两个海大香肉鸡品系屠宰性能与肉质性状的比较

Comparison of Two Haidaxiang Meat Chicken Lines on Slaughter Performance and Meat Quality

以在相同条件下饲养的72日龄海大香Ⅱ号鸡、海大香特Ⅱ号鸡为研究对象,测定其屠宰性能及部分肉质指标。结果表明:两品系产肉性能均良好,Ⅱ号鸡和特Ⅱ号鸡的屠宰率平均为90.99%及89.72%,全净膛率平均为69.90%及67.78%;无论在两品系间还是性别间,肌间脂宽、皮下脂厚、腹脂率以及胸腿肌含脂率等各项脂肪指标皆差异不显著(P>0.05);特Ⅱ号鸡(慢速生长)的脂肪沉积能力要比Ⅱ号鸡(中速生长)高;两品系的胸腿肌肉含脂率均表现为母鸡比公鸡高的趋势;无论在两品系间还是性别间,胸腿肌失水率及蒸煮损失率皆差异不显著(P>0.05);同一样本中,胸肌失水率大于腿肌,腿肌的蒸煮损失率大于胸肌。

Slaughter performance and meat quality were tested in the HDX-Ⅱ and HDXT-Ⅱ chicken of 72 days old raised under the same conditions.The result showed that both chicken lines had good meat performance,the average dressing percentage of HDX-Ⅱ and HDXT-Ⅱ chicken was 90.99% and 89.72% respectively,and the percentage of eviscerated weight was 69.90% and 67.78% respectively.There was no significant difference of all fat indexes between two lines or between sex(P>0.05),such as muscle fat breadth,fat thick under skin,abdominal fat rate,and fat content of breast and leg in muscle.The fat deposit of HDXT-Ⅱ chicken (slow speed growth) is higher than HDX-Ⅱ chicken (moderate speed growth).The fat percentage in chest and leg muscle of two lines is higher for hens than that for cocks.There is no significant difference of water loss of chest and leg muscle and rate of meat loss when cooked between two lines and sexes(P>0.05).Among the same sample,water loss of chest muscle is higher than that of leg muscle,and meat loss of leg muscle when cooked is higher than that of chest muscle.