The Effect On The Phenotypic Features And The Meat Quality After Ovariectomy Of Gushi Chicken

In this research, Gushi chickens were used as the test materials for exploring the effect on the phenotypic features and the meat flavor after ovariectomy of hen and the feasibility of castration in production. The castration treatment was conducted at4w (A),6w (B) and8w (C), respectively and compared with the normal hen (D) and cock (E). Chickens were slaughtered until210d and the level of testosterone and estradiol, the weight of comb and wattle, the length of cockspur, the slaughter traits, the meat quality and the flavor content were determined and compared. In addition, the molec-ular biology method was used for identify the gender of the testing group, and then the SPSS17.0software was used for multiple comparison and analysis. The results were as follows:The phenotypic features of hen change a lot after ovariectomy and the features nearly approach to the cock. The genotype of the testing group were not changed ac-tually even the changes of features after identification of gender. The results showed that the level of testosterone, the weight of comb and wattle, the length of cockspur in the testing group were significant higher than the hen in control group, and the weight of comb and wattle was highly significantly positive and negative related to the level of testosterone and estradiol, respectively (P<0.01). The mortality rate of the testing group were low and the rate of masculinization was high and it showed no significant difference among the three groups.It showed significant effect on most of slaughter traits after castration of hens except the live weight and the slaughter rate. Especially the rate of abdominal fat among the three groups was significant lower than the control group of hen(P<0.05) while it showed no significant difference among the three groups.The results showed that PH values of the pectoral muscle and thigh muscle pre-sented no significant difference among all the groups. While the shear stress of the testing groups was lower than that of the control groups while it showed no significant difference among the three groups. The content of IMF in the pectoral muscle and thigh muscle of the castration group were lower than that of control groups of hen, but it showed no significant dif-ference. However, all the hen-groups of it was higher than that in the cock. It showed no significant difference among the testing groups and the content of IMF in the pec-toral muscle was always higher than that of thigh muscle.The content of polyunsaturated fatty acids and monounsaturated fatty acids of the three testing groups was improved a lot than that of the control groups while it showed no significant difference among the three groups. And the content of IMP showed the same pattern of two kinds of unsaturated fatty acids. Then most of the amino acids in the testing group were higher than that of control groups while the free amino acids was showed no significant difference except glycine and tyrosine among the testing groups.Compared with normal hen, it showed significant masculinizing effect of castrated hen and the content of flavor substances was improved, including content of amino acids, fatty acids and IMP. It indicated that it is feasible to remove ovary in the early stage.However, it needs to choose a appropriate period of time to castrate Gushi chicken during the early stages and it also depends on many factors,including the ge-netic characteristics, the growth conditions and the actual situation in production.