不同日龄对相同出栏体重静原鸡屠宰性能、肉质性状和风味的影响OA
Effects of different ages on slaughter performance,meat quality traits,and flavor of Jingyuan chickens at same slaughter weight
试验旨在探究不同日龄对相同出栏体重静原鸡屠宰性能、肉质性状和风味的影响.分别于140、160和180日龄选取达到出栏体重[(1 600.00±50.00)g]的静原鸡母鸡各10只,测定比较其屠宰性能、肉质性状和风味的差异.结果显示,随着日龄增加,屠宰率、半净膛率和全净膛率均显著提高(P<0.05),腿肌率和胸肌率无显著差异(P>0.05).随着日龄增加,胸肌亮度(L*)值和黄度(b*)值显著降低(P<0.05),红度(a*)值和剪切力显著升高(P<0.05);180日龄滴水损失、失水率和蒸煮损失显著低于140日龄和160日龄(P<0.05),而140日龄和160日龄之间差异不显著(P>0.05).随着日龄增加,肌肉蛋白质含量显著提高(P<0.05),水分含量显著下降(P<0.05);180日龄脂肪含量显著高于140日龄和160日龄(P<0.05),而140日龄和160日龄之间差异不显著(P>0.05).180日龄肌肉总氨基酸(TAA)、必需氨基酸(EAA)、甜鲜味氨基酸(SAA)及总脂肪酸(TFA)含量显著高于140日龄和160日龄(P<0.05),而在140日龄和160日龄之间差异不显著(P>0.05);随着日龄增加,肌肉不饱和脂肪酸(UFA)含量显著提高(P<0.05).研究表明,在相同出栏体重情况下,适当延长饲养日龄可提升静原鸡的屠宰性能;改善肌肉的系水力、营养价值和风味,但会降低其肉色、嫩度和水分含量.
The experiment aimed to investigate the effects of different ages on the slaughter performance,meat quality traits,and flavor of Jingyuan chickens at the same slaughter weight.Ten Jingyuan chicken hens reaching the target slaughter weight[(1 600.00±50.00)g]at 140,160,and 180 days of age were selected,and their slaughter performance,meat quality traits,and flavor were measured and compared.The results showed that with increasing age,the dressing percentage,semi-eviscerated percentage,and eviscerated percentage were significantly increased(P<0.05),while the leg muscle percentage and breast muscle percentage showed no significant differences(P>0.05).With increasing age,the breast muscle lightness(L*)value and yellowness(b*)value were significantly decreased(P<0.05),while the redness(a*)value and shear force were significantly increased(P<0.05).The drip loss,water loss rate,and cooking loss at 180 days of age were significantly lower than those at 140 and 160 days of age(P<0.05),with no significant differences between 140 and 160 days of age(P>0.05).With increasing age,the muscle protein content was significantly increased(P<0.05),while the moisture content was significantly decreased(P<0.05).The fat content at 180 days of age was significantly higher than that at 140 and 160 days of age(P<0.05),with no significant differences between 140 and 160 days of age(P>0.05).The concentrations of total amino acids(TAA),essential amino acids(EAA),sweet and umami amino acids(SAA),and total fatty acids(TFA)in the muscle at 180 days of age were significantly higher than those at 140 and 160 days of age(P<0.05),with no significant differences between 140 and 160 days of age(P>0.05).With increasing age,the content of unsaturated fatty acids(UFA)in the muscle was significantly increased(P<0.05).The study shows that under the same slaughter weight,appropriately prolonging the rearing age can enhance the slaughter performance,and improve the water-holding capacity,nutritional value,and flavor of the muscles,but may reduce meat color,tenderness,and moisture content of Jingyuan chickens.
张鹏岳;罗琰;陈婧;高博
甘肃省畜牧兽医研究所,甘肃 平凉 744000甘肃省畜牧兽医研究所,甘肃 平凉 744000甘肃省畜牧兽医研究所,甘肃 平凉 744000甘肃省畜牧兽医研究所,甘肃 平凉 744000
农业科技
静原鸡日龄出栏体重屠宰性能肉质风味
Jingyuan chickensageslaughter weightslaughter performancemeat flavor
《饲料研究》 2026 (15)
46-51,6
甘肃省自然科学基金项目(项目编号:23JRRL0002)甘肃省陇原青年英才项目(项目编号:01358)平凉市技术创新引导计划项目(项目编号:平科任[2021]20号)
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