麒麟鸡屠宰性能与肉品质的相关性分析

A Relationship Analysis on Slaughter Performance and Meat Quality of Frizzled Chicken

为研究麒麟鸡的肉用性能,探讨麒麟鸡屠宰性能与肉品质的关系。测定了12周龄麒麟鸡的屠宰性能及肉品质特性,并对屠宰性能与肉品质的相关性进行分析。结果表明:(1)屠宰性能:麒麟鸡公鸡的屠体质量、半净膛质量、全净膛质量、全净膛率、胸肌质量、胸肌率、腿肌质量、腿肌率均显著高于母鸡,且腹脂质量、腹脂率、肌间脂肪宽和皮脂厚均显著低于母鸡,屠宰率和半净膛率与母鸡差异不显著。(2)肉品质:麒麟鸡公鸡/母鸡胸肌的肌肉肉色、剪切力与腿肌差异显著;公鸡胸肌肉品质与母鸡腿肌肉品质比较,差异显著。(3)相关性:屠体质量与半净膛质量和肉色呈显著正相关关系,与pH值呈极显著正相关关系;半净膛质量与pH值呈显著正相关关系;全净膛与腿肌质量呈极显著负相关关系;腹脂质量与剪切力呈显著负相关关系;肉色与pH值呈显著正相关关系。由此可见,麒麟公鸡屠宰性能和肉品质优于母鸡,部分屠宰性状与肉品质性状之间存在显著相关性。

In order to study the slaughter performance and meat quality of frizzled chicken ,the slaughter performance ,meat quality characteristic and relationship between slaughter performance and meat quality of 12-week-old frizzle chicken were determinated .The results showed that ：（1） as for the slaughtering performance ,slaughtering weight ,half eviscerated weight ,all eviscerated weight ,eviscerated rate ,chest muscle weight ,chest muscle rate ,leg muscle weight ,leg muscle rate ,of cocks was significant higher than hens ,but ,abdominal fat weight ,abdominal fat rate ,mu-scle fat between the width and thickness of sebum were significant lower than hens ,while there was no significant difference between slaughter rate and half eviscerated rate .（2） as for the meat quality ,meat color ,and shear force of cock （and hen） were significantly different between chest muscle quality and leg muscle quality ,while the cocks chest muscle were significantly different to the hens leg muscle .（3）as for the relationship ,there was significant positive correlation between carcass weight to half net bore weight and meat color ,while it was deep significant positive to pH value ,half net bore weight was significant positive to pH value ,eviscerated weight was deep sig-nificant negative to leg muscle weight ,abdominal fat weight was significant negative to shear force ,meat color was significant positive to pH value .Thus ,the slaughter performance and meat quality of frizzled rooster were better than hen ,it was significantly different between partial slaughter traits and meat quality traits .