【作者】 黄涛；

【导师】 齐德生； 刘华贵；

【作者基本信息】 华中农业大学 ， 动物营养与饲料科学， 2005， 硕士

【摘要】 本试验研究相同营养条件下不同品种鸡肌肉风味品质的差异。选用健康正常的1日龄宫廷黄鸡、快大黄鸡、广西黄鸡、罗曼蛋鸡和白羽肉鸡各120只,在相同营养条件下饲养至98日龄时屠宰,测定并比较各品种鸡的生长、屠宰、感观、物理、化学及组织学等指标,初步探讨各指标对鸡肉风味品质的影响,试验结果如下: 生长与屠宰性能指标。对于试验末重与平均日耗料,白羽肉鸡和快大黄鸡极显著高于北京油鸡、广西黄鸡和罗曼蛋鸡(P<0.01)。对于料重比,宫廷黄鸡、广西黄鸡和罗曼蛋鸡的公鸡显著高于快大黄鸡和白羽肉鸡的公鸡(P<0.05);对于母鸡,白羽肉鸡、快大黄鸡和广西黄鸡显著高于宫廷黄鸡和罗曼蛋鸡(P<0.05)。对于宰前活重、内脏重和全净膛重,白羽肉鸡>快大黄鸡>宫廷黄鸡和罗曼蛋鸡>广西黄鸡(P<0.01),宫廷黄鸡和罗曼蛋鸡的差异不显著(P>0.05)。对于腹脂重,白羽肉鸡和快大黄鸡极显著高于宫廷黄鸡、罗曼蛋鸡和广西黄鸡(P<0.01)。对于全净膛率,白羽肉鸡极显著高于其它四个品种(P<0.01),快大黄鸡、罗曼蛋鸡和广西黄鸡间的差异不显著(P>0.05),三者均显著高于宫廷黄鸡(P<0.05)。对于腹脂率,对于公鸡,广西黄鸡的腹脂率极显著高于其它品种鸡(P<0.01),白羽肉鸡的腹脂率极显著低于其它品种鸡(P<0.01),宫廷黄鸡、快大黄鸡和罗曼蛋鸡间的差异不显著(P>0.05);对于母鸡,广西黄鸡、快大黄鸡和白羽肉鸡的腹脂率显著高于宫廷黄鸡和罗曼蛋鸡(P<0.01),广西黄鸡、快大黄鸡和白羽肉鸡的腹脂率差异不显著(P>0.05),宫廷黄鸡和罗曼蛋鸡的差异也不显著(P>0.05)。 感观指标。对于肉汤香气和肉汤鲜味,宫廷黄鸡的评分显著高于快大黄鸡和广西黄鸡(P<0.05)并极显著高于罗曼蛋鸡和白羽肉鸡(P<0.01),快大黄鸡和广西黄鸡显著高于罗曼蛋鸡和白羽肉鸡(P<0.05),快大黄鸡和广西黄鸡间差异不显著(P>0.05),罗曼蛋鸡和白羽肉鸡间差异也不显著(P>0.05)。对于肉的多汁度,罗曼蛋鸡和白羽肉鸡显著低于其它三组(P<0.05),罗曼蛋鸡和白羽肉鸡间差异不显著(P>0.05),其它三组间差异也不显著(P>0.05)。对于肉的易嚼度,宫廷黄鸡和广西黄鸡显著高于快大黄鸡(P<0.05)并极显著高于罗曼蛋鸡和白羽肉鸡(P<0.01),快大黄鸡显著高于罗曼蛋鸡和白羽肉鸡(P<0.05),宫廷黄鸡和广西黄鸡之间,罗曼蛋鸡和白羽肉鸡之间差异均不显著(P>0.05)。 物理与组织学指标。对于蒸煮损失,宫廷黄鸡和广西黄鸡显著低于快大黄鸡、罗曼蛋鸡和白羽肉鸡(P<0.05),宫廷黄鸡和广西黄鸡间差异不显著(P>0.05),快大黄鸡、罗曼蛋鸡和白羽肉鸡间差异也不显著(P>0.05)。剪切力值:白羽肉鸡极显著高于其它四组(P<0.01),广西黄鸡极显著低于其它四组(P<0.01),宫廷黄鸡、快大黄鸡和罗曼蛋鸡间差异不显著(P>0.05)。水分含量:宫廷黄鸡和广西黄鸡显著高于快大黄鸡、罗曼蛋鸡和白羽肉鸡(P<0.05),白羽肉鸡显著低于其它四组更多还原

