饲养方式对林甸鸡宰后僵直过程中理化特性的影响

摘要

The objective of this study was to examine the effects of feeding patterns on physicochemical properties during post-mortem rigor,and compare the tenderness and color of breast and leg meats in China-Lindian Native Chickens（CLNC）.Sixty 65-day-old CLNC in cage groups（50%male and 50%female,approximately 1.5～2.0 kg live weight） and sixty 65-day-old CLNC in grazing groups（50%male and 50%female,approximately 1.8～2.2 kg live weight） from a chicken farm of Heilongjiang province with the same level of feed nutrition were selected.Breast and leg muscles were obtained from chickens within 15 min post-mortem rapidly（this time was recorded 0 h post-mortem）.The pH,R-value,glycogen content,sarcomere length and myofibrillar fragmentation index（MFI） were determined at 0,3,6 and 24 h post-mortem,the shear force and color were determined at 24 h post-mortem.Cage group went into rigor stage faster than the grazing group（P0.05）.Glycogen content of 24 h post-mortem breast muscle in grazing group was higher than that in cage group（P0.05）.Sarcomere length of 24 h post-mortem breast and leg muscles in cage group were significantly shrunk than that in grazing group（P0.05）,shear force and redness value of 24 h post-mortem leg muscle in grazing group were significantly higher than that in cage group（P0.05）.At the same post-mortem time,it was no significant difference on pH and MFI of breast and leg muscles in both patterns.In brief,the flavor of breast muscle in grazing group was better,the color of leg muscle in grazing group was better and more chewier.%为对比饲养和笼养对林甸鸡宰后僵直过程中理化特性的变化及对嫩度和色泽的影响,试验随机选取同一营养水平饲养的65日龄的散养林甸鸡60只（公母各半,体重1.5～2.0 kg）和笼养林甸鸡60只（公母各半,体重1.8～2.2 kg）,宰后15 min内迅速从鸡胴体左侧取胸脯肌肉和腿肌肉（此时记为宰后0 h）。在宰后0、3、6和24 h分别测定pH,僵直值,糖原含量,肌节长度和MFI,宰后24 h从鸡胴体右侧取胸脯肌肉和腿肌肉,测定剪切力和色泽。结果表明：笼养组进入僵直比散养组要快,24 h时散养组胸脯肌肉肌糖原含量显著高于笼养组（P〈0.05）,笼养组胸脯肌肉和腿肌肉到24 h时肌节收缩程度比散养鸡大（P〈0.05）,散养的腿肌肉剪切力和红色度显著大于笼养组（P〈0.05）。同一时间段,饲养方式对林甸鸡胸脯肌肉和腿肌肉的pH和MFI无影响。结合各项指标得出散养组胸脯肌肉的风味较好,腿肌肉的颜色较好并且更有嚼劲。