作　　者： ; ; ; ; ;

机构地区： 嘉应学院生命科学学院

出　　处： 《嘉应学院学报》 2011年第8期71-75,共5页

摘　　要： 目前国内外关于鸡肉肉质评定方法研究较缺乏,且尚未形成统一的肉质评价标准.以广东省梅州丰华有机农业发展有限公司五华三黄鸡繁育场五华三黄鸡为素材,对其屠宰性能、肉品质、肌肉感官指标等进行测定.并在此基础上就其鸡肉的感官性状与本场饲养的广西黄鸡与惠阳胡须鸡进行比较.结果表明:五华三黄鸡公鸡、母鸡屠宰率分别为89.62%和92.62%;半净膛率分别为77.76%和74.74%;全净膛率分别为62.72%和61.94%;腿肌粗蛋白质含量分别为24.90%和21.86%;腿肌粗脂肪含量分别为2.58%和0.47%;此外还测定了屠宰后腿肌不同时间的pH值以及心、肝、脑、肌胃、肌肉的粗蛋白和粗脂肪含量.在肉质感官特性上:五华三黄鸡肉的感官性状明显优于广西黄鸡与惠阳胡须鸡. At present the research about evaluating method on chicken meat quality is deficient at home and abroad, meanwhile the evaluation standard of meat quality is not formed yet. In this paper, three - yellow chickens are slaughtered to investigate slaughter performance, meat quality, and muscle chemical index , etc. which were pro- vided by three - yellow chicken breeding field of Fenghua organic agricultural development limited company in Meizhou Guangdong. The results show that slaughter rate of cocks and hens are 89.62% and 92.62% respectively, semi - net carcass rate are 77.76% and 74.74%, net carcass rate are 62.72% and 61.94% ; leg muscle crude protein content of cocks and hens are 24.90% and 21.86% respectively; leg muscle crude fat content are 0.47% and 2.58%. Meanwhile crude protein and crude fat content of heart, liver, brain, muscular stomach and muscle are also detected. In the aspect of meat physical quality ： the fleshcolor of three - yellow chickens shows normal, the elasticity and toughness performed better.

关 键 词： 五华三黄鸡 屠宰性能 肉用性能 肉品质

领　　域： [农业科学] [农业科学]