不同饲养方式下2个杂交组合鸡肉品质的研究  

Analysis of Meat Quality of Two Hybrid Chicken in Different Feeding Patterns

作　　者：李星[1,2] 欧秀琼 景绍红[1,2] 张晓春 布丽君[1,2] 李睿 钟正泽[1,2] 解华东 LI Xing;OU Xiu-qiong;JING Shao-hong;ZHANG Xiao-chun;BU Li-jun;LI Rui;ZHONG Zheng-ze;XIE Hua dong(Institute of Food Processing,Chongqing Academy of Animal Science,Chongqing Rongchang 402460,China;Chongqing Engineering Research Center of Meat Quality Evaluation and Processing,Chongqing Rongchang 402460,China)

机构地区：[1]重庆市畜牧科学院食品加工研究所,重庆荣昌402460 [2]重庆市肉质评价与加工工程技术研究中心,重庆荣昌402460

出　　处：《西南农业学报》2021年第2期440-445,共6页Southwest China Journal of Agricultural Sciences

基　　金：重庆市科研机构绩效激励引导专项(18231,17427,csts2019jxjl00004)。

摘　　要：【目的】本文以自主选育的武隆黑鸡(W)、武隆凤羽鸡(F)和大宁河鸡(D)等品系(品种)进行杂交探索了重庆地方优质鸡肉用开发价值。【方法】试验选取2个自主培育的杂交组合WF(W♂×F♀)、DY[D♂×杂交黄鸡(Y♀)],在笼养和散养条件下饲养至120日龄,对比分析2个杂交组合在不同饲养方式下的屠宰性能、肉品质以及滋味物质。【结果】WF活体重、屠体重和全净膛重小于DY(P<0.05)。WF的L~*值、a~*值小于DY,b^(*)值大于DY(P<0.01)。WF的总游离氨基酸和总鲜味氨基酸的含量大于DY(P<0.01),5’-IMP含量小于DY(P>0.05),WF的味精当量大于DY(P>0.05)。2个杂交组合笼养时活体重、屠体重、全净膛重和全净膛率大于散养时(P<0.01)。笼养鸡的L^(*)值、a^(*)值小于散养鸡(P<0.01)。笼养鸡的蒸煮损失大于散养鸡(P<0.01),剪切力小于散养鸡(P<0.05)。笼养鸡的总游离氨基酸和总鲜味氨基酸含量大于散养鸡(P<0.01),笼养鸡的5’-IMP含量大于散养鸡(P>0.05),笼养鸡的等鲜浓度大于散养鸡(P<0.01)。【结论】DY的生长性能和肉色优于WF,而WF的滋味优于DY组合。2个杂交组合120日龄笼养鸡生长性能和滋味优于散养鸡,散养鸡的肉色和熟肉率优于笼养鸡。【Objective】In present paper,Wulong black chicken(W),Wulong Fengyu chicken(F)and Daninghe chicken(D)bred by ourselves were used to study the meat performance and quality of local chicken in Chongqing.【Method】In this experiment,the slaughter performance,meat quality and tasty composition of 2 hybrid chickens WF(W♂×F♀A cross)and DY[D♂×yellow hybrid chicken(Y♀)]under different feeding patterns(caged and free-range)on 120 days were comparatively analyzed.【Result】The live weight,dressing weight and eviscerated weight of WF were significantly lower than that of DY(P<0.05).The luminance(L~*)and redness(a~*)values of WF were significantly lower than that of DY(P<0.05),while the yellowness(b~*)value was very significantly increased(P<0.01).The content of total free amino acids and total sweetness free amino acids of WF were very significantly higher than that of DY(P<0.01),while the content of Inosine 5′-monophosphate was significantly decreased(P<0.05),and equivalent umami concentration of WF was higher than that of DY(P>0.05).In these 2 hybrid chickens,the live weight,dressing weight,eviscerated weight and eviscerated weight rate of caged chickens were significantly higher than that of free-range chickens(P<0.01).The luminance(L^(*))and redness(a^(*))values of caged chickens were very significantly lower than that of free-range chickens(P<0.01).The cooking loss of caged chickens was very significantly higher than that of free-range chickens(P<0.01),while the Warner-Bratzler shear force was significantly decreased(P<0.05).The content of total free amino acids and total sweetness free amino acids of caged chickens were very significantly higher than that of free-range chickens(P<0.01),while the content of Inosine 5′-monophosphate was increased(P>0.05),and then the equivalent umami concentration was very significantly increased(P<0.01).【Conclusion】The growth performance and meat color of DY were better than that of WF,while the taste of WF was better than that of DY.In these 2 hybrid chickens,t

关 键 词：杂交组合 饲养方式 屠宰性能 肉品质 滋味 

分 类 号：S83[农业科学—畜牧学]