舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较

发布时间：2018-06-24 01:13

本文选题：寿光鸡 + 固始鸡　；参考：《动物营养学报》2017年06期

【摘要】：本试验旨在比较寿光鸡、固始鸡和罗曼蛋鸡在舍饲与林地放养混合模式下蛋品质及肉品质的差异。选取90日龄寿光鸡、固始鸡和罗曼蛋鸡母鸡各120只,每个品种鸡设4个重复,每个重复30只,在舍饲与林地放养混合模式下采用常规基础饲粮饲喂至180日龄。结果表明:罗曼蛋鸡与寿光鸡、固始鸡相比,蛋重显著升高(P0.05),而蛋黄颜色、蛋白高度和哈氏单位显著降低(P0.05)。寿光鸡和固始鸡的蛋中锌、硒、钙、蛋白质和脂肪含量较罗曼蛋鸡显著升高(P0.05),肌肉中脂肪和蛋白质含量也较罗曼蛋鸡显著升高(P0.05)。寿光鸡、固始鸡肌肉的滴水损失率、剪切力显著低于罗曼蛋鸡(P0.05),肉色显著高于罗曼蛋鸡(P0.05)。寿光鸡和固始鸡肌肉中甘氨酸、谷氨酸、异亮氨酸和鲜味氨基酸含量显著高于罗曼蛋鸡(P0.05)。总之,寿光鸡和固始鸡的蛋具有大蛋黄、高蛋白,且营养元素丰富,而罗曼蛋鸡的蛋含水量较高,蛋白质品质较差;寿光鸡和固始鸡的肌肉较罗曼蛋鸡具有较长货架期,且肌苷酸和氨基酸含量高,肉质鲜嫩,营养丰富;3个品种鸡中,寿光鸡和固始鸡的蛋品质和肉品质更佳。
[Abstract]:The purpose of this experiment was to compare the difference of laying quality and meat quality between Shouguang chicken, Gushi chicken and Roman layer in the mixed mode of house feeding and forest land. 90 day-old Shouguang chickens, Gushi hens and Roman laying hens were selected. Each breed of hens was divided into 4 replicates (30 replicates), which were fed with conventional basal diet to 180 days of age under the mixed mode of house feeding and woodland stocking. The results showed that compared with Shouguang and Gushi hens, the egg weight of Roman layer increased significantly (P0.05), while the color of egg yolk, the height of egg protein and the Hardler unit decreased significantly (P0.05). The contents of zinc, selenium, calcium, protein and fat in eggs of Shouguang and Gushi chickens were significantly higher than those of Roman layers (P0.05), and the contents of fat and protein in muscle were significantly higher than those in Roman layers (P0.05). Shouguang chicken, Gushi chicken muscle drop loss rate, shear force significantly lower than Roman layer (P0.05), meat color significantly higher than Roman layer (P0.05). The contents of glycine, glutamate, isoleucine and fresh amino acids in muscle of Shouguang and Gushi chickens were significantly higher than those of Roman layers (P0.05). In a word, the eggs of Shouguang and Gushi had large yolk, high protein, and rich nutrients, while the eggs of Roman layers had higher water content and poor protein quality, and the muscles of Shouguang and Gushi had longer shelf life than those of Roman layers. The content of inosine acid and amino acid was high, the meat quality was tender and nutritious, and the egg quality and meat quality of Shouguang chicken and Gushi chicken were better.
【作者单位】：四川农业大学动物医学院;
【分类号】：S831

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