畜牧兽医学报2013，Vol.44Issue(1)：129-134,6.
北京油鸡的肌肉组织学特性分析
The Analyses of Muscle Histology Characteristics in Beijing-You Chicken
摘要
Abstract
The objective of the present experiment was to study the relationship between muscle histology characteristics and meat quality in Beijing-You chicken. AA broiler and Leghorn chicken were selected as comparison groups. Muscle fiber diameter (MFD), fiber bundle diameter (FBD), total fiber number (TFN), total fiber bundle number(TFBN) and the thickness of endo-mysium (TE) of the pectoralis major had been detected. The MFD of Beijing-You chicken was 31. 42 μm and it had no significant difference with Leghorn chicken(P>0. 05), but it had significant difference with AA broiler(P<0. 05) whose MFD was 45. 03 μm. The TFN of Beijing-You chicken was 7. 00×105, it was thicker than that of Leghorn chicken(6. 26 ×105, P<0. 05) and it was finer than that of AA boiler (8. 34 × 105, P<0. 05). The shear force value (SFV), shear force energy (SFE), fiber index (FI) and tender degree (TD) of the pectoralis major was also detected in the experiment. The result of multiple comparisons was as follow. The SFE of Beijing-You chicken was 25 452 g · s-1 , it was smaller than that of leghorn chicken(27 397 g · s-1, P< 0.05) and larger than that of AA broiler (22 705 g · s-1 , P<0. 05). The FI of Beijing-You was 5. 62, it had no significant difference with that of AA broiler (5. 14, P>0. 05) and it was significantly smaller than that of Leghorn chicken(8. 10, P<0. 05). The Pearson correlation analysis was also done between muscle fiber characteristics and meat quality traits. The correlation coefficient of SFE and FD was -0. 27. The correlation coefficient of FI and MFD was -0. 24. The meat quality of Beijing-You chicken was mainly decided by the characteristics of the muscle tissue.关键词
鸡/肉品质/肌纤维性状Key words
chicken/ meat quality/ muscle fiber characteristics分类
农业科技引用本文复制引用
安建勇,秦会杰,陈思睿,郑江霞,杨宁..北京油鸡的肌肉组织学特性分析[J].畜牧兽医学报,2013,44(1):129-134,6.基金项目
国家科技部"十一五科技支撑计划"项目"畜禽产品品质检测与可追溯新技术研究"支持(2006BAD14B04) （2006BAD14B04）
