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鸡肉品质是决定肉鸡生产效益的重要因素之一。近年来,白条纹鸡肉(white striping, WS)和木质化鸡胸肉(woody/wooden breast, WB)两种新型肌肉缺陷问题因其出现概率高、影响范围大,正受到业界的广泛关注。WS是指肌肉表面出现平行于肌纤维的白色脂肪沉积条纹,WB主要表现为胸肉明显硬化。这两种肌肉缺陷问题表现出类似的组织学特征,并且常常共同出现。WS和WB的出现严重影响了屠宰鸡肉及分割产品的外观、营养品质以及加工特性,给肉鸡产业造成了严重的经济损失。目前,WS和WB的特征、性质及发生机理方面已取得较大进展,但大多数研究为国外团队报道,国内相关报道较少。本文针对WS和WB的病理学特征、品质特性以发生机理等方面相关研究进展进行综述,旨在为后续研究提供基础理论支撑及参考。 相似文献
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<正>近年来,鸡肉产量的快速提升使鸡肉出现一种常见且越来越明显的缺陷—白纹（White Striping,WS）。这种白纹肌肌病对肌肉品质产生了不利影响,如肉色苍白、肉质变硬、口感变差及营养物质改变等。这些不利影响了肉鸡的生产效益和经济效益。因此,笔者总结了鸡白纹肌肌病对肉品质的影响,以期为后续减少白纹肌肌病对肉品质的影响提供了研究方向和科学依据。 相似文献
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沙棘黄酮对AA肉仔鸡胴体和肉品质的影响 总被引：7，自引：0，他引：7
为了研究沙棘黄酮对AA肉仔鸡胴体和肉品质的影响,选择1日龄健康AA肉仔鸡360羽,采用单因子试验设计,随机分为3个处理组,每组4个重复,每个重复30只,分别为基础饲粮组、0.1%沙棘黄酮组、0.2%沙棘黄酮组,进行为期8周的饲养试验。于17~19日龄采用全收粪法测定粗蛋白、粗脂肪、钙、磷的表观消化率;于试验结束时测定胴体品质、肉品质和相关血液生化指标。结果表明,在肉鸡生长全期饲料中添加0.1%沙棘黄酮对饲料中蛋白质表观消化率有提高趋势（P=0.054）,极显著提高饲料中钙的表观消化率（P〈0.01）,对腿肌肌纤维直径有降低趋势（P=0.080）;0.2%沙棘黄酮极显著提高了肉鸡的屠宰率（P〈0.01）,极显著降低了肉鸡的腹脂率（P〈0.01）;极显著提高了胸肌和腿肌的肉色和腿肌粗蛋白的含量（P〈0.01）;显著降低了胸肌和腿肌的滴水损失、腿肌粗脂肪以及血清甘油三酯的含量（P〈0.05）。在肉鸡生长全期饲料中添加0.1%和0.2%沙棘黄酮可显著提高饲料中蛋白质和钙的利用率,并显著提高胴体品质和改善肉质,且对肉仔鸡无毒无害。 相似文献
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为了探讨复方中药健胃促长剂对肉仔鸡鸡肉品质的影响,本研究按照单因子试验设计,将体重接近的160只14日龄AA肉鸡随机分为4组,每组10重复,每重复4只。其中1组为空白对照组,饲喂基础日粮;2、3、4组为试验组,从15日龄起,分别在基础日粮添加0.5%、1%、2%复合健胃促长剂,连续饲喂3周。测定各组肌肉的pH、滴水损失、鸡肌肉的丙二醛含量（MDA）以及总抗氧化能力（T-AOC）。结果表明,试验组肉仔鸡24 h滴水损失率、45 min pH、24 h pH较对照组有改善趋势（P＜0.05）,48 h滴水损失率差异显著（P＜0.05）,0 h与48 h MDA、T-AOC差异显著（P＜0.05）。结果显示在肉仔鸡日粮中添加复合绿色健胃促长剂对肉仔鸡肌肉品质无不良影响。 相似文献
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山楂叶总黄酮对黄羽肉鸡生长及肉品质的影响 总被引：3，自引：0，他引：3
研究选择21日龄快大型岭南黄羽肉鸡为试验动物，以山楂叶总黄酮为饲料添加剂，验证山楂叶总黄酮替代抗生素对黄羽肉鸡生产性能及肉品质的影响。结果表明：（1）日粮中添加山楂叶总黄酮显著提高了黄羽肉鸡4～6周龄的平均日增重（P〈0．05）和采食量（P〈0．05），降低了料重比（P〈0．05）；但对7～9周龄试验鸡的平均日增重、采食量和料重比影响不明显。（2）日粮中添加山楂叶总黄酮，显著提高了胸肌和腿肌的肉色色度百分比（P〈0．05），降低了胸肌的滴水损失（P〉0．05）：其中D组和E组与对照组相比均达到显著性差异（P〈0．05），但对黄羽肉鸡胸肌的剪切力和pH值影响不显著（P〉0．05）。从添加水平对肉鸡生产性能及肉品质的影响看，4～9周肉鸡日粮中以添加20mg／kg效果最佳，而且山楂叶总黄酮各添加水平组与抗生素组相比无显著性差异（P〉0．05）。 相似文献
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本试验通过动物饲养试验及屠宰试验，比较了在肥育猪预混料中使用壮美多（ASTA）对提高肥育猪生产性能及改善肉品质等方面的影响，三个处理组分别为对照组，空白组和试验组（壮美多组）。试验结果表明，试验组在提高肥育猪日增重、日均采食量及降低料肉比等方面较其它两处理组具有优势。同时，壮美多能增加肌肉的干物质含量，提高肌肉的系水力、降低滴水损失，降低肌肉胆固醇含量，增加肌肉的红度和肉样色泽，对肌肉品质略有改善的功用。 相似文献
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本研究旨在评估垫料类型及饲养密度对肉鸡生长性能、组织器官相对重量及肉品质的影响。试验将560只1日龄商品肉仔鸡随机分为4组，每组5个重复，每个重复28只。在为期6周的饲养试验中，T1和T2组肉鸡采用秸秆作为垫料，饲养密度分别为10和15只/cm2，T3和T4组肉鸡采用木屑作为垫料，饲养密度分别为10和15只/cm2。结果：垫料类型对肉鸡体重、日增重和采食量无显著影响（P＞0.05），但木屑组肉鸡的料重比显著低于秸秆组（P＜0.05）。在同一垫料类型条件下，饲养密度为10只/m2组肉鸡的平均日增重和采食量均显著高于饲养密度为15只/m2组（P＜0.05）。垫料类型和饲养密度对肉鸡日增重、采食量和料重比的影响具有显著交互作用（P＜0.05）。无论饲养密度如何，秸秆垫料组肉鸡的腹脂相对重量均显著高于木屑垫料组（P＜0.05），而秸秆作为垫料组的肌肉滴水损失和温度均显著高于木屑组（P＜0.05）。在同一垫料类型条件下，高密度组肌肉蒸煮损失显著低于低密度组（P＜0.05）。结论：使用木屑作为地面平养肉鸡的垫料，饲养密度为10只/m2时可改善肉鸡增重和饲料效率，降低腹脂相对重量，对肉品质无负面影响。
[关键词]垫料|饲养密度|肉鸡|生长性能|组织器官重量|肉品质 相似文献
