不同捕捉方式对白羽肉鸡品质的影响

Effects of Different Catching Methods on the Quality of White-Feathered Broilers

为探究捕捉方式对白羽肉鸡品质的影响,选取相同饲养条件下日龄42 d的白羽肉鸡1200只,随机分为捉腿、捉胸、捉翅膀、捉脖子4组,通过测定白羽肉鸡宰前的应激反应、体温、淤伤率、死亡率、捕捉速率及宰后肉品质等指标,研究不同捕捉方式对其品质的影响。结果表明:捉脖子处理组的应激反应、死亡率显著高于其他组(P<0.05);4个处理组的体温显著高于对照组(P<0.05);捉胸处理组的捕捉速率与捉腿、捉脖子处理组无显著差异(P>0.05),但显著高于捉翅膀处理组(P<0.05);捉胸、捉腿处理组的pH_(24 h)值显著高于捉翅膀、捉脖子处理组(P<0.05),捉胸处理组的保水性显著高于捉腿、捉翅膀、捉脖子处理组(P<0.05)。综合比较,捉胸处理组的捕捉方式可以减少家禽在捕捉过程中的应激反应,有利于改善肉质和减少损伤,从而提高产品的食用价值和市场竞争力。

In order to study the effect of catching methods on the quality of white-feathered broilers,1200 forty-two-day-old white-feathered broilers,reared under the same conditions,were randomly divided into four groups,which were caught by the leg,breast,wing and neck,respectively.Premortem stress responses,body temperature,bruising rate,mortality rate,catching rate and postmortem meat quality were measured.The results showed that stress responses and mortality rate were significantly higher in the neck catching group than in the other groups(P<0.05).Body temperature was significantly higher in the four treatment groups than in the control group(P<0.05).There was no significant difference in catching rate between the breast catching group and the leg and neck catching groups(P>0.05),but catching rate was significantly higher in these groups than in the wing catching group(P<0.05).pH_(24 h)of chicken breast meat was significantly higher in the breast and leg catching groups than in the wing and neck catching groups(P<0.05),and water-holding capacity of chicken breast meat was significantly higher in the breast catching group than in the other treatment groups(P<0.05).In conclusion,breast catching can reduce stress responses in broilers during the catching process,which is conducive to improving meat quality and reducing injuries,thus improving the edible value and market competitiveness of broiler products.