| 日粮不同营养水平对黄羽肉鸡屠宰性能及肉品质的影响 |
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| 引用本文： | 蔺淑琴,LI Jin-lu,史兆国,WEI Shi-lai,沈禹颐.日粮不同营养水平对黄羽肉鸡屠宰性能及肉品质的影响[J].中国畜牧兽医,2008,35(8):9-13. |
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| 作者姓名： | 蔺淑琴 LI Jin-lu 史兆国 WEI Shi-lai 沈禹颐 |
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| 作者单位： | 甘肃农业大学动物科技学院 |
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| 摘 要： | 为研究日粮营养水平对中速型黄羽肉鸡屠宰性能和胴体品质的影响，用甘肃黄鸡做了0～4周龄、5～14周龄2期饲养试验，营养水平按中国肉用仔鸡饲养标准（1986）的100%、90%和80%，第1期试验设A、B、C组，第2期将B组分为BH（中高）、B（中）、BL（中低）组后共设5组。结果表明，各屠宰性能的绝对指标均以A组最高，除腿肉重和腹脂重外，A组与B组、BL组及C组差异显著（P<0.05），而其他组间无显著差异（P>0.05）。相对指标中，屠宰率、半净膛率、腹脂率以A组最高，A组与BL组差异显著（P<0.05），其余指标组间差异均不显著（P>0.05）。随营养水平升高，腹脂率和胸肌干物质含量表现出升高的趋势，胸肉失水率表现出降低的趋势。不论胸肉还是腿肉，45 min和24 h pH值、干物质含量、失水率及系水力组间差异均不显著（P>0.05）。
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| 关 键 词： | 营养 屠宰性能 肉品质 黄羽肉鸡 |
Effects of Dietary Nutrient Level on Slaughter Performance and Partial Meat Quality Indices of Yellow-feathered Broiler |
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| LIN Shu-qin,LI Jin-lu,SHI Zhao-guo,WEI Shi-lai,SHEN Yu-yi.Effects of Dietary Nutrient Level on Slaughter Performance and Partial Meat Quality Indices of Yellow-feathered Broiler[J].China Animal Husbandry & Veterinary Medicine,2008,35(8):9-13. |
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| Authors: | LIN Shu-qin LI Jin-lu SHI Zhao-guo WEI Shi-lai SHEN Yu-yi |
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| Institution: | Faculty of Animal Science and Technology, Gansu Agricultural University |
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| Abstract: | To study the effects of dietary nutrient level on slaughter performance and meat quality indices of yellow-feathered broiler,two stages of feeding experiments with Gansu yellow broiler of 0~4 week-age and 5~14 week-age were conducted.Yellow broilers were divided into A,B,C in the first stage,and the B were into BH,B,BL in the second stage,with nutrient level 100%,90%,80% of Chinese feeding standard of broiler(1986).Carcass determination and meat quality analysis results showed that all absolute slaughter indices of group A were highest,except for thigh weight and abodominal fat percentage,significantly higher than those of group B,BL and C(P<0.05);there was no significant difference between any other groups(P>0.05).Of the relative slaughter indices,dressed percentage,half-eviscerated yield percentage and abdominal fat percentage of group A were highest,signifcantly higher than those of group BL(P<0.05),there was no significant difference between any other groups(P>0.05).With nutrient level increased,abdominal fat percentage and dry matter content of breast muscle increased,and water loss rate of breast muscle decreased.Either breast muscle or leg muscle,all meat quality indices including pH at 45 minute,pH at 24 hour,dry matter content,water loss rate and water-binding capacity between any groups showed no significant difference(P>0.05). |
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| Keywords: | nutrient slaughter performance meat quality yellow-feathered broiler |
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