›› 2017, Vol. 35 ›› Issue (02): 256-259.

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旧院黑鸡屠宰性能及肉品质测定

李菁菁,刘益平   

  1. 四川农业大学动物科技学院
  • 收稿日期:2017-02-15 修回日期:2017-05-17 出版日期:2017-06-30 发布日期:2018-11-29
  • 通讯作者: 刘益平 E-mail:liuyp578@163.com
  • 基金资助:
    四川省科技支撑计划,旧院黑鸡产业链关键技术研究与示范

The Slaughtering Performance and Meat Quality of Jiuyuan Black Fowls

,Yi pingLiu   

  • Received:2017-02-15 Revised:2017-05-17 Online:2017-06-30 Published:2018-11-29
  • Contact: Yi pingLiu E-mail:liuyp578@163.com

摘要: 【目的】本实验旨在明确旧院黑鸡屠体的经济价值,为旧院黑鸡的进一步选育提供理论参考依据。【方法】分别在90、120和150日龄随机选择旧院黑鸡公、母各20只进行屠宰性能及肉品质测定。【结果】结果表明,随着饲养日龄的增长,旧院黑鸡胸肌和腿肌逐渐增重,公鸡屠宰率降低,而母鸡屠宰率升高。综合得知,150日龄时旧院黑鸡屠宰性能较佳。在肉品质方面,粗蛋白含量随日龄增长而降低,肌苷酸、肌内脂肪含量随日龄增长而增加。根据肉品质相关指标综合分析,最佳肉品质在120日龄左右。【结论】 综合各项指标分析分析,旧院黑鸡最佳上市日龄在120日龄左右。

关键词: 旧院黑鸡, 屠宰性能, 肉品质

Abstract: 【Objective】 This experiment is intended to determine the economic value of the Jiuyuan black fowls, and offer a reference for the further breeding of the Jiuyuan black fowls.【Methods】We used 120 Jiuyuan black fowls to detect the slaughtering performance and meat quality factors of these male and female chicken at different ages in days ( 90、120 and 150). 【Results】Results indicated that with the growth of the age, the weight of breast and leg muscles gained gradually, the dressing percentage of male chicken decreased, while this percentage of female chicken increased. The 150-old-day Jiuyuan black fowls showed better slaughtering performance. In terms of meat quality, pH value, the content of crude protein lowered as the chicken grew up, but meanwhile the content of inosine monophosphate(IMP), intramuscular fat(IMF) increased. According to the analysis of relevant evaluating indicators of meat quality, the 120-day-old chicken have the relatively better meat quality. 【Conclusion】The best age of Jiuyuan black fowls to come into the market is 120 days through comprehensive analysis.

Key words: Jiuyuan black fowls, slaughtering performance, meat quality

中图分类号: 

  • S831