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当前位置: 首页 > 文章 > 淮北麻鸡出栏日龄对产肉性能及制作烧鸡品质的影响 安徽农业大学学报 2014,41 (1) 57-61
Position: Home > Articles > Study on different feeding periods of Huaibei partridge chickens on the meat performance and quality of Fuli roast chickens Journal of Anhui Agricultural University 2014,41 (1) 57-61

淮北麻鸡出栏日龄对产肉性能及制作烧鸡品质的影响

作  者：
章薇;许月英;杨家军;刘金华;贾敬敏;唐焰
单  位：
安徽宿州市符离集刘老二烧鸡有限公司;安徽省农业科学院畜牧兽医研究所
关键词：
淮北麻鸡;肉品质;出栏日龄;符离集烧鸡
摘  要：
为研究淮北麻鸡出栏日龄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10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),加工成符离集烧鸡。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。
译  名：
Study on different feeding periods of Huaibei partridge chickens on the meat performance and quality of Fuli roast chickens
作  者：
ZHANG Wei;XU Yueying;YANG Jiajun;LIU Jinhua;JIA Jingmin;TANG Yan;Institute of Animal Husbandry and Veterinary Medicine Agricultural Academy of Anhui Province;Liulaoer Roast Chicken Limited Company of Fuliji;
关键词：
huaibei partridge chicken;;meat quality;;feeding period;;Fuli roast chicken
摘  要：
To study the effects of different feeding periods on the meat performance and quality of roast chickens, Huaibei free-range partridge chickens were randomly chosen with 5 female and 5 male each in the following groups : 6-month-old chickens, 5- month- old chickens and 4-month-old chickens. After analyzing slaughter performance and meat quality in physical and chemical indicators, 20(equal female and male in number) Huaibei partridge chickens were made into Fuli roast chickens to calculate the rates of finished products, the meat nutrition ingredients, and a sensory evaluation was made finally. The results showed that the eviscerated yield and half eviscerated yield of 6-month-old chickens, 5- month-old chickens were significantly higher than that of 4-month-old chickens(P<0.05). Long feeding period can improve the slaughter rate and reduce cooking loss; the rate of finished product of 6 months' rooster was higher than that of 4 months' rooster(P<0.01). The contents of protein, aroma amino-cid and essential amino-acid in 6 month's chickens were higher than those of 4 month's chickens before being cooked(P<0.05 or P<0.01).After being cooked, no significant difference was found in nutrition ingredient and comprehensive scores in sensory evaluation.

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