鸡肉风味物质的遗传选择对北京油鸡饲料转化率及其他生产性状的影响  

The Effects of Chicken Meat-Flavor Traits Selection on Feed Conversion Ratio and other Production Traits of Beijing-You Chicken

作　　者：刘国芳[1] 陈继兰[1] 胡娟[1] 文杰[1] 赵桂苹[1] 郑麦青[1] 刘冉冉[1] 刘伟平[1] 赵丽红[1] 王竹伟[1] 朱静[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,农业部畜禽遗传资源与利用重点开放实验室,北京100193

出　　处：《四川农业大学学报》2011年第3期411-415,共5页Journal of Sichuan Agricultural University

基　　金：国家自然基金项目(30771546);863重点项目(2008AA101009);农业部肉鸡产业技术体系生产与环境控制研究室饲养技术岗位项目(CARS-42)

摘　　要：北京油鸡肉品质优良,但饲料转化率低。本试验旨在探讨鸡肉风味物质选择对北京油鸡的饲料转化率及生产相关性状的影响。试验选用9周龄北京油鸡公鸡肌苷酸(5′-Inosinic Acid,IMP)上选系和肌内脂肪(Intramuscu-lar Fat,IMF)双向选择系共510只,饲养8周,每周测定每个个体的采食量和体重,17周龄屠宰测定,采用SAS 8.0的ANOVA程序进行方差分析。研究结果表明,肌苷酸上选系(IMP+)北京油鸡平均日采食量、平均日增重、屠体重、全净膛重、胸肌重、腿肌重、鸡冠重、睾丸重、睾丸率、脂带宽、皮脂重、腹脂重和腹脂率均显著高于IMF双向选择系(P<0.05);IMF上选系(IMF+)的平均日采食量、料肉比、胸肌IMF、腿肌IMF、睾丸重和睾丸率均显著高于IMF下选系(IMF-)(P<0.05)。由此表明,鸡肉品质性状的正向遗传选择,不同程度地增加了腹脂的沉积,从而直接或间接地降低了饲料转化效率。Beijing-You chicken is characterized by good meat-flavor in meat but low feed conversion ratio.The current study was designed to detect the effects of meat-flavor traits selection on feed conversion ratio and other productive traits of Beijing-You chicken.A total of 510 nine-week-old male Beijing-You chicken were selected from increased 5′-inosinic acid（IMP） selected（IMP＋） line and divergent intramuscular fat（IMF） selected（IMF＋,IMF-） lines.The feed intake and body weight of each individuals were measured every week until they were slaughtered at 17 weeks old to collect some figures of production traits,which were analyzed by ANOVA program in SAS 8.0 software.The results showed that average daily gain,average daily feed intake,carcass weight,eviscerate weight,breast muscle weight,leg muscle weight,comb weight,testis weight,testis weight percentage,fat strip wide,sebum weight,abdominal fat weight and abdominal fat weight percentage in IMP＋ line are significantly higher than that of IMF＋ and in IMF-lines（P0.05）.Average daily feed intake,feed to gain ratio,breast and leg IMF content,testis weight and testis weight percentage in IMF＋ is obviously higher than that in IMF-（P0.05）.These results demonstrated that the up-selection of chicken meat-flavor traits increased the deposit of abdominal fat weight to some extent,and decreased the feed conversion ratio directly or indirectly.

关 键 词：肌苷酸 肌内脂肪 北京油鸡 饲料转化率 生产性状 

分 类 号：S831[农业科学—畜牧学]