本文選題：桃源雞 + 屠宰性能��； 參考：《中國家禽》2016年23期

【摘要】：試驗旨在研究放牧飼養(yǎng)條件下桃源雞的屠宰性能及肌肉常規(guī)品質(zhì)。選取同一批飼養(yǎng)的24只(公母各半)7月齡平均體重為(1.98±0.20)kg、符合品種標準的桃源雞進行屠宰和肉品質(zhì)測定。結果:1桃源雞屠宰率、全凈膛率、胸肌率、腿肌率分別為91.39%、71.54%、12.24%、18.17%;公雞全凈膛率、腿肌率極顯著高于母雞(P0.01)。2桃源雞肉粗蛋白、粗脂肪、粗灰分、水分含量平均分別為23.43%、2.50%、1.22%、72.34%;公雞胸肌粗脂肪含量顯著低于母雞(P0.05),腿肌粗脂肪含量極顯著低于母雞(P0.01)。3桃源雞公雞剪切力顯著高于母雞(P0.05);4桃源雞胸肌、腿肌的肌纖維直徑平均分別為23.58、22.58μm,肌纖維密度分別為830.17、878.16根/mm2,公雞腿肌肌纖維密度顯著高于母雞(P0.05)。由此可知,桃源雞具有屠宰性能好、肉質(zhì)細嫩、營養(yǎng)豐富、肉品質(zhì)好等特點,是一個優(yōu)良的地方雞種。
[Abstract]:The aim of the experiment was to study the slaughtering performance and muscle quality of Taoyuan chickens under grazing conditions. 24 chickens (male and female) were selected for slaughter and meat quality determination. The average body weight of 24 chickens (male and female) was 1.98 鹵0.20 kg, which met the standard of breeds. Results the slaughter rate, the rate of full yield, the rate of pectoralis muscle and the rate of leg muscle were 91.39, 71.54 and 12.240.17, respectively, and the percentage of full bore of rooster and leg muscle was significantly higher than that of hen P0.01.2, crude protein, crude fat, and coarse ash, and the percentage of pectoris muscle was significantly higher than that of hens P0.01.2, and the percentage of pectoris muscle and leg muscle were 91.39 and 12.244.17, respectively. The average water content was 23.432.50 and 1.22 / 72.34 respectively; the content of crude fat in pectoral muscle of cock was significantly lower than that of hens (P0.05), and the content of crude fat in leg muscle was significantly lower than that in hens P0.01.3. the shear stress of cock was significantly higher than that of hens (P0.05H4). The average diameter of leg muscle fiber was 23.58 渭 m and the density of muscle fiber was 830.17878.16 / m2, respectively. The muscle fiber density of leg muscle of cock was significantly higher than that of hen (P 0.05). It can be seen that Taoyuan chicken is a good local chicken because of its good slaughtering performance, fine meat quality, rich nutrition and good meat quality.
【作者單位】： 湖南農(nóng)業(yè)大學動物科學技術學院;湖南畜禽安全生產(chǎn)協(xié)同創(chuàng)新中心;湖南省桃源縣畜牧獸醫(yī)水產(chǎn)局;
【基金】：湖南農(nóng)業(yè)大學產(chǎn)學研合作項目(11110、13098)
【分類號】：S831

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