福建农业学报Issue(2)：117-122,6.
连城白鸭肉用新品系屠宰性能及肉质特性
Slaughter Performance and Meat Quality of New Meat Lines of Liancheng White Duck
摘要
Abstract
In order to determine the meat quality and flavor characteristics of the new meat lines of Liancheng white duck ,the slaughter performance ,muscle nutrients ,delicious amino acids ,essential acids and total amino acid of two new meat lines of Liancheng white duck raised for 70 days were measured and comparatively analyzed with the original Liancheng white duck .The results showed that the eviscerated rate ,pectoral rate ,sebum rate ,abdominal fat of the new meat strain (Ⅰ ) and (Ⅱ ) of Liancheng white duck were significantly higher than that of original Liancheng white duck (P< 0.05) ,but no significant differences on drip loss rate and contents of water ,crude protein ,crude fiber ,crude fat ,delicious amino acid ,essential amino acid and total amino acid (P> 0.05) ..It is suggested that the new meat lines of Liancheng white duck had improvement in the early-stage growth rate ,and the meat quality was consistent with the stock seed Liancheng white duck .关键词
连城白鸭/新品系/屠宰性能/肉质/营养成分Key words
Liancheng white duck/new line/slaughter performance/meat quality/nutrients分类
农业科技引用本文复制引用
缪中纬,朱志明,辛清武,郑嫩珠,庄晓东,李东升,陈晖..连城白鸭肉用新品系屠宰性能及肉质特性[J].福建农业学报,2014,(2):117-122,6.基金项目
现代农业产业技术体系建设专项（nycytx-45-06）；福建省财政专项---福建省农业科学院科技创新团队建设项目 （）
