京海黄鸡肉用性能及肉品质的研究

Study on the meat production performance and meat quality of Jinghai yellow chickens

以112日龄京海黄鸡为素材,测定其屠宰性能、肉品质和化学指标。结果表明：京海黄鸡产肉性能良好,112日龄屠宰率在91%以上,全净膛率在67%以上;胸、腿肌pH值分别为5.92、6.37;胸肌失水率大于腿肌,胸、腿肌水分含量为710～750mg·g^-1;粗蛋白质含量母鸡胸、腿肌分别为229.8、206.6mg·g^-1,公鸡分别为236.7、203.7mg·g^-1;粗脂肪含量母鸡胸、腿肌分别为10.9、42.5mg·g^-1,公鸡分别为10.8、38.8mg·g^-1;硫胺素含量母鸡胸、腿肌分别为0.27、0.51mg·kg^-1,公鸡分别为0.29、0.54mg·kg^-1;肌苷酸含量母鸡胸、腿肌分别为4.15、2.63mg·g^-1,公鸡分别为4.36、2.84mg·g^-1。胸肌与腿肌硫胺素和肌苷酸含量差异均极显著,说明不同部位肌肉在风味和鲜味方面存在差异,但性别间差异不显著。

The slaughter performance, the meat quality and chemical constitutes of Jinghai yellow chicken＇at age of 112- day were measured. The results indicated that the meat production performances was fine, the percentage of dressed weight was above 91%, percentage of eviscerated yield was above 67%. The pH values of breast muscle and leg muscle were 5.92 and 6.37, respectively. Water loss rate of breast muscle was higher than that of leg muscle. Water content of breast muscle and leg muscle was between 710-750 mg ·g^-1. Crude protein contents of breast muscle and leg muscle in female were 229.8 and 206.6 mg ·g^-1, respectively; those in male were 236.7 and 203.7 mg ·g^-1, respectively. Content of crude fat of breast muscle and leg muscle in female were 10.9 and 42.5 mg ·g^-1, respectively, those in male were 10.8 and 38.8 mg ·g^-1, respectively. Thiamine contents of breast muscle and leg muscle in female were 0.27 and 0. 51 mg ·g^-1, respectively; those in male were 0.29 and 0.54 mg·g^-1, respectively. IMP contents of breast muscle and leg muscle in female were 4.15 and 2.63 mg ·g^-1, respectively; those in male were 4.36 and 2.84 mg ·g^-1, respectively. There were significant differences between thiamine and IMP contents of leg muscle and breast muscle by t test, and there were difference between different part of muscle in flavor and tastiness. The difference of above items between male and female was not significant.