Effects Of Different Farming Modes On Slaughter Performance And Meat Quality Of Gushi Chicken

In order to explore the impact of non-aquaculture technology on broiler chicken breeding and to explore a new model which is suitable for ecological stocking of broiler chickens in Sichuan mountainous regions,we selected Gushi chickens with strong disease resistance as research objects to compare the slaughter performance and muscle quality of Gushi chickens with different breeding models.the experiment is composed of four breeding modes,namely no-resistance breeding,anti-stocking,non-resistance breeding,and anti-shelf breeding,and they are studied in terms of slaughtering performance,sensory characteristics,meat quality,nutritional quality,and volatile flavor components.Through the comparison of no-resistance and anti-stocking,non-resistance and anti-shelter-resistance,the impact of non-resistance culture on the muscle quality of Gushi chickens was explored;and through the comparison between no-resistance and non-resistance,we explore a new suitable stoking modles for Sichuan mountainous regions.The results of the study are as follows:Slaughter performance: Non-resistance breeding has a certain influence on the slaughter performance of Gushi chickens.The growth rate,slaughter rate,and net licking rate of the non-resistance Gushi chickens were slightly lower than that of the resistant group,and the abdominal fat rate was slightly higher.The meat production performance was not as good as that of the resistant group.In the no-resitance stocking mode,Gushi chickens have lower growth rates than homes,but they have significantly higher slaughter rate,net larvae,leg muscles,and chest muscles,and have a significantly lower abdominal fat percentage and better meat production.Sensory characteristics: Non-resistance breeding had no significant effect on the sensory characteristics of Gushi chickens,but the color and aroma sensory scores of non-resistance Gushi chickens were slightly better.In the no-restocking mode,the sensory index scores of Gushi chickens were significantly higher than those of housekeeping chickens,this indicate that people recognized the chicken quality of Gushi chicken under this farming model.Meat quality characteristics: Non-resistance breeding had no significant effect on muscle p H and flesh color of Gushi chickens,but it had a certain influence on the meat quality such as hydraulic strength,texture,and muscle fiber morphology.The resistance to culture of Gushi chicken muscle was slightly higher than that of the resistant group,and the cooked meat rate was slightly lower.The muscle hardness,firmness,and shear stress values were not as good as those of the anti-group;there are less musle bundle,more muscle membrane and less tissue tissue formation of the no-resistance group.In the non-resistant breeding mode,there were significant differences between the meat quality traits of Gushi chicken and the housekeeping.In this mode,the p H of Gushi chicken decreased faster and the storage period was shorter;the hardness,firmness,and shearing force values were significant.It has better chewable,greater muscle fiber density,thicker muscle bundles;and chicken color was more red,cooked meat was higher,It has better meat performance and better quality.Nutritional quality: Non-resistant culture had a certain influence on the regular nutrients,amino acids and fatty acids of Gushi chicken.There was no significant difference in muscle moisture and crude ash content between the non-resistance group Gushi chicken and the resistant group.The muscle protein content was slightly lower than that of the resistant group,and the crude fat content was slightly higher;the content of saturated fatty acids in the muscle was lower than that of the non-resistance group,but the unsaturated fatty acid content was higher than that of the non-antibiotic group,and the taste amino acid content was slightly higher than that of the resistant group.In the no-residue-restocking mode,Gushi chicken muscle's crude protein and crude ash content are higher than the housing,but crude fat content was lower;muscle amino acids,essential amino acids,taste amino acids,unsaturated fatty acids and essential fatty acid content were higher,The content of saturated fatty acids is even lower.Volatile flavor substances: Non-resistant culture has a certain influence on the volatile flavor of Gushi chicken.Non-resistant culture increased the content of alcohols,acids and furans in muscles,reduced the content of hydrocarbon compounds,and there was more volatile flavor substances in Gushi chickens in the Non-resistant culture.In the no-residue stocking mode,Gushi chicken had richer flavor,more intense aroma,better quality and was more popular among people.