Research Note: Effects of the rearing method and stocking density on carcass traits and proximate composition of meat in small-sized meat ducks.
Research Note: Effects of the rearing method and stocking density on carcass traits and proximate composition of meat in small-sized meat ducks.
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DOI：
10.1016/j.psj.2019.09.006
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发表时间：
2020-04
期刊：
影响因子：
4.4
通讯作者：
Chen G
中科院分区：
文献类型：
--
作者：
Bai H;Bao Q;Zhang Y;Song Q;Liu B;Zhong L;Zhang X;Wang Z;Jiang Y;Xu Q;Chang G;Chen G
本试验旨在研究不同饲养方式和饲养密度对小型肉鸭产肉率和肉质组成的影响。将555只1日龄鸡随机分配至6个处理组（每个处理组重复3次，性别比1/1），采用2 × 3析因安排，包括2种饲养方法（笼内饲养或网内饲养）和3种饲养密度（5只[低]、7只[中]或9只[高]鸡/m2），直至第70天。从每个重复中随机选择5只雄性和5只雌性鸡，并进行处理以确定屠体产量。通过使用乳房和大腿肌肉的近似分析来确定近似组成。饲养方式和饲养密度对胴体产量无交互作用。饲养方式对腿肌率有影响，笼养组腿肌率高于笼养组（P < 0.05）。随着养殖密度的增加，最终体重和腹脂率降低（P < 0.05），而股肌率升高（P < 0.05）。饲养方式和饲养密度对蛋白质、脂肪和胶原蛋白含量有显著的交互作用（P < 0.05）。笼养组的脂肪含量高于对照组，水分含量低于对照组（P < 0.05）。中密度组的水分、脂肪和胶原蛋白含量较高（P < 0.05）。此外，低密度和高密度网饲肉鸭的蛋白质和脂肪含量显著低于网饲肉鸭（P <0. 05），低密度笼养肉鸭的胸肌和大腿肌胶原蛋白含量显著低于网饲肉鸭（P <0. 05）。本研究结果为探讨饲养方式和饲养密度对肉鸭屠宰性能和肉质组成的影响提供了有价值的信息。结果表明，对小型肉鸭，以笼养方式、中等密度饲养效果较好。
The present study was conducted to evaluate the effects of different rearing methods and stocking densities on carcass yield and proximate composition of meat in small-sized meat ducks. A total of 555 one-day-old birds were randomly allocated to six treatment groups (three replicates per treatment, sex ratio 1/1) with a 2 × 3 factorial arrangement of two rearing methods (reared in cage or net) and three stocking densities (5 [low], 7 [medium], or 9 [high] birds/m2) until day 70. Five male and five female birds from each replicate were randomly selected and processed to determine the carcass yield. Proximate composition was determined by proximate analysis using the breast and thigh muscles. There was no interaction effect between the rearing method and stocking density on carcass yield. The rearing method affected the thigh muscle rate, which was higher in the cage groups (P < 0.05). The final BW and abdominal fat rate decreased with increasing density (P < 0.05), whereas the thigh muscle rate increased (P < 0.05). There were significant interaction effects (P < 0.05) between the rearing method and stocking density on the content of protein, fat, and collagen. The content of fat and moisture was greater and lower, respectively, in the cage groups (P < 0.05). The content of moisture, fat, and collagen with a medium density was higher (P < 0.05). In addition, the content of protein and fat was lower in the ducks fed in nets at low and high densities (P < 0.05), respectively; the collagen content of breast and thigh muscle was lower in the ducks fed in cages and nets, respectively, at a low density (P < 0.05). Our findings provide valuable insights into the single and interactive effects of the rearing method and stocking density on duck slaughter performance and proximate composition of meat. The results indicate that a rearing system with a cage pattern and a medium density is better than other arrangements for small-sized meat ducks.
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