腾冲雪鸡与西畴乌骨鸡不同F1杂交种的生长性能和肉质评价

IF 2.7 2区 农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE Animals Pub Date : 2024-10-27 DOI:10.3390/ani14213099
Zijian Li, Maida Mushtaq, Muhammad Khan, Jing Fu, Abdur Rahman, Yingxiang Long, Yong Liu, Xiannian Zi, Dawei Sun, Changrong Ge, Kun Wang
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引用次数: 0

摘要

与其他鸡种不同,淅川乌骨鸡(XBB)是中国的一个成熟鸡种,具有优良的生产性能和独特的特征,包括黑肉、黑喙、黑皮、黑骨和黑腿,并产蓝壳蛋。腾冲雪鸡(TS)品种的生长性能相对低于商品鸡品种,但被认为是中国黑肉鸡肉的主要遗传宝库之一。为了通过杂交提高 TS 鸡的生产性能和肉质性状,本研究旨在探讨 TS 鸡与 XBB 鸡 F1 代杂交后代的生长性能、胴体指数、肉质物理性能和肌纤维性状。杂交组合分为三组:(1) XT 组(XBB × TS);(2) TX 组(TS × XBB);(3) TT 组(TS × TS),以 TT 组为对照。共饲养了 725 只健康雏鸡(XT 组 247 只,TX 组 180 只,TT 组 298 只)至 20 周龄,以评估其生长性能和相关肉质参数。结果显示,XT 组和 TX 组的体重和体型均高于 TT 组(P < 0.05)。同样,与 TT 组相比,XT 和 TX 组的胸宽、胸长、体宽和胴体重量也更高(p < 0.05)。与 TT 组相比,XT 和 TX 组的肉质物理性能,包括色泽、持水性和嫩度都有所改善(p < 0.05)。XT 组腿部肌肉的颜色更好,肌肉纤维的取向更独特。从结果来看,XT 组体重更大、体型更大、腹部脂肪更少,更符合未来的育种方向。该研究为保护、评价和利用腾冲雪鸡种质资源,筛选出与本地鸡最佳匹配的品系和组合提供了基础技术参考。
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Evaluation of the Growth Performance and Meat Quality of Different F1 Crosses of Tengchong Snow and Xichou Black Bone Chicken Breeds.

Unlike other chicken breeds, Xichuan Black Bone (XBB) chickens are an established breed in China with excellent production performance and unique characteristics, including black meat, beaks, skin, bones, and legs, and they produce blue-shelled eggs. The Tengchong Snow (TS) chicken breed has relatively lower growth performance than commercial breeds but is considered one of the main genetic treasures of black meat in China. To improve the production and meat quality traits of the TS chickens by hybridization, the current study aimed to investigate the growth performance, carcass indices, meat quality physical properties, and muscle fiber traits of fiber traits of F1 crosses of TS with XBB chickens. Three groups of crossbreeding combinations were produced: (1) XT group (XBB × TS ), (2) TX group (TS × XBB ), and (3) TT group (TS × TS ), with the TT group used as a control. A total of 725 healthy chicks (XT group: 247, TX group: 180, TT group: 298) were reared up to 20 weeks of age to estimate the growth performance and associated meat parameters. The results showed that the XT and TX groups had higher body weight and body size compared with the TT group (p < 0.05). Similarly, breast width, breast length, width of body, and carcass weights were also greater (p < 0.05) in the XT and TX groups compared with the TT group. Meat physical properties, including color, water-holding capacity, and tenderness, were improved (p < 0.05) for the XT and TX group compared to the TT group. The XT group had the better color of the leg muscles with the unique orientation of muscle fibers. Based on the results, the XT group is more in line with the future breeding direction as they have greater body weight, larger size, and lower abdominal fat. This study is a baseline technical reference for the protection, evaluation, and utilization of germplasm resources of Tengchong Snow chicken for screening the best matching lines and combinations with local chickens.

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来源期刊
Animals
Animals Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
4.90
自引率
16.70%
发文量
3015
审稿时长
20.52 days
期刊介绍: Animals (ISSN 2076-2615) is an international and interdisciplinary scholarly open access journal. It publishes original research articles, reviews, communications, and short notes that are relevant to any field of study that involves animals, including zoology, ethnozoology, animal science, animal ethics and animal welfare. However, preference will be given to those articles that provide an understanding of animals within a larger context (i.e., the animals'' interactions with the outside world, including humans). There is no restriction on the length of the papers. Our aim is to encourage scientists to publish their experimental and theoretical research in as much detail as possible. Full experimental details and/or method of study, must be provided for research articles. Articles submitted that involve subjecting animals to unnecessary pain or suffering will not be accepted, and all articles must be submitted with the necessary ethical approval (please refer to the Ethical Guidelines for more information).
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