不同品系北京鸭肉用性能及肌肉品质特性的研究

本文对Z型北京鸭3个品系的胴体性能及肌肉品质进行了比较。结果表明:北京鸭3个品系间活重、胸肌重和胸肌率存在极显著差异(P<0.01),表现为Z4系>杂交系>Z1系。而3个品系的腿肌率、腹脂重、腹脂率、皮脂厚和肌间脂肪宽无显著差异。剪切力以Z1系北京鸭为最高;失水率以北京鸭杂交系为最低;肌肉pH值以杂交系北京鸭最高。杂交系北京鸭天门冬氨酸、苏氨酸、丝氨酸、谷氨酸、丙氨酸、胱氨酸、蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸、组氨酸、精氨酸、以及总氨基酸含量显著高于北京鸭Z1、Z4系(P<0.05),而且肌苷酸和各种氨基酸含量以及总氨基酸含量均为杂交系北京鸭最高。综合本试验可得出:北京鸭杂交系肉品质优于父系和母系,在品种选育过程中发挥出了杂交优势,且Z1系×Z4系这种杂交组合有利于北京鸭肉质的改良。

Comparison of Carcass Traits and Meat Quality among Different Lines of Pekin Ducks

In this paper, carcass trait and meat quality among different lines of Pekin ducks fed by the same manners were investigated. The results showed that the weight and the percentage of breast meat and the live weight were different significantly among the three lines in Pekin ducks(P < 0.01). But there were no significant difference in the weight and the percentage of abdominal fat and the thickness of skin and subcutaneous fat among the three lines of Pekin ducks. Z1-Pekin duck's shearing force is the larger than that of others, water depletion capacity of the cross-bred Pekin ducks is the lowest among them, and their meat pH value is the highest. The aspartic aid, threonine, serine, glutamic acid, alanine, cystine, methionine, isoleucine, leucine, phenylalanine, lysine, histidine, arginine and the total animo acid content of cross-bred Pekin duck's breast meat were significantly higher than those of other lines(P < 0.05). The experiment confirmed that the cross-bred Pekin ducks meat quality is better than its parent line.