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时间:2020-06-21
《淮北麻鸡出栏日龄对产肉性能及制作烧鸡品质的影响.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、安徽农业大学学报,2014,41(1):51.55.JournalofAnhuiAgriculturalUniversity网络出版时间:20t3.12.1716:53:29[URL】http://www.cnki.net/kcms/detail/34.1162.S.20131217.1653.021.html淮北麻鸡出栏日龄对产肉性能及制作烧鸡品质的影响章薇,许月英,杨家军,刘金华,贾敬敏,唐焰(1.安徽省农业科学院畜牧兽医研究所,合肥230031;2安徽宿州市符离集刘老二烧鸡有限公司,宿州234101)摘要:为研究淮北麻鸡出栏日龄
2、对产肉性能及制作烧鸡品质的影响,分别取放养至6个月、5个月和4个月龄的淮北麻鸡1O只(公母各半)进行屠宰分析、肉质理化分析;同时各组取20只(公母各半),;Oo.Y-成符离集烧鸡。加工后测定各月龄鸡的加工成品率、肉质营养成分并作感观评定。结果表明,6月龄、5月龄的淮北麻鸡的半净膛屠宰率和全净膛屠宰率分别为79.10%、77.77%与79.46%、67.26%,均显著高于4月龄组76.23%半净膛屠宰率和63.81%全净膛屠宰率(P<0.05);饲养期长,则淮北麻鸡的屠宰率高,蒸煮损失少,6月龄淮北麻鸡公鸡的加工成品率高于4月龄组,差异
3、极显著(P<0.01);淮北麻鸡加工前6月龄组的蛋白质、风味氨基酸、必需氨基酸含量高于4月龄组,但加工后各组烧鸡的营养成分及感观评定的综合得分并无显著差异。关键词:淮北麻鸡;肉品质;出栏日龄;符离集烧鸡中图分类号:$831.4文献标识码:A文章编号:1672—352Xf2014)01—0051-05StudyondifferentfeedingperiodsofHuaibeipartridgechickensonthemeatperformanceandqualityofFuliroastchickensZHANGWei,XUYuey
4、ing,YANGJiajun,LIUJinhua,JIAJingmin:,TANGYan(1.InstituteofAnimalHusbandryandVeterinaryMedicine,AgriculturalAcademyofAnhuiProvince,Hefei230031;2.LiulaoerRoastChickenLimitedCompanyofFuliji,Suzhou234101)Abstract:Tostudytheeffectsofdifferentfcedingperiodsonthemeatperformanc
5、eandqualitvofroastchickens.Huaibeifree.rangepartridgechickenswererandomlychosenwith5femaleand5maleeachinthefol—lowinggroups:6一month.oldchickens.5一month.oldchickensand4一month—oldchickens.Afteranalyzingslaugh—terperformanceandmeatqualityinphysicalandchemicalindicators.20(
6、equa1femaleandmaleinnumber)HuaibeipartridgechickensweremadeintoFuliroastchickenstocalculatetheratesoffinishedproducts,themeatnutritioningredients.andasensoryevaluationwasmadefinally.Theresultsshowedthattheevisceratedyieldandhalfevisceratedyieldof6.month.oldchickens.5一mo
7、nth.oldchickensweresignificantlyhigherthanthatof4一month—oldchickensr尸<0.05).Longfeedingperiodcanimprovetheslaughterrateandreducecookingloss;therateoffinishedproductof6months’roosterwashigherthanthatof4months’roosterfP<0.01).Thecontentsofprotein.aromaamino—cidandessentia
8、lamino.acidin6month’Schickenswerehigherthanthoseof4month’SchickensbeforebeingcookedfP<0.05orP<0.01.Atierbeingc
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