饲养方式和饲喂水平对鸡肉肌苷酸含量及肉质的影响

研究了不同饲养方式和饲喂水平对“广西黄”黄羽肉鸡肉质的影响。结果表明，放养（饲喂水平为对照组的50%）肉鸡的骨纤维直径显著增大，密度减小，肌肉脂肪含量明显升高；肌肉肌苷酸、硫胺素含量亦显著升高。     

饲养方式及营养对肉鸡肉质影响的研究进展

影响肉鸡肉质的因素多种多样，包括有遗传、营养、生长环境、饲养管理、性别、性成熟、屠宰加工、疾病、及运动等，本文选择了饲养方式及营养两个重要影响因素，综述了其对肉鸡肉质影响的研究进展。     

VE对PSE肉质的营养调控研究进展

本文简要综述了肉质的特性、PSE肉概念及其形成机制、VE作用及其需要量和日粮中添加VE对PSE肉质的保护和肉质营养调控的发展前景。     

肌内脂肪的营养调控及其与肉质的关系

<正>随着生活水平的提高,消费者越来越注重肉的质量。肌内脂肪的含量影响肉的多汁性、嫩度和风味,2%～3%的肌内脂肪含量是新鲜肉的一个理想标准。Patrici等(1985)对丹麦商品猪的肉质研究发现,提高肌内脂肪含量,肉质嫩度、多汁性也会相应地得到改善。     

宰后糖酵解潜力对肉质的影响及宰前饲养管理调控

本文综述了肌肉中糖原前体和大分子糖原两个糖储对宰后肉中糖酵解潜力和肉质的影响,以及宰前饲养管理调控对肉质的调控。     

饲养方式及营养对肉鸡肉质的影响

随着人们生活水平的不断提高,人们不只注重肉鸡的数量,更注重质量。培育优质的肉鸡成了肉鸡产业中的一个热点。为此,动物营养学家作了大量的研究工作,取得了一定的成果。阐明饲养方式和营养与肉鸡肉质的关系,希望能促进该领域的研究工作的深入。1　饲养方式对肉鸡肉质影响1.1　饲养方式类型肉鸡的饲养方式有地面平养、笼养、圈养(指室内带运动场的养殖方式)、放养几种。1.2　影响肉鸡肉质的机理不同的饲养方式下,鸡的运动量不同导致了肉鸡的肉质不同。运动量大的鸡,其肌肉在运动中得到能量,血液循环加快使肌肉发达,肌肉的嫩度降低,肌间脂肪…     

肉鸡脂肪性状调控基因的研究进展

随着人们生活水平的提高，对优质肉鸡肉质提出了更高要求。适量的皮下脂肪可改善胴体外观，但皮下脂肪和腹脂太多则不好；而较高含量的肌内脂肪（IMF）能改善肉品质。近年来，从DNA水平上研究家禽肉质的报道相对较少，但随着人们消费水平的提高，改善肉质已成为养殖业面临的首要问题。因此，肉质的研究成为动物遗传学者研究的热点。为此，本文把对影响肉鸡肉质脂肪性状主要基因的研究状况做一论述，为今后培育低脂肪优良肉鸡品种的育种工作奠定基础。     

维生素E对畜禽肉质氧化稳定性的营养调控

维生素E不仅在动物的生长、免疫等方面有着重要作用,同时它作为生物抗氧化剂,也能保护脂质免遭氧化.肌肉脂质氧化会对肉的风味、颜色、质地、营养价值产生不良影响,进而影响食品的安全性,乃至危害人类健康.而脂质氧化始于细胞膜上的磷脂部分,脂溶性的维生素E正是通过对细胞膜磷脂的保护来保证畜禽的肉质.     

肉兔的饲养方法

兔肉以其肉质鲜嫩、味美可口、营养价值高而深受消费者喜爱。肉兔饲养具有周期短、投入低、风险小、见效快等优点,是农民朋友致富奔小康的良好选择。现在就肉兔的饲养方法做如下介绍。1科学选购肉兔一是品种。饲养肉用兔,应选择前期生长速度快、屠宰率高的品种。如新西兰兔、哈白兔、塞北兔、布列塔尼亚兔等品种比较适宜,这些品种表现为生活力旺盛,抵抗力强,适应性好,早期生长发育快,产肉率高,经济效益突出。二是体况。体况是兔育肥的基础,直接影响到育肥的效果。体形过大的品种,生长周期长,达到屠宰体重(3千克左右)进行宰杀,肌肉不丰满,屠…     

肉兔的饲养方法

兔肉以其肉质鲜嫩、味美可口、营养价值高而深受消费者喜爱。肉兔饲养具有周期短、投入低、风险小、见效快等优点．是农民朋友致富奔小康的良好选择。现在就肉兔的饲养方法做如下介绍。     

肉鸡肌肉品质的研究现状与趋势

鸡肉是人们食物结构中的重要肉食来源之一。但目前鸡肉产量的增加与肉品品质的下降的矛盾正成为人们关注的热点。本文综述了肉鸡肌肉品质概念、评价系统与方法、影响肌肉品质的因素,并对鸡肉品质研究方向进行了预测。     

Current knowledge and future perspectives of the use of seaweeds for livestock production and meat quality: a systematic review

