摘要
试验对20只宣城麻黄鸡在放养和笼养条件下腿部肌肉品质进行了测定,结果表明:(1)笼养组腿肌亮度(L)、黄度(b)分别较放养组高4.23%和32.05%,差异显著(P<0.05);蒸煮损失、硬度、黏性和咀嚼性分别较比放养组高20.96%、44.38%、35.72%和33.50%,差异极显著(P<0.01);而pH24、红度(a)、弹性、粘聚性和肌纤维直径,两组差异不显著(P>0.05)。(2)笼养状态下,腿肌肌纤维直径与弹性、咀嚼性相关性均为显著正相关(P<0.05),与L为显著负相关(P<0.05);其它肉质指标间均为不显著相关(P>0.05);放养状态下,腿肌肌纤维直径与弹性、咀嚼性、L相关性均为不显著正相关(P>0.05),而与蒸煮损失相关性为极显著正相关(P<0.01),与pH24极显著负相关(P<0.01);L与蒸煮损失为极显著正相关(P<0.01),b与弹性为显著正相关(P<0.05)。其它肉质指标间也均为不显著相关(P>0.05)。
Twenty Xuanhuang spotted--brown chickens reared in coops and holt were selected to determine the meat quality. The resulted showed： （1）Lightness （L） and Yellowness （b） of the thigh muscle of chickens reared in bolts are 4.23% and 32.05% higher than that of in coops with a significant difference （ P 〈 0.05 ） ; Cooking loss （CL）, hardness, gumminess and chewiness of the chickens reared in holts are 20.96%, 44.38M, 35.72% and aa. higher than that of in coops with a extreme deference （ P〈0.01 ）; pH24, a, springiness, cohesiveness and diameter of muscle fiber in the two groups had no significant difference （ P 〉 0.05 ）. （2）In coops, diameter of muscle fiber had positive correlations with springiness and chewiness （ P 〈 0.05 ） and negative correlations with L（ P 〈 0.05 ） ; other indices of meat quality had no significant difference （ P 〉 0.05 ）. In holt, diameter of muscle fiber had insignificant positive correlations with springiness, chewiness and L （ P 〉 0.05 ）, while extreme positive correlations with cooking loss （ P 〈 0.01 ）, and extreme negative correlations with pH24 （ P 〈 0.01 ） ; L had extreme positive corre- lations with cooking loss （ P 〈 0.01 ）, b had significant positive correlations with springiness （ P 〈 0.05 ）. Other indices of meat quality had insignificant correlations （ P 〉 0.05 ）.
出处
《家畜生态学报》
2008年第6期39-42,共4页
Journal of Domestic Animal Ecology
基金
安徽省科技攻关计划“优质麻鸡规模化健康养殖技术集成及示范研究”(合同编号06013115B)
合肥市重点科技项目计划“合肥优质土母鸡营养调控及专用饲料生产”
关键词
宣城麻黄鸡
肌纤维直径
肌肉色泽
质构
饲养方式
Xuancheng spotted- brown chickens
Diameter of muscle fiber
Meat color
Texture
Rearing style
