| 饲养方式对产蛋前母鸡肉质、肌肉物理特征和感官评价的影响 |
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| 引用本文： | 肖素荣,李京东.饲养方式对产蛋前母鸡肉质、肌肉物理特征和感官评价的影响[J].中国饲料,2021(4):20-23. |
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| 作者姓名： | 肖素荣 李京东 |
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| 作者单位： | 潍坊工程职业学院 |
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| 摘 要： | 文章旨在研究不同饲养方式对产蛋前蛋鸡胸肌和腿肌化学成分、物理特征和感官评价的影响。试验选择1日龄海兰褐壳蛋鸡900只,随机分为3组,每组5个重复,每个重复60只。蛋鸡在1~10周龄和11~20周龄时分别饲喂相同的生长前期和生长后期日粮,3个组蛋鸡分别通过笼养、平养(稻谷粉作为垫料)和散养。试验结束后,对蛋鸡屠宰,收集胸肌和腿肌进行分析。结果:平养和笼养组蛋鸡胸肌粗脂肪含量较散养组分别显著提高114.81%和74.07%(P<0.05),但散养组蛋鸡胸肌铁含量较平养组显著提高37.99%(P<0.05),同时胶原含量较笼养组显著提高25.28%(P<0.05)。散养组蛋鸡腿肌粗脂肪和能量含量最低(P<0.05),但散养组粗蛋白质、铁、锌含量分别较笼养组显著提高8.85%、40.26%和17.16%(P<0.05)。散养组蛋鸡胸肌硬度和韧性较笼养组分别显著提高42.69%和27.76%(P<0.05)。笼养组腿肌蒸煮损失较平养组显著提高8.01%(P<0.05),散养组腿肌硬度和韧性分别较平养组显著提高35.24%和133.25%(P<0.05)。与笼养组相比,散养组胸肌风味和咀嚼性显著高于笼养组(P<0.05),同时散养组胸肌总可接受度显著高于平养组(P<0.05)。散养组腿肌风味、多汁性和咀嚼性均显著高于笼养和平养组(P<0.05),同时该组总可接受度较平养组显著提高6.72%(P<0.05)。结论:散养产蛋前蛋鸡的感官指标表现最佳,同时腿肌和胸肌粗脂肪含量最低,粗蛋白质和胶原蛋白含量高,可以改善肌肉口感。
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| 关 键 词： | 饲养方式 蛋鸡 肉品质 物理特征 感官评价 |
Effects of feeding styles on meat quality,physical characteristics and sensory evaluation of layers before laying |
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| XIAO Surong,LI Jingdong.Effects of feeding styles on meat quality,physical characteristics and sensory evaluation of layers before laying[J].China Feed,2021(4):20-23. |
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| Authors: | XIAO Surong LI Jingdong |
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| Institution: | (Weifang Engineering Vocational College,Qingzhou,Shandong Province 262500,China) |
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| Abstract: | The aim of this study was to investigate the effects of different feeding methods on the chemical composition,physical characteristics and sensory evaluation of breast and thigh of layers before laying.In the experiment,9001-dayold brown shell laying hens were selected and randomly divided into 3 groups with 5 replicates in each group and 60 in each replicate.Layers were fed the same diet at the early and late growth stages at 1~10 weeks of age and 11~20 weeks of age,and the three groups of layers were cage fed,flat fed(rice flour as bedding material)and free fed.After the experiment,the layers were slaughtered and pectoralis and leg muscles were collected for analysis.Results:The crude fat content in pectoral muscle of layers in the plain and cage groups was significantly increased by 114.81%and 74.07%,respectively,compared with that in the free range group(P<0.05),but the iron content in pectoral muscle of layers in the free range group was significantly increased by 37.99%(P<0.05),and the collagen content in layers in the free range group was significantly increased by 25.28%compared with that in the cage group(P<0.05).The crude fat and energy content of laying hens leg muscle in the free range group was the lowest(P<0.05),but the crude protein,iron and zinc contents in the free range group were significantly increased by 8.85%,40.26%and 17.16%,respectively,compared with those in the cage group(P<0.05).The hardness and toughness of layer pectoral muscle in the free range group were significantly increased by 42.69%and 27.76%,respectively,compared with those in the cage group(P<0.05).Compared with the plain group,the cooking loss of the cage group was significantly increased by 8.01%(P<0.05),and the hardness and toughness of the free range group were significantly increased by 35.24%and 133.25%,respectively,compared with the plain group(P<0.05).Compared with the cage group,the flavor and mastication of chest muscle in the free range group was significantly higher than that in the cage group(P<0.05),and the total acceptability of chest muscle in the free range group was significantly higher than that in the plain group(P<0.05).The flavor,juiciness and mastication of leg muscle in the free range group were significantly higher than those in the cage and flat group(P<0.05),and the total acceptability of this group was significantly increased by 6.72%compared with that in the plain group(P<0.05).Conclusion:The sensory performance of free-range laying hens was the best,and the crude fat content of leg muscles and chest muscles was the lowest,and the crude protein and collagen content were high,which could improve the muscle taste. |
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| Keywords: | feeding style layer meat quality physical characteristic sensory |
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