土鸡、公鸡鸡和索纳利鸡肉量和理化特性的比较

Meat Research Pub Date : 2022-12-30 DOI:10.55002/mr.2.6.39
M. Sarker, M. Hossain, M. Habib, M. Hashem, MS Ali
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引用次数: 1

摘要

本试验比较了本地、小公鸡和索纳利雄性(回交)的肉产量和品质特征;RIR♂× Sonali♀)鸡,重约750克。将雏鸟屠宰后,将其胸脯、大腿、鸡腿、翅膀、肝脏、心脏、头部、砂囊、颈部等肉产量特征与活重进行比较。然后将所有禽类的胸、大腿和鸡腿保存在4℃,以评估死后24小时的不同品质特征。除屠宰率外,土鸡、小公鸡和索纳利鸡的肉产量特征无显著差异(p < 0.05)。3种鸡胸脯肉的干物质、灰分、水分和粗蛋白质含量均极显著(p0.05)高于本地鸡胸脯肉,粗脂肪含量显著高于小公鸡,蒸煮损失和滴漏损失均显著(p0.05)高于索纳利鸡。与其他两种鸡相比,鸡胸肉的持水能力明显较低,但鸡腿肉和鸡腿肉的持水能力较高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparison of meat yield and physicochemical characteristics of indigenous, cockerel and sonali chicken
The experiment was conducted to compare the meat yield and quality characteristics of indigenous, cockerel and sonali male (Backcrossed; RIR♂ × Sonali♀) chicken weighing around 750g. The birds were slaughtered and meat yield characteristics such asbreast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After that the breast, thigh and drumstick of all birds were stored at 4 ̊C to evaluate different quality characteristics at 24hour postmortem. No significant differences (p>0.05) were found in meat yield characteristics among indigenous, cockerel and sonali chicken except dressing percentage. Highly significant (p<0.001) differences were observed in dressing percentage among three types of chicken. Dressing percentage was significantly higher (p<0.001) in indigenous chicken compared to cockerel and sonali chicken. In proximate composition, no significant differences (P>0.05) were found in dry matter, ash, moisture and crude protein content among the breast meat of three types of chicken but the ether extract content was significantly higher in indigenous chicken breast meat compare to cockerel and sonali chicken (P<0.05). The pH of breast and thigh meat at 24-hour postmortem and the instrumental color (CIE L* a* b*) of breast, thigh and drumstick meat at 2- hour (on-rigor) and 24-hour (post-rigor) postmortem did not differ among the three types of chicken. Highly significant differences (p<0.01) in water holding capacity of breast, thigh and drumstick meat were found, although no significant differences (P>0.05) were found in cooking loss and drip loss among the three types of chicken. Water holding capacity was significantly lower in breast meat, but higher in thigh and drumstick meat in case of cockerel compare to other two types of chickens.
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