| 优质鸡肌内脂肪含量与屠体及肉质性状间的关系 |
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| 引用本文： | 李俊英,李慧锋,姜润深,杨宁.优质鸡肌内脂肪含量与屠体及肉质性状间的关系[J].中国畜牧杂志,2004,40(12):12-15. |
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| 作者姓名： | 李俊英 李慧锋 姜润深 杨宁 |
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| 作者单位： | 中国农业大学动物科技学院,北京,100094 |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | 选用优质鸡父本和母本各 3个组成 5个杂交组合 ,饲养杂交后代 182 1只 ,在 10周龄时对其中 2 10只进行屠宰测定 ,并分析了胸肌肌内脂肪含量与屠宰率、胸肌率、腿肌率、肌间脂宽、皮下脂厚、腹脂率、胸肌pH值、胸肌剪切力等性状之间的关系。结果表明 ,个体胸肌肌内脂肪含量为 1.93%～ 9.6 3% ,总体平均值为 4 .76 %。其中峪口黄鸡♂×矮小隐性白♀组合增重最快、肌内脂肪含量高 ,符合优质鸡的育种目标。优质鸡父本相同的杂交后代 ,其平均肌内脂肪含量差异不显著 (P >0 .0 5 ) ,表现出同一父本的一致性。母本相同而父本不同的杂交后代 ,其平均肌内脂肪含量差异显著 (P <0 .0 5 )。同一组合内不同性别间肌内脂肪含量差异不显著 (P >0 .0 5 )。肌内脂肪含量与皮下脂厚和腹脂率的相关性因杂交配套组合而异 ,而与活重、屠体重、屠宰率、胸角宽、肌间脂宽、胸肌率、腿肌率这些性状均无显著相关
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| 关 键 词： | 畜牧学 肌内脂肪 屠体性状 肉质性状 优质鸡 |
| 文章编号： | 0258-7033(2004)12-0012-04 |
| 修稿时间： | 2004年9月5日 |
Correlation Analysis between Intramuscular Fat and Body Composition and Meat Traits in Quality Chickens |
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| LI Jun-ying,LI Hui-feng,JIANG Run-shen,YANG Ning.Correlation Analysis between Intramuscular Fat and Body Composition and Meat Traits in Quality Chickens[J].Chinese Journal of Animal Science,2004,40(12):12-15. |
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| Authors: | LI Jun-ying LI Hui-feng JIANG Run-shen YANG Ning |
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| Institution: | LI Jun-ying,LI Hui-feng,JIANG Run-shen,YANG Ning~* |
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| Abstract: | Five crossbred combinations of quality chicken (n=1821) were produced with three sire lines and three dam lines. Intramuscular fat (IMF), breast weight, leg weight, intermuscular fat width, subcutaneous fat thickness, abdomen fat weight, pH value and shearing strength of breast muscle were measured and analyzed in 210 samples at 10 w. The results showed the IMF contents varied greatly among individuals, ranging from 1.93% to 9.63% and the mean was 4.76%. Difference of average IMF were not significant (P>0.05) among offspring of the same sire lines, manifesting unanimous of the sires, but difference among offspring of the same dam lines were reversed (P<0.05).The difference of IMF contents between the sex was not significant (P>0.05). The correlation between IMF of breast meat and subcutaneous fat thickness and abdomen fat percentage were different among different combinations, and slightly related to body weight, carcass weight, intermuscular fat width and percentage of breast meat and leg meat. |
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| Keywords: | Animal science Intramuscular fat Carcass trait Meat trait Quality chickens |
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