相似体重的地方肉鸡、丘陵♂×Sonali♀杂交肉鸡和商品肉鸡在不同贮藏时间的肉产量和肉质特性

Meat Research Pub Date : 2022-10-30 DOI:10.55002/mr.2.5.35
Mh Ali, M. Habib, M. Bhuiyan, M. Azad, M. Hashem, MS Ali
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引用次数: 0

摘要

本试验研究了相近活重的地方杂交丘陵♂×索纳利♀和商品肉鸡的肉产量和品质特性。为此,从当地市场购买了雄性和雌性土鸡,而在孟加拉国农业大学(BAU)家禽养殖场饲养的杂交丘陵♂×索纳利♀饲养至12周。罗斯308肉鸡雌雄分别饲养30 d。选取本地肉鸡、hilly♂Sonali♀和商品肉鸡各6只公鸡和6只母鸡,屠宰、去内脏和解剖,比较1000 g(±50 g)体重下0、15和30 d的产肉量和肉质特性。将去肉和去毛的胴体在-18°C下保存0、15和30 d。在本地、丘陵♂×Sonali♀和肉鸡(两性)中,商品肉鸡的小腿、颈部、胴体产量、胴体重、胸肉重显著(p<0.05)高于商品肉鸡,而丘陵♂×索纳利♀的翅肉和大腿肉显著高于商品肉鸡。商品肉鸡在不同贮藏时间的干物质、粗蛋白质和蒸煮损失、粗脂肪、灰分、过氧化值、游离脂肪酸值和硫代巴比妥酸值均显著高于商品肉鸡。三种贮藏时间的肉品产量参数差异不显著。蒸煮损失、pH值和粗蛋白质随贮藏时间的延长而降低,干物质、粗脂肪、灰分、过氧化值、游离脂肪酸值、硫代巴比妥酸值随贮藏时间的延长而升高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Meat yield and meat quality characteristics of indigenous, Hilly♂×Sonali♀ crossbred and commercial broiler chicken of similar weight at different storage time
The experiment was conducted to investigate meat yield and quality characteristics of indigenous, crossbred Hilly♂ × Sonali♀ and commercial broiler chickens at similar live weight. For this purpose male and female indigenous chickens were purchased from local market, while Hilly♂ × Sonali♀ crossbred was reared up to 12 weeks at Bangladesh Agricultural University (BAU) poultry farm. Sexed male and female of Ross 308 broiler chicks were also reared BAU poultry farm up to 30 days. Six male and six female chickens from each of indigenous, Hilly♂  Sonali♀ and commercial broiler were slaughtered, eviscerated and dissected to compare meat yield and meat quality characteristics during 0, 15 and 30 days of storage period at 1000 g (±50 g) body weight. The eviscerated and defeathered carcasses were stored at -18°C for 0, 15 and 30 days .Considering Indigenous, Hilly♂ ×Sonali ♀ and Broiler chickens of both sexes, shank, neck, carcass yield, dressed weight, breast meat weight were significantly (p<0.05) higher in commercial broiler while wing meat and thigh meat were higher in Hilly♂ × Sonali♀ chicken. The dry matter, crude protein were significantly higher in indigenous chicken while cooking loss, ether extract, ash, peroxide value, free fatty acid value and thiobarbituric acid value were found significantly higher in commercial broiler during different storage time in both sexes. The meat yield parameters did not differ significantly among three storage time. However, cooking loss, pH and crude protein decreased, while dry matter, ether extract, ash, peroxide vale, free fatty acid value, thiobarbituric acid value, increased with the increasing of storage time.
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