| Two experiment were conducted in present research. In experiment one some histological, physical and chemical characteristics of meat from three Shandong local breeds poultry and AA broiler was determined. These characteristics concluds muscle fiber diameter, density, phisical sheering value, capacity of keeping water and the properation of adipose. The correlation between histological characteristics and physical and chemical ones was analysed.The difference in such characteristic as before between different breeds, sexes and body parts was tested and so the regulation of change in meat quality was disclosed. In experiment two, the local breeds foultry was crossed by fast-growth ones. The Five characteristic of meet was measured just as experiment one. In order to find the change of meat quality with age, we removed the sample twice. The first is at 10 weeks old and the other is at 13 weeks old. Consequently, the better mode of combination in meat quality can be determined by the experiment.Experiment one. Reseach on some histological, physical and chemical characteristics of meat from Shandong local breeds poultry.Three shandong local breeds foultry including shouguan chick, shouguan F3 chick and Luxi Yellow chick as well as AA broiler was killed in the same weight and their meat sample on the same part of breast and leg was removed. One sample was used to make ice-frozen tissue spender and the muscle fiber diameter and density was measured under microb. Physical sheering value of meat was determined by sheering device and the capacity of holding water and ratio of fat was tested, too. Correlation and difference anylasis between the characteristics was carried out. The important findings are that: There was significent positive relation between muscle fiber density and sheering value, and the relation between muscle fiber density or diamete and capacity of keeping water or28property of fat is not significent (p>0.05). Comparison between breast meet and leg meat show that the later"s slendemess excels to the first and so was the ratio of fat. Apart from AA broiler, the capacity of holding water of leg meet is stronger than breast meet. There was no singnificent difference in meat slendemess between male and female chicken. From comparison between diiferent breeds of chicken we can find that the density of muscle fiber of all the three local breeds is much more than AA broiler(p<0.01) and the ratio of fat is lower than AA-broiler obviously(p<0.05). But the difference of capacity of holding water is not significent (p>0.05). all the results embodys the fact that muscle fiber density is a valid factor to evaluate meat's slendemess and the Shandong local breeds chicken have the genetic foundation for slender meat as well as the potence to increase ratio of fat by hybrid. The sequency of meat slendemess is Luxi yellow chick, shouguan chick, F3 chick and AA broiler.Experiment two, Reseaeh on some histological, physical and chemical characteristics of meat in mode of hybrid chicken.According to the feature of fast-growth and local breeds chicken, five hybrid combination was designed. They are Yinxing white chickxshouguan chick; AA chick * shouguan chick; Yinxing white chick* F3 chick, shouguan chick x Yinxing white chick; Digao x LuXi Yellow chicken. The chicks including five cocks and five hens was picked up random on 70 days and 90 days after breed respectively, some histological and physical and chemical characteristics was measured just as experiment one. The important finding is that: Compared with 70 days old chicken, The 90 days chicken have much more wider and less denser muscle fiber no matter it is from breast meet or leg meat. At the sametime, it's sheering value and the ratio of fat increased but the ratio of losing water droped with the age increasing.All these results indicate that to extend the age of entering market can be helpful to augment poultry's processing adaptability and improve their taste.Compared with their parents local breeds, the hybrid chicken's muscle fiber becom... |
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