青藏高原海东鸡屠宰性能与肌肉品质分析  

Analysis of Meat Quality in Haidong Chicken

作　　者：张军霞[1] 杨葆春[1] 张静[1] 

机构地区：[1]青海大学农牧学院,青海西宁810003

出　　处：《现代畜牧兽医》2012年第3期24-26,共3页Modern Journal of Animal Husbandry and Veterinary Medicine

摘　　要：本试验对青藏高原海东鸡的屠宰性能、肉质特性及营养成分进行了测定,结果表明,海东鸡活重、屠体率、全半净膛率、半净膛率、胸肌率在两性别之间差异不显著(P>0.05),但腿肌率公鸡显著高于母鸡(P<0.05);腹脂率母鸡极显著高于公鸡(P<0.01)。失水率、胸肌嫩度、熟肉率、屠宰后45min内及24h后的pH值在公、母鸡不同部位的肌肉间差异不显著(P>0.05)。鸡肉中初水分、蛋白质含量在两性别间无显著差异(P>0.05),而脂肪含量公鸡明显低于母鸡,差异显著(P<0.05)。In this experiment, slaughter performance, meat quality and nutritional components of Qinghai Haidong chicken were tested. The results showed that： live weight, bressing percentage, eviscerated carcass weight rate, semi-eviscerated carcass weight rate, breast muscle rate were not significant different between the male and the female （P〉0.05）, leg muscle rate of rooster was higher than the hen（P〈0.05）; abdomen fat rate of hen was higher than rooster（P〈0.01）, water losing rate, itender degree, cooked meat rate and PH value in 45 min and after 24h of different muscle part between the male and female were not significant different（P〉0.05）, moisture and rude protein were not differ, ent in the male and female（P〉0.05）, but rude fat content of hen was higher than rooster （P〈0.05）.

关 键 词：海东鸡 屠宰性能 肉质特性 营养成分 

分 类 号：S831.1[农业科学—畜牧学]