The effects of dietary macroalgae, or seaweeds, on growth performance and meat quality of livestock animal species are here reviewed. Macroalgae are classified into Phaeophyceae (brown algae), Rhodophyceae (red algae) and Chlorophyceae (green algae). The most common macroalga genera used as livestock feedstuffs are: Ascophyllum, Laminaria and Undaria for brown algae; Ulva, Codium and Cladophora for green algae; and Pyropia, Chondrus and Palmaria for red algae. Macroalgae are rich in many nutrients, including bioactive compounds, such as soluble polysaccharides, with some species being good sources of n-3 and n-6 polyunsaturated fatty acids. To date, the incorporation of macroalgae in livestock animal diets was shown to improve growth and meat quality, depending on the alga species, dietary level and animal growth stage. Generally, Ascophyllum nodosum can increase average daily gain (ADG) in ruminant and pig mostly due to its prebiotic activity in animal's gut. A. nodosum also enhances marbling score, colour uniformity and redness, and can decrease saturated fatty acids in ruminant meats. Laminaria sp., mainly Laminaria digitata, increases ADG and feed efficiency, and improves the antioxidant potential of pork. Ulva sp., and its mixture with Codium sp., was shown to improve poultry growth at up to 10% feed. Therefore, seaweeds are promising sustainable alternatives to corn and soybean as feed ingredients, thus attenuating the current competition among food-feed-biofuel industries. In addition, macroalgae can hinder eutrophication and participate in bioremediation. However, some challenges need to be overcome, such as the development of large-scale and cost-effective algae production methods and the improvement of algae digestibility by monogastric animals. The dietary inclusion of Carbohydrate-Active enZymes (CAZymes) could allow for the degradation of recalcitrant macroalga cell walls, with an increase of nutrients bioavailability. Overall, the use of macroalgae as feedstuffs is a promising strategy for the development of a more sustainable livestock production.     

肉鹅的放牧饲养管理技术

肉鹅放牧,既可节约精料、降低成本,又能增强鹅的体质,提高其适应性和抗病力。因此,肉鹅放牧在实际生产中多被采用。鹅群的放牧饲养,应注意以下几个方面。     

杂交对小梅山猪肉品质的影响

小梅山猪杂交后,除背最长肌嫩度改善外,其它肉品质指标都有不同程度下降,除背最长肌肉色外,全部肉品质指标均为小梅山猪大于约小梅猪,约小梅猪大于长约小梅猪.一些肉质性状间相关显著.背最长肌和半腱肌肌纤维直径均为长约小梅猪显著大于小梅山猪和约小梅猪,小梅山猪和约小梅猪差异不显著,全群猪肌纤维直径除与熟肉率呈正相关外,与其它肉质指标都呈负相关.     

小香乌鸡部分肉质性状分析

据测定：小香乌鸡肉含量蛋白质25.34%，脂肪0.71%，总氨基酸75.32%，必需氨基酸44.88%，CaO.035%，PO.425；泰和乌鸡肉含蛋白质25.03%，脂肪0.77%，总氨基酸70.91%，必需氨基酸44.11%，CaO.014%，P0.41%。小香乌鸡所测指标略高于泰和乌鸡，两鸡种间无明显差异。     

Feeding time can alleviate negative effects of heat stress on performance,meat quality and health status of turkey

1. A total of 180 one-day-old turkeys were randomly assigned to 6 equal groups to investigate the effect of feeding time on growth performance, carcass characteristics, meat quality, leg problems and physiological responses of growing turkeys under the high temperature conditions of summer.

2. Birds of the first group were ad libitum fed and were considered as the controls (C). The second group (T1) was given 80% of diet in the morning and 20% of diet in the afternoon, the third group (T2) was given 60% of diet in the morning and 40% of diet in the afternoon, the fourth group (T3) was given 40% of diet in the morning and 60% of diet in the afternoon, the fifth group (T4) was given 20% of diet in the morning and 80% of diet in the afternoon and the sixth group (T5) was given 100% of diet in the afternoon.

3. Body weight, body weight gain and feed conversion ratio were improved with T2, T3, T4 and T5 in comparison to control or T1 under heat stress conditions. No significant impacts on carcass traits and meat quality due to changing the time of feeding were seen, except for tenderness and juiciness.

4. Feeding in the afternoon (100%) decreased body temperature and tonic immobility test score, which were positively related with the health condition of the birds.

5. The incidence of leg problems, plumage condition and breast blisters were not significantly different among the experimental groups.

6. It is concluded that feeding turkeys mainly or totally in the afternoon (T4 and T5, birds were fed with 80% or 100% of the diet in the afternoon) can be used as a strategy and a managerial tool for improving growth rate, feed utilisation, carcass and meat quality, as well as health status of growing turkeys reared under hot climate conditions.     

Sensory meat quality and its assessment

Several aspects of meat quality are briefly discussed, outlining the complex of parameters affecting meat quality as a whole. Particular attention is paid to the main sensory meat quality characteristics, which can be assessed analytically, and are known to be related to consumers' appreciation, when buying, preparing and consuming meat. After some compositional and structural characteristics of muscle have been outlined, the major physiological factors effecting the conversion of muscle into meat are discussed. Finally commonly used methods for the assessment of sensory meat quality are reviewed.