关键词: 藏鸡, 体尺性状, 屠宰性能, 肌肉品质, 风味物质

Abstract: 【Objective】In order to provide reference data for breeding of Tibetan Chicken.【Methods】Each of 15 birds for each gender were sacrificed to measure body size , carcass traits and muscle quality at 300 days of age.【Results】The males’ body size index was significantly higher than that of the females (P < 0.05); males and females had 90.26% and 90.24% of carcass , 60.16% and 59.84% of eviscerated carcass rate, 79.20% and 79.07% of half eviscerated carcass rate, 13.03% and 14.15% of breast muscle rate, 31.19% and 23.60% of leg muscle rate, respectively. Males’ leg muscle rate was significantly higher than that of females (P < 0.05). There were positive correlations between the body length and full or half eviscerated carcass weight, respectively (P < 0.01). Breast depth was positively correlated with muscle weights of chest and leg, respectively (P < 0.01). The total amounts of amino acid in the male and female muscle were 77.73% and 77.34%, respectively; the contents of essential amino acids in breast (Val, Met, Leu, His, Asp, and Ala) and flavor amino acids (Val, Met, Leu, Asp, and Ala) were better than those of leg muscle in females. As for males, the content of His in breast was better than leg (P<0.05); the crude proteins for breast and leg muscle were 32.63g/100g and 30.43g/100g, respectively; and their moisture contents were 74.25% and 73.52% and crude fat contents were 6.29% and 5.44%, respectively; their inosine acid contents were 0.67mg/g and 0.80mg/g, respectively. For the single sex, crude fat content of leg muscle was better than pectoral major muscle (P<0.05). 【Conclusion】Body length and chest depth can be used as indirect indicators of the individual selection of excellent slaughter traits . The Tibetan chicken had high leg muscle yield, and its essential amino acids proportion and delicious amino acid were rich. The slaughter performance of male was better than females. Generally, Tibetan chicken has a good prospect of exploitation and utilization prospects.

Key words: Tibetan chicken, body measurement traits, slaughter performance, muscle quality, flavor substance