Fisinin V I, Lukashenko V S, Saleyeva I P, Chernukha I M, Volik V G, Ismailova D Yu, Ovseychik E A, Zhuravchuk E V
Federal Scientific Center "All-Russian Research and Technological Poultry Institute" of Russian Academy of Sciences, Sergiev Posad, Moscow Region.
V.M. Gorbatov Federal Scientific Center of Alimentary Systems of Russian Academy of Sciences, Moscow.
Vopr Pitan. 2018;87(5):77-84. doi: 10.24411/0042-8833-2018-10056. Epub 2018 Sep 13.
Meat quality was assessed in Cobb-500 cage vs. floor-housed broilers slaughtered at 38 vs 49 days of age. Broilers (105 birds per housing system) were reared since 1 day of age in conditions of vivarium of Center for Selection and Genetics «Zagorskoye EPH». Fat content in breast meat was significantly higher (p<0.05) at both slaughter ages in cage-housed broilers (2.0 and 2.7% at slaughter age 38 and 49 days, respectively) compared to floor-housed (1.6 and 2.2%). Protein content in breast meat was higher in floor-caged broilers. Total collagen content in thigh meat of floor housed broilers (789.88 mg/100 g) was 1.5 fold higher compared to cage-housed (515.80 mg/100 g, p<0.05). Fatty acid profiles of meat were mostly affected by the type of meat (red vs white) and to a lesser extent by housing system and slaughter age. Water-holding capacity in red meat significantly differed between slaughter ages and between housing systems at slaughter age 38 days (р<0.05): at slaughter age 38 days water-holding capacity in red meat was 67.3 in cage-housed broilers vs. 70.1% in floor-housed; at slaughter age 49 days 74.9 vs. 76.0%, respectively. The five-point scores of sensory taste evaluation for the meat of floor-housed broilers (4.55 and 4.91 for breast meat at slaughter ages 38 and 49 days; 4.40 and 4.90 for thigh meat) were better compared to cage-housed (4.47 and 4.83 for breast meat at slaughter ages 38 and 49 days; 4.37 and 4.70 for thigh meat). The conclusion was made that meat quality estimated by a set of the relevant parameters was marginally better in floor housed broilers in compare to cage-housed.
对38日龄和49日龄屠宰的科宝500笼养肉鸡与地面平养肉鸡的肉质进行了评估。自1日龄起，肉鸡（每个饲养系统105只鸡）在“扎戈尔斯科耶实验家禽养殖场”的实验条件下饲养。在两个屠宰日龄时，笼养肉鸡胸肉中的脂肪含量均显著高于地面平养肉鸡（屠宰日龄38天和49天时分别为2.0%和2.7%，而地面平养肉鸡分别为1.6%和2.2%，p<0.05）。地面平养肉鸡胸肉中的蛋白质含量更高。地面平养肉鸡大腿肉中的总胶原蛋白含量（789.88毫克/100克）比笼养肉鸡（515.80毫克/100克，p<0.05）高1.5倍。肉的脂肪酸谱主要受肉的类型（红肉与白肉）影响，受饲养系统和屠宰日龄的影响较小。在屠宰日龄38天时，红肉的持水能力在屠宰日龄之间以及饲养系统之间存在显著差异（р<0.05）：在屠宰日龄38天时，笼养肉鸡红肉的持水能力为67.3%，而地面平养肉鸡为70.1%；在屠宰日龄49天时，分别为74.9%和76.0%。地面平养肉鸡的肉的感官味觉评价五分制评分（屠宰日龄38天和49天时胸肉分别为4.55和4.91；大腿肉分别为4.40和4.90）优于笼养肉鸡（屠宰日龄38天和49天时胸肉分别为4.47和4.83；大腿肉分别为4.37和4.7）。得出的结论是，与笼养肉鸡相比，通过一组相关参数评估的地面平养肉鸡的肉质略好。
