| 倒毛鸡生物学特性、屠宰性能及肉质性状研究 |
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| 引用本文： | 王凡,刘忠伟,金志强,文明,欧德渊.倒毛鸡生物学特性、屠宰性能及肉质性状研究[J].贵州畜牧兽医,2016(3):1-6. |
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| 作者姓名： | 王凡 刘忠伟 金志强 文明 欧德渊 |
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| 作者单位： | 1. 贵阳市动物卫生监督检验所,贵州 贵阳,550081;2. 贵州大学动物科学学院,贵州 贵阳,550025 |
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| 基金项目： | 贵阳市2012现代农业与农村科技计划项目(筑科合同[2012102]3－19号) |
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| 摘 要： | 为保护贵州地区倒毛鸡的种质资源和遗传多样性,研究其生长性能和肉用价值,试验对倒毛鸡的生物学特性、屠宰性能及肉品质进行了测定。结果表明:倒毛鸡的蛋重为(42.75±2.18)g,孵化率约为75%。倒毛鸡在0日龄时,公、母鸡之间的体重差异不显著(P0.05),30日龄后差异达显著水平(P0.05),180日龄平均体重公鸡为1 776.12 g、母鸡为1 455.68 g,差异显著(P0.05)。180日龄腹脂率母鸡高于公鸡,而活重、屠体重、半净膛重、全净膛重、胸肌重、腿肌重、屠宰率、全净膛率、腿肌率等性状指标公鸡优于母鸡,差异均显著(P0.05);其他性状指标在性别间差异不显著。公、母鸡腿肌p H值和剪切力均高于胸肌,失水率低于胸肌,公、母鸡之间差异均不显著(P0.05)。品尝实验显示,倒毛鸡肉质细嫩、味道鲜美,比普通土鸡更受欢迎。结论:倒毛鸡具有较好的肉用性能,有较大开发价值和发展前景。
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| 关 键 词： | 倒毛鸡 种源保护 生物学特性 屠宰性能 肉质性状 |
Study on the Biological Characteristics of Chicken,Slaughter Performance and Meat Quality Traits |
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| Abstract: | For protection in Guizhou hair down chicken germplasm resources and genetic diversity of on the growth performance and meat value. The test of Guizhou down gross chicken biological characteristics,slaughter performance and meat quality were determined. The results showed that the egg weight of the inverted chicken was(42.75 ± 2.18)g,and the hatching rate was about 75%. But gross chicken at postnatal day 0,the weight differ￣ence between male and female was not significant ( P>0.05) . After 30 days of age difference reached significant level ( P<0.05) and 180 days of age,the average weight of the cock is 1 776.12 g,hen 1 455.68 g significantly ( P<0.05) . 180 days of age,but gross chicken abdominal fat rate of hen is higher than the cock, live weight, carcass weight, semi eviscerated weight, eviscerated weight, breast muscle weight, leg muscle weight, slaughter rate, eviscerated rate, leg muscle rate etc. traits was higher than cocks hen, differences were significant (P<0.05); indicators of other traits in sex difference was not significant. Male and female leg muscle pH value and shear stress were higher than that in breast muscle,water loss rate is lower than the pectoral muscle, the difference between male and female were not significant ( P>0.05) . Taste the experiment showed that the hair down chicken meat tender and delicious, is more popular than ordinary chicken. Conclusion: it has good performance of chicken meat, has great development value and development prospects. |
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| Keywords: | Inverted Chicken Provenance Protection Biological Characteristics Slaughter Performance Meat Quality Traits |
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