边鸡及其杂交组合肌肉品质的比较分析  

Comparative Analysis of Muscle Quality of Bian Chicken and Its Cross Combination

作　　者：李培峰[1] 张旗 魏清宇[1] 叶红心 崔少华 张丽[1] LI Peifeng;ZHANG qi;WEI Qingyu;YE Hongxin;CUI Shaohua;ZHANG Li(College of Animal Science,Shanxi Agricultural University,Taiyuan,Shanxi 030032,China)

机构地区：[1]山西农业大学动物科学学院,山西太原030032

出　　处：《家畜生态学报》2023年第12期42-47,共6页Journal of Domestic Animal Ecology

基　　金：山西省科技重大专项项目课题(202201140601026-5);中央引导地方科技发展专项项目(YDZJSX20231A041);山西省现代农业产业技术体系建设项目(2023CYJSTX15)。

摘　　要：试验通过比较广西麻鸡与边鸡杂交F_(1)代和回交1代及纯繁边鸡的肉质指标差异,探讨其杂交改良效果,随机选取112日龄的广西麻鸡(♂)与边鸡(♀)杂交F_(1)代、杂交F_(1)代(♂)与边鸡(♀)回交1代和纯繁边鸡母鸡各18只,测定肌肉的常规营养成分、脂肪酸含量和氨基酸含量,并进行营养价值评价。结果表明,边鸡和回交1代腿肌粗脂肪含量显著高于F_(1)代(P<0.05);F_(1)代胸肌粗蛋白含量最高,腿肌粗蛋白含量显著高于回交1代和边鸡(P<0.05);边鸡腿肌的各类脂肪酸含量显著高于F_(1)代和回交1代(P<0.05);F_(1)代胸肌鲜味氨基酸含量显著高于回交1代和边鸡(P<0.05),回交1代和边鸡甜味氨基酸含量显著高于F_(1)代(P<0.05),边鸡腿肌的芳香类氨基酸含量显著高于F_(1)代和回交1代(P<0.05)。综上可得,杂交组合的肉品质具有高蛋白、低脂肪、鲜味氨基酸含量高的特点,且杂交F_(1)代在提高边鸡生长性能的同时还提升了边鸡胸肌的鲜味。This study was conducted to compare the meat quality indexes between hybrid F_(1)and backcross generation 1 from Guangxi partridge chicken and Bian chicken,and to explore the improvement effect of crossbreeding.Hybrid F_(1)from Guangxi partridge chicken(♂)and Bian chicken(♀),backcross 1 generation from hybrid F_(1)(♂)and Bian chicken(♀)and pure breeding Bian chicken hens aged 112 days were randomly selected,18 of each,respectively,to determine the conventional nutrients,fatty acid content and amino acid content in muscle,and the nutritional value was evaluated.The results showed the content of crude fat in leg muscle of Bian chicken and backcross 1 was significantly higher in than that of hybrid F_(1)(P<0.05).The crude protein content in breast muscle of F_(1)generation was the highest,and the crude protein content in leg muscle of F_(1)generation was significantly higher than that of backcross 1 and Bian chicken(P<0.05).The content of various fatty acids in the leg muscles of the Bian chicken is significantly higher than that in F_(1)and backcross 1(P<0.05).The flavor amino acid content in F_(1)breast muscle was significantly higher than that in backcross 1 and Bian chicken(P<0.05).The content of sweet amino acids in backcross 1 and Bian chicken was significantly higher than that in hybrid F_(1)(P<0.05).The content of aromatic amino acids in Bian chicken leg muscle was significantly higher than that in F_(1)and backcross 1(P<0.05).In conclusion,the meat of hybrid combination features high protein,low fat and high umami amino acid content.The hybrid F_(1)generation could improve the growth performance of the chicken and the umami taste of the breast muscle.

关 键 词：边鸡 广西麻鸡 杂交 肉质 

分 类 号：S831.1[农业科学—畜牧学]