不同杂交组合优质冷鲜鸡屠宰性能和肉品质比较

培育适合屠宰加工的早熟、青脚、优质肉鸡新品系,通过比较63日龄ABC、ABD和AEB杂交组合鸡群的屠宰性能和肉品质,初步筛选最优杂交组合。结果表明:3个杂交组合63日龄母鸡体重均超过1.8 kg,公鸡体重均超过2.2 kg;公母鸡的屠宰率均超过86%,全净膛率均超过68%;ABC母鸡的全净膛率、胸肌率均显著高于其他杂交组合(P0.05);ABC组合母鸡的腹脂率显著低于其他2个组合(P0.05);ABC和ABD组合公母鸡胸肌肌苷酸含量显著高于AEB母鸡肌苷酸含量(P0.05);ABC公母鸡肌内脂肪含量显著高于ABD母鸡、AEB公鸡(P0.05);3个杂交组合组合间、组合内及公母间屠宰性能(失水率、剪切力和p H)均差异不显著。ABC公母鸡胸肌肉色L值显著高于其他2个杂交组合(P0.05);ABC母鸡肉色a值显著低于AEB(P0.05)。通过对3个杂交组合屠宰性能和肉品质的比较,发现ABC组合的屠宰率、全净膛率、胸肌率、肌苷酸含量、肌内脂肪含量和肉色相对较好,初步确定ABC组合最佳,为下一步优质冷鲜鸡的新品系培育奠定基础。

Comparison on Slaughter Performance and Meat Quality of Different Crossing High-quality Chilled Chicken

In order to cultivate slaughter and processing type of the precocious, blue feet broiler strain, crossbreeding combinations were initially screened by comparing slaughter performance, meat quality of the 63-day-old ABC, ABD and AEB crossbreeding combination chickens. The results showed that the body weight at 63 d of female of three combinations weighed more than 1.8kg, and males weighed more than 2.2kg. The slaughter rate of males and females in three combinations was more than 86%, all eviscerated rate was over 68%. The eviscerated rate and chest muscle rate of ABC females was significantly higher than that of the other combinations(P< 0.05). The abdominal fat rate of ABC females was significantly lower than that of the other two combinations(P< 0.05). The Inosinc acid content in breast muscle of ABC and ABD male and females was higher than that of AEB females(P< 0.05). The Intramuscular fat(IMF) content in breast muscle of ABC males and females was higher than that of ABD females and AEB males(P< 0.05). Water loss rate, shear and PH value had not significant difference between males and females within and between combinations. Breast meat color L* value of ABC males and females was significantly higher than that of the other two combinations(P< 0.05). Meat color a* value of AEB females was significantly less than that of ABC(P< 0.05). Through comparison of slaughter performance and meat quality of three combinations, the dressing percentage, all eviscerated rate, half eviscerated rate, Inosinc acid content, IMF content, and meat color of ABC combination were relatively better, and preliminary determined the of ABC combination is the best combination, which will lay the foundation for cultivating high quality chilled chicken in the future.