CAJ | 학술논문

为明确新品系连城白鸭的肉质和风味特性，对70日龄连城白鸭肉用新品系（Ⅰ）、（Ⅱ）和原种连城白鸭的屠宰性能、肌肉常规品质及营养成分、鲜味氨基酸、必需氨基酸和氨基酸总量等进行测定和比较分析。结果显示：连城白鸭肉用新品系（Ⅰ）和（Ⅱ）的全净膛率、胸肌率、皮脂率、腹脂率均显著高于原种连城白鸭（ P＜0.05）；滴水损失率、水分、粗蛋白、粗纤维、粗脂肪含量、鲜味氨基酸、必需氨基酸和氨基酸总量与原种连城白鸭差异均不显著（ P＞0.05）。结果表明，通过改良育种后，连城白鸭肉用新品系（Ⅰ）和（Ⅱ）不仅早期生长速度得到了较大的提高，而且肉质特性与原种连城白鸭基本一致。
위명학신품계련성백압적육질화풍미특성，대70일령련성백압육용신품계（Ⅰ）、（Ⅱ）화원충련성백압적도재성능、기육상규품질급영양성분、선미안기산、필수안기산화안기산총량등진행측정화비교분석。결과현시：련성백압육용신품계（Ⅰ）화（Ⅱ）적전정당솔、흉기솔、피지솔、복지솔균현저고우원충련성백압（ P＜0.05）；적수손실솔、수분、조단백、조섬유、조지방함량、선미안기산、필수안기산화안기산총량여원충련성백압차이균불현저（ P＞0.05）。결과표명，통과개량육충후，련성백압육용신품계（Ⅰ）화（Ⅱ）불부조기생장속도득도료교대적제고，이차육질특성여원충련성백압기본일치。
In order to determine the meat quality and flavor characteristics of the new meat lines of Liancheng white duck ,the slaughter performance ,muscle nutrients ,delicious amino acids ,essential acids and total amino acid of two new meat lines of Liancheng white duck raised for 70 days were measured and comparatively analyzed with the original Liancheng white duck .The results showed that the eviscerated rate ,pectoral rate ,sebum rate ,abdominal fat of the new meat strain (Ⅰ ) and (Ⅱ ) of Liancheng white duck were significantly higher than that of original Liancheng white duck (P< 0.05) ,but no significant differences on drip loss rate and contents of water ,crude protein ,crude fiber ,crude fat ,delicious amino acid ,essential amino acid and total amino acid (P> 0.05) ..It is suggested that the new meat lines of Liancheng white duck had improvement in the early-stage growth rate ,and the meat quality was consistent with the stock seed Liancheng white duck .