舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较

林诗宇, 杜夏夏, 冉崇霖, 李霞辉, 王志刚, 徐超, 舒刚

doi:10.3969/j.issn.1006-267x.2017.06.034

动物营养学报 >

2017 , Vol. 29 >Issue 6: 2116 - 2123

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.06.034

研究简报 Short communications

舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较

展开

四川农业大学动物医学院, 成都 625100

林诗宇(1994-),女,四川成都人,硕士研究生,从事药物制剂研究。E-mail:zhangjiquan2016@yeah.net

收稿日期: 2016-11-08

网络出版日期: 2017-06-07

收起

Comparison of Egg Quality and Meat Quality among Shouguang Chickens, Gushi Chickens and Roman Layers under Mixed Pattern of Dry-Lot Feeding and Woodland Stocking

Expand

College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 625100, China

Received date: 2016-11-08

Online published: 2017-06-07

Fold

摘要

本试验旨在比较寿光鸡、固始鸡和罗曼蛋鸡在舍饲与林地放养混合模式下蛋品质及肉品质的差异。选取90日龄寿光鸡、固始鸡和罗曼蛋鸡母鸡各120只，每个品种鸡设4个重复，每个重复30只，在舍饲与林地放养混合模式下采用常规基础饲粮饲喂至180日龄。结果表明:罗曼蛋鸡与寿光鸡、固始鸡相比，蛋重显著升高（P<0.05），而蛋黄颜色、蛋白高度和哈氏单位显著降低（P<0.05）。寿光鸡和固始鸡的蛋中锌、硒、钙、蛋白质和脂肪含量较罗曼蛋鸡显著升高（P<0.05），肌肉中脂肪和蛋白质含量也较罗曼蛋鸡显著升高（P<0.05）。寿光鸡、固始鸡肌肉的滴水损失率、剪切力显著低于罗曼蛋鸡（P<0.05），肉色显著高于罗曼蛋鸡（P<0.05）。寿光鸡和固始鸡肌肉中甘氨酸、谷氨酸、异亮氨酸和鲜味氨基酸含量显著高于罗曼蛋鸡（P<0.05）。总之，寿光鸡和固始鸡的蛋具有大蛋黄、高蛋白，且营养元素丰富，而罗曼蛋鸡的蛋含水量较高，蛋白质品质较差；寿光鸡和固始鸡的肌肉较罗曼蛋鸡具有较长货架期，且肌苷酸和氨基酸含量高，肉质鲜嫩，营养丰富；3个品种鸡中，寿光鸡和固始鸡的蛋品质和肉品质更佳。

关键词： 寿光鸡; 固始鸡; 罗曼蛋鸡; 蛋品质; 肉品质; 营养成分

本文引用格式

林诗宇, 杜夏夏, 冉崇霖, 李霞辉, 王志刚, 徐超, 舒刚 . 舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较[J]. 动物营养学报, 2017 , 29(6) : 2116 -2123 . DOI: 10.3969/j.issn.1006-267x.2017.06.034

Abstract

This study aimed at comparing egg quality and meat quality among Shouguang chickens, Gushi chickens and Roman layers under mixed pattern of dry-lot feeding and woodland stocking. One hundred and twenty 90-day-old female Shouguang chickens, Gushi chickens and Roman layers were selected and each variety of chickens had 4 replicates with 30 chickens per replicate. The 3 varieties of chickens were fed with a conventional basal diet until 18 days of age under mixed pattern of dry-lot feeding and woodland stocking. The results showed that compared with Shouguang chickens and Gushi chickens, the egg weight of Roman layers was significantly increased (P<0.05), while the yolk color, albumen height and Haugh unit were significantly decreased (P<0.05). The zinc, selenium, iron, calcium, protein and fat contents in eggs and the protein and fat contents in muscle of Shouguang chickens and Gushi chickens were significantly higher than those of Roman layers (P<0.05). The muscle drip loss rate and shearing force of Shouguang chickens and Gushi chickens were significantly lower than those of Roman layers (P<0.05), and their meat color was significantly higher than that of Roman layers (P<0.05). The contents of glycine, glutamic acid, isoleucine and flavor amino acids in muscle of Shouguang chickens and Gushi chickens were significantly higher than those of Roman layers (P<0.05). In summary, the eggs of Shouguang chickens and Gushi chickens have bigger yolk, higher eggwhite and richer nutrients, but the eggs of Roman layer have higher water and worse protein quality; moreover, the muscles of Shouguang chickens and Gushi chickens have longer shelf life, and higher inosinic acid and amino acid contents, better tenderness and nutrition than Roman layers. The egg quality and meat quality of Shouguang chickens and Gushi chickens are better in 3 varieties of chickens.

