中国畜牧杂志

2002, (06)

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肉鸡肌纤维与肉质关系研究
Study on the Relation between Muscle Fiber and Meat Quality in Broilers

陈宽维,李慧芳,张学余,陈国宏,高玉时
CHEN Kuan wei\+1,LI Hui fang\+1;ZHANG Xue Yu 1,CHEN Guo hong 2,GAO Yn shi 1 (1.Jiangsu Provincial Insitute of Poultry Science.Yangzhou.225003,China; 2.Animal Husbandry & Veterinary Science College of Yangzhou University.Yangzhou.225009,China)

摘要(Abstract):

选用地方鸡种白耳鸡、泰和鸡、黄羽肉鸡康达尔 12 8cs、石岐杂鸡、快长肉鸡AA鸡cs、蛋用鸡罗曼褐cs和矮脚黄鸡 7个鸡种 (系 ) ,在同样条件下饲养到 13周龄进行品味、肌纤维等性状测定。结果表明 ,地方鸡种白耳鸡、矮脚黄鸡肉质最好 ,石岐杂鸡、康达尔黄鸡 12 8cs次之 ;罗曼褐cs、AA鸡cs、泰和鸡肉质较差。白肌纤维直径大于红肌纤维和中间型纤维直径 ,其所占比例与肉质呈负相关 ,白肌纤维比例愈高 ,肉质愈差。肌纤维直径与鸡的体重大小没有关系。肌纤维密度和直径共同影响肌肉的蛋白质含量 ,且与肉质呈负相关
Meat quality and muscle fiber of breast in native chicken white earlobes chicken,Silkies,128cs Kandaer yellow feather chicken,Shiqi chicken,csAA chicken,cs layer and yellow short feet chicken at the age of 13 weeks.The results show that:The best meat qualities are white earlobes chicken and yellow short feet chicken,the second are Shiqi chicken and Kanader Chicken;the most poor are cs layer,AA chicken and Silkies.The diameter of white muscle fiber is broader than those of red and middle muscle fibers and the ratio of white muscle fiber is negative relation to meat quality,and the diameter of muscle fiber has no relation to the bodyweight.The density and diameter of muscle fiber have an effect on protein and IMP contents of muscle and have negative relation to meat quality.

关键词(KeyWords): 鸡;肌肉;品质;肌纤维
Chicken;Muscle;Quality;Muscle fiber

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作者(Authors): 陈宽维,李慧芳,张学余,陈国宏,高玉时
CHEN Kuan wei\+1,LI Hui fang\+1;ZHANG Xue Yu 1,CHEN Guo hong 2,GAO Yn shi 1 (1.Jiangsu Provincial Insitute of Poultry Science.Yangzhou.225003,China; 2.Animal Husbandry & Veterinary Science College of Yangzhou University.Yangzhou.225009,China)

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