發(fā)布時(shí)間：2018-08-29 17:34

【摘要】：為提高烏骨雞的肉用性能和營(yíng)養(yǎng)價(jià)值,滿(mǎn)足市場(chǎng)對(duì)烏雞品質(zhì)與數(shù)量的需求,培育烏膚均一的烏雞新品系。本試驗(yàn)對(duì)正培育的A系、C系、D系、E系、CS系五個(gè)新品系烏雞的初生重、宰前活重、全凈膛重+頭腳重,烏度(包括胸膚、腿膚、翅膚、背膚、胸肌、腿肌六個(gè)部位)儀器測(cè)量色差值進(jìn)行單因素方差分析和相關(guān)性分析。結(jié)果表明,E系初生重顯著高于其他各個(gè)品系(P0.05),A系、D系宰前活重和全凈膛重+頭腳重顯著高于其他各系(P0.05);NR型顏色色差儀測(cè)定不同部位烏度結(jié)果顯示:各部位烏度都較好是CS系,其次是C系、D系,這兩個(gè)新品系甚至在腿膚、翅膚的烏度比W系(市場(chǎng)上推廣好的品系)表現(xiàn)好。而A系、E系與W系相比差異不顯著(P0.05)。六個(gè)品系全凈膛重+頭重與不同部位烏度的相關(guān)性分析,在烏雞烏膚選育過(guò)程中,腿膚,翅膚和胸膚可以作為選育的主要指標(biāo)。綜合可知,D系在屠宰性能和烏膚性狀表現(xiàn)上均良好,基本符合生產(chǎn)要求和市場(chǎng)需求,其他品系的屠宰性能或膚色有待于提高。各個(gè)品系背部的烏色均勻度也有待提高。
[Abstract]:In order to improve the meat performance and nutritional value of silky chicken and meet the demand of the market for the quality and quantity of black chicken, a new black chicken strain with uniform skin was bred. In this experiment, the birth weight, premortem life weight, full bore weight, head and foot weight, black degree (including chest skin, leg skin, wing skin, back skin, pectoral muscle) of five new strains of silky chicken were studied, including chest skin, leg skin, wing skin, back skin and pectoral muscle. The color-aberration was measured by single factor analysis of variance (ANOVA) and correlation analysis. The results showed that the birth weight of line E was significantly higher than that of other lines (P0.05). The weight of head and foot of line A and D was significantly higher than that of other lines (P0.05). The second is C line D line, these two new lines even in leg skin, wing skin than W line (well promoted on the market). There was no significant difference between A line E line and W line (P0.05). The correlation analysis between the head weight of the six lines and different parts of the black chicken showed that the leg skin, wing skin and chest skin could be used as the main indexes in the selection process of black chicken black skin. The results showed that the slaughter performance and black skin traits of line D were good, which basically met the requirements of production and market. The slaughtering performance or skin color of other lines needed to be improved. The color uniformity on the back of each strain also needs to be improved.
【作者單位】： 河南農(nóng)業(yè)大學(xué)牧醫(yī)工程學(xué)院;河南省淇縣永達(dá)食業(yè)有限公司;河南省鶴壁市畜牧局;
【基金】：教育部創(chuàng)新團(tuán)隊(duì)發(fā)展計(jì)劃(IRT16R23) 河南省產(chǎn)學(xué)研項(xiàng)目(162107000066) 河南省高等學(xué)校重點(diǎn)科研項(xiàng)目(15A230021)
【分類(lèi)號(hào)】：S831.2
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本文編號(hào)：2211923