| 品种和部位对鸭肉肉质的影响 |
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| 引用本文： | 王健,臧大存,左伟勇,展跃平,施帅,段修军.品种和部位对鸭肉肉质的影响[J].家畜生态,2008(6):26-33. |
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| 作者姓名： | 王健 臧大存 左伟勇 展跃平 施帅 段修军 |
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| 作者单位： | 江苏畜牧兽医职业技术学院;国家水禽种质资源基因库; |
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| 基金项目： | 江苏畜牧兽医职业技术学院科研基金(200501); 泰州市311工程基金 |
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| 摘 要： | 选择番鸭、樱桃谷鸭和高邮鸭等3个品种鸭各30只,测定屠宰性能、常规营养成分、胶原蛋白含量、剪切力值、肌纤维直径、肌束膜厚度等相关指标。结果表明：番鸭是肉用性能最好的优质肉鸭。各品种鸭胸肌率均比腿肌率高,胸肉剪切力值小于腿肉,胸肉显著嫩于腿肉（P〈0.05）。剪切力值和肌纤维直径、肌束膜厚度呈极显著正相关（P〈0.01）,与蒸煮损失、胶原蛋白含量显著相关。影响鸭肉嫩度差异的关键是肌纤维直径的粗细和肌束膜厚度的大小,肌纤维直径越粗,肌束膜厚度越大,剪切力值也越高,鸭肉嫩度越差,蒸煮损失和胶原蛋白含量对鸭肉嫩度也有影响。
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| 关 键 词： | 番鸭 樱桃谷鸭 高邮鸭 肉用性能 肉质 嫩度 |
Effect of Breed and Cutting Position on Meat Quality of Duck meat |
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| WANG Jian,ZANG Da-cun,ZUO Wei-yong,ZHAN Yue-pein,SHI Shuai,DUAN Xiu-jun.Effect of Breed and Cutting Position on Meat Quality of Duck meat[J].Ecology of Domestic Animal,2008(6):26-33. |
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| Authors: | WANG Jian ZANG Da-cun ZUO Wei-yong ZHAN Yue-pein SHI Shuai DUAN Xiu-jun |
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| Institution: | WANG Jian1,2,ZANG Da-cun1,ZUO Wei-yong1,ZHAN Yue-pein1,SHI Shuai1,DUAN Xiu-jun1,2(1.Jiangsu Animal Husb,ry , Veterinary College,Taizhou Jiangsu 225300,2.Gene Pool of National Waterfowl,Taizhou Jiangsu 225300) |
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| Abstract: | Three breeds of ducks as Muscovy,Cherry valley,and Gaoyou duck were selected in this study and 30 of each were used for the analysIs on slaughter performance,chemical determination,mechanical and histological measurements.The results showed that Muscovy duck got superior quality in the 3 breeds.The weight and rate of breast muscle were respectively higher than that of thigh muscle.shear force correlated(P<0.01) with diameter of muscle fiber and perimysial thickness,and correlated(P<0.05) with cooking loss a... |
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| Keywords: | Muscovy duck Cherry valley duck Gaoyou duck meat productivity meat quality tenderness |
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