不同杂交组合优质冷鲜鸡屠宰性能和肉品质比较

发布时间：2018-01-30 20:39

本文关键词： 冷鲜鸡屠宰性能肉品质　出处：《中国畜牧杂志》2017年03期 　论文类型：期刊论文

【摘要】：培育适合屠宰加工的早熟、青脚、优质肉鸡新品系,通过比较63日龄ABC、ABD和AEB杂交组合鸡群的屠宰性能和肉品质,初步筛选最优杂交组合。结果表明:3个杂交组合63日龄母鸡体重均超过1.8 kg,公鸡体重均超过2.2 kg;公母鸡的屠宰率均超过86%,全净膛率均超过68%;ABC母鸡的全净膛率、胸肌率均显著高于其他杂交组合(P0.05);ABC组合母鸡的腹脂率显著低于其他2个组合(P0.05);ABC和ABD组合公母鸡胸肌肌苷酸含量显著高于AEB母鸡肌苷酸含量(P0.05);ABC公母鸡肌内脂肪含量显著高于ABD母鸡、AEB公鸡(P0.05);3个杂交组合组合间、组合内及公母间屠宰性能(失水率、剪切力和p H)均差异不显著。ABC公母鸡胸肌肉色L值显著高于其他2个杂交组合(P0.05);ABC母鸡肉色a值显著低于AEB(P0.05)。通过对3个杂交组合屠宰性能和肉品质的比较,发现ABC组合的屠宰率、全净膛率、胸肌率、肌苷酸含量、肌内脂肪含量和肉色相对较好,初步确定ABC组合最佳,为下一步优质冷鲜鸡的新品系培育奠定基础。
[Abstract]:A new strain of precocious, green foot and high quality broilers suitable for slaughtering and processing was developed. The slaughter performance and meat quality of 63-day-old hybrid broilers were compared. The results showed that the body weight of 63 day old hens was more than 1.8 kg, and the weight of male chickens was more than 2.2 kg. The slaughter rate of hens was more than 86%, and the rate of full bore removal was over 68%. The rate of sternus muscle and the whole yield of ABC hens were significantly higher than those of other cross combinations (P0.05). The abdominal fat rate of ABC hens was significantly lower than that of the other two combinations (P0.05A). The content of inosine in breast muscle of ABC and ABD combination hens was significantly higher than that of AEB hens. The content of intramuscular fat in ABC hens was significantly higher than that in ABD hens. Slaughter performance (water loss rate) among three cross combinations, within the combination and between the male and the mother. There was no significant difference in shear stress and pH. The color L value of breast muscle of ABC male and female chicken was significantly higher than that of the other two cross combinations P0.05; The meat color a value of ABC hens was significantly lower than that of AEBP 0.05. By comparing the slaughter performance and meat quality of the three cross combinations, it was found that the slaughter rate, the total yield and the pectoris rate of the ABC combination were significantly lower than those of AEBP0.05. The content of inosine, the content of intramuscular fat and the color of meat were relatively good, and the best combination of ABC was preliminarily determined, which laid the foundation for the next step of breeding the new line of high quality chilled fresh chicken.
【作者单位】：江苏省家禽科学研究所;江苏省家禽遗传育种重点实验室;江苏立华牧业股份有限公司;
【基金】：江苏省重点研发计划(现代农业)(BE2015344) 江苏省农业科技自主创新资金[CX(15)1009] 国家自然科学基金(31301967、31402032、31572358) 江苏省六大人才高峰项目(2014-NY-004) 现代农业产业技术体系建设专项资金(CARS-42-G03)
【分类号】：S831
【正文快照】： 从欧美等发达国家经验来看,禁止活鸡交易、消费冷鲜鸡是大势所趋,也是预防禽类疾病传播的迫切要求。我国现有的优质鸡长期以来主要注重羽色、肤色、胫色、冠型等表型性状,但屠宰之后的屠体大多骨感度高、体型结构松散、去毛后皮肤外表粗糙,不适合冷鲜鸡销售的要求[1]。因此,培

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