Abstract: To characterize the differences in meat quality between pheasants, Jilin local Sanhuang chickens and broiler chickens, 20 chickens （half male and half female） were selected for each variety. The chickens were raised under the same conditions until the age of slaughtering. The meat quality indicators, muscle protein content and intramuscular fat content of different varieties of chickens were determined by routine methods and were statistically compared. The results showed that the male pheasants had significantly higher （P<0.05） water holding capacity of muscle compared to the Jilin local Sanhuang chickens and broiler chickens; the female pheasants and broiler chickens had significantly higher （P<0.05） water holding capacity of muscle compared to the Jilin local Sanhuang chickens. The male and female broiler chickens had significantly higher （P<0.05） drip loss rate and water bath loss rate of muscle compared to the pheasants and Jilin local Sanhuang chickens of the corresponding gender. For the three varieties of chickens, no significant difference （P>0.05） in pH_{24 h} value of muscle were observed within the same gender. The significant intervarietal difference （P<0.05） in muscle fiber diameter among the three varieties of chickens within the same gender was found. The highest muscle fiber density was observed in male pheasants, which was significantly higher （P<0.05） than that of the broiler chickens and Jilin local Sanhuang chickens; there was significant intervarietal difference （P<0.05） in muscle fiber density among the three varieties of female chickens. The male Jilin local Sanhuang chickens had significantly higher （P<0.05） muscle shear force compared to the pheasants and broiler chickens; for female ones, the lowest and highest muscle shear force was observed in pheasants and Jilin local Sanhuang chickens, respectively, and significant intervarietal difference （P<0.05） was found. The male and female pheasants and Jilin local Sanhuang chickens had significantly higher （P<0.05） muscle protein content compared to the broiler chickens of the corresponding gender; the significant intervarietal difference （P<0.05） in intramuscular fat content among the three varieties of chickens within the same gender was found. In summary, there are differences in meat quality indicators, muscle protein content and intramuscular fat content among the three varieties of chickens. The pheasants and Jilin local Sanhuang chickens perform better than broiler chickens, accordingly, these two varieties are recommended as the first choice for local breeding.

Key words: pheasants, Jilin local Sanhuang chickens, broiler hickens, meat quality, nutritive substance