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］
LI Li,ZANG Sumin,WANG Peng,LI Ningning
. Meat Quality in Taihang Chickens[J]. Chinese Journal of Animal Nutrition, 2011
, 23(09)
: 1592
-1599
.
DOI: 10.3969/j.issn.1006-267x.2011.09.019
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