桃源鸡屠宰性能及肌肉常规品质研究

发布时间：2018-05-29 22:19

本文选题：桃源鸡 + 屠宰性能　；参考：《中国家禽》2016年23期

【摘要】：试验旨在研究放牧饲养条件下桃源鸡的屠宰性能及肌肉常规品质。选取同一批饲养的24只(公母各半)7月龄平均体重为(1.98±0.20)kg、符合品种标准的桃源鸡进行屠宰和肉品质测定。结果:1桃源鸡屠宰率、全净膛率、胸肌率、腿肌率分别为91.39%、71.54%、12.24%、18.17%;公鸡全净膛率、腿肌率极显著高于母鸡(P0.01)。2桃源鸡肉粗蛋白、粗脂肪、粗灰分、水分含量平均分别为23.43%、2.50%、1.22%、72.34%;公鸡胸肌粗脂肪含量显著低于母鸡(P0.05),腿肌粗脂肪含量极显著低于母鸡(P0.01)。3桃源鸡公鸡剪切力显著高于母鸡(P0.05);4桃源鸡胸肌、腿肌的肌纤维直径平均分别为23.58、22.58μm,肌纤维密度分别为830.17、878.16根/mm2,公鸡腿肌肌纤维密度显著高于母鸡(P0.05)。由此可知,桃源鸡具有屠宰性能好、肉质细嫩、营养丰富、肉品质好等特点,是一个优良的地方鸡种。
[Abstract]:The aim of the experiment was to study the slaughtering performance and muscle quality of Taoyuan chickens under grazing conditions. 24 chickens (male and female) were selected for slaughter and meat quality determination. The average body weight of 24 chickens (male and female) was 1.98 卤0.20 kg, which met the standard of breeds. Results the slaughter rate, the rate of full yield, the rate of pectoralis muscle and the rate of leg muscle were 91.39, 71.54 and 12.240.17, respectively, and the percentage of full bore of rooster and leg muscle was significantly higher than that of hen P0.01.2, crude protein, crude fat, and coarse ash, and the percentage of pectoris muscle was significantly higher than that of hens P0.01.2, and the percentage of pectoris muscle and leg muscle were 91.39 and 12.244.17, respectively. The average water content was 23.432.50 and 1.22 / 72.34 respectively; the content of crude fat in pectoral muscle of cock was significantly lower than that of hens (P0.05), and the content of crude fat in leg muscle was significantly lower than that in hens P0.01.3. the shear stress of cock was significantly higher than that of hens (P0.05H4). The average diameter of leg muscle fiber was 23.58 渭 m and the density of muscle fiber was 830.17878.16 / m2, respectively. The muscle fiber density of leg muscle of cock was significantly higher than that of hen (P 0.05). It can be seen that Taoyuan chicken is a good local chicken because of its good slaughtering performance, fine meat quality, rich nutrition and good meat quality.
【作者单位】：湖南农业大学动物科学技术学院;湖南畜禽安全生产协同创新中心;湖南省桃源县畜牧兽医水产局;
【基金】：湖南农业大学产学研合作项目(11110、13098)
【分类号】：S831

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