运动对淘汰蛋鸡肉用性能和肉品质的影响  

Effect of Treadmill Exercise on the Carcass and Meat Quality Characteristics of Spent Laying Hens

作　　者：周业飞 蔡垚 袁俊 ZHOU Yefei;CAI Yao;YUAN Jun(School of Food Science,Nanjing Xiaozhuang University,Nanjing 211171,China)

机构地区：[1]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《肉类研究》2021年第10期13-17,共5页Meat Research

基　　金：江苏现代农业产业技术体系建设专项(No.JATS[2020]019);江苏省产学研合作项目(BY2018026);南京市农业科技产学研合作示范项目(2018RHJD10)。

摘　　要：为探讨运动对淘汰蛋鸡屠宰性能和肉品质的影响,选用360只80周龄海兰褐蛋鸡为实验材料,按体质量相近随机分为对照组和实验组,实验组从第82周开始训练到第85周后结束,为期4周。在83、85周分别测定实验鸡的屠宰性能和肉品质。结果表明:85周龄时,运动训练能显著降低淘汰蛋鸡的腹脂质量和腹脂率(P<0.05),肉色、滴水损失率和肌内脂肪含量显著优于对照组;尽管各处理组胸肌水分、粗蛋白、粗脂肪和粗灰分含量差异不显著,但运动训练组显著提高了肌内脂肪含量(P<0.05)。因此,强制运动可增加淘汰蛋鸡白天活动量,在持续4周后显著改善淘汰蛋鸡的肉品质和部分屠宰性能指标。The aim of the study was to explore the effects of treadmill exercise on carcass yield and meat quality in spent laying hens.A total of 360 healthy Hy-Line gray hens at the age of 80 weeks with similar body mass and laying rate were selected and randomly divided into two groups(exercise and control groups)with six replicates in each group and 30 chickens in each replicate.The experiment lasted four weeks(from 82 to 85 weeks of age).Carcass and muscle quality were measured at 83 and 85 weeks of age.The results showed that exercise significantly decreased abdominal fat mass and its ratio to eviscerated carcass at 85 weeks of age(P<0.05).Breast muscle L*and a*values,drip loss and intramuscular fat content of the exercise group were significantly superior to those of the control group.Although the contents of moisture,crude protein,crude fat and crude ash in breast muscle were not significantly different between the two groups,intramuscular fat content in the exercise group was significantly increased compared with that in the control group(P<0.05).Therefore,forced exercise by increasing daytime activity level in spent laying hens can improve meat quality and carcass characteristics.

关 键 词：运动 淘汰蛋鸡 屠宰性能 肌内脂肪 肉品质 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]