本试验旨在分析太行鸡的肌肉品质，选取1日龄太行鸡60只，公母各占1/2，随机分为6个重复，每个重复10只鸡。常规饲养管理，于100日龄屠宰，分析其屠宰性能、肌肉品质、肌肉中风味物质的含量。结果表明：太行公鸡的屠宰率、半净膛率分别为89.71%、82.71%，均极显著高于母鸡（P＜0.01），公鸡的腿肌率为12.14%，显著高于母鸡（P＜0.05）。太行公、母鸡胸肌中肌苷酸的含量分别为3.00、3.14 mg/g，均极显著高于腿肌（P＜0.01），腿肌中牛磺酸含量分别为2.35、1.90 mg/g，均极显著高于胸肌（P＜0.01）。由此可知，太行公、母鸡均具有较好的产肉性能、优良的肌肉品质和可口的风味。
The purpose of this experiment was to evaluate the meat quality in Taihang chickens. Sixty 1-day-old Taihang chickens (half male and half female) were selected, divided into 6 replicates with 10 chickens per replicate, and raised in a routine way. At the age of 100 days, Taihang chickens were slaughtered and their muscle samples were collected to determine the slaughter performance, meat quality and flavor concentration. The results showed that the dressing percentage and the percentage of half-eviscerated yield of Taihang cocks were 89.71% and 82.71%, respectively, and both of them were significantly higher than those of hens （P＜0.01）. The percentage of thigh meat of cocks was 12.14% and it was significantly higher than that of hens （P＜0.05）. The contents of inosine monophosphate in the breast muscle of Taihang cocks and hens were 3.00 and 3.14 mg/g, respectively, and both of them were higher than those in the thigh muscle （P＜0.01）. The contents of taurine in the thigh muscle of Taihang cocks and hens were 2.35 and 1.90 mg/g, respectively, and both of them were significantly higher than those in the breast muscle （P＜0.01）. In conclusion, both Taihang cocks and hens have good performance, excellent meat quality and good flavour.［Chinese Journal of Animal Nutrition, 2011, 23（9）：1592 -1599］
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