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首页> 外文期刊>British Poultry Science >Carcase characteristics and qualitative meat traits of three Italian local chicken breeds
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Carcase characteristics and qualitative meat traits of three Italian local chicken breeds

机译：三种意大利当地鸡肉品种的体特征和定性肉质性状

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摘要

1. An experiment involving 60 male chickens reared in an organic production system was carried out in order to investigate carcase characteristics and qualitative meat traits of three slow-growing Italian local breeds of chicken (Ermellinata, Padovana and Pepoi). 2. Chicks were randomly selected at hatch, raised together under the same conditions, slaughtered at 190 d of age, dissected for carcase traits, and meat (breast and thigh) stored for subsequent analysis of quality parameters. 3. Ermellinata (EA) chickens were significantly different from Padovana (PA) and Pepoi (PI) chickens for live, carcase and thigh weights. Breeds were also different for breast muscle protein content (EA PI and PA), shear force (PA EA and PI) and cooking loss (PI PA and EA) values. 4. The CIE system values of lightness (L*), redness (a*), and yellowness (b*) evidenced a distinctive darker meat and lighter skin colour of PA breast meat. 5. Polyunsaturated fatty acids composition of breast meat was similar among the analysed breeds. EA had significantly higher saturated but significantly lower monounsaturated fatty acid contents than the other two breeds.
机译：1.进行了一项实验，涉及60只以有机生产系统饲养的雄性鸡，以调查三种生长缓慢的意大利当地鸡（Ermellinata，Padovana和Pepoi）的尸体特征和定性肉性状。 2.在孵化场中随机选择雏鸡，在相同条件下一起饲养，在190 d处宰杀，剖析car体性状，并存储肉（乳房和大腿）以用于随后的质量参数分析。 3. Ermellinata（EA）鸡在活重，car体和大腿重方面与Padovana（PA）和Pepoi（PI）显着不同。胸肌蛋白质含量（EA PI和PA），剪切力（PA EA和PI）和蒸煮损失（PI PA和EA）值也有所不同。 4. CIE系统的亮度（L *），红色（a *）和黄色（b *）的值证明PA胸肉具有明显的较深肉色和较浅肤色。 5.在所分析的品种中，胸肉的多不饱和脂肪酸组成相似。 EA的饱和脂肪酸含量明显高于其他两个品种，但单不饱和脂肪酸含量却明显较低。

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