不同品种黄羽肉鸡肉品质比较研究

Comparisons of Meat Quality Characteristics of Different Yellow-feathered Broilers

试验随机选用1日龄的AA鸡、阉鸡(24日龄时进行阉割的广西黄鸡)、清远鸡、杏花鸡、胡须鸡、广西黄鸡、文昌鸡母鸡各60只,相同营养与饲养条件下饲养至上市日龄(AA鸡42日龄,其他品种120日龄),然后从每个品种随机选出10只进行屠宰测定其肉质。结果发现:1广西黄鸡和AA鸡肌肉45 min和24 h的亮度均显著高于其他品种(P<0.05);AA鸡和广西黄鸡红度(45 min)显著低于其他品种(P<0.05),胡须鸡红度(24 h)显著低于杏花鸡(P<0.05),与其他品种差异不显著;文昌鸡肌肉黄度(45 min)显著低于AA鸡、清远鸡、胡须鸡、广西黄鸡(P<0.05),阉鸡则显著低于文昌鸡和清远鸡(P<0.05);文昌鸡肌肉黄度(24 h)则显著低于AA鸡和广西黄鸡(P<0.05),杏花鸡和胡须鸡则显著低于广西黄鸡(P<0.05)。2文昌鸡肌肉剪切力最低,且与AA鸡、阉鸡、清远鸡和胡须鸡差异显著(P<0.05)。3清远鸡滴水损失显著高于其他品种(P<0.05)。4清远鸡p H45 min显著低于AA鸡、杏花鸡、广西黄鸡和文昌鸡(P<0.05),阉鸡则显著低于杏花鸡、广西鸡和文昌鸡(P<0.05);广西黄鸡p H24 h显著低于其他品种(P<0.05)。5除文昌鸡外,所有黄羽肉鸡的肌内脂肪含量显著低于AA鸡(P<0.05)。6广西黄鸡的肌苷酸含量则显著低于AA鸡(P<0.05),而其他品种鸡的肌苷酸含量显著高于AA鸡(P<0.05)。7各品种肉鸡鸡肉感官评分总分值差异不显著(P>0.05);但是广西黄鸡和文昌鸡的气味分值显著高于AA鸡(P<0.05);杏花鸡、广西黄鸡和文昌鸡的风味分值显著高于清远鸡(P<0.05);清远鸡和胡须鸡的嫩度分值显著低于AA鸡、杏花鸡和文昌鸡(P<0.05);文昌鸡多汁性分值显著高于AA鸡、阉鸡、清远鸡和胡须鸡(P<0.05)。综上所述,与白羽肉鸡相比,黄羽肉鸡肉色具有红度值高、亮度值低、肌苷酸含量高和肌内脂肪含量低的特点,从而形成了其肉品质的特殊性。

To investigate the difference of chicken breed on meat quality,the meat quality of seven breeds of chickens(female;AA broiler,Capon,Qingyuan,Xinghua,Huiyang,Guangxi,Wenchang,respectively)was compared. Sixty healthy one-day-old chickens of the seven breeds were raised respectively in uniform nutritional and feeding condition. Ten chickens from each group were taken out randomly at market age(AA chicken at 42 days age,the others at 120 days age),meat quality characteristics from breast muscle were analyzed. The results showed that the lightness(45 min,24 h)of AA broilers and Guangxi chickens were significantly higher than that of the others(P<0.05);The redness(45 min)of AA broiler and Qingyuan chicken were significantly lower than that of the others(P<0.05);As for the redness(24 h),Huiyang chicken was significantly lower than that of Xinghua chicken(P<0.05);The yellowness(45 min)of Wenchang chicken was significantly lower than that of AA broiler,Qingyuan,Xinghua,Huiyang and Guangxi chiken(P<0.05),Capon was significantly lower than that of AA broiler and Qingyuan chicken(P<0.05);The yellowness(24 h)of Wenchang chicken was significantly lower than that of AA broiler,Guangxi chicken(P<0.05),Xinghua and Huiyang chicken were significantly lower than Guangxi chicken(P<0.05). The shear force of Wenchang chicken was the lowest and was significantly lower than that of Capon,AA,Huiyang and Guangxi chicken(P<0.05). The Water holding capacity of Qingyuan chicken was significantly higher than that of the others(P<0.05). The p H value(45 min)of Qingyuan was significantly lower than that of AA broiler(P<0.05),Xinghua,Guangxi and Wenchang chicken,Capon was significantly lower than Xinghua chicken(P<0.05);The p H value(24 h)of Guangxi chicken was significantly lower than that of the others(P<0.05). The content of IMP of Guangxi chicken was significantly lower than that of Wenchang chickens(P<0.05),Capon,Qingyuan,Xinghua,Huiyang,Wenchang was significantly higher than AA broiler(P<0.05). The content of IMF of Wenchang and AA broiler chicken were significantly higher than that of others(P<0.05). The scores of sensory evaluation had no significance among these seven chicken breeds(P>0.05),but about the scores of odor,Guangxi chicken was significantly higher than AA broiler and Capon(P<0.05),Xinghua and Wenchang chicken were significantly higher than AA broiler(P<0.05),About the scores of flavor,Xinghua,Guangxi and Wenchang chicken were significantly higher than AA broiler(P<0.05);About the scores of tenderness,Qingyuan and Huiyang chicken were significantly lower than AA broiler,Xinghua and Wenchang chicken(P<0.05). The scores of juiciness,Wenchang chicken was significantly higher than AA broiler,capon,Qingyuan and Huiyang chicken(P<0.05). In summary,most of yellow feathered broiler of meat had low lightness,high redness,high content of IMP and low content of IMF.