广西麻鸡屠宰性能和肉品质研究

doi:10.16431/j.cnki.1671-7236.2017.11.013

《中国畜牧兽医》 ›› 2017, Vol. 44 ›› Issue (11): 3201-3207.doi: 10.16431/j.cnki.1671-7236.2017.11.013

广西麻鸡屠宰性能和肉品质研究

许家明¹, 张正芬², 华国洪², 于辉^1,2, 黄得纯¹, 赵海全¹, 李华^1,2

1. 佛山科学技术学院, 佛山 528000;
2. 广东天农食品有限公司, 清远 511500

收稿日期:2017-05-21 出版日期:2017-11-20 发布日期:2017-11-21
通讯作者: 李华 E-mail:okhuali@aliyun.com
作者简介:许家明(1994-),男,广东电白人,硕士生,硕士方向:家禽生产,E-mail:765042213@qq.com
基金资助:
广东省科技项目（2014A09090628、2015B030301006、2015-1487、2016B020233007）；佛山市动物育种工程技术研究中心（2015GA10015）；清远市产学研合作项目（2015J003）

Study on Slaughter Performance and Meat Quality of Guangxi Partridge Chickens

XU Jia-ming¹, ZHANG Zheng-fen², HUA Guo-hong², YU Hui^1,2, HUANG De-chun¹, ZHAO Hai-quan¹, LI Hua^1,2

1. Foshan University, Foshan 528000, China;
2. Guangdong Tinoo's Foods Co., Ltd., Qingyuan 511500, China

Received:2017-05-21 Online:2017-11-20 Published:2017-11-21

摘要/Abstract

摘要：

为了对广西麻鸡进行产品开发和品种改良，本研究选择在相同营养水平和饲养管理条件下的30只120日龄广西麻鸡（公、母各半）进行屠宰试验和肉质分析，测定其屠宰性能，肌肉中氨基酸、肌苷酸以及脂肪酸含量。结果显示，公、母鸡屠宰率分别为90.15%和92.57%，全净膛率为69.12%和68.08%；公、母鸡的胸肌和腿肌中氨基酸总量分别为20.37、18.40及21.30、18.44 g/100 g；公、母鸡的胸肌和腿肌必需氨基酸/总氨基酸（EAA/TAA）分别为39.32%、42.33%及42.72%、43.06%，必需氨基酸指数（EAAI）分别为84.33、88.82及90.44、90.77；胸肌的鲜味、甜味、支链氨基酸和肌苷酸含量分别比腿肌多0.85 g/100 g、0.42 g/100 g、0.56 g/100 g和1.55 mg/g，母鸡甜味氨基酸比公鸡多0.40 g/100 g；广西麻鸡肌肉第一限制性氨基酸为蛋氨酸+胱氨酸；肌肉的不饱和脂肪酸主要由油酸和亚油酸组成，饱和脂肪酸主要由棕榈酸和硬脂酸组成；腿肌多不饱和脂肪酸和必需脂肪酸相对含量均比胸肌高，母鸡较公鸡高。综合分析表明，广西麻鸡具备优质地方肉鸡的良好产肉性能，风味佳，营养价值高，母鸡的营养优于公鸡。

关键词: 广西麻鸡; 屠宰性能; 氨基酸; 肌苷酸; 脂肪酸

Abstract:

In order to develop product and improve breeding for Guangxi partridge chickens,the slaughter performance,amino acids,inosine acid and fatty acids contents in muscle were measured and evaluated for Guangxi partridge chickens at 120 days old,which were raised at same nutrition level and management. Carcass traits and meat characteristics were evaluated. The results were showed that the dressing percentage and eviscerated yield percentage of cocks and hens were 90.15%,92.57% and 69.12%, 68.08%,respectively. The total amino acids in the breast and leg muscles of cocks and hens were 20.37,18.40 and 21.30, 18.44 g/100 g,respectively. The ratio of essential amino acids to total amino acids in breast and leg muscles of cocks and hens were 39.32%,42.33% and 42.72%, 43.06%,respectively,and essential amino acid index (EAAI) were 84.33,88.82 and 90.44, 90.77,respectively. The content of delicious,sweet,branched chain amino acids and inosinic acid in breast muscle were 0.85 g/100 g,0.42 g/100 g,0.56 g/100 g and 1.55 mg/g higher than that in leg muscle,respectively,and the content of sweet amino acids in hens was 0.40 g/100 g more than that in cocks. The first limiting amino acid was Met+Cys in muscle of Guangxi partridge chickens. Oleic acid and linoleic acid were mainly components of unsaturated fatty acids in muscle,palmitic acid and stearic acid were mainly components of saturated fatty acids in muscle. The relative content of polyunsaturated fatty acids and essential fatty acids in leg muscle were higher than that in breast muscle, and their contents in hens were more than that in cocks. All these showed that the Guangxi partridge chickens had good meat production,flavor and high nutrition value,meanwhile the nutritional values in hens were superior than that in cocks.

Key words: Guangxi partridge chickens; slaughter performance; amino acids; inosinic acid; fatty acids

中图分类号:

S831.8

许家明, 张正芬, 华国洪, 于辉, 黄得纯, 赵海全, 李华. 广西麻鸡屠宰性能和肉品质研究[J]. 《中国畜牧兽医》, 2017, 44(11): 3201-3207.

XU Jia-ming, ZHANG Zheng-fen, HUA Guo-hong, YU Hui, HUANG De-chun, ZHAO Hai-quan, LI Hua. Study on Slaughter Performance and Meat Quality of Guangxi Partridge Chickens[J]. , 2017, 44(11): 3201-3207.

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广西麻鸡屠宰性能和肉品质研究

Study on Slaughter Performance and Meat Quality of Guangxi Partridge Chickens

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