鸡肉风味物质的遗传选择对北京油鸡饲料转化率及其他生产性状的影响

北京油鸡肉品质优良,但饲料转化率低.本试验旨在探讨鸡肉风味物质选择对北京油鸡的饲料转化率及生产相关性状的影响.试验选用9周龄北京油鸡公鸡肌苷酸(5'-Inosinic Acid,IMP)上选系和肌内脂肪(Intramuscular Fat,IMF)双向选择系共510只,饲养8周,每周测定每个个体的采食量和体重,17周龄...

The Effects of Chicken Meat-Flavor Traits Selection on Feed Conversion Ratio and other Production Traits of Beijing-You Chicken

Beijing-You chicken is characterized by good meat-flavor in meat but low feed conversion ratio.The current study was designed to detect the effects of meat-flavor traits selection on feed conversion ratio and other productive traits of Beijing-You chicken.A total of 510 nine-week-old male Beijing-You chicken were selected from increased 5′-inosinic acid(IMP) selected(IMP+) line and divergent intramuscular fat(IMF) selected(IMF+,IMF-) lines.The feed intake and body weight of each individuals were measured every week until they were slaughtered at 17 weeks old to collect some figures of production traits,which were analyzed by ANOVA program in SAS 8.0 software.The results showed that average daily gain,average daily feed intake,carcass weight,eviscerate weight,breast muscle weight,leg muscle weight,comb weight,testis weight,testis weight percentage,fat strip wide,sebum weight,abdominal fat weight and abdominal fat weight percentage in IMP+ line are significantly higher than that of IMF+ and in IMF-lines(P<0.05).Average daily feed intake,feed to gain ratio,breast and leg IMF content,testis weight and testis weight percentage in IMF+ is obviously higher than that in IMF-(P<0.05).These results demonstrated that the up-selection of chicken meat-flavor traits increased the deposit of abdominal fat weight to some extent,and decreased the feed conversion ratio directly or indirectly.