略阳乌鸡屠宰性能及肉质性状研究  

Study on slaughter performance and meat traits of Lueyang black-bone chicken

作　　者：陈锐[1] 李丽霞[1] 张涛[1] 路宏朝[1] 霍科科[1] 张宏杰[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723000

出　　处：《广东农业科学》2013年第1期116-118,共3页Guangdong Agricultural Sciences

基　　金：陕西省科技厅农业攻关项目(2012K01-24)

摘　　要：以120日龄略阳乌鸡为研究对象,对其屠宰性能和肉质性状进行测定分析。结果表明:活重、屠体重、半净膛重、全净膛重、胸肌重、腿肌重等6项性状指标,公鸡优于母鸡、差异极显著;公鸡的屠宰率、半净膛率、腿肌率分别为89.15%、82.40%、24.05%,显著高于母鸡,其他性状指标在性别间差异不显著;公、母鸡腿肌肉色OD值、pH值和剪切力均高于胸肌,系水力、熟肉率低于胸肌,差异均显著,各项指标性别间差异不显著;水分、粗脂肪含量腿肌高于胸肌,粗蛋白、粗灰分含量腿肌低于胸肌,差异均显著。研究表明,公鸡、母鸡均具有较好的产肉性能、优良的肌肉品质,但屠宰性能方面公鸡优于母鸡。Black-bone chickens of Lueyang at 120 days old as the research object, the slaughter performance and meat traits were measured and analyzed. The results showed that live weight, slaughter weight, half eviscerated weight, eviscerated weight and chest muscle weight, leg muscle weight of cock were concerned better than those of hen, the differences were vel7 significant （P〈0.01）, the cock＇s slaughter rate, half eviscerated rate, leg muscle rate were 89.15%, 82.40%, 24.05%, significantly higher than the hen （P〈0.05）, and the other character indexes were not significant differences in gender; The cock and the hen＇s leg muscle OD value of meat color, pH value and shear force were higher than the chest muscle, water holding capacity and cooked meat rate were lower than the chest muscle, the differences were significant （P〈0.05）, and all kinds of indexes were not significant differences in gender （P〉0.05）; Moisture content and crude fat content of leg muscle were more than those of chest muscle, but contents of crude protein and crude ash, leg muscle less than chest muscle, the differences were significant （P〈0.05）. Research showed that the cock and the hen both have better performance in producing meat and excellent muscle quality, but the cockts slaughtering performance were better than the hen.

关 键 词：略阳乌鸡 屠宰性能 肉质性状 对比分析 

分 类 号：S831.8[农业科学—畜牧学]