不同小体型肉鸭品系生长性能、屠宰性能和肉品质比较

Comparison of Growth Performance,Slaughter Performance and Meat Quality of Different Small-sized Meat Duck Strains

为比较“益扬1号”两个专门化品系(H1♂×H1♀、H2♂×H2♀)及其杂交后代(H1♂×H2♀)生长性能、屠宰性能和肉品质,试验采用1日龄“益扬1号”两个专门化品系及其杂交后代各110只进行地面平养,记录生长性能,7周龄进行屠宰与肉品质测定。结果显示:7周龄时,H1♂×H2♀组体重低于H1♂×H1♀组,高于H2♂×H2♀组(P<0.05)。H1♂×H2♀组除胸深外,各项体尺指标均显著高于H2♂×H2♀组(P<0.05)。H1♂×H2♀组的腿比率、瘦肉率、腿肌率和胸肌率显著高于H1♂×H1♀和H2♂×H2♀组(P<0.05),屠宰率、全净膛率和半净膛率显著低于H1♂×H1♀和H2♂×H2♀组(P<0.05)。H1♂×H2♀组胸肌肉色a*显著高于H1♂×H1♀和H2♂×H2♀组(P<0.05),腿肌肉色b*低于H1♂×H1♀和H2♂×H2♀组(P<0.05)。H1♂×H2♀组剪切力显著低于H1♂×H1♀组(P<0.05),水分含量显著低于H2♂×H2♀组(P<0.05)。H1♂×H2♀组胸肌蛋白质含量和腿肌脂肪含量显著高于H1♂×H1♀和H2♂×H2♀组(P<0.05)。研究表明,H1和H2纯系经过杂交,生长性能和肉品质等指标得到改善。

The study was conducted to compare the growth performance,slaughter performance and meat quality of two specialized lines(H1♂×H1♀,H2♂×H2♀)of"Yiyang No.1"and their hybrid progeny(H1♂×H2♀).The experiment was carried out with 110 ducks of each of the two specialized lines and their hybrid progeny of“Yiyang No.1”at 1 day of age on the ground to record growth performance,and at 7 weeks of age the slaughter and meat quality was determined.The results showed that at 7 weeks of age,the weight of ducks in H1♂×H2♀group was lower than that in H1♂×H1♀groups,and higher than that in H2♂×H2♀groups(P<0.05).The body measurements of H1♂×H2♀group was significantly higher than H2♂×H2♀group(P<0.05),except for chest depth.The leg ratio,lean meat percentage,leg muscle percentage and pectoral muscle percentage of H1♂×H2♀group were significantly higher than that of H1♂×H1♀and H2♂×H2♀groups(P<0.05),and the slaughter rate,eviscerated yield rate and semi-eviscerated yield rate was lower than that in H1♂×H1♀and H2♂×H2♀groups(P<0.05).The thoracic a*value of H1♂×H2♀group was significantly higher and b*value of leg muscle was lower han that in H1♂×H1♀and H2♂×H2♀groups(P<0.05).The shear force of H1♂×H2♀group was lower than that in H1♂×H1♀group(P<0.05),and moisture content was lower than that in H2♂×H2♀group(P<0.05).The protein content in pectoral muscle and fat content in leg muscle of duck in H1♂×H2♀group were significantly higher than that in H1♂×H1♀and H2♂×H2♀groups(P<0.05).The content of fresh and sweet amino acids of the thoracic and leg muscles in H1♂×H2♀group were significantly higher than that in H1♂×H1♀group(P<0.05).The results indicated that the growth performance and meat quality of H1♂×H2♀had been improved by hybridization.