兴黔黄羽肉鸡的配套及相关性能研究  

Studies on Line Combination of Xing Qian Brown Broiler and It's correlative performance

作　　者：傅筑荫[1] 华时尚[1] 李旦生 于长义 

机构地区：[1]贵州大学动物科学系,贵阳550025 [2]贵州省贵阳市花溪区农业局,贵阳550025

出　　处：《中国家禽》1999年第9期7-9,共3页China Poultry

摘　　要：以红布罗快羽系和快羽H系为第一、第二父系，贵州黄慢羽系为母系的兴黔黄羽肉鸡70日龄重1800g，料肉比2．56：1，羽色红黄，快羽，全净膛率69．9％，胸腿肌率39．7％，胸肌纤维直径334μm，保水率61．75％，各种必需氨基酸含量或在两亲本间，或高于亲本最大值，保持了父系生长快和母系肉质优良的特点。Xing Qian broiler was produced by triple lines combination. It's maternal line was Guizhou Brown(slow feathering),the first and second paternal lines were Redbro(fast feathering) and H (fast feathering) respectively. The peiformance traist of XingQian broiler were described as follows: the body weight at 70 days old was 1800g; food conversion rate was 2. 56; drawn poultry ratewas 69. 9%; breast and leg muscle percentage was 39. 7%; fiber diameter of breast muscle was 33. 4 μm; water conservation per-centage was 61. 75%. The contents of various amino - acids were between two parents, or superior to the maximum of parents. Theresults indicated that Xing Qian broiler ren1ained excellent meat quality originated from maternal line and acquired the advantage ofpowing fast inherited from paternal lines.

关 键 词：肉鸡 品系配套 生产性能 肉质 理化指标 

分 类 号：S831.2[农业科学—畜牧学]