运输密度对肉鸭屠宰品质的影响

Effect of Transport Density on Meat Quality of Duck

本文以38日龄肉鸭的胸肉和腿肉为研究对象,研究不同运输密度(每笼5只、7只和10只)对肉鸭屠宰品质的影响,包括pH值、肉色、加压失水率、剪切力等。研究结果表明,运输密度对肉鸭的胸肉影响较大,随运输密度的增加,肉鸭胸肉的pH值呈上升趋势(P<0.05);肉鸭胸肉的蒸煮损失率呈上升趋势(P<0.05);腿肉的加压失水率显著上升(P<0.05);运输密度对肉色和剪切力的影响不显著。

The study investigated the effect of transport density on meat quality of 38-day-age ducks,such as pH value,meat color,pressing loss and shear force of breast and leg meat. The transport density was five ducks per cage, seven ducks per cage and ten ducks per cage,respectively. The resuhs were as follows：the transport density significantly affected breast meat of duck;with increasing of transport density, pH value and cooking loss of duck breast meat increased （P〈0.05）, pressing loss of duck leg meat significantly increased（P〈0.05） ;while transport density had little effect on meat color and shear force.