饲料营养对母鸡屠宰性能与鸡肉品质的影响  

Effects of feedstuff nutrition on slaughter performance and meat quality of hen

作　　者：章薇[1] 钱坤[1] 许月英[1] 杨家军[1] 周芬[1] 唐焰[1] 何成芳[2] 

机构地区：[1]安徽省农业科学院畜牧兽医研究所,安徽合肥230031 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《粮食与饲料工业》2014年第4期57-61,共5页Cereal & Feed Industry

基　　金：国家科技支撑计划(20112BAD14B13);现代农业发展资金项目"安徽省农科院肉禽产业现代农业生产发展项目";安徽省现代农业家禽产业技术体系

摘　　要：研究有机玉米和配合饲料对淮南麻黄鸡母鸡屠宰性能和鸡肉品质的影响。结果显示:饲喂有机玉米与饲喂配合饲料母鸡相比,宰前重、全净膛率和胸肌率分别降低17.56%、6.01%和12.93%(P<0.05),鸡肉pH值降低9.77%(P<0.01),胸肌、腿肌剪切力和蒸煮损失提高(P>0.05),肉色黄度(b*)值极显著提高。鸡肉16种氨基酸中,除丝氨酸和精氨酸二者差异不显著,丙氨酸差异显著外,其余13种氨基酸均极显著降低;鲜味氨基酸和人体必需氨基酸总量也极显著降低。鸡肉与饲料中丝氨酸和精氨酸相关不显著,丙氨酸为显著的正相关,粗蛋白质和蛋氨酸为极显著的负相关,粗脂肪和其余12种氨基酸均为极显著的正相关。The purpose of the research was to study effects of organic corn and compound feedstuff on slaughter performance and meat quality of hens.The results indicated that：body weight,percentage of eviscerated yield and breast muscle of hens fed organic corn significantly decreased 17.56 ％,6.01％ and 12.93 ％,respectively（P＜0.05）,compared to that fed compound feedstuff,and the pH value of chicken reduced by 9.77％ （P＜0.01）,the shear force value of pectoral muscle and leg muscle,and cooking loss of meat were increased（P＞0.05）,meat yellowness （b ＊） values were significantly improved; among the 16 kinds of amino acids of chicken,serine and arginine had no significant differences,alanine had significant difference,the other 13 kinds of amino acids content were significantly decreased; flavor amino acids and essential amino acids also decreased significantly; between chicken and feedstuff,serine and arginine were not significantly correlated,alanine was a significantly positive correlation,crude protein and methionine as a significant negative correlation,crude fat and the other 12 kinds of amino acids were significantly positively correlated.

关 键 词：配合饲料 有机玉米 母鸡 屠宰率 肉品质 营养成分 

分 类 号：S831.5[农业科学—畜牧学]