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Recently, wooden breast (WB) and white striping (WS), the newly reported myopathies attracted wide attention of global poultry industry for their increasing incidences and negative effects on meat quality and broiler performance.WS is characterized by the occurrence of white fat striations parallel to muscle fibers, while WB is mainly featured with obvious hardening of breast meat fillets. These two myopathies share similar histological lesions and often appear together. They can adversely affect breast fillet’s appearance, nutrition value, ability for further processes and consumption intention, which result in huge economic loss to the industry. In recent years,most of the studies on WS and WB were reported by international research groups, few by Chinese research teams.In this review,we summarized the research progress of WS and WB from the aspect of pathological features,impacts on meat quality and nutrition value, the underlying causes and possible detailed mechanism in order to provide reference and theoretical basis for future studies. 相似文献
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《The Journal of Applied Poultry Research》2014,23(4):754-758
Several types of muscle abnormalities are present in the poultry industry as a result of genetic selection, leading to decreased quality of meat and consequent economic loss. The appearance of thin (moderate) to thick (severe) white striping (WS) striations parallel to muscle fibers on the surface of broiler breast fillets is one of the most troubling issues in the poultry industry. White striping also has unfavorable implications on visual acceptance, nutritional value, and processing traits of breast meat. The aim of this survey was to assess the influence of market class (medium and heavy birds) and genotype (standard- and high-breast yield hybrids) on the incidence of WS in broiler chickens raised under commercial conditions in Italy. The incidence of WS for both medium and heavy broilers was high (43.0%), with 6.2% of samples considered severe. Heavy flocks had significantly higher percentages of both moderate (46.9 vs. 25.8%;P ≤ 0.001) and severe (9.5 vs. 2.7%;P ≤ 0.001) WS than medium flocks. Considering the effect of genotype, high-breast yield hybrids exhibited a higher incidence of both moderate (40.2 vs. 33.2%;P ≤ 0.001) and severe WS (7.2 vs. 5.0%;P ≤ 0.001) compared with standard-breast yield birds. In addition, within the medium class, the occurrence of WS reached higher levels in flocks of males. The heavy class consisted of male flocks separated into 2 slaughter weight categories. Birds that reached higher slaughtering weights (3.8–4.2 kg) exhibited higher incidence of WS than flocks slaughtered at lower weights (3.0–3.8 kg) at a similar age. In conclusion, the main broiler genotypes used for commercial production were affected by a high rate of WS; hybrids selected for higher breast yields were more prone to the WS abnormality. In addition, severe cases of WS are even more prevalent at higher slaughter age and weight, although reduced growth rate is associated with a lower incidence and severity of WS. 相似文献
