Havenstein G B, Ferket P R, Qureshi M A
Department of Poultry Science, North Carolina State University, Raleigh, North Carolina 27695, USA.
Poult Sci. 2003 Oct;82(10):1509-18. doi: 10.1093/ps/82.10.1509.
The yield of carcass parts as well as levels of carcass fat, moisture, and ash were measured in the 1957 Athens-Canadian Randombred Control (ACRBC) and in the Ross 308 commercial broiler, when fed diets that were representative of those being fed during 1957 and 2001. The Ross 308 was used to represent 2001 commercial broilers. Comparisons of carcass weights of the Ross 308 on the 2001 diet versus the ACRBC on the 1957 diet showed they were 6.0, 5.9, 5.2, and 4.6 times heavier than the ACRBC at 43, 57, 71, and 85 d of age, respectively. Yields of hot carcass without giblets (fat pad included) were 12.3, 13.6, 12.2, and 11.1 percentage points higher for the Ross 308 than for the ACRBC at those ages. The yields of total breast meat for the Ross 308 were 20.0, 21.3, 21.9, and 22.2% and were 8.4, 9.9, 10.3, and 9.8 percentage points higher than for the ACRBC at those ages. Yields of saddle and legs for the Ross 308 broiler were approximately 31 to 32% over the four ages and were about 1.5 to 2% higher than for the ACRBC at the different ages. The Ross 308 averaged 13.7, 15.0, 18.6, and 18.5% whole carcass fat versus 8.5, 10.6, 12.7, and 14.0% for the ACRBC at the four ages. In conjunction with previous studies, the current data show that yield of broiler carcass parts has continued to increase over time and that genetics has been the major contributor to changes in yield.
测定了1957年雅典-加拿大随机杂交对照品系（ACRBC）和罗斯308商用肉鸡在采食代表1957年和2001年所喂日粮时的胴体各部分产量以及胴体脂肪、水分和灰分水平。罗斯308用来代表2001年的商用肉鸡。比较罗斯308在2001年日粮下的胴体重与ACRBC在1957年日粮下的胴体重，结果显示，在43、57、71和85日龄时，罗斯308的胴体重分别比ACRBC重6.0、5.9、5.2和4.6倍。在这些日龄时罗斯308去内脏热胴体（包括脂肪垫）的产量比ACRBC分别高12.3、13.6、12.2和11.1个百分点。罗斯308的总胸肉产量分别为20.0%、21.3%、21.9%和22.2%，在这些日龄时比ACRBC分别高8.4、9.9、10.3和9.8个百分点。罗斯308肉鸡在这四个日龄时的鞍部和腿部产量约为31%至32%，比不同日龄的ACRBC高约1.5%至2%。罗斯308在四个日龄时的全胴体脂肪平均为13.7%、15.0%、18.6%和18.5%，而ACRBC在这四个日龄时分别为8.5%、10.6%、12.7%和14.0%。结合之前的研究，当前数据表明，随着时间的推移，肉鸡胴体各部分的产量持续增加，并且遗传因素是产量变化的主要促成因素。
