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Position: Home > Articles > Effect of Protein Level in Diet on Butcher Performance of Francolin Acta Agriculturae Universitatis Jiangxiensis 2003,25 (2) 296-298

日粮蛋白质水平对肉鸪屠宰性能的影响

作  者:
刘三凤;吴红翔;张水印;潘珂;欧阳建华;涂剑锋;谢金平
单  位:
南昌市农校;江西农业大学动物科学技术学院
关键词:
日粮蛋白水平;肉鸪;屠宰性能
摘  要:
1日龄肉用鹧鸪 15 0羽 ,分 3组分别饲喂粗蛋白含量不同的日粮 ,90日龄进行屠宰测定。结果显示 :日粮蛋白水平对肉鸪的屠宰率、全净膛率、半净膛率、双腿率、翅膀率、胸肌 +双腿 +翅膀占全净膛的百分率、心重、肝重等指标的影响不大 ,但对肉鸪的胸肌率、肌胃重、肠道长度等指标的影响较大。同时 ,我们还可以看出 ,鹧鸪的屠宰肉用性能非常好 ,可食用部分的比例较高
译  名:
Effect of Protein Level in Diet on Butcher Performance of Francolin
作  者:
LIU San-feng 1,WU Hong-xiang 1,ZHANG Shui-ying 2PAN Ke 1,OUYANG Jian-hua 1,TU Jian-feng 1,XIE Jin-ping 1 (1.College of Animal Science and Technology, JAU, Nanchang 330045, China; 2.Agricultural School of Nanchang City, Nanchang 330000, China)
关键词:
protein level in diet; francolin; butcher performance
摘  要:
francolins aged one day were divided into three groups and then feeded separately with diets containing different levels of crude protein.At the age of 90 days,the butcher performance were measured,the result indicated: protein level in diet had little effect on the dressing percentage, semi-eviscerated ratio,griller percentage, breastmeat-thighs-wings ratio, heart weight and liver weight. However,it had considerable effect on the rate of breastmeat, gizzard weight and enteron length; the butcher performance of francolin was very good and the edible proportion was higher.

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