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Shahram Golzar Adabi Eda Demirok Soncu 《Journal of animal physiology and animal nutrition》2019,103(4):1060-1069
White striping (WS), characterized by white striations on the Pectoralis major muscle, is an emerging problem for the broiler industry. Thus, the impact of WS on meat quality has become a current research topic. In this context, a 2‐year follow‐up study, to reveal the prevalence of WS in broiler integrations, was undertaken. Additionally, a laboratory experiment was conducted to determine the oxidative quality during storage and the differences in proximate composition, colour and fatty acid and amino acid profiles of broiler breast fillets scored visually as normal, moderate and severe. In integrations, the WS incidence increased with increasing broiler age and more than 50% of breast fillets obtained from 32‐ to 35‐day‐old broilers and 36‐ to 39‐day‐old broilers had stripes with different scores. Lower protein and higher fat contents were measured in the moderate and severe scored fillets than the normal fillets (p < 0.001). Severe score stripes induced the formation of less redness on the ventral surface (p < 0.05) and a darker colour on the dorsal surface (p < 0.01). The lowest histidine, arginine and tryptophan amounts were determined in severe fillets (p < 0.05). Moderate and severe scored fillets were rich in polyunsaturated fatty acids implying that they were sensitive to lipid oxidation. That suggestion was further proven by the higher TBARS values. Freeze‐thawing induced the formation of carbonyl compounds, but it did not cause differences in sulphydryl groups. Briefly, we suggest that different WS scores may affect the physicochemical and oxidative quality of breast fillets; however, more studies are needed to assert an accurate and explicit judgement. 相似文献
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《The Journal of Applied Poultry Research》2014,23(4):742-747
Ducks are a small but important portion of the US poultry industry, and are a much larger proportion of the poultry markets in other countries. More duck meat fillet products enter the further processing market, yet few studies have been conducted on meat quality characteristics. Therefore, this project was conducted to determine the effects of sex, bird size, and marination treatment on breast (pectoralis major) fillet weight, cook yield, and Warner-Bratzler (WB) shear values. Razor shear was also used to isolate connective tissue in the breast meat that is typically responsible for consumer complaints regarding toughness. Ducks were identified at 1 d of age for sex, processed at 35 d of age in a commercial facility, and carcasses were categorized as small (1.6 kg), medium (2.0 kg), or large (2.5 kg). Breast fillets (120, 20 each from 2 sexes and 3 sizes) were divided and 60 were marinated using vacuum tumbling whereas 60 were left unmarinated. All of the fillets were then