黄羽肉鸡胴体化学成分研究

对北京油鸡和北京石歧黄羽肉鸡的胴体组成和化学成分进行了测定。研究中，首先从胴体中分离出骨，余者（包括肌肉、脂肪、皮肤和韧带）用粉碎机分磨碎、混匀，制作皮肉脂混合样，测定项目包括胴体皮、肉、脂总重量与骨重之比，皮肉脂混合样干物质率，风干混合肉样粗脂肪率和粗蛋白率，及其各种氨基酸和脂肪酸的百分含量。着重分析了上述指标的性别和品系效应。结果表明：与石歧黄羽肉鸡相比，北京油鸡在产肉性能方面的劣势在于其公鸡

A study on the Chemical Composition of the Carcasses of Chinese Yellow- feather Broilers with Excellent Meat Quality

The chemical composition of the carcasses of broilers from two chinese native strains of meat-type chickens,Beijing Fatty Chickens and Shiqi Yellow-feather Chickens was studied.In the research,bone was separated from the carcasses firstly.The remainders including muscle,fatty,skin and ligament was ground finely together with a meat grinder.A 10-g fixed sample was taken from each carcass for the measurement of moisture,fat,protein,fatty acids and amino acids.Strain and sex effects were analyzed.The results show that,for moisture content in the fresh samples and the contents of fat and protein in the air-dried samples,age effects are extremely efficient(P<0.001)and the strain effects were inefficient(P>0.005).Sex also has efficient effects on the relative contents of some fatty acids and amino acids.In the samples from Beijing Fatty Chickens,the relative contents of 12 C fatty acids and aromatic acids,namely tyrosine and phenylalanine,are high,compared with Shiqi Yellow-feather Chickens.This may contribute to the outstanding meat taste and flavor of Beijing Fatty Chickens.