Department of Poultry Science, Mississippi State University, MS, USA.
Poult Sci. 2011 May;90(5):1105-11. doi: 10.3382/ps.2010-01154.
A randomized complete block design within a factorial arrangement of treatments was used to evaluate the effect of strain and sex on carcass characteristics, meat quality, and sensory acceptability. Two broiler strains were reared: a commercially available strain (strain A) and a strain currently in the test phase (strain B) that has been genetically selected to maximize breast yield. Broilers were harvested in a pilot scale processing plant using commercial prototype equipment at 42 d of age. Carcasses were deboned at 4 h postmortem. The left half of each breast was evaluated for pH, color, cooking loss, shear force, and proximate analysis. The right side of each breast was used for consumer acceptability testing. Thigh meat was evaluated for proximate composition. No interactions were observed throughout the study. Male broilers had a higher (P < 0.05) live BW, carcass weight, and breast weight and lower (P < 0.05) dressing percentage and breast meat yield when compared with females. Broilers from strain B presented a higher (P < 0.05) breast yield and dressing percentage than those broilers corresponding to the commercially available broiler strain. At 24 h postmortem, female broilers presented a lower ultimate pH and higher Commission internationale de l'éclairage yellowness values (ventral side of the pectoralis major) when compared with male broilers. On average, no differences existed (P > 0.05) among treatments with respect to pH decline, cooking loss, shear values, and proximate composition. In addition, no differences (P > 0.05) existed among breast meat from the different strains with respect to consumer acceptability of appearance, texture, flavor, and overall acceptability, but breast meat from strain B was slightly preferred (P < 0.05) over that of strain A with respect to aroma. However, breast meat from both strains received scores in the range of "like slightly to like moderately." Overall data suggest that all treatments yielded high quality breast and thigh meat and strain cross did not present variability in terms of consumer acceptability.
采用完全随机区组设计和因子试验设计来评估品系和性别对胴体特性、肉质和感官可接受性的影响。共饲养了两个肉鸡品种：一个是市售品种（品系 A），另一个是目前处于试验阶段的品种（品系 B），后者经过遗传选择以最大限度地提高产肉量。在 42 日龄时，使用商业原型设备在试点规模加工厂进行屠宰。屠宰后 4 小时进行去骨。每只鸡胸的左半部分用于评估 pH 值、颜色、蒸煮损失、剪切力和近似分析。每只鸡胸的右侧用于消费者可接受性测试。大腿肉用于评估近似成分。整个研究过程中没有观察到相互作用。雄性肉鸡的活重、胴体重和胸重较高（P < 0.05），而屠宰率和胸肉产量较低（P < 0.05）。与市售肉鸡品种相比，品系 B 的肉鸡具有更高的胸产量和屠宰率。在 24 小时尸僵时，与雄性肉鸡相比，雌性肉鸡的最终 pH 值较低，国际照明委员会（Commission internationale de l'éclairage）的黄度值较高（胸大肌的腹侧）。平均而言，处理之间在 pH 值下降、蒸煮损失、剪切值和近似成分方面没有差异（P > 0.05）。此外，不同品种的胸肉在外观、质地、风味和总体可接受性方面没有差异（P > 0.05），但品系 B 的胸肉比品系 A 的胸肉略受欢迎（P < 0.05），但在香气方面。然而，来自两个品种的胸肉都获得了“有点喜欢到有点喜欢”的评分。总体数据表明，所有处理都产生了高质量的胸肉和大腿肉，而且品种交叉在消费者可接受性方面没有表现出变异性。
