HU Jiang1，*， LUO Yuzhu1， LIU Xiu1， WANG Jiqin1， SHI Hongmei2， LEI Junjie2. Polymorphism in the intron 1 of CAPN1 and its association with carcass and meat quality traits in yak [J]. , 2016, 28(8): 1315-.
[12]	ZHANG Bian\\|ying， HE Dong\\|chang*， WANG Fang， ZHANG Hong\\|gang， ZHANG Yuan\\|qing， SHANGGUAN Ming\\|jun， WU Xia， FAN Ai\\|fang. Effect of dietary VD3 on production performance， slaughter performance， immune function and meat quality of broilers#br# [J]. , 2015, 27(8): 1350-.
[13]	QIAN Jian\\|zhong1， DUAN Xiu\\|jun1，2， SUN Guo\\|bo1，2， DONG Biao1，2， WANG Li\\|hua1. Correlation of LPL gene polymorphism with meat quality in black Muscovy duck [J]. , 2014, 26(5): 1191-.
[14]	LU Jianfei， LIANG Chizhou. Investigation and analysis of 7 kinds of trace elements in Lentinus edodes#br# [J]. , 2014, 26(4): 1078-.
[15]	XIANG Xiu-ping;HAN Jian-zhong*. Comparative studies on 2-DE protein patterns of shrimp meats [J]. , 2011, 23(1): 74-78.