不同品种肉鸡屠宰性能及肌肉品质的比较分析

Comparative Analysis on Slaughter Characters and Meat Quality in Different Breeds of Broilers

为了解不同生长速度肉鸡产肉性能和肉品质差异,试验选取快速、中速和慢速型黄羽肉鸡(新广铁脚麻鸡、新兴矮脚黄鸡、瑶鸡配套系)以及817肉鸡进行屠宰性能及肉品质测定。结果显示:817肉鸡屠宰率最高,上市日龄短,肉质更嫩,产肉性能优于其他组肉鸡;瑶鸡配套系肉色相较其他肉鸡更鲜亮;817肉鸡滴水损失最小,而新兴矮脚黄鸡滴水损失较高,显著高于其他肉鸡(瑶鸡配套系母鸡除外)(P<0.05);817肉鸡和新广铁脚麻鸡的粗蛋白含量显著高于新兴矮脚黄鸡和瑶鸡配套系(P<0.05);瑶鸡配套系肌内脂肪含量最高,是817肉鸡肌内脂肪含量的2倍左右;3种黄羽肉鸡肌苷酸含量显著高于817肉鸡,慢速型肉鸡肌苷酸含量相对较高。研究结果为鸡肉品质评价体系的构建提供了基础数据。

In order to understand the meat production and meat quality of different growth rate broilers, the slaughter character and muscle quality of the fast, medium and slow types yellow-feathered broilers(Xinguang partridge shank chicken, Xinxing dwarf yellow chicken, Yao chicken synthetic strain) and 817 hybrid broiler were determined. The comparisons results showed that 817 hybrid broilers had the highest dressed percentage, the shortest market age, the tenderest meat. Its meat production was better than the others breeds. The meat color of Yao chicken synthetic strain was the brightest in the four breeds. The 817 hybrid broiler had the lowest drip loss, while Xinxing dwarf yellow chicken had a higher drip loss, which was significantly higher than the other breeds except Yao chicken synthetic strain hens(P<0.05). The crude protein of 817 hybrid broiler and Xinguang partridge shank chicken were significantly higher than that of the Xinxing dwarf yellow chicken and Yao chicken synthetic strain(P<0.05). The content of intramuscular fat(IMP) in Yao chicken was the highest, which was about 2 times of that in 817 hybrid broiler. The contents of IMP in the three yellow-feathered broilers were significantly higher than that of 817 hybrid broiler, and the content of IMP in slower growing type broiler was relatively high. This study provided basic data for establishment of meat quality evaluation system for chicken.