Key words： Shouguang chickens; Gushi chickens; Roman layers; egg quality; meat quality; nutrients

参考文献

[1] 卞琳琳,刘爱军.中国鸡蛋产业供需状况及发展对策分析[J].世界农业,2013(2):128-132.

[2] 张冰.我国禽蛋生产、贸易及国际竞争力研究[D].硕士学位论文.呼和浩特:内蒙古农业大学,2005.

[3] 王晓翠.理想蛋白模式下饲粮蛋白源对蛋品质的影响及其机理研究[D].博士学位论文.哈尔滨:东北农业大学,2015.

[4] 王珍,王海威,申欣怡,等.影响蛋品质因素的研究进展[J].饲料博览,2016(9):34-37.

[5] 张英,白杰,张海峰.鸡肉制品的现状及发展[J].肉类研究,2009(8):72-75.

[6] 张红霞,刘相春,许延元,等.浅谈柴鸡的饲养技术[J].山东畜牧兽医,2013,34(12):82.

[7] 马丹丹,赵国先,冯焯,等.柴鸡养殖技术[J].饲料博览,2015(1):42-45.

[8] 王志祥.固始鸡与肉鸡、蛋鸡肉质、生长、代谢及相互关系的比较研究[D].博士学位论文.北京:中国农业大学,2005.

[9] 肖虹.绿茶及其茶多酚对罗曼蛋鸡肉品质、蛋品质及生产性能的影响[D].硕士学位论文.合肥:安徽农业大学,2010.

[10] 刘雅正.罗曼蛋鸡营养需要[J].国外畜牧学:猪与禽,2014,34(5):47.

[11] 孙玉民,罗明.畜禽肉品学[M].济南:山东科学技术出版社,1993.

[12] 叶伟庆,杜炳旺,李东华,等.黄羽肉鸡不同生长时间肌苷酸含量及相关基因表达的对比[J].食品与发酵工业,2015,41(10):65-70.

[13] 胡启洲.影响卵黄着色的因素[J].江西畜牧兽医杂志,2001(2):39.

[14] 刘涛,黄保华,雷秋霞,等.影响禽蛋蛋黄着色的影响因素[J].家禽科学,2010(9):44-46.

[15] 张佳兰.新杨蛋鸡蛋品质研究[D].硕士学位论文.杨凌:西北农林科技大学,2004.

[16] 李小利.哈氏单位是检验鸡蛋品质的重要指标[J].检验检疫学刊,2013,23(2):48-49,72.

[17] 路文敏.影响冷鲜肉滴水损失关键因素研究[D].硕士学位论文.杨凌:西北农林科技大学,2010.

[18] 陈代文,张克英,胡祖禹.猪肉品质特征的形成原理[J].四川农业大学学报,2002,20(1):60-66.

[19] 戴四发,闻爱友,王立克,等.肉仔鸡肌肉色泽与品质相关性研究[J].中国农业大学学报,2007,12(1):61-64.

[20] 陈宽维,李慧芳,张学余,等.肉鸡肌纤维与肉质关系研究[J].中国畜牧杂志,2002,38(6):6-7.

[21] 单安山,李锋.鸡母体营养对子代生长发育和肉质的影响[J].东北农业大学学报,2012,43(3):1-14.

[22] 杨东湘.论微量元素对人体健康的重要作用[J].科协论坛:下半月,2010(6):103-104.

[23] 黄作明,黄珣.微量元素与人体健康[J].微量元素与健康研究,2010,27(6):58-62.

[24] 牛芸民,杨天林.若干重要微量金属元素的生物化学功能及其与人体健康的关系[J].微量元素与健康研究,2014,31(2):78-80.

[25] 张兰威,牟光庆,许高升,等.蛋品工艺学[M].哈尔滨:黑龙江科学技术出版社,1996.

[26] 罗钧秋,曹中明,陈代文,等.蛋白质营养研究新阶段[J].中国畜牧杂志,2012,48(13):73-76.

[27] 李耀.浅谈鸡肉风味物质的呈味机理[J].食品工业科技,2011,32(3):446-449,452.

[28] 罗桂芬,孙世铎,陈继兰,等.肉类风味物质:肌苷酸[J].中国家禽,2004,26(3):41-43.

[29] 吴娜,顾赛麒,陶宁萍,等.鲜味物质间的相互作用研究进展[J].食品工业科技,2014,35(10):389-392,400.

[30] RABIE M A,PERES C,MALCATA F X.Evolution of amino acids and biogenic amines throughout storage in sausages made of horse,beef and turkey meats[J].Meat Science,2014,96(1):82-87.

Options

文章导航

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们