长期高温对商品肉鸡和地方品种鸡肉质及风味的影响  

Effects of High Ambient Temperature on Meat Quality and Flavor in Commercial and Local Broilers

作　　者：卢庆萍[1] 文杰[1] 张宏福[1] 董亚维[1] 王启军[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所动物营养学国家重点实验室,北京100193

出　　处：《畜牧兽医学报》2009年第2期203-207,共5页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：国家重点基础研究发展计划项目(2004CB117507);国家科技支撑计划课题(2006BAD14B02-3)资助

摘　　要：选择体质量相近、健康的5周龄AA肉公鸡和北京油鸡公鸡各108只,评价持续高温对其胸肌肉质性状及风味物质含量的影响。试验设3个处理:34℃持续高温,自由采食(试验组,34AL);21℃适温,自由采食(适温对照组,21AL);21℃适温,采食量与34AL组相同(采食配对组,21PF)。每个品种的鸡随机分在3个处理中,分别在3个人工环境控制舱中饲养,试验至8周龄结束。结果表明:在34℃环境温度下饲养3周后,AA肉鸡胸肌L*值和滴水损失增加(P<0.05),肌苷酸含量降低(P<0.01),肌内脂肪含量明显升高(P<0.01);热暴露北京油鸡胸肌肉质性状(除pHu外)及肌内脂肪、肌苷酸含量与对照组相比无显著差异(P>0.05)。研究指出,持续34℃高温使AA肉鸡胸肌肉质有一定程度下降;而北京油鸡对高温的适应性较强,肌纤维对高温不敏感。108 healthy male chickens （5 wk old） with similar body weight, from Arbor Acres （AA） and Beijing-You （BJY） respectively were used to study the effects of chronic heat stress on meat quality and contents of the flavor substances in breast muscle. Chickens from each stock were randomly alloted into 3 treatments： constant high ambient temperature at 34 ℃ with ad libiturn feeding （34AL）, constant optimal ambient temperature at 21℃ with ad libitum feeding （21AL）, and constant optimal ambient temperature 21℃ but pair-fed to the amount consumed by the 34AL group （21PF）. All birds were reared in 3 environmental chambers until the end of the trial at 8 wk of age. The results showed that exposed to the heat of 34 ℃ for three weeks, AA broilers exhibited higher L^＊ values and drip loss in breast muscle（P〈0.05）, moreover, they showed decreased content of insine monphosphate （IMP） （P〈0.01）. For BJY chickens, heat ex- posure had no significant influence on meat quality traits （except for pHu） and contents of IMF and IMP in breast muscle （P〉0.05）. The data indicated that chronic heat exposure （34 ℃） had a detrimental effect on meat quality traits of breast muscle in AA broilers, while Beijing-You chickens had higher adaptability to high temperature, their muscle fibers were insensitive to heat exposure （34 ℃）.

关 键 词：热应激 肉质性状 风味 肉鸡 

分 类 号：S831.5[农业科学—畜牧学]