Research On Meat Performance And Meat Quality Of Different Strains Of Bian Chicken

This research systematically study The slaughter performance、the slaughtering performance and meat quality of BIAN chickens and AA、GG。the breast and leg muscle do conventional meat quality,chemical index and flavor index.The results are as follows:1,growth performance results show that AA 112 days old male hens weighing up to 1952.95g,1444.30g,is significantly higher than the single crown and GG series.2,the slaughter performance results showed that three strains of the slaughter rate above 85%,the net rate of 65%in the hall,the slaughter performance reached the quality standard of chicken.Three strains in the slaughter rate,half net rate,whole net hall hall rate,leg muscle rate was not significant,AA,Ma Yu the single crown pectoral muscle was significantly higher than that of GG(significant),abdominal fat rate of GG was significantly higher than that of AA.Thus,AA system has better slaughter performance than single crown and GG system.3,conventional meat results show that the shear stress,the minimum water loss rate of AA,and hemp feather single crown and GG series reached a significant level,while there was no significant difference between other conventional meat quality.The AA system showed that the system had the characteristics of tender meat,good water holding capacity and so on.4,the chemical composition of the results showed that three lines in the chemical indicators of the difference is not significant.The dry matter content of three strains of pectoral muscle was significantly higher than that of leg muscle,leg muscle crude fat content was significantly higher than that of breast.The chest that has higher nutritional value than leg muscle,leg muscle and more delicious,and that is why people love to eat chicken.5.The results showed that the fatty acid content of the single crown and GG system was significantly higher than that of the AA system.There was no significant difference in the contents of amino acids between the three lines.It is indicated that the single crown and GG series have more flavor precursors than AA,which may be related to the growth rate,and will become the focus of the future AA line selection.