山东地方鸭与北京鸭的产肉性能及肉质特性研究

STUDIES ON MEAT PRODUCTIVITY AND QUALITY OF SHANDONG NATIVE DUCK BREEDS AND BEIJING DUCK

将山东地方品种微山麻鸭 (Ⅰ组 )、文登黑鸭 (Ⅱ组 )以及北京鸭 (Ⅲ组 )分别饲养 12 0d屠宰 ,测定各组胴体的产肉率和肉品品质。结果表明 :鸭种是影响产肉力的主要因素 ,而胸肉、腿肉的物理特性、化学成分和肌纤维结构决定鸭肉的食用价值 ;Ⅰ、Ⅱ组与Ⅲ组肉鸭相比 ,胴体重较轻 ,胸腿肉比例低 ,肉嫩度较差 ,但胴体脂肪较少 ,肉色略深 ,系水力高 ,蛋白质和肌间脂肪丰富 ;胸肉与腿肉相比 ,胸肉较重 ,且二者在pH值、嫩度、组织结构等方面存在明显差异。研究结果分析表明 :山东地方鸭种与肉用型北京鸭相比 ,其产肉性能较低 ,但肉质却较好 ,因此 ,地方鸭种用北京鸭进行杂交改良 ,将会优势互补 ,有助于肉用性能的综合利用。

This trial selected two Shandong native duck breeds-Weishan Partridge duck (Group Ⅰ) and Wendeng Black duck (Group Ⅱ) and the famous meat breed-Beijing duck (Group Ⅲ),which were slaughtered at 120 days,to study meat productivity and quality Results indicated that the factor of breed type had obviously effect on meat productivity Physicochemical properties,chemical compositions and fiber structure of the chest muscle (CM) and thigh muscle (TM) were the major contributions to meat quality of its carcass In comparison with Group Ⅲ,Group Ⅰ and Ⅱ were worse in carcass weight,ratio of CM to TM and meat tenderness,but less in cavity fat content and better in meat color,water holding capacity,dry matter content,protein content and intramuscular fat content By comparison,CM was heavier than TM, and there was significant difference in pH value,tenderness,histological structure between CM and TM,Results analysed showed that Shandong native duck breeds,compared with Beijing duck,were worse in meat productivity,but better in meat quality Therefore we could concluded that Shandong native duck breeds should be improved by crossing with meat duck,which helped to use of meat performance of two types of duck comprehensively