weighed, cooked, and reweighed to determine cook yield. Razor shear was conducted on 2 areas within each fillet and another 2 razor shear measurements were taken on each fillet directly through the connective tissue near the wing insertion. A section of each fillet was then removed for a 2-slice WB shear. Carcass size from small to large corresponded to an increase in raw fillet weight. Fillets from males required more razor shear force than fillets from females. Marination improved cook yield and reduced both the WB shear values and the razor shear values for the meat and the tendon. The razor shear method was effective at measuring both duck meat texture and tendon toughness. 相似文献
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《The Journal of Applied Poultry Research》2015,24(3):401-407
Duck meat consumption is low but steady in the United States (US), while rapidly expanding in other countries. The duck industry is moving from a traditional whole carcass product towards deboned breast fillets and other portions, which has prompted strain selection for breast weight and yield. The effect of bird strain was therefore evaluated for fillet weight, yield, and breast meat quality characteristics. Eighty butterflied paired fillets were obtained from each of 4 Pekin duck strains after carcasses were sized by weight at the processing plant (n = 640). All fillets were weighed and then half of the fillets were evaluated for color. One fillet from each carcass-pair was either frozen or kept fresh for cooking, reweighing, and subsequent color analysis (Commission Internationale de I'Eclairage (CIE) lightness L*, redness a*, and yellowness b*). Both fillets in each carcass-pair were evaluated using Allo–Kramer (AK) and Warner–Bratzler (WB) shear. Strain affected (P < 0.05) raw and cooked fillet weight. Strain C, with the largest BW and selected for both breast yield and growth rate, had higher raw and cooked breast weight. Cooked yield was not affected by strain and averaged 64.4%. Neither AK nor WB shear values were affected by strain, and averaged 4.8 kg/g and 4.2 kg, respectively. Strain had a slight but significant effect on color, affecting lightness (L*) values of all categories, and redness (a*) values of raw and cooked meat. Freezing and thawing produced large and significant thaw losses ranging from 10.4 to 13.6%; differing losses depended on the strain of duck. Duck strain affected breast fillet weights and lightness to a slight extent, but not cook yield or shear values. 相似文献
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骨骼肌是生物机体的重要组成部分，约占产肉动物机体的40%，与畜禽的运动、发育及产肉能力等重要性状密切相关。骨骼肌是由平行排列的肌原纤维组成的多核肌纤维，肌纤维的数量、类型以及转变方式直接反映了个体肌肉发育情况以及机体的生理状况，因而在选育工作中作为重要的经济性状而被关注。对肌纤维的深入研究将有助于加快今后的选育进程，促进对近年频发的畜禽肌源性疾病的溯源与研究，从而缓解肌源性疾病对畜禽养殖业造成的经济损失，满足消费者对优质肉产品的需求。近年来，对肌纤维的认识与研究均取得重大进展，包括依照肌纤维的结构与功能特性对骨骼肌的生物学功能进行预测与验证、肌纤维的类型与肉品质的关联分析以及模式动物的应用，挖掘出肌纤维发生发育以及再生修复过程中的重要调控分子，并对它们的功能进行注释。作者参照现有研究成果对肌纤维的结构与功能进行系统的描述，并从分子层面对肌纤维胚胎期的发生发育以及出生后的再生修复进行综述，以期为今后提高肉用动物的产肉性能及培育高品质产肉动物新品种或新品系的选育工作提供理论参考。 相似文献