本试验旨在比较宁都黄鸡与宁都杂交鸡的肉质特性差异,为综合评定其杂交效果提供理论依据。试验选取同一天出壳、同一条件饲养的120日龄宁都黄鸡和宁都杂交鸡母鸡各3羽,测定常规肉质、胸肌化学成分、氨基酸含量、脂肪酸组成及肌肉组织学特性。结果显示:1)相对于宁都杂交鸡,宁都黄鸡的熟肉率高,滴水损失小,剪切力小,但没有显著差异(P>0.05);宁都黄鸡胸肌的系水力极显著高于宁都杂交鸡(P<0.01)。2)宁都黄鸡肌纤维密度极显著高于宁都杂交鸡(P<0.01),宁都黄鸡肌纤维直径极显著低于宁都杂交鸡(P<0.01)。3)宁都黄鸡的粗蛋白质含量极显著高于宁都杂交鸡(P<0.01),宁都黄鸡的氨基酸总量及8种必需氨基酸、2种半必需氨基酸、7种甜鲜味氨基酸含量均不同程度地高于宁都杂交鸡,但均差异不显著(P>0.05)。4)宁都黄鸡的脂肪酸组成丰富且必需脂肪酸(亚油酸、亚麻酸)含量及二十碳一烯酸、二十碳二烯酸、二十碳三烯酸、二十二碳一烯酸、二十二碳五烯酸、二十四碳一烯酸等不饱和脂肪酸含量均高于宁都杂交鸡,但差异不显著(P>0.05)。总体而言,宁都黄鸡在嫩度、营养等方面均好于杂交鸡,虽然杂交鸡只有12.5%的蛋鸡血缘,但肉质已受到明显影响,在优质肉鸡育种中应慎重使用这种杂交模式。

This experiment was conducted to compare the meat quality between Ningdu yellow chickens and Ningdu hybrid chickens, and to provide a theoretical basis for comprehensive assessment of its hybrid effects. Three 120-day-old Ningdu yellow chickens and Ningdu hybrid chickens with the same hatched day and feeding conditions were selected, and the routine meat quality, breast muscle chemical composition, amino acid contents, fatty acid composition and muscle tissue properties were determined. The results showed as follows: 1) compared with the Ningdu hybrid chickens, the cooked meat percentage of Ningdu yellow chickens was higher (P>0.05), but the drip loss and shear force were lower (P>0.05); the water-holding capacity in breast muscle of Ningdu yellow chickens was significantly higher than that of Ningdu hybrid chickens (P<0.01). 2) The muscle fiber density of Ningdu yellow chickens was significantly higher than that of Ningdu hybrid chickens (P<0.01), but the muscle fiber diameter was significantly lower than that of Ningdu hybrid chickens (P<0.01). 3) The crude protein content of Ningdu yellow chickens was significantly higher than that of Ningdu hybrid chickens (P<0.01), and the contents of total amino acids, 8 kinds of essential amino acids, 2 kinds of semi-essential amino acids, and 7 kinds of flavor and sweet flavor amino acids were higher than those of Ningdu hybrid chickens (P>0.05). 4) The contents of essential fatty acids (linoleic acid and linolenic acid) and unsaturated fatty acids (C20: 1, C20: 2, C20: 3, C22: 1, C22: 5, C24: 1, etc.) of Ningdu yellow chickens were higher than those of Ningdu hybrid chickens (P>0.05). In conclusion, the tenderness, nutrition and other aspects of Ningdu yellow chickens are better than those of Ningdu hybrid chickens. Although it is only 12.5% of laying hens' blood relationship in the hybrid chickens, the meat quality has been significantly affected. This hybrids mode should be used cautiously in quality broiler breeding.