肉鸡品种对胴体性状和肉质的影响

本研究将清远麻鸡的两个纯系（A和B）与快速生长型AA肉鸡（C）杂交，在3个月的生长时间中测定了杂交品对肉鸡胴体性状、肌肉成分及氨基酸组成的影响。结果：杂交品系肉鸡的体重、屠体重、半净膛重、全净膛重、胸肌和腹脂重量均显著高于纯种品系（P＜0.05）。杂交品系肉鸡的肌纤维密度和剪切力较纯种品系显著提高了6.94%和7.98%（P＜0.05）。肉鸡品系对胸肌粗脂肪、肌苷酸、干物质、水分和粗蛋白质含量的影响均无统计学意义（P＞0.05）。结论：杂交后代的大多数胴体性状高于纯种，各品系的剪切力、肌纤维密度和肉质性状均相似。

Effects of hybrid breeds on carcass traits and meat quality of broilers

This study crossbred two pure lines(A and B)of Qingyuan chicken with fast growing AA broiler(C).The effects of crossbred on carcass traits,muscle composition and amino acid composition of broilers were determined during 3 months of growth.Results:The body weight,carcass weight,half-eviscerated weight,fully eviscerated weight,breast muscle and abdominal fat weight of hybrid broilers were significantly higher than those of purebred broilers(P<0.05).The muscle fiber density and shear force of hybrid broilers were significantly increased by 6.94%and 7.98%compared with that of purebred broilers(P<0.05).There was no significant difference in the contents of crude fat,inosinic acid,dry matter,moisture and crude protein in breast muscle of broilers(P>0.05).Conclusion:most carcass traits of hybrid offspring were higher than that of pure breeds.The shear force,muscle fiber density and meat quality of each strain were similar.