日粮蛋白质水平对肉鸪屠宰性能的影响

Effect of Protein Level in Diet on Butcher Performance of Francolin

1日龄肉用鹧鸪 15 0羽 ,分 3组分别饲喂粗蛋白含量不同的日粮 ,90日龄进行屠宰测定。结果显示 :日粮蛋白水平对肉鸪的屠宰率、全净膛率、半净膛率、双腿率、翅膀率、胸肌 +双腿 +翅膀占全净膛的百分率、心重、肝重等指标的影响不大 ,但对肉鸪的胸肌率、肌胃重、肠道长度等指标的影响较大。同时 ,我们还可以看出 ,鹧鸪的屠宰肉用性能非常好 。

francolins aged one day were divided into three groups and then feeded separately with diets containing different levels of crude protein.At the age of 90 days,the butcher performance were measured,the result indicated: protein level in diet had little effect on the dressing percentage, semi-eviscerated ratio,griller percentage, breastmeat-thighs-wings ratio, heart weight and liver weight. However,it had considerable effect on the rate of breastmeat, gizzard weight and enteron length; the butcher performance of francolin was very good and the edible proportion was higher.