摘要
试验选用14周龄云南屏边大围山微型鸡公母各10只,对其肉品质物理特性指标进行测定分析。结果显示,公鸡、母鸡腿肌的系水率、嫩度、多汁性、红度(a值)、pH及肌纤维密度均显著高于胸肌,而公鸡、母鸡腿肌的剪切力、蒸煮损失和贮藏损失、亮度(L值)、肌纤维直径与胸肌相比显著降低;相同部位不同性别间比较结果显示,公鸡胸肌与腿肌的剪切力、肌纤维直径、胸肌贮藏损失显著高于母鸡,而母鸡胸肌与腿肌的嫩度和肌纤维密度均比公鸡的高。综合对剪切力、蒸煮损失、贮藏损失、系水率、嫩度、多汁性、风味和总体口感等指标分析,公鸡、母鸡腿肌的肉质高于胸肌,母鸡肉质高于公鸡。
Total twenty of Yunnan Pingbian Mini chickens of half for each ten with fourth months old were used to investigate effect of sex and muscle types on the physical meat indicators. In the same sex, the water holding capacity, tenderness, Juiciness, a^＊ （redness）, pH and muscle fibre density of leg muscle in the both sex were significantly higher than in the breast muscle. Contract, the shear force value, cooking loss, drip loss, L^＊ （lightness） and muscle fibre diameter of leg muscle in the both sex were significantly lower than in the breast muscle. Compare to the hens, the cock had higher shear force value and muscle fibre diameter in both types of muscle, higher drip loss in the breast muscle, and lower tenderness and muscle fibre density in both types of muscle. Overall, the leg muscle quality in the both sex was higher than the breast muscle and the hen meat quality was higher than the cocks.
出处
《中国畜牧兽医》
CAS
2008年第8期131-135,共5页
China Animal Husbandry & Veterinary Medicine
基金
云南省自然基金项目(2006C0033Q)
云南农大博士启动经费
关键词
大围山微型鸡
肉品质
肌纤维特性
Pingbian Mini chickens
meat quality
muscle fibre characteristics
