皖江黄鸡和淮南麻鸡部分肉质指标的比较  

Comparison of Meat Quality of Wanjiang Yellow Chicken and Huainan Chicken

作　　者：胡忠泽[1] 张严严[1] 吴强龙[1] 

机构地区：[1]安徽科技学院动物科学学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2013年第5期1-4,共4页Journal of Anhui Science and Technology University

基　　金：安徽科技学院重点学科项目(AKXK2010-2)

摘　　要：选用1日龄雄性皖江黄鸡和雄性淮南麻鸡各60只,随机分成2组,每组设3个重复,每个重复20只鸡,在相同营养条件下饲养至8周龄。在56日龄时对其肉质进行分析比较。结果表明,皖江黄鸡和淮南麻鸡的屠宰性状两品种之间差异不显著(P>0.05);淮南麻鸡的色度和嫩度均优于皖江黄鸡,其中2品种间胸肌肉色差异和腿肌剪切力差异均达到显著水平(P<0.05);淮南麻鸡的胸肌和腿肌的肌纤维直径都显著小于皖江黄鸡(P<0.05)。The 1 day old male Wanjiang yellow chickens and male Huainan chickens 60 for each, were randomly divided into 2 groups, with each group of 3 replicates, and each repeated 20 chickens were raised to 8 weeks of age in the same nutrient condition. In 28, 42, 56 days of age on the growth meat quality was analyzed. The re- suits show that, the difference between chicken and Huainan chicken carcass traits in two varieties was not signif- icant （P 〉 0.05 ） ; Huainan chicken color and tenderness are better than that of Wanjiang yellow breast muscle color difference, the difference and leg muscle shear force of 2 varieties were significant （ P 〈 0.05 ） ; Huainan chicken breast and leg muscle fiber diameter were significantly smaller than the yellow chicken （ P 〈 0.05）.

关 键 词：皖江黄鸡 淮南麻鸡 肉质 

分 类 号：S831.8[农业科学—畜牧学]