邵伯鸡屠宰性能测定及肌肉品质分析

Study on Slaughter Performance and Muscle Quality of Shaobo Chicks

利用90日龄的邵伯鸡商品代肉鸡进行屠宰性能测定和肌肉品质分析。结果显示, 90日龄公母平均活重分别为1552．5克和1230．9克;屠宰率分别为89．71％和88．70％;半净膛率分别为83．31％和79．95％;全净膛率分别为71．36％和68．99％。邵伯鸡的胸肌和腿肌的pH值在宰后45 分钟时,接近7,呈弱酸性。腿肌的肉色都较胸肌深(P<0．05)。胸肌嫩度显著地优于腿肌(P< 0．01),而在性别间胸腿肌的嫩度差异不显著(P>0．05)。在肌肉品质的化学性状方面,胸腿肌水分含量差异不显著(P>0．05)。胸腿肌的粗脂肪平均含量分别为1．95％和2．49％,胸肌显著低于腿肌(P<0．01)并且在不同性别间表现为母鸡显著地高于公鸡(P<0．01)。胸腿肌的粗蛋白含量分别为25．6％和24．2％,差异都不显著(P>0．05)。腿肌干物质含量低于胸肌,灰份含量胸肌高于腿肌,但差异均不显著(P>0．05)。

90-day-old commercial Shaobo broilers were measured the slaughter performance and analysed muscle quality .The results showed that the average live weights of cock and hen were 1552.5g and 1230.9g respectively; dressing percentages were 89.71% and 88.70%, semi-eviscerated weights were 83.31% and 79.95%; eviscerated weights were 71.36% and 68.99% .The pH values of the chest and leg muscle were close to 7 after slaughter 45 minutes.The meat color of leg muscle was darker than that of chest muscle (P<0.05).The tenderness of chest muscle was better compared to that of leg muscle (P<0.01),but there was no significant difference between cock and hen in muscle enderness and the water content of muscles(P>0.05).The average coarse fat contents were 1.95% and 2.49%,of which chest muscle lower than leg muscle (P<0.01) ,hens higher than cocks (P<0.01).The coarse protein contents of chest and leg muscle were 25.6% and 24.2% respectively,and the difference was not significant (P>0.05).The drier content of leg muscle was lower than that of chest muscle,and the ash content of chest muscle was higher than that of leg muscle(P>0.05).