| The experiments were conducted to study the differences of the flavour quality among five varieties of chicken meat in the uniform nutritional and feeding conditions. 120 healthy 1-day-old Gongting yellow chickens(Y), Shiqi crossbred yellow chickens(K), Guangxi yellow chickens(G), Roman laying chickens(L) and AA broiler chickens(B) were raised respectively in the uniform nutritional and feeding condition. On the last day of the feeding experiment, 30 chickens from each group were taken out randomly, slaughtered and analyzed the growth performance, slaughter performance, sensory, physical, histological, and chemical indexes. The results showed as follows:Growth performance and slaughter performance indexes. About the final body weight and average daily feed intake, the B, K were extremely significantly higher than Y, G and L (P<0.01). About the feed conversion ratio (Feed/gain), the male Y, G and L were significantly higher than the male K and B (P<0.05) ; the femal B, K and G were significantly higher than the female Y and K (P<0.05) . About the last live weight, visceral weight and eviscerated carcass weight, B > K > Y and L > G (P<0.01) , the difference between Y and L was not significant (P>0.05 ) . About the ventral fat weight, B and K were extremely significantly higher than Y, L, and G (P<0.01) . About the eviscerated carcass weight rate, B was extremely significantly higher than the others (P<0.01), it was not significantly among K, L, and G(P>0.05), they were significantly higher than Y (P<0.05). About the Ventral fat rate, the male G was extremely significantly higher than the others (P<0.01), the male B was significantly lower than the others (P<0.05) , it was not significantly among the Y, K and L. The femal G, Kand B were extremely significantly higher than Y and L (P<0.01) , the difference was not significant among G, Kand B (P>0.05 ) , the same to Y and L.The sensory indexes. About the scores of the bouillon flavour and bouillon umami taste, the Y was significantly higher than K and G (P<0.05) ,and extremely significantly higher than L and B (P<0.01). K and G were significantly higher than L and B (P<0.05), they were not significantly difference between K and G (P>0.05) , the same to L and B. About the score of the juice degree, L and B were significantly lower than the others ( P<0.05), the difference was not significant between L and B (P>0.05), the same to the others. About the scores of the masticatory degree, Y and G were significantly higher than K (P<0.05) , and extremely significantly higher than Land B (P<0.01) , K was significantly higher than L and B (P<0.05) ,the difference was not significant between YandG (P>0.05) , the same to L and B.The physical and histological indexes. About the cooking loss(%),Y and G were significantly lower than the others (P<0.05) , the difference was not significant between Y and G (P>0.05), the same to the others. About the shearing power(N),B was extremely significantly higher than the others (P<0.01) , G was extremely significantly lower than the others (P<0.01) , the difference was not significant among Y, K and L (P>0.05) . About the moisture content(%),Y and G were significantly higher than the others (P<0.05) , B was significantly lower than the others (P<0.05). About the muscle Fiber density(one/mm2), G and Y were significantly higher than the others (P<0.05) , B was significantly lower than the others (P<0.05) , the difference was not significant between G and Y, the same to K and L (P>0.05) .The chemical indexes. About the content of HYP, L was extremely significantly higher than K and Y (P<0.01), and higher than G (P<0.05), the difference was not significant among the others (P>0.05) . About the content of IMP, Y and K were extremely significantly higher than B (P<0.01) and significantly higher than L (P<0.05) ,B was significantly lower than G (P<0.05)? the difference was not significant among the others (P>0.05) .About the content of INO, Y and G were B extremely significantly lower than B (P<0.01) . About the content of AMP, B was extremely significantly higher than G, Y and K (P<0.01) , L was significantly higher than G and K (P<0.05 ), Y was extremely significantly lower than L ( P<0.01) . About the content of ADP, Y, G and K were significantly higher than L and B (P<0.05) . About the corrected IMP, there were not significant difference among all chickens (P>0.05) . Sweetness free amino acids, about the content of threonine, Y and G were maximum, K and B were minimum; about the content of alanine, Y and G were maximum, B and K were minimum; about the content of serine and proline, Y was extremely significantly higher than the others (P<0.01); about the content of lysine, G and Y were maximum, K was minimum. Umami taste free amino acids, about the content of glutamate, G and B were maximum, there were not significant difference among K, G and L (P>0.05) , the same to all about the content of asparaginic acid (P>0.05) . Bitterness free amino acids, about the content of histidine and methionine, B was extremely significantly higher then the others (P<0.01) . In groups, the contents of alanine and arginine were maximum, the content of alanine was about 2593.2— 3081.1 mg/kg, arginine about 1396.84—2454.71 mg/kg; the contents of asprtate and methionine were minimum, asprtate about 5.904 -13.92 mg/kg, methionine 10.54— 19.53 mg/kg. About the content of taurine, the male Y, G and B were extremelysignificantly higher than K and L (P<0.01), the content of taurine of the female B was significantly higher than the others (P<0.05) , there was not significantly difference among the others (P>0.05) .On the base of the all experimental results, we think that the flavour quality of Y was the best among the chicken, the following were G, K, L and B in turn.
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