Effect of Hybridization on Carcass Traits and Meat Quality of Erlang Mountainous Chickens
Effect of Hybridization on Carcass Traits and Meat Quality of Erlang Mountainous Chickens
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DOI：
10.5713/ajas.2013.13097
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发表时间：
2013-10-01
期刊：
影响因子：
--
通讯作者：
Zhu, Q.
中科院分区：
文献类型：
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作者：
Yin, H. D.;Gilbert, E. R.;Zhu, Q.
土鸡在中国市场占有很大份额。为了应对市场的巨大需求，中国土鸡的生产力有待提高。杂交育种是提高生产力的有效方法，但也可能影响肉质。本研究选用二郎山鸡的两个纯系（SD 02和SD 03）与黄羽速生系（SD 01）进行杂交。在91日龄的F-1群体中测定了杂交对胴体和肉质（理化和质构性状）的影响。杂种猪的体重、屠宰重、半净膛、全净膛、胸肌和腹脂含量显著高于对照组（p
Native chickens hold a significant share of the market in China. In response to the huge demand from the market, the productivity of Chinese native chickens needs to be improved. Cross breeding is an effective method to increase productivity, although it might affect meat quality. In this study, two pure lines (SD02 and SD03) of Erlang mountainous chickens were hybridized with a yellow feather and faster growing line (SD01). The effect of hybridization on carcass and meat quality (physiochemical and textural traits) was measured in the F-1 population at d 91 of age. The hybrids exhibited higher body weight and dressed weight, and amount of semieviscerated, eviscerated, breast muscle and abdominal fat (p