地方土鸡和笼养肉鸡的肉质特性研究  

Evaluation on meat quality of Chinese native chicken and broiler

作　　者：夏晓凤[1] 罗凤莲[1] 夏延斌[1] 苏悟[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品科技》2011年第6期129-133,共5页Food Science and Technology

摘　　要：通过测定地方土鸡(衡山三黄鸡)、笼养肉鸡(三黄鸡和AA肉鸡)等3种鸡的部分肉质指标,对地方土鸡和笼养肉鸡的肉质进行比较分析。结果表明:(1)衡山三黄鸡的总胶原蛋白含量显著高于三黄鸡和AA肉鸡(P<0.05),其热残留胶原蛋白含量则极显著高于三黄鸡和AA肉鸡(P<0.01),衡山三黄鸡的热溶性胶原蛋白含量极显著低于三黄鸡和AA肉鸡(P<0.01);(2)三黄鸡胸肌的含水量极显著高于衡山三黄鸡和AA肉鸡(P<0.01),其腿肌的含水量显著高于另外两种鸡(P<0.05);(3)AA肉鸡的肌间脂肪含量显著高于三黄鸡和衡山三黄鸡(P<0.05);(4)衡山三黄鸡肌肉的滴水损失极显著低于三黄鸡和AA肉鸡(P<0.01);衡山三黄鸡胸肌的蒸煮损失显著低于三黄鸡和AA肉鸡,而其腿肌的蒸煮损失显著高于这2种鸡(P<0.05)。To compare the meat quality of Chinese native chickens and Broilers,Heng Shan San Huang Chickens,San Huang Chickens and AA broilers were chosen to be evaluated.The results showed that：（1）The collagen content of Heng Shan San Huang Chickens was higher than San Huang Chicken and AA broilers（P0.05）.The heat insoluble collagen content of the former was significantly higher than the later while the heat soluble collagen content was significantly lower（P0.01）.（2）The water content of San Huang Chickens was significantly higher than Heng Shan San Huang Chicken and AA broiler（P0.05/0.01）.（3）The fat content of AA broiler was higher than the other ones（P0.05）.（4）The drip loss of Heng Shan San Huang Chicken was significantly lower than the others.The cooking loss of the breast in Heng Shan San Huang Chicken was lower than those of the other two,yet the cooking loss of the thigh was higher（P0.05）.

关 键 词：地方土鸡 笼养肉鸡 胶原蛋白含量 肉质指标 

分 类 号：S831.89[农业科学—畜牧学]