舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较  

Comparison of Egg Quality and Meat Quality among Shouguang Chickens,Gushi Chickens and Roman Layers under Mixed Pattern of Dry-Lot Feeding and Woodland Stocking

作　　者：林诗宇 杜夏夏 冉崇霖 李霞辉[1] 王志刚[1] 徐超[1] 舒刚[1] 

机构地区：[1]四川农业大学动物医学院,成都625100

出　　处：《动物营养学报》2017年第6期2116-2123,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

摘　　要：本试验旨在比较寿光鸡、固始鸡和罗曼蛋鸡在舍饲与林地放养混合模式下蛋品质及肉品质的差异。选取90日龄寿光鸡、固始鸡和罗曼蛋鸡母鸡各120只,每个品种鸡设4个重复,每个重复30只,在舍饲与林地放养混合模式下采用常规基础饲粮饲喂至180日龄。结果表明:罗曼蛋鸡与寿光鸡、固始鸡相比,蛋重显著升高(P<0.05),而蛋黄颜色、蛋白高度和哈氏单位显著降低(P<0.05)。寿光鸡和固始鸡的蛋中锌、硒、钙、蛋白质和脂肪含量较罗曼蛋鸡显著升高(P<0.05),肌肉中脂肪和蛋白质含量也较罗曼蛋鸡显著升高(P<0.05)。寿光鸡、固始鸡肌肉的滴水损失率、剪切力显著低于罗曼蛋鸡(P<0.05),肉色显著高于罗曼蛋鸡(P<0.05)。寿光鸡和固始鸡肌肉中甘氨酸、谷氨酸、异亮氨酸和鲜味氨基酸含量显著高于罗曼蛋鸡(P<0.05)。总之,寿光鸡和固始鸡的蛋具有大蛋黄、高蛋白,且营养元素丰富,而罗曼蛋鸡的蛋含水量较高,蛋白质品质较差;寿光鸡和固始鸡的肌肉较罗曼蛋鸡具有较长货架期,且肌苷酸和氨基酸含量高,肉质鲜嫩,营养丰富;3个品种鸡中,寿光鸡和固始鸡的蛋品质和肉品质更佳。This study aimed at comparing egg quality and meat quality among Shouguang chickens, Gushi chickens and Roman layers under mixed pattern of dry-lot feeding and woodland stocking. One hundred and twenty 90-day-old female Shouguang chickens, Gushi chickens and Roman layers were selected and each variety of chickens had 4 replicates with 30 chickens per replicate. The 3 varieties of chickens were fed with a conventional basal diet until 18 days of age under mixed pattern of dry-lot feeding and woodland stocking. The resuits showed that compared with Shouguang chickens and Gushi chickens, the egg weight of Roman layers was significantly increased （P〈0.05）, while the yolk color, albumen height and Haugh unit were significantly de- creased （P〈0.05）. The zinc, selenium, iron, calcium, protein and fat contents in eggs and the protein and fat contents in muscle of Shouguang chickens and Gushi chickens were significantly higher than those of Roman layers （P〈0.05）. The muscle drip loss rate and shearing force of Shouguang chickens and Gushi chickens were significantly lower than those of Roman layers （P〈0.05）, and their meat color was significantly higher than that of Roman layers （P〈0.05）. The contents of glycine, glutamic acid, isoleucine and flavor amino acids in muscle of Shouguang chickens and Gushi chickens were significantly higher than those of Roman layers （ P〈 0.05）. In summary, the eggs of Shouguang chickens and Gushi chickens have bigger yolk, higher eggwhite and richer nutrients, but the eggs of Roman layer have higher water and worse protein quality; moreover, the muscles of Shouguang chickens and Gushi chickens have longer shelf life, and higher inosinic acid and amino acid contents, better tenderness and nutrition than Roman layers. The egg quality and meat quality of Shouguang chickens and Gushi chickens are better in 3 varieties of chickens.

关 键 词：寿光鸡 固始鸡 罗曼蛋鸡 蛋品质 肉品质 营养成分 

分 类 号：S816[农业科学—饲料科学]