五华三黄鸡及不同品种鸡肌纤维特性与肉品质的相关性

发布时间：2018-05-09 22:20

本文选题：五华三黄鸡 + 肌纤维特性　；参考：《江苏农业科学》2017年02期

【摘要】：随机选取相同条件下饲养的210日龄五华三黄鸡、江西三黄鸡、广西三黄鸡、惠阳胡须鸡母鸡各30羽,分别取其胸肌作为试验材料。采用切片制作技术、肌纤维特性及肉品质测定方法对其肌纤维密度、肌纤维直径、肉品质进行比较,同时对肌纤维特性与肉品质的相关性进行研究,得出如下结论:(1)肌纤维特性:肌纤维直径方面,五华三黄鸡广西三黄鸡江西三黄鸡惠阳胡须鸡,差异极显著(P0.01);肌纤维密度方面,惠阳胡须鸡五华三黄鸡广西三黄鸡江西三黄鸡,差异极显著(P0.01)。(2)肉品质:五华三黄鸡的肉色值最小,为0.28,江西三黄鸡最大,为0.58,4种鸡的肉色值差异极显著(P0.01);五华三黄鸡的失水率最小,为11.43%,广西三黄鸡最大,为15.68%,差异极显著(P0.01);五华三黄鸡的熟肉率最大,为60.06%,广西三黄鸡最小,为35.21%,差异极显著(P0.01);4种优质鸡胸肌pH值差异不显著(P0.05),范围为5.0~6.0。(3)相关性:总体来看,肌纤维直径与密度呈负相关,肌纤维特性与肉色呈正相关,肌纤维特性与肌肉pH值、滴水损失均呈负相关。
[Abstract]:Thirty Wuhua Sanhuang chickens, Jiangxi Sanhuang chickens, Guangxi Sanhuang chickens and Huiyang bearded hens were randomly selected under the same conditions. The muscle fiber density, muscle fiber diameter and meat quality were compared by slice making technique, muscle fiber characteristics and meat quality. The correlation between muscle fiber characteristics and meat quality was also studied. The conclusions are as follows: the diameter of muscle fiber of Wuhua Sanhuang chicken, Guangxi Sanhuang chicken, Jiangxi Sanhuang chicken, Huiyang beard chicken, and the muscle fiber density of Wuhua Sanhuang chicken, Guangxi Sanhuang chicken, Jiangxi Sanhuang chicken, and the muscle fiber density of Huiyang beards, Wuhua Sanhuang chicken, Guangxi Sanhuang chicken, Jiangxi Sanhuang chicken, The meat color value of Wuhua Sanhuang chicken was the lowest (0.28), Jiangxi Sanhuang chicken was the largest, and the meat color value of Jiangxi Sanhuang chicken was 0.58%. The water loss rate of Wuhua Sanhuang chicken was the lowest, that of Guangxi Sanhuang chicken was the largest. The difference was 15.68, the difference was very significant (P0.01); the cooked meat rate of Wuhua Sanhuang chicken was the largest (60.06); the Guangxi Sanhuang chicken was the smallest (35.21); the difference of pH value of four kinds of good quality chicken was not significant (P0.05N, range was 5.06.0.3). There was a negative correlation between the diameter of muscle fiber and density, a positive correlation between the characteristics of muscle fiber and meat color, and a negative correlation between the characteristic of muscle fiber and the pH value of muscle and the loss of drip water.
【作者单位】：嘉应学院生命科学学院;
【基金】：广东省科技计划(编号:2015A020208020) 国家星火计划(编号:2013GA780066) 中央财政支持地方高校发展专项资金(编号:粤财教[2013]389) 嘉应学院自然科学重点科技计划(编号:2015KJZ03)
【分类号】：S831

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