广西麻鸡屠宰性能和肉品质研究.doc

广西麻鸡屠宰性能和肉品质研究 许家明张正芬 华国洪 于辉 黄得纯 赵海全 李华 佛山科学技术学院广东天农食品有限公司 为了对广西麻鸡进行产品开发和品种改良，木研究选择在相同营养水平和饲养 管理条件下的30只120日龄广西麻鸡(公、母各半)进行屠宰试验和肉质分析， 测定其屠宰性能，肌肉屮氨基酸、肌昔酸以及脂肪酸含量。结果显示，公、母鸡 屠宰率分别为90. 15%和92. 57%,全净膛率为69. 12%和68. 08%;公、母鸡的胸肌 和腿肌中氨基酸总量分别为20.37、18. 40及21.30、18. 44g/100g;公、母鸡的 胸肌和腿肌必需氨基酸/总氨基酸(EAA/TAA)分别为39. 32%、42. 33%及42. 72%、 43. 06%，必需氨基酸指数(EAAI)分别为84.33、8 82及90.44、90. 77;胸肌 的鲜味、甜味、支链氨基酸和肌苛酸含量分别比腿肌多0. 85g/100g. 0. 42g/100g、 0. 56g/100g和1. 55mg/g,母鸡甜味氨基酸比公鸡多0. 40g/100g;广西麻鸡肌肉 第一限制性氨基酸为蛋氨酸+胱氨酸;肌肉的不饱和脂肪酸主要由油酸和亚油酸 组成，饱和脂肪酸主要由棕植1酸和硬脂酸组成;腿肌多不饱和脂肪酸和必需脂肪 酸相对含量均比胸肌高，母鸡较公鸡高。综合分析表明，广西麻鸡具备优质地方 肉鸡的良好产肉性能，风味佳，营养价值高，母鸡的营养优于公鸡。 关键词 广西麻鸡;屠宰性能;氨基酸;肌昔酸;脂肪酸; 许家明(1994-)，男，广东电白人，硕士生，硕士方向家禽生产， :765042213@qq. com 李华(1969-)，女，四川名山人，博士，教授，研究方向:动物育种, :okhuali@31iyun? com 2017-05-21 基金广东省科技项目(20142015B030301006、2015-1487、 2016B020233007) Study on Slaughter Performance and Meat Quality of Guangxi Partridge Chickens XU Jia-ming ZHANG Zheng-fen HUA Guo-hong YU Hui HUANG De-chun ZHAO Hai-quan LI Hua Foshan University; Guangdong Tinoos Foods Co., Ltd.; Abstract In order to develop product and improve breeding for Guangxi partridge chickens, the slaughter performance, amino acids, inosine acid and fattyacids contents in muscle were measured and evaluated for Guangxi partridge chickens at 120 days old, which were raised at same nutrition level and management. Carcass traits and meat characteristics were evaluated. The resuIts were showed that the dressing pcrccntage and eviscerated yield percentage of cocks and hens were90. 15%, 92. 57% and 69. 12%, 68. 08%, respectively. The total amino acids in the breast and leg muscles of cocks and hens were 20. 37, 18. 40 and 21. 30, 18. 44 g/100 g, respectivel y. The ratio of essential amino acids to total amino acids in breast and leg muscles of cocks and hens were39. 32%, 42. 33% and 42. 72%, 43. 06%, respectively, and essential amino acid index (EAAI) were84. 33, 88.82 and 90.44, 90.77, respectively. The content of delicious, sweet, branched chai