溧阳鸡产肉性能及肌肉品质的测定

Study on the capability of meat production and meat quality of Liyang chicken

以8周龄溧阳鸡为素材,测定其屠宰性能、肉品质和化学指标。结果表明:溧阳鸡产肉性能良好,8周龄屠宰率在88%以上,全净膛率在60%以上;胸、腿肌pH值分别为5.93、6.40;胸肌失水率大于腿肌,但胸肌剪切力小于腿肌;腿、胸肌水分含量为710-740g·kg-1;脂肪含量母鸡胸、腿肌分别为8.4、23.0g·kg-1,公鸡分别为6.6、20.6g·kg-1;蛋白质含量母鸡胸、腿肌分别为218.4、181.0g·kg-1,公鸡分别为228.1、194.7g·kg-1。各指标性别间差异均不显著。

The carcass characteristics and the meat quality of Liyang chicken at age of 8-week were measured. The results indicated that the meat production capability was fine, the percentage of dressed weight was above 88%, percentage of eviscerated yield was above 60% ; pH values of breast muscle and leg muscle were 5. 93 and 6. 40, respectively. Water loss rate of breast muscle was higher that of than leg muscle. Water percentage of breast muscle and leg muscle was between 710-740 g·kg-1. Percentages of crude fat of breast muscle and leg muscle in female were 8. 4 and 23.0 g·kg-1, respectively; those in male were 6. 6 and 20. 6 g·kg-1, respectively. Crude protein contents of breast muscle and leg muscle in female were 218. 4 and 181. 0 g·kg-1; those in male were 228. 1 and 194. 7 g·kg-1. The difference of percentage of water, crude fat and crude protein between male and female was not significant.