云南武定鸡肌肉组织学特性与嫩度分析  

Analysis on muscular histological traits and meat tenderness of Yunnan Wuding chicken

作　　者：朱仁俊[1] 黄启超[1] 唐臻睿[1] 刘兴勇[1] 石振兴[1] 王燕[1] 文忠 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南楚雄州武定县畜牧局,武定651600

出　　处：《食品科技》2012年第7期128-130,135,共4页Food Science and Technology

摘　　要：从肌肉组织学特性的角度分析武定鸡肌纤维直径、密度与嫩度的变化规律,以期为武定鸡的养殖及深入研究提供重要参考依据。对230日龄武定鸡公鸡、母鸡及阉母鸡胸部和腿部的肌纤维直径、密度和嫩度进行测定分析。结果表明:(1)性别和部位影响武定鸡肉质;(2)阉割使武定鸡肉质更细嫩;(3)武定鸡肌纤维直径与剪切力呈显著正相关(P<0.05),而肌纤维密度与剪切力呈显著负相关(P<0.05)。From the point of the muscular histological traits to explore the variation about muscle fiber diameters, densities and tenderness of Wuding chicken, so as to the farming and in-depth study of Wuding chicken provides an important reference. Determine the muscle fiber diameters, densities and tenderness on the breast and leg of 230-day-old Wuding cocks, hens and castrated hens. （1）Gender and part affected the meat quality of Wuding chicken. （2）The castration made the meat quality of Wuding chicken more delicate. （3）The muscle fiber diameter was positively related to the tenderness （P〈0.05） and the muscle fiber density was negatively correlated to the tenderness （P〈0.05）.

关 键 词：武定鸡 组织学特性 嫩度 阉割 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]