摘要
旨在研究北京油鸡的肌肉组织特性及其与肉品质的关系。试验以北京油鸡为主,并选用AA肉鸡和来航鸡作为参考。收集了胸大肌的肌纤维直径、肌纤维束直径、总纤维数目、总纤维束数目、肌内膜厚度等性状数据,并进行了多重比较,结果发现,油鸡的纤维直径为31.42μm,与来航鸡差异不显著(P>0.05),与肉鸡的纤维直径(45.03μm)差异显著(P<0.05);北京油鸡的肌纤维总数为7.00×105根,显著多于来航鸡(6.26×105根,P<0.05),并显著小于肉鸡(8.34×105根,P<0.05)。对3个品种的肉品质进行了测定,收集了剪切力、韧性、肉纤维指数和绵软度性状数据,并进行了多重比较。结果显示,北京油鸡的韧性为25 452g·s-1居中,来航鸡的韧性(27 397g·s-1)最大,肉鸡的韧性(22 705g·s-1)最小;纤维指数分析显示,北京油鸡的纤维指数为5.62,与肉鸡5.14没有显著差异(P>0.05),但是与来航鸡8.10有显著差异(P<0.05)。纤维性状与肉品质性状的相关分析表明,韧性与纤维直径呈极显著的负相关(P<0.01),相关系数为-0.27;肉纤维指数与纤维直径呈显著的负相关(P<0.05),相关系数为-0.24。结果表明,北京油鸡的肌纤维结构特性是影响其肉品质的关键因素。
The objective of the present experiment was to study the relationship between muscle histology characteristics and meat quality in Beijing-You chicken. AA broiler and Leghorn chicken were selected as comparison groups. Muscle fiber diameter （MFD）, fiber bundle diameter （FBD）, total fiber number （TFN）, total fiber bundle number（TFBN） and the thickness of endo- mysium （TE） of the pectoralis major had been detected. The MFD of Beijing-You chicken was 31.42 μm and it had no significant difference with Leghorn chicken（P〉0.05）, but it had signifi- cant difference with AA broiler（P〈0.05） whose MFD was 45.03 μm. The TFN of Beijing-You chicken was 7.00 × l0s , it was thicker than that of Leghorn chicken（6.26 ×l0s , P〈0.05） and it was finer than that of AA boiler （8.34N l0s, P〈0.05）. The shear force value （SFV）, shear force energy （SFE）, fiber index （FI） and tender degree （TD） of the pectoralis major was also detected in the experiment. The result of multiple comparisons was as follow. The SFE of Bei- jing-You chicken was 25 452 g · s-1 , it was smaller than that of leghorn chicken（27 397 g · s-1 , P〈 0.05） and larger than that of AA broiler （22 705 g · s 1, P〈0. 05）. The FI of Beijing-You was5.62, it had no significant difference with that of AA broiler （5.14, P〈0.05） and it was signifi- cantly smaller than that of Leghorn chicken（8. 10, P〈0.05）. The Pearson correlation analysis was also done between muscle fiber characteristics and meat quality traits. The correlation coeffi- cient of SFE and FD was -0.27. The correlation coefficient of FI and MFD was -0.24. The meat quality of Beijing-You chicken was mainly decided by the characteristics of the muscle tissue.
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
2013年第1期129-134,共6页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
国家科技部"十一五科技支撑计划"项目"畜禽产品品质检测与可追溯新技术研究"支持(2006BAD14B04)
关键词
鸡
肉品质
肌纤维性状
chicken
meat quality
muscle fiber characteristics
