Asian-Australasian Journal of Animal Sciences

  • 제26권10호
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  • Pages.1504-1510
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  • 2013
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Effect of Hybridization on Carcass Traits and Meat Quality of Erlang Mountainous Chickens

  • Yin, H.D. (College of Animal Science and Technology, Sichuan Agricultural University) ;
  • Gilbert, E.R. (Department of Animal and Poultry Science, Virginia Polytechnic Institute and State University) ;
  • Chen, S.Y. (Institute of Animal Genetics and Breeding, Sichuan Agricultural University, Chengdu Campus) ;
  • Wang, Y. (Institute of Animal Genetics and Breeding, Sichuan Agricultural University, Chengdu Campus) ;
  • Zhang, Z.C. (College of Animal Science and Technology, Sichuan Agricultural University) ;
  • Zhao, X.L. (College of Animal Science and Technology, Sichuan Agricultural University) ;
  • Zhang, Yao (College of Animal Science and Technology, Sichuan Agricultural University) ;
  • Zhu, Q. (College of Animal Science and Technology, Sichuan Agricultural University)
  • 투고 : 2013.02.10
  • 심사 : 2013.06.14
  • 발행 : 2013.10.01
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초록

Native chickens hold a significant share of the market in China. In response to the huge demand from the market, the productivity of Chinese native chickens needs to be improved. Cross breeding is an effective method to increase productivity, although it might affect meat quality. In this study, two pure lines (SD02 and SD03) of Erlang mountainous chickens were hybridized with a yellow feather and faster growing line (SD01). The effect of hybridization on carcass and meat quality (physiochemical and textural traits) was measured in the $F_1$ population at d 91 of age. The hybrids exhibited higher body weight and dressed weight, and amount of semi-eviscerated, eviscerated, breast muscle and abdominal fat (p<0.05). Abdominal fat yield also increased (p<0.05) compared to the offspring of the two pure-lines. Meanwhile, there was no significant difference in meat quality traits except for the myofiber diameter and density and the shear force of the breast muscle. Overall, the offspring of cross-lines were similar to pure lines in meat color, pH value, inosinic acid, crude protein, crude fat, dry matter, moisture content and amino acid composition in the breast muscle. These results suggest that productivity can be improved via cross-breeding while maintaining meat quality of the Erlang mountainous chicken.

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