不同日龄略阳乌鸡肉品质对比与最佳上市日龄分析

doi:10.16431/j.cnki.1671-7236.2022.06.017

Abstract

Abstract: 【Objective】 The purpose of this study was to explore the difference in nutritional composition of Lueyang Black-bone chicken muscles at different ages, providing theoretical support for determining the best listing date and scientific breeding.【Method】 1 200 Lueyang Black-bone chickens, which were born on the same day, were randomly divided into four replicates, with 300 chickens in each replicate.All chickens were caged on the net after being desuperheated at 42 days of age, and raised off the ground on the net after 90 days of age.The basic diet of each stage was special feed for poultry, and the whole process was free to eat and drink.Weekly body weight was recorded and Gompertz model was used to fit the growth curve.At 90, 120, and 150 days of age, 8 males and 8 females with similar body conditions were randomly selected and slaughtered by neck bloodletting, the breast muscles were collected to detect pH, shear force, moisture, dry matter, amino acid, fat, protein, inosinic acid and fatty acid content at different growth periods.【Result】 The body weight of Lueyang Black-bone chickens increased slowly from 1 to 4 weeks, entered the rapid growth period after 4 weeks, and gradually slowed down after 17 weeks.The Gompertz model could fit the body weight growth curve of Lueyang Black-bone chickens well.The fitting degrees of hens and roosters were both>0.99, the inflection point weight were 760.75 and 940.52 g, and the inflection point weeks old were 8.19 and 8.49 weeks, respectively.The shear force of hens and roosters was increased gradually with the increase of age, and the shear force at 150 days of age was extremely significantly higher than that at 90 and 120 days of age (P<0.01).Breast muscle dry matter of hens at 150 days of age was extremely significantly higher than that at 90 and 120 days of age (P<0.01).The contents of Glu, Ala, and Asp in the flavoring amino acids in breast muscle of hens at 150 days of age were extremely significantly higher than that at 90 and 120 days of age (P<0.01), while the content of Tyr at 150 days of age was significantly lower than that at 90 and 120 days of age.The contents of Thr, Ser, Met, Leu, Lys and the total amount of amino acids at 150 days of age were significantly higher than those at 90 days of age (P<0.05).The contents of Glu, Ala, Phe, Cys, Pro in the flavor amino acids of rooster breast muscle at 120 days of age were extremely significantly higher than those at 90 days of age (P<0.01), while the contents of Tyr, Cys, Pro and Phe at 120 days of age were extremely significantly higher than those at 150 days of age (P<0.01), the content of His was the lowest at 120 days of age.The fat content of breast muscle of 120-day-old hens was extremely significantly lower than that of 150-day-old hens (P<0.01), and the protein content of breast muscle of 120-day-old hens was significantly lower than that of 150-day-old hens (P<0.05).The contents of C18:2n6c and C14:0 in breast muscle of hens at 150 days of age were extremely significantly higher than those at 120 days of age (P<0.01), and the content of C16:1 at 150 days of age was extremely significantly lower than that at 120 days of age (P<0.01).The contents of inosinic acid and C16:0 in rooster breast muscle at 120 days of age were significantly higher than that at 150 days of age (P<0.05), while the content of C18:2n6c at 150 days of age was significantly higher than that at 120 days of age (P<0.05).【Conclusion】 The nutrient contents of hens were gradually increased with the increase of age.The nutrient content of breast muscle of 120-day-old cock was the highest, and the nutrient contents were decreased gradually with the increase of day age after 120-day-old.Therefore, it was recommended that hens should be listed between 120 and 150 days of age, and roosters should be listed at 120 days of age.

Key words: Lueyang Black-bone chickens; breast muscle; nutrient composition; meat quality; listing date

CLC Number:

S831.5

ZHANG Shuya, ZHANG Jiqiao, CAI Yingjie, CAO Chang, ZHANG Jianhua, ZHANG Jianqin. Comparison of Meat Quality and Analysis of the Best Listing Date of Lueyang Black-bone Chickens at Different Ages[J]. China Animal Husbandry and Veterinary Medicine, 2022, 49(6): 2165-2175.

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Comparison of Meat Quality and Analysis of the Best Listing Date of Lueyang Black-bone Chickens at Different Ages

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