The Gushi chicken raised in plains，Honglashan chicken raised in plateaus and Cobb broiler raised in commercial cage were used to systematically compare and analyze the nutritional components，amino acid composition，fatty acid composition and volatile flavor substances and other indicators of leg muscles to compare the differences in the nutritional and flavor characteristic between the local native chicken and the commercial broiler.The results showed that the nutritional quality and flavor characteristics of different breeds of chicken varied.The content of fat and monounsaturated fatty acid in Gushi chicken were 16.13 g/100 g and 55.59 mg/g，which were significantly higher than those in the other two breeds （P<0.05）.The content of sugar in Honglashan chicken was 0.97 g/100 g （P<0.05）.The content of essential amino acids and polyunsaturated fatty acids in Honglashan chicken was in the middle，which were 29.97 g/100 g and 35.91 mg/g，respectively.Cobb broiler contained 83.91 g/100 g protein，31.94 g/100 g of essential amino acids，and 42.76 mg/g polyunsaturated fatty acids，which were significantly higher than those of the other two breeds （P<0.05）.The relative contents of low-threshold aldehydes in Gushi chicken，Honglashan chicken and Cobb broiler were 40.08%，49.09% and 36.46%，respectively.It is indicated that the flavor characteristics of Gushi chicken and Honglashan chicken are better，while the nutritional qualities of Cobb broiler are better.