| 京海黄鸡及其杂交配套组合肉用性能和肉品质的研究 |
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| 引用本文： | 谢恺舟,孙瑛瑛,陈学森,黄玉萍,戴国俊,王金玉.京海黄鸡及其杂交配套组合肉用性能和肉品质的研究[J].中国畜牧杂志,2013,49(9):1-5. |
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| 作者姓名： | 谢恺舟 孙瑛瑛 陈学森 黄玉萍 戴国俊 王金玉 |
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| 作者单位： | 扬州大学动物科学与技术学院,江苏省动物遗传繁育与分子设计重点实验室,江苏扬州 225009 |
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| 基金项目： | 国家肉鸡产业技术体系专项，江苏高校优势学科建设工程资助项目，江苏省科技成果转化专项 |
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| 摘 要： | 以112日龄京海黄鸡(J×J)、70日龄京海黄鸡杂交配套组合(B×J)、70日龄B×B 3个鸡群体为试验素材,测定其屠宰性能、常规肉品质和化学指标。结果表明:3个鸡群体中,屠宰率为88.39%～92.31%,全净膛率为65.63%～70.01%;肌肉肉色(OD值)为0.43～2.46,且胸肌肉色均较腿肌浅;嫩度在性别间差异不显著,但胸肌的嫩度均比腿肌好;胸肌中的校正肌苷酸(IMPc)含量均极显著高于腿肌(P<0.01),B×B群体公鸡胸肌中校正肌苷酸含量显著高于J×J及B×J群体(P<0.05)。B×B公母鸡混合群体胸肌中水分含量极显著高于B×J群体(P<0.01),J×J公母鸡混合群体胸肌中粗灰分含量显著高于B×J群体(P<0.05);3个公母鸡混合群体肌肉中粗脂肪、粗蛋白和校正肌苷酸含量差异均不显著。
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| 关 键 词： | 杂交配套组合 肉用性能 肉品质 京海黄鸡 |
Study on Meat Performance and Meat Quality of Jinghai Yellow Chicken and Its Crossed Combinations |
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| XIE Kai-zhou
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SUN Ying-ying
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CHEN Xue-sen
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HUANG Yu-ping
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DAI Guo-jun
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WANG Jin-yu.Study on Meat Performance and Meat Quality of Jinghai Yellow Chicken and Its Crossed Combinations[J].Chinese Journal of Animal Science,2013,49(9):1-5. |
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| Authors: | XIE Kai-zhou SUN Ying-ying CHEN Xue-sen HUANG Yu-ping DAI Guo-jun WANG Jin-yu |
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| Institution: | (College of Animal Science and Technology,Yangzhou University,Key Laboratory for Animal Genetic,Breeding,Reproduction and Molecular Design of Jiangsu Province,Jiangsu Yangzhou 225009,China) |
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| Abstract: | The slaughter performance,meat quality and chemical constitutes of 112-day-old Jinghai yellow chickens(J×J) and its 70-day-old crossbred combination(B×J),70-day-old B×B group were measured.The results indicated that the percentage of dressed weight was 88.39%~92.31%,percentage of eviscerated yield was 65.63%~70.01%.The value of carnation was 0.43～2.46,and all the carnation of breast muscle were lighter than that of leg muscle.The tenderness of breast muscle was better than that of leg muscle,and there was no significant difference between genders.The contents of corrected inosine monophosphate(IMPc)of breast muscle were all extensively significant higher than that of leg muscle(P<0.01).The contents of IMPc of breast muscle of cock in B × B group was significant higher than that of breast muscle from cock in J×J and B×J group(P<0.05).The content of water of breast muscle in mixing cock and hen of B×B group was extensively significant higher than that of breast muscle from mixing cock and hen of B×J group(P<0.01).The content of crude ash of breast muscle in mixing cock and hen of J×J group was significant higher than that of breast muscle from mixing cock and hen of B×J group(P<0.05).There were not all significant difference among the contents of crude fat,crude protein and IMPc of muscle in mixing cock and hen of 3 groups. |
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| Keywords: | crossbred combinations meat production performance meat quality Jinghai yellow chickens |
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