摘要
为了给琅琊鸡遗传资源保护及开发提供理论依据,试验选取120日龄琅琊鸡180只,设6个重复组,每个重复组30只,公母各半,在相同饲养条件下饲养,于300日龄时分析不同性别琅琊鸡的屠宰性能,并屠宰取胸肌和腿肌分析不同部位间肉品质常规指标、化学指标及风味物质指标。结果表明:公鸡、母鸡屠体率均超过87.00%,全净膛率均大于65.00%,公鸡腿肌剪切力显著高于公鸡胸肌(P<0.05),母鸡腿肌剪切力极显著高于母鸡胸肌(P<0.01),公鸡、母鸡胸肌和腿肌pH值随着时间推移均呈下降趋势,公鸡腿肌红度值(a~*值)极显著高于公鸡胸肌和母鸡胸肌(P<0.01);公鸡腿肌干物质、粗蛋白含量显著低于公鸡胸肌和母鸡胸肌、腿肌(P<0.05),公鸡胸肌、腿肌粗脂肪含量低于母鸡且差异极显著(P<0.01),公鸡、母鸡腿肌中胆固醇含量极显著高于胸肌(P<0.01),公鸡胸肌、腿肌中肌苷酸含量低于母鸡且差异极显著(P<0.01);公鸡胸肌、腿肌单不饱和脂肪酸含量显著高于母鸡(P<0.05),而公鸡胸肌、腿肌中n-6多不饱和脂肪酸、n-3多不饱和脂肪酸含量极显著低于母鸡(P<0.01);母鸡胸肌中必需氨基酸/总氨基酸(EAA/TAA)值和必需氨基酸/非必需氨基酸(EAA/NEAA)值最高,分别为39.97%和66.89%。说明琅琊鸡具有屠宰性能良好、肉质细嫩和味鲜、腿肌富含风味前体物质等优点。
In order to provide theoretical basis for the protection and development of genetic resources of Langya chicken,one hundred eighty 120-day-old chickens were randomly divided into 6 replicates,30 per replicate ( half males and half females),feeding in the same conditions. These Langya broilers were slaughtered at 300-day-old,and the slaughter performance,the meat quality indexes and chemical indexes of meat,as well as the flavor index were all detected. The results showed that the slaughter rate of Langya cocks and hens all reached above 87. 00%,and the eviscerating percentage all reached above 65. 00%. The shear force of the leg muscle of Langya cocks was significantly higher than that of chest muscle( P<0. 05),the shear force of the leg muscle of Langya hens were extremly higher than that of chest muscle( P<0. 01). The pH values of the chest muscle and the leg muscle of Langya cocks and hens decreased with time.The red color of leg muscle of Langya cocks were extremly higher than chest muscle of cocks and hens( P<0. 01).The dry matter and crude protein content of leg muscle of cocks were sig-nificantly lower than chest muscle of cocks and chest muscle and leg muscle of hens ( P< 0. 05). The fat content of the chest muscle and leg muscle of cocks were extremly lower than that of hens ( P<0. 01). The cholesterol content in the leg muscle of cocks and hens were extremly higher than that of chest muscle( P<0. 01). The content of inosine in the chest muscle and leg muscle of cocks were extremly lower than that of hens ( P<0. 01). The content of monounsaturated fatty acid in the chest muscle and leg muscle of cocks were significantly higher than that of hens ( P<0. 05) while the content of n-6 polyunsaturated fatty acid and n-3polyunsaturated fatty acid in the chest muscle and leg muscle of cocks were extremly lower than that of hens ( P<0. 01).The EAA /TAA and EAA /NEAA ratios were the highest in the chest muscle of hens, were 39. 97% and 66. 89%. The results indicate that Langya chicken have the advantages of high slaughtering performance,tender meat quality and delicious taste,and the leg muscles are rich in flavor precursors.
作者
王帅
李浩然
井文倩
李永洙
郑全胜
WANG Shuai;LI Haoran;JING Wenqian;LI Yongzhu;ZHENG Quansheng(College of Agriculture and Forestry Science,Linyi University,Linyi 276000,China;Langya Chicken Breeding Co. Ltd.,Rizhao 276800,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2019年第7期18-24,共7页
Heilongjiang Animal Science And veterinary Medicine
基金
"十二五"国家科技支撑计划项目(2015BA03B03)
山东省农业重大应用技术创新项目(20186243)
琅琊鸡配套系构建与产业化推广项目(20171125)
关键词
琅琊鸡
胸肌
腿肌
屠宰性能
肉品质
脂肪酸
氨基酸
Langya chicken
chest muscle
leg muscle
slaughter performance
meat quality
fatty acid
amino acid
