汶上芦花鸡与芦花鸡H系屠宰性能及肉品质的比较

Comparative Analysis of Wenshang Barred Chicken and Barred H Lines in Slaughter Performance and Meat Quality

研究以汶上芦花鸡与培育的芦花鸡H系为试验素材,每个品种(系)随机选取100只(公母各半)120日龄个体进行屠宰,比较分析屠宰性能和肉品质。结果表明:汶上芦花鸡和芦花鸡H系的屠宰率、全净膛率和半净膛率差异不显著(P>0.05);芦花鸡H系公鸡胸肌率显著高于汶上芦花鸡公鸡(P<0.05)。两个群体胸肌的p H值显著低于腿肌的p H值(P<0.05),汶上芦花鸡母鸡腿肌的p H值显著低于芦花鸡H系母鸡腿肌的p H值(P<0.05);剪切力、失水率、肉色在公母、胸腿肌之间均表现显著差异(P<0.05);肌肉化学指标中,两个群体公、母鸡腿肌中的水分和粗脂肪含量均显著高于胸肌(P<0.05),腿肌中的粗灰分和粗蛋白含量均显著低于胸肌(P<0.05)。总体而言,与汶上芦花鸡相比,培育的芦花鸡H系在屠宰性能和肉品质上并未发生显著改变。

In this study, 120-day-age Wenshang Barred chickens and Barred H lines were selected as experimental materials, 50 hens and 50 cocks were slaughtered for comparative slaughter performance and meat quality. The results showed that there were not significant difference in slaughter rate, eviscerated rate and half-eviscerated rate between Wenshang Barred chickens and Barred H lines （P〉O.05）. The breast muscle rate of Barred H Lines cock was significantly higher than Wenshang Barred cock. pH value of breast muscle was significantly lower than pH value of leg muscle in the two groups,and the leg muscle pH of Wenshang Barred chicken was significantly lower than that of Barred H lines （P〈0.05）. There was significant difference in shear force,water loss rate and muscle color between different muscles and sexes. In the two groups,moisture and fat content were significantly higher than breast muscle （P〈0.OS）,ash content and protein content in leg muscle were significantly lower than breast muscle （P〈0.05）. Overall, compared with Wenshang Barred chicken,Barred H lines didn＇t significantly change in slaughter performance and meat quality.