藏鸡屠宰性能及肉质特性  

Carcass characteristics and meat quality of Tibetan chicken

作　　者：强巴央宗[1] 张浩[2] 商鹏[1] 纪素玲[1] 王强 

机构地区：[1]西藏农牧学院动物科学系,西藏林芝860000 [2]中国农业大学动物科学技术学院,北京100094 [3]西藏林芝地区工布江达县农牧局,西藏工布江达县860000

出　　处：《中国农业大学学报》2008年第1期47-50,共4页Journal of China Agricultural University

基　　金：农业部948项目(2005C11);教育部科学技术重大项目(10404)

摘　　要：为研究藏鸡的肉用开发价值,测定了150日龄藏鸡的产肉性能、肉质指标、氨基酸和肌苷酸含量。结果表明,藏鸡公、母屠体率分别为88.95%和88.74%,半净膛率分别为75.55%和74.65%,全净膛率分别为56.30%和55.34%,胸肌率分别为15.00%和15.97%,腿肌率分别为23.69%和23.09%,胸肌滴水损失分别为2.68%和2.62%,肉色分别为3.52和3.74,剪切力值分别为2.95和3.08 kg,熟肉率分别为72.03%和71.12%,氨基酸质量分数分别为20.67%和19.78%,肌苷酸分别为2.32和2.50 mg/g。与我国其他地方鸡种比较,藏鸡屠宰性能低,但胸肌和腿肌率高,氨基酸含量高,人体必需氨基酸和鲜味氨基酸比例大;因此藏鸡具有肉质鲜美的特点,是发展具有高原特色优质养殖业的良好品种。Tibetan chicken distributed in Qinghai-Tibet Plateau of China is an unique genetic resource. In order to evaluate applicable potentials of the meat we measured the meat production and quality of Tibetan chicken at 150 days of age. The results showed that male and female Tibetan chickens had 88.95% and 88.74% of carcass yields, 75.55% and 74.65% of half eviscerated yields, 56.30% and 55.34% of eviscerated yields, 15.00% and 15.97% of breast muscle yields, 23.69% and 23.09% of leg muscle yields, 2.68% and 2.62% of water dripping losses, 3.52 and 3.74 of meat color, 2.95 kg and 3.08 kg of shearforces, 72.03% and 71.12% of cooking ratios, 20.67% and 19.78% of amino acids contents, 2.32 mg/g and 2.50 mg/g of ionsine monophosphat acid contenis, respectively. The results also indicated that the Tibetan chickens had low carcass and eviscerated yields, but high breast and lag muscle yields, and essential amino acid and testy amino acid contents. Therefore, Tibetan chicken is a good breed for developing high quality, especial animal production in high altitude areas.

关 键 词：藏鸡 产肉性能 肉质 氨基酸 肌苷酸 

分 类 号：S831.2[农业科学—畜牧学]