Combining Ability Testing And Analysis Of Four Pudong Hybridized Combinations

Pudong chicken is the famous indigenous breed of China.It has been off the market and exit the market and once faced extinction,caused by the substantial introduction of fast-growing broilers.At present,Pudong chicken has a wide marketing foreground once again with the rising living standard of Chinese residents.Hybridization method and chilled technology will promote its market development.However,the past researched related to dynamic change of quality chicken under chilled condition has rarely been stuied.Our research introduced the advantage of Xianju,Shiqiza chicken and Qingyuan partridge chicken to set up hybrid lines based on Pudong chicken.We tested the combining ability for parent and commercial chicken.We also detected the quality change of commercial chickens’ dressed carcass under4℃ and-20℃ store condition.The results are as follows.Crossd Pudong chicken with Xianju chicken decrease the size of body and bring forward the age at first egg.120 days-old commercial cock and hen weighing less than 2.5kg and 2kg respectively.Their dressing percentage ranged from 85%to 90% and percentage of eviscerated yield ranged from 62% to 68%.The offspring of Shiqiza chicken had greater weight(cock weighed 1.7kg and hen weighed 1.3kg)than that of Qingyuan partridge chicken when they were90 day-old.And when they were 120 day-old,the inosinic acid of offspring of Qingyuan partridge chicken were more than others.Moreover,percentage of eviscerated yield of battery rearing chickens is significantly higher than floor rearing chickens(P<0.05).In our research about carcass quality change under 4℃ store condition,muscle shear forces of dressed carcass decreased significantly(P<0.05)after 5 days of preservation.And,the aerobic plate count of carcass increased sharply on day 5 after the slaughter and reached5.06±0.51 lg CFU/g on day 7,which was similar to the standard value of meat spoilage.As quality chicken was frozen,its water content and shear force of chest muscle went an apparent decline.This study provides provides valuable data for breeding of quality chicken hybrid,and provides basic reference for the establishment of quality guarantee period standards for chilled quality chicken products.