【Abstract】 The experiments were conducted to study the differences of the flavour quality among five varieties of chicken meat in the uniform nutritional and feeding conditions. 120 healthy 1-day-old Gongting yellow chickens(Y), Shiqi crossbred yellow chickens(K), Guangxi yellow chickens(G), Roman laying chickens(L) and AA broiler chickens(B) were raised respectively in the uniform nutritional and feeding condition. On the last day of the feeding experiment, 30 chickens from each group were taken out randomly, slaughtered and analyzed the growth performance, slaughter performance, sensory, physical, histological, and chemical indexes. The results showed as follows:Growth performance and slaughter performance indexes. About the final body weight and average daily feed intake, the B, K were extremely significantly higher than Y, G and L (P<0.01). About the feed conversion ratio (Feed/gain), the male Y, G and L were significantly higher than the male K and B (P<0.05) ; the femal B, K and G were significantly higher than the female Y and K (P<0.05) . About the last live weight, visceral weight and eviscerated carcass weight, B > K > Y and L > G (P<0.01) , the difference between Y and L was not significant (P>0.05 ) . About the ventral fat weight, B and K were extremely significantly higher than Y, L, and G (P<0.01) . About the eviscerated carcass weight rate, B was extremely significantly higher than the others (P<0.01), it was not significantly among K, L, and G(P>0.05), they were significantly higher than Y (P<0.05). About the Ventral fat rate, the male G was extremely significantly higher than the others (P<0.01), the male B was significantly lower than the others (P<0.05) , it was not significantly among the Y, K and L. The femal G, Kand B were extremely significantly higher than Y and L (P<0.01) , the difference was not significant among G, Kand B (P>0.05 ) , the same to Y and L.The sensory indexes. About the scores of the bouillon flavour and bouillon umami taste, the Y was significantly higher than K and G (P<0.05) ,and extremely significantly higher than L and B (P<0.01). K and G were significantly higher than L and B (P<0.05), they were not significantly difference between K and G (P>0.05) , the same to L and B. About the score of the juice degree, L and B were significantly lower than the others ( P<0.05), the difference was not significant between L and B (P>0.05), the same to the others. About the scores of the masticatory degree, Y and G were significantly higher than K (P<0.05) , and extremely significantly higher than Land B (P<0.01) , K was significantly higher than L and B (P<0.05) ,the difference was not significant between YandG (P>0.05) , the same to L and B.The physical and histological indexes. About the cooking loss(%),Y and G were significantly lower than the others (P<0.05) , the difference was not significant between Y and G (P>0.05), the same to the others. About the shearing power(N),B was extremely significantly higher than the others (P<0.01) , G was extremely significantly lower than the others (P<0.01) , the difference was not significant among Y, K and L (P>0.05) . About the moisture content(%),Y and G were significantly higher than the others (P<0.05) , B was significantly lower than the others (P<0.05). About the muscle Fiber density(one/mm2), G and Y were significantly higher than the others (P<0.05) , B was significantly lower than the others (P<0.05) , the difference was not significant between G and Y, the same to K and L (P>0.05) .The chemical indexes. About the content of HYP, L was extremely significantly higher than K and Y (P<0.01), and higher than G (P<0.05), the difference was not significant among the others (P>0.05) . About the content of IMP, Y and K were extremely significantly higher than B (P<0.01) and significantly higher than L (P<0.05) ,B was significantly lower than G (P<0.05)? the difference was not significant among the others (P>0.05) .About the content of INO, Y and G were B extremely significantly lower than B (P<0.01) . About the content of AMP, B was extremely significantly higher than G, Y and K (P<0.01) , L was significantly higher than G and K (P<0.05 ), Y was extremely significantly lower than L ( P<0.01) . About the content of ADP, Y, G and K were significantly higher than L and B (P<0.05) . About the corrected IMP, there were not significant difference among all chickens (P>0.05) . Sweetness free amino acids, about the content of threonine, Y and G were maximum, K and B were minimum; about the content of alanine, Y and G were maximum, B and K were minimum; about the content of serine and proline, Y was extremely significantly higher than the others (P<0.01); about the content of lysine, G and Y were maximum, K was minimum. Umami taste free amino acids, about the content of glutamate, G and B were maximum, there were not significant difference among K, G and L (P>0.05) , the same to all about the content of asparaginic acid (P>0.05) . Bitterness free amino acids, about the content of histidine and methionine, B was extremely significantly higher then the others (P<0.01) . In groups, the contents of alanine and arginine were maximum, the content of alanine was about 2593.2— 3081.1 mg/kg, arginine about 1396.84—2454.71 mg/kg; the contents of asprtate and methionine were minimum, asprtate about 5.904 -13.92 mg/kg, methionine 10.54— 19.53 mg/kg. About the content of taurine, the male Y, G and B were extremelysignificantly higher than K and L (P<0.01), the content of taurine of the female B was significantly higher than the others (P<0.05) , there was not significantly difference among the others (P>0.05) .On the base of the all experimental results, we think that the flavour quality of Y was the best among the chicken, the following were G, K, L and B in turn.更多还原