Meat Production Performances of Geese in Different Crossbred Combinations

[ Objective] To study the meat production performance of geese in different crossbred combination, and provide a reference for cultivating new multiplication strains of meat geese. [Method] A total of five goose breeds including Taihu goose （T）, Wulong goose （WL）, Wanxi white goose （WX）, Sichuan white goose （SC） and Sanhua goose （SH） were used as research objects, and eight crossbred combinations were designed. The body measurements, slaughter performance, conventional meat quality and muscle composition of 90-day-old geese in eight crossbred combinations were determined and comparatively analyzed. [ Result] All the body measurement indexes except thud width of WXSC combination were the biggest in the eight crossbred combinations. Contrarily, the body measurement indexes of SHSC combination, including average body weight, body slope length, breast depth, breast width, shank length, neck length and half-diving depth were the lowest in the eight crossbred combinations. The live weight, slaughter weight and abdomen fat weight of WXSC combinations ware 3 291.36, 2 956.46 and 77.84 g, respectively, which were the biggest in eight crossbred combinations. The slaughter rate of SHWL combinations was 92.96%, and more than other crossbred combinations. The shear force of SHT and WXWL combinations were the lowest （3.09 kg） and the highest （3.78 kg）, respectively. The water holding capacities of SCWL and WXSC combinations were the highest （66.46%） and the lowest （61.48%）, respectively. The percentage of moisture content of SHWL and SCT combinations were the highest （73.05%） and the lowest （66.77%）, respectively. The crude protein content of SHT and SHWL combinations were the highest （23.32%） and the lowest （21.94%）, respectively. The percentage of crude fat content of SHT and SCWL combinations were the highest （3.06%） and the lowest （1.67%）, respectively. [ Concusion] The growth rate of WXSC combination is the fastest, and the meat performance of SHT combination is the best.

Characteristics of Deposition of Inosine Monophosphate(IMP) and Intramuscular Fat(IMF) in Muscles of Jinghai Yellow Chicken and Its Crossbreeds

[Objective] This study aimed to investigate the characteristics of deposition of inosine monophosphate （IMP） and intramuscular fat （IMF） in muscles of Jinghai yellow chickens and its crossbred.[Method] The characteristics of IMP and IMF deposition of 112-day-old Jinghai yellow chickens （J×J） and its two different 70-day- old crossbreeds （J×B and B×B） were analyzed. The IMP content in breast muscle and leg muscle were determined by HPLC. [Result] The contents of IMP and cor- rected inosine monophosphate （IMPc） in breast muscle were significantly or ex- tremely significantly higher than that in leg muscle of the chickens in the three groups whether in male or female chickens （P〈0.05 or P〈0.01）. There were no sig- nificant difference in the contents of IMP and IMPc between hens and roosters （P〉 0.05）. The fresh degree of breast muscle and leg muscle was 96,11%-98.16% and 87.22%-93.07%, respectively. And the fresh degree of breast muscle was higher than that of leg muscle. In the three groups, the IMF content in leg muscle was significantly higher than that in breast muscle whether in male or female chickens （P〈0.05）. The contents of IMF in breast muscle and leg muscle were 0.36%-0.75% and 1.84%-2.38%, respectively. The iMP content in breast muscle of chickens in Bx J group was extremely significantly higher than that in breast muscle of chickens in JxJ group （P〈0.01）, but the contents of IMPc and iMF of breast muscle and leg muscle of the chickens in the three groups had no significant difference （P〉0.05）. [Conclusion] To sum up, the freshness and flavor significantly differ between the breast muscle and leg muscle of chickens, but show no significant difference among the three groups.