【摘要】 试验对20只宣城麻黄鸡在放养和笼养条件下腿部肌肉品质进行了测定,结果表明:(1)笼养组腿肌亮度(L)、黄度(b)分别较放养组高4.23%和32.05%,差异显著(P<0.05);蒸煮损失、硬度、黏性和咀嚼性分别较比放养组高20.96%、44.38%、35.72%和33.50%,差异极显著(P<0.01);而pH24、红度(a)、弹性、粘聚性和肌纤维直径,两组差异不显著(P>0.05)。(2)笼养状态下,腿肌肌纤维直径与弹性、咀嚼性相关性均为显著正相关(P<0.05),与L为显著负相关(P<0.05);其它肉质指标间均为不显著相关(P>0.05);放养状态下,腿肌肌纤维直径与弹性、咀嚼性、L相关性均为不显著正相关(P>0.05),而与蒸煮损失相关性为极显著正相关(P<0.01),与pH24极显著负相关(P<0.01);L与蒸煮损失为极显著正相关(P<0.01),b与弹性为显著正相关(P<0.05)。其它肉质指标间也均为不显著相关(P>0.05)。更多还原

【Abstract】 Twenty Xuanhuang spotted-brown chickens reared in coops and holt were selected to determine the meat quality.The resulted showed:(1)Lightness(L) and Yellowness(b) of the thigh muscle of chickens reared in holts are 4.23% and 32.05% higher than that of in coops with a significant difference(P<0.05);Cooking loss(CL),hardness,gumminess and chewiness of the chickens reared in holts are 20.96%,44.38%,35.72% and 33.50% higher than that of in coops with a extreme deference(P<0.01);pH24,a,springiness,cohesiveness and diameter of muscle fiber in the two groups had no significant difference(P>0.05).(2)In coops,diameter of muscle fiber had positive correlations with springiness and chewiness(P<0.05) and negative correlations with L(P<0.05);other indices of meat quality had no significant difference(P>0.05).In holt,diameter of muscle fiber had insignificant positive correlations with springiness,chewiness and L(P>0.05),while extreme positive correlations with cooking loss(P<0.01),and extreme negative correlations with pH24(P<0.01);L had extreme positive correlations with cooking loss(P<0.01),b had significant positive correlations with springiness(P<0.05).Other indices of meat quality had insignificant correlations(P>0.05).更多还原