儋州鸡和文昌鸡屠宰性能和肉品质比较研究
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摘要
为比较海南省两个地方品种鸡(儋州鸡、文昌鸡)的屠宰性能和肉品质特点,本试验选取1日龄文昌鸡和儋州鸡雏鸡各50只(公母各半),在相同的营养水平和管理条件下饲养,165日龄时,随机抽取儋州鸡和文昌鸡各20只(公母各半),分别测定其屠宰性能和肉品质。结果表明:儋州鸡活体重、屠体重、全净膛重、胸肌率均显著低于文昌鸡(P<0.05),屠宰率、全净膛率及腹脂率差异不显著(P>0.05)。胸肌与腿肌pH_(45min)、pH_(24h)、滴水损失、剪切力、干物质和粗脂肪差异均不显著(P>0.05),说明儋州鸡与文昌鸡相似,具有较好的肉质特性。
The study is to investigate the slaughter performance and meat quality of chickens from two local breeds,Danzhou chicken and Wenchang chicken,in Hainan Province.50(male and female half and half)1-day-old chickens from each breed were selected and raised under the same management and feeding condition.At the age of 165 days,a total of 20 Danzhou chicken and Wenchang chicken(male and female half and half)were randomly selected,and their slaughter performance and meat quality were determined respectively.The results showed as follows:the body weight,carcass weight,eviscerated weight and breast muscle rate in Danzhou chicken were lower than those of Wenchang chicken(P<0.05),whereas the slaughter rate,rate of eviscerated yield,leg muscle rate and abdominal fat rate were not significantly different between the two treatments(P>0.05).Moreover,the pH_(45min),pH_(24h),drip loss,shear force,percentage of dry matter and crude fat in the pectoral muscle and leg muscle were also not significantly different(P>0.05).The results suggested that Danzhou chicken is similar to Wenchang chicken and has good characteristics of meat quality.
The study is to investigate the slaughter performance and meat quality of chickens from two local breeds,Danzhou chicken and Wenchang chicken,in Hainan Province.50(male and female half and half)1-day-old chickens from each breed were selected and raised under the same management and feeding condition.At the age of 165 days,a total of 20 Danzhou chicken and Wenchang chicken(male and female half and half)were randomly selected,and their slaughter performance and meat quality were determined respectively.The results showed as follows:the body weight,carcass weight,eviscerated weight and breast muscle rate in Danzhou chicken were lower than those of Wenchang chicken(P<0.05),whereas the slaughter rate,rate of eviscerated yield,leg muscle rate and abdominal fat rate were not significantly different between the two treatments(P>0.05).Moreover,the pH_(45min),pH_(24h),drip loss,shear force,percentage of dry matter and crude fat in the pectoral muscle and leg muscle were also not significantly different(P>0.05).The results suggested that Danzhou chicken is similar to Wenchang chicken and has good characteristics of meat quality.
引文
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[12]刘佳,李琼,周汉林,等.日粮中添加黄灯笼辣椒油树脂对文昌鸡屠宰性能和肉品质的影响[J].饲料工业,2015,36(14):14-18.
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[15]林丽超,景栋林,李华,等.江村黄鸡肉质的评价[J].中国畜牧杂志,2010,46(13):9-11.
[2]林哲敏,叶保国.推进文昌鸡产业持续健康发展的构思[J].中国禽业导刊,2005,22(23):12-13.
[3]孙盼,羊宣科,刘易均,等.儋州鸡胴体品质研究[J].黑龙江畜牧兽医,2016(4):77-79.
[4]吴科榜,李笑春,陈婷.不同日龄地方品种文昌鸡肉质性状的研究[J].黑龙江畜牧兽医,2009(6):62-63.
[5]中华人民共和国农业部.家禽生产性能名词术语和统计度量方法:NY/T823-2004[S].北京:中国农业出版社,2004.
[6]赵丽红,马秋刚,陈旭东,等.日粮代谢能和赖氨酸水平对AA肉鸡生长性能和屠宰性能的影响[J].中国畜牧杂志,2008,44(23):35-40.
[7]马鸿胜,牛庆恕,杨笃宝.鸡肉品质及其相关因素的研究[J].山东农业大学学报(自然科学版),1997,28(1):13-20.
[8]YANG C C,CHEN T C.Effects of refrigerated storage,pH adjustment,and marination on color of raw and microwave cooked chicken meat[J].Poult Sci 1993,72:355-362.
[9]孙宏进,王根林.优质鸡肉质评价体系的研究进展[J].中国家禽,2006,28(8):38-42.
[10]QIAO M,FLETCHER D L,SMITH D P,et al.The effect of broiler breast meat color on pH,moisture,water-holding capacity,and emulsification capacity[J].Poultry Science,2001,80(5):676-680.
[11]何万领,李晓丽,徐廷生,等.纤维素复合酶对肉鸡屠宰性能和肉质性状的影响[J].中国饲料,2010(6):32-34.
[12]刘佳,李琼,周汉林,等.日粮中添加黄灯笼辣椒油树脂对文昌鸡屠宰性能和肉品质的影响[J].饲料工业,2015,36(14):14-18.
[13]李同树,刘风民,尹逊河,等.鸡肉嫩度评定方法及其指标间的相关分析[J].畜牧兽医学报,2004,35(2):171-177.
[14]杜银峰.几种饲用抗生素替代产品对肉鸡生长、消化和免疫性能的影响[D].江苏扬州:扬州大学,2013.
[15]林丽超,景栋林,李华,等.江村黄鸡肉质的评价[J].中国畜牧杂志,2010,46(13):9-11.