【摘要】 以苏牧鸭、番鸭、樱桃谷鸭为材料,将试验鸭饲养至10周龄时进行肉质特性颜色、pH值、系水力、蒸煮损失、剪切力、肌纤维直径、肌束膜厚度的测定。结果表明,培育的新品种苏牧鸭已接近引进优质品种樱桃谷鸭的水平,但与番鸭相比有些性状还有一定差距,有待进一步改良。更多还原

【Abstract】 The study was based on Sumu duck,Muscovy duck and Cherry Valley duck in Jiangsu Waterfowl Research and Development Center.The experiment duck were slaughtered at 10weeks,to study meat color,pH,water depletion,water holding,cooking loss,shearing force,diameters and density of the muscle fiber,and the thickness of muscle bundle membranes.The results showed that our new duck (Sumu duck)have achieved the level of superior duck (Cherry Valley duck).However,some performances were still different from Muscovy duck and need to be further improved.更多还原