黄羽肉鸡肉质评定技术操作规程的建立  

Establishment of Technical Regulation for Evaluation of Meat Quality of Yellow-Feathered Broilers

作　　者：席鹏彬[1] 蒋守群[1] 蒋宗勇[1] 周桂莲[1] 

机构地区：[1]广东省农业科学院畜牧研究所,农业部动物营养与饲料(华南)重点开放实验室,广东省动物育种与营养公共实验室,广东广州510640

出　　处：《中国畜牧杂志》2011年第1期72-76,共5页Chinese Journal of Animal Science

基　　金：农业部引进国际先进农业科学技术项目(2006-G46);广东省自然科学基金团队项目(05200576)

摘　　要：通过已开展的黄羽肉鸡肉质评定技术研究结果,结合国内外有关禽肉肉品质研究报道,提出适合于评价黄羽肉鸡肉品质的物理性状指标(包括肉色、pH、系水力和嫩度)和感官指标,并规范各项指标测定方法和条件,建立了黄羽肉鸡肉质评定技术操作规程,提出快长型黄羽肉鸡各项肉质性状指标测定值的参考范围。Optimum evaluation criteria of meat quality（including meat color,pH,water holding capacity and tenderness） for yellow-feathered broilers were summarized based on research results of evaluation of meat quality from our research team and literature researches about poultry meat quality,and measuring methods and conditions of the aforementioned criteria were standardized.Finally,regulation for technical operations of evaluation of meat quality of yellow-feathered broilers was established.Moreover,the measuring values of meat quality for fast-growing yellow-feathered broilers were recommended.

关 键 词：肉质 评定技术 黄羽肉鸡 

分 类 号：S831.4[农业科学—畜牧学]