新浦东、AA肉鸡肉用性能的比较

BROILERS: COMPARISONS OF MEAT PRODUCTIVITY AND QUALITY BETWEEN BROILER BREEDS NEW PUDONG AND AA

本试验采用二因子有重复试验设计,对新浦东和AA肉鸡的肉用性能进行了屠宰测定;对其肉品品质的物理、化学、解剖、组织学、组织化学等性状进行了多学科的比较研究。试验结果表明,新浦东鸡的活重、体尺、屠宰率、胸肌比、腿肌比小于或低于AA鸡,但其肉品品质的综合性状评定则优于AA鸡;由肌纤维类型所决定的胸、腿肌肉品品质各有所长;组织学性状分析表明,新浦东鸡活重较小,主要不是受限于品种的体躯类型小,而是与其生长发育速度慢有关。两品种公鸡的产肉能力高于母鸡,但肉品品质的性别间差异不显著。

Meat performance of broilers, New Pudong and AA breeds, was determined with 30 chickens slaughtered at 54-day age for each breed in a two-factor and two-level trial. The meat qualities, including the physical, chemical, anatomical, histological and histochemical properties, were compared. The results indicated that: 1. the average live weight, body measurement, dressing percentage, breast muscle percentage, and leg muscle percentage of New Pudong breed were less than those of AA breed, but the comprehensive meat quality of New Pudong better than that of AA breed; 2. the breast and leg muscles determined by muscle fiber types had different contributions to meat qualities, each having its own advantages; 3. cocks grew more rapidly than hens, but there was no sex difference in meat quality for the two breeds.