| 番鸭、樱桃谷鸭及高邮鸭产肉性能及肉质特性研究 |
| |
| 引用本文： | 王健,臧大存,左伟勇,展跃平,施帅,段修军.番鸭、樱桃谷鸭及高邮鸭产肉性能及肉质特性研究[J].扬州大学学报(农业与生命科学版),2008,29(3). |
| |
| 作者姓名： | 王健 臧大存 左伟勇 展跃平 施帅 段修军 |
| |
| 作者单位： | 1. 江苏畜牧兽医职业技术学院,江苏,泰州,225300;国家水禽种质资源基因库,江苏,泰州,225300
2. 江苏畜牧兽医职业技术学院,江苏,泰州,225300 |
| |
| 基金项目： | 江苏畜牧兽医职业技术学院科研基金资助项目 |
| |
| 摘 要： | 以番鸭、樱桃谷鸭、高邮鸭为研究对象,分别测定70日龄产肉性能及胸、腿肌肉品质,探讨3个品种鸭产肉性能和肉质特征.结果表明: 番鸭是肉用性能最好的优质肉鸭,樱桃谷鸭腿肌比例偏小,高邮鸭未达到优质肉鸭的要求;除高邮鸭与番鸭腿肌蒸煮损失差异显著外,肉色、pH值、系水力、蒸煮损失等理化特性在品种间差异不显著;番鸭、樱桃谷鸭胸肌pH值、系水力与腿肌差异显著;高邮鸭、樱桃谷鸭胸肌蒸煮损失与腿肌差异显著.肌纤维直径和肌束膜厚度可客观反映肌肉的嫩度, 3个品种鸭肌肉嫩度差异不显著,品种内鸭的胸肌嫩度高于腿肌.
|
| 关 键 词： | 番鸭 樱桃谷鸭 高邮鸭 产肉性能 肉品质 |
Study on meat productivity and quality of Muscovy duck,Cherry valley duck and Gaoyou duck |
| |
| WANG Jian,ZANG Da-cun,ZUO Wei-yong,ZHAN Yue-ping,SHI Shuai,DUAN Xiu-jun.Study on meat productivity and quality of Muscovy duck,Cherry valley duck and Gaoyou duck[J].Journal of Yangzhou University:Agricultural and Life Science Edition,2008,29(3). |
| |
| Authors: | WANG Jian ZANG Da-cun ZUO Wei-yong ZHAN Yue-ping SHI Shuai DUAN Xiu-jun |
| |
| Institution: | 1.Jiangsu Anim Husb and Vet Coll;Taizhou 225300;China;2.Gene Pool of Nat Waterfowl;China |
| |
| Abstract: | This trial selected Muscovy duck,Cherry valley duck and Gaoyou duck,which were slaughtered at 70 days,to study meat productivity and to analyze meat quality of breast meat and thigh meat in 3 duck breeds.Comparison on the meat productivity showed that Muscovy duck was the best;The thigh meat rate of Cherry valley duck was below high-quality meat duck;The breast and thigh meat rate of Gaoyou duck did not meet the requirements of high-quality meat duck.The results indicated that: Cooking loss was significant ... |
| |
| Keywords: | Muscovy duck Cherry valley duck Gaoyou duck meat productivity meat quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
