上市日龄和性别对胡须鸡肉品质的影响  

Influences of Marketing Age and Gender on the Meat Quality of Slaughtered Bearded Chickens

作　　者：毛琳 吴绍宗 孔晓慧 郑华[1] 吴湘衡 李航宇[1] 吴焕忠 林捷[1] MAO Lin;WU Shaozong;KONG Xiaohui;ZHENG Hua;WU Xiangheng;LI Hangyu;WU Huanzhong;LIN Jie(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Huizhou Xing Tai Modern Agriculture Co.,Ltd.,Huizhou 516008,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]惠州兴泰现代农业有限公司,广东惠州516008

出　　处：《食品工业科技》2022年第21期92-99,共8页Science and Technology of Food Industry

基　　金：2020年广东省现代农业产业技术体系创新团队建设项目(2020KJ128);畜禽产品精准加工与安全控制国家地方联合工程研究中心(发改高技【2016】2203号)。

摘　　要：为探究不同上市日龄和性别对胡须鸡肉品质的影响,本试验以胡须鸡(公鸡,80、90、100、110 d;母鸡,100、120、140、160 d)为研究对象,对其屠宰性能、鸡皮微观结构、肌肉肉色、胸肉pH45 min、胸肉肌纤维特性和保水性进行比较分析。结果表明,胡须鸡的活重、毛重、血重均随日龄的增长而显著增长(P<0.05),而性别对肉质的影响也很大程度上依赖胡须鸡的上市日龄,总体而言本研究中胡须鸡的肉用性能良好。在60±1℃浸烫温度下,80 d公鸡和100 d母鸡鸡皮角质层被破坏,而性成熟后的公鸡(90~110 d)和母鸡(120~160 d)的鸡皮角质层则完整保留。同性别样品的胸肉肌纤维直径均随日龄的增加而显著增加(P<0.05),肌纤维密度则随日龄的增加而显著减少(P<0.05)。滴水损失、蒸煮损失均在同性别组中表现出随日龄增加而降低的趋势,性成熟前(公鸡80~90 d,母鸡100~120 d)的滴水损失在不同日龄间差异不显著(P>0.05),而性成熟后(公鸡90~110 d,母鸡120~160 d)的滴水损失在不同日龄间差异显著(P<0.05);蒸煮损失在公鸡组从80~110 d其数值降低了约50%,而蒸煮损失在母鸡组从100~160 d其数值降低了约40%。综合屠宰性能、鸡皮微观结构、肌肉肉色、胸肉pH、胸肉肌纤维特性和胸肉保水性的分析,可知散养胡须鸡公鸡和母鸡在上市日龄范围内均具有较好的肉用性能,适合于肉鸡的开发和生产。To investigate the effects of marketing days and genders on the bearded chicken’s quality, in this study, bearded chickens(roosters, 80, 90, 100, and 110 days of age;hens, 100, 120, 140, and 160 days of age) were slaughtered, and their slaughter performance, chicken skin microstructure, muscles color, breast muscle pH45 min, myofiber characteristics and water retention capacities were evaluated. The results showed the live weight, feathers weight, and blood weight of the bearded chicken from the same gender groups increased along with the increase of age(P<0.05). The effect of gender on meat quality also largely depended on the age of chicken. Overall, the meat performance of bearded chickens in this investigation was desirable. Under 60±1 ℃ scalding, the corneum of 80 d roosters and 100 d hens was broken, whereas the corneum of chickens which had reached sexual maturity(roosters of 90~110 d and hens of 120~160 d) remained intact. In terms of myofibers from the same gender group, the diameter increased with the increase of age whereas the density decreased(P<0.05). For any gender, the cooking loss rate and drip loss rate displayed a decreasing trend over the increasing chicken age(P<0.05). No significant difference in drip loss rate among different days of age was found(P>0.05) for chickens which had not reached sexual maturity(roosters of 80~90 d and hens of 100~120 d), and significant differences(P<0.05) were found for chickens which had reached sexual maturity(roosters of 90~110 d and hens of 120~160 d). While the cooking loss rate decreased by about 50% from 80 to 110 days for the roosters group, the cooking loss rate decreased by about 40% from 100 to 160 days for the hens group. In conclusion, combining slaughter performance, chicken skin microstructure, muscles color, breast muscle pH, myofiber characteristics and water retention capacities, free-range bearded chicken of market age has desirable meat performance, which is suitable for the development and production of broiler.

关 键 词：胡须鸡 上市日龄 屠宰性能 肉色 滴水损失 

分 类 号：S831.1[农业科学—畜牧学]