| 刊名 | Animal Husbandry and Feed Science |
| 作者 | Yang Chaowu, Yu Chunlin, Qiu Mohan, Zhang Zengrong, Hu Chenming, Xiong Xia, Xia Bo, Peng Han, Song Xiaoyan, Chen Jialei, Zhu Shiliang, Liu Siyang, Du Huarui, Li Qingyun |
| 作者单位 | Sichuan Animal Science Academy; Sichuan Provincial Key Laboratory of Animal Genetics and Breeding; Sichuan Dahen Poultry Breeding Co.Ltd. |
| DOI | 10.19578/j.cnki.ahfs.2022.01-03.001 |
| 年份 | 2022 |
| 刊期 | 1 |
| 页码 | 1-6 |
| 关键词 | Quality chicken; Free-range farming chicken; Slaughter performance; Flavor traits of meat |
| 摘要 | [Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichuan Dahen Poultry Breeding Co.,Ltd.(bred for 4 succes-sive generations),were kept in cages until the end of 5 weeks of age,which were then divided into cage rearing and free-range farming groups.All cocks were fed with the same diet,and slaughter tests and meat quality analysis were carried out at the end of 10 and 22 weeks of age,respectively.[Result]The live weight,carcass weight and abdominal fat percentage in cage rearing group were significantly higher than those in free-range farming group(P<0.01),and the percentage of half-eviscerated yield and percentage of eviscerated yield in cage rearing group were significantly higher than those in free-range farming group(P<0.05),but there were no significant differences in dressing percentage,percentage of leg muscle and per-centage of breast muscle.The intramuscular fat(IMF)content and muscle fiber density of chicken in cage rearing group were significantly higher than those in free-range farming group(P<0.01),but there was no significant difference in inosinic acid(IMP)content.The content of IMF and IMF increased with the increase of feeding age,but the deposition rate of intramuscular fat was higher than that of IMF in late feeding period.[Conclusion]The study will provide reliable guidance for production and market consumption of high quality chicken. |
