品种和部位对鸭肉肉质的影响

Effect of Breed and Cutting Position on Meat Quality of Duck meat

选择番鸭、樱桃谷鸭和高邮鸭等3个品种鸭各30只,测定屠宰性能、常规营养成分、胶原蛋白含量、剪切力值、肌纤维直径、肌束膜厚度等相关指标。结果表明:番鸭是肉用性能最好的优质肉鸭。各品种鸭胸肌率均比腿肌率高,胸肉剪切力值小于腿肉,胸肉显著嫩于腿肉(P<0.05)。剪切力值和肌纤维直径、肌束膜厚度呈极显著正相关(P<0.01),与蒸煮损失、胶原蛋白含量显著相关。影响鸭肉嫩度差异的关键是肌纤维直径的粗细和肌束膜厚度的大小,肌纤维直径越粗,肌束膜厚度越大,剪切力值也越高,鸭肉嫩度越差,蒸煮损失和胶原蛋白含量对鸭肉嫩度也有影响。

Three breeds of ducks as Muscovy, Cherry valley, and Gaoyou duck were selected in this study and 30 of each were used for the analysIs on slaughter performance, chemical determination, mechanical and histological measurements. The results showed that Muscovy duck got superior quality in the 3 breeds. The weight and rate of breast muscle were respectively higher than that of thigh muscle, shear force correlated （ P 〈 0. 01 ） with diameter of muscle fiber and perimysial thickness, and correlated （ P〈 0.05 ） with cooking loss and collagen protein. The results suggested that the diameter of muscle fiber and perimysial thickness had significantly effect on tenderness. Cooking loss and collagen protein also influenced duck meat tenderness.