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《畜牧与饲料科学(英文版)》 2009-01
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Muscular Histological Traits and Meat Tenderness of Different Local Broilers

YANG Ye1,FANG Gui-you2,LI Zhong-rong2,LIAO Fu-rong2,FENG Yu-lan2 1. College of Animal Science,Yangtze University,Jingzhou 434025;2. Institute of Animal Husbandry and Veterinary Medicine,FAAS,Fuzhou 350003  
[Objective] To study the muscular histological traits and their relationship with meat tenderness in local broilers and provide a theoretical basis for promoting meat quality of broiler. [Method] The diameter and density of muscle fiber of three local varieties of chicken(Beijing Fatty broiler,Fujian Hetian broiler and Taining Black broiler) were detected at the age of 8 weeks,12 weeks and 16 weeks. And the differences in the diameter and density of muscle fiber as well as their relationship with meat tenderness were respectively analyzed with SAS software. [Result] Fatty broiler had the smallest muscle fiber diameter while Hetian broiler the largest;Fatty broiler had the highest muscle fiber density while Hetian broiler the lowest;Hetian broiler had the highest muscle shear force of leg muscle while Black broiler the lowest(P0.05);Black broiler had the highest muscle shear force of breast muscle while Fatty broiler the lowest(P0.05) . The correlation analysis showed that the shear force of breast muscle and leg muscle had significantly positive relation with fiber diameter and significantly negative relation with fiber density(P0.05) . [Conclusion] Muscular histological traits varied in different local broilers,and the muscular shear force had significantly relation with fiber diameter and density.
【CateGory Index】: S831
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