CAJ | 학술논문

[目的]探讨麒麟鸡的肉用性能，以及屠宰性能和鸡肉品质的关系。[方法]测定12周龄麒麟鸡的宰前活重、屠体重、半净膛重、全净膛重、腹脂重、胸肌重、腿肌重、腹脂重等多个屠宰性能和肉色、pH、剪切力三个肉品质特性指标，并对屠宰性能与肉品质的相关性进行分析。[结果]麒麟鸡的屠体率、半净膛率、全净膛率、胸肌率、腿肌率、腹脂率、肌间脂肪宽和皮脂厚，公鸡分别为89.76%、81.54%、67.53%、7.82%、11.29%、2.42%、0.69 cm、0.48 cm，母鸡分别为89.78%、80.87%、62.94%、6.19%、9.92%、3.91%、0.78、0.61 cm，部分性状差异显著（P<0.05）。麒麟鸡肌肉肉色、pH值和剪切力公鸡胸肌分别为5.93、6.15、3.72 kg，腿肌分别为6.18、6.54、3.41 kg，母鸡胸肌分别为5.77、6.05、3.41 kg，腿肌分别为6.03、6.21、2.74 kg，公、母鸡胸肌肉品质与腿肌肉品质差异显著（P<0.05）。屠体重与半净膛重和肉色呈显著正相关关系（P<0.05），与 pH值呈极显著正相关关系（P<0.01）；半净膛重与 pH值呈显著正相关关系（P<0.05）；全净膛与腿肌重呈极显著负相关关系（P<0.01）；腹脂重与剪切力呈显著负相关关系（P<0.05）；肉色与 pH值呈显著正相关关系（P<0.05）。[结论]该研究为我国优质耐热肉鸡的生产及优良品种的培育提供理论依据。
[목적]탐토기린계적육용성능，이급도재성능화계육품질적관계。[방법]측정12주령기린계적재전활중、도체중、반정당중、전정당중、복지중、흉기중、퇴기중、복지중등다개도재성능화육색、pH、전절력삼개육품질특성지표，병대도재성능여육품질적상관성진행분석。[결과]기린계적도체솔、반정당솔、전정당솔、흉기솔、퇴기솔、복지솔、기간지방관화피지후，공계분별위89.76%、81.54%、67.53%、7.82%、11.29%、2.42%、0.69 cm、0.48 cm，모계분별위89.78%、80.87%、62.94%、6.19%、9.92%、3.91%、0.78、0.61 cm，부분성상차이현저（P<0.05）。기린계기육육색、pH치화전절력공계흉기분별위5.93、6.15、3.72 kg，퇴기분별위6.18、6.54、3.41 kg，모계흉기분별위5.77、6.05、3.41 kg，퇴기분별위6.03、6.21、2.74 kg，공、모계흉기육품질여퇴기육품질차이현저（P<0.05）。도체중여반정당중화육색정현저정상관관계（P<0.05），여 pH치정겁현저정상관관계（P<0.01）；반정당중여 pH치정현저정상관관계（P<0.05）；전정당여퇴기중정겁현저부상관관계（P<0.01）；복지중여전절력정현저부상관관계（P<0.05）；육색여 pH치정현저정상관관계（P<0.05）。[결론]해연구위아국우질내열육계적생산급우량품충적배육제공이론의거。
[Objective]This study aimed to evaluate the meat quality of frizzle Chick-en, and to find out the correlation between the meat quality and slaughter perfor-mance. [Method] The slaughter performance such as live chicken weight, carcass weight, semi-eviscerated weight, eviscerated weight, chest muscle weight, leg mus-cle weight, abdominal fat weight and the meat quality indices like color, pH and shear force of 12-week-old frizzle chickens were measured to analyze the correla-tion between slaughter performance and meat quality. [Result] The carcass percent-age, semi-eviscerated percentage, eviscerated percentage, chest muscle percentage, leg muscle percentage, abdominal fat percentage, intramuscular fat width and subcu-taneous fat thickness of the male chickens were 89.76%, 81.54%, 67.53%, 7.82%, 11.29%, 2.42%, 0.69 cm and 0.48 cm, of female chickens were 89.78%, 80.87%, 62.94%, 6.19%, 9.92%, 3.91%, 0.78 cm and 0.61 cm. Some of these traits exhibit-ed significant difference between the male and female chickens (P<0.05). In male chickens, the chest muscle color, pH and shear force were 5.93, 6.15 and 3.72 kg, and the leg muscle color, pH and shear force were 6.18, 6.54 and 3.41 kg; in fe-male chickens, the chest muscle color, pH and shear force were 5.77, 6.05 and 3.41 kg, and the leg muscle color, pH and shear force were 6.03, 6.21 and 2.74 kg. The quality of chest and leg muscles of frizzle chickens significantly differed (P<0.05). Carcass weight had significant positive correlations with semi-eviscerated weight and meat color (P<0.05), and an extremely significant positive correlation with pH (P<0.01). Semi-eviscerated weight and pH value shared a significant posi-tive correlation (P<0.05). Eviscerated weight and leg muscle weight shared an ex-tremely significant negative correlation (P<0.01). Abdominal fat weight correlated sig-nificantly and negatively with shear force (P<0.05). Meat color and pH value had a significant positive correlation (P<0.05). [Conclusion] This study provides theoretical basis for the breeding of excellent chicken varieties producing high-quality meat.