运动对淘汰蛋鸡肉用性能和肉品质的影响

周业飞 蔡垚 袁俊

摘 要：为探讨运动对淘汰蛋鸡屠宰性能和肉品质的影响，选用360 只80 周龄海兰褐蛋鸡为实验材料，按体质量相近随机分为对照组和实验组，实验组从第82周开始训练到第85周后结束，为期4 周。在83、85 周分别测定实验鸡的屠宰性能和肉品质。结果表明：85 周龄时，运动训练能显著降低淘汰蛋鸡的腹脂质量和腹脂率（P<0.05），肉色、滴水损失率和肌内脂肪含量显著优于对照组;尽管各处理组胸肌水分、粗蛋白、粗脂肪和粗灰分含量差异不显著，但运动训练组显著提高了肌内脂肪含量（P<0.05）。因此，强制运动可增加淘汰蛋鸡白天活动量，在持续4 周后显著改善淘汰蛋鸡的肉品质和部分屠宰性能指标。

关键词：运动;淘汰蛋鸡;屠宰性能;肌内脂肪;肉品質

Effect of Treadmill Exercise on the Carcass and Meat Quality Characteristics of Spent Laying Hens

ZHOU Yefei， CAI Yao， YUAN Jun*

（School of Food Science， Nanjing Xiaozhuang University， Nanjing 211171， China）

Abstract： The aim of the study was to explore the effects of treadmill exercise on carcass yield and meat quality in spent laying hens. A total of 360 healthy Hy-Line gray hens at the age of 80 weeks with similar body mass and laying rate were selected and randomly divided into two groups （exercise and control groups） with six replicates in each group and 30 chickens in each replicate. The experiment lasted four weeks （from 82 to 85 weeks of age）. Carcass and muscle quality were measured at 83 and 85 weeks of age. The results showed that exercise significantly decreased abdominal fat mass and its ratio to eviscerated carcass at 85 weeks of age （P < 0.05）. Breast muscle L* and a* values， drip loss and intramuscular fat content of the exercise group were significantly superior to those of the control group. Although the contents of moisture， crude protein， crude fat and crude ash in breast muscle were not significantly different between the two groups， intramuscular fat content in the exercise group was significantly increased compared with that in the control group （P < 0.05）. Therefore， forced exercise by increasing daytime activity level in spent laying hens can improve meat quality and carcass characteristics.

Keywords： exercise; spent laying hens; carcass characteristics; intramuscular fat; meat quality

DOI：10.7506/rlyj1001-8123-20210319-076

中图分类号：TS251.2                                          文献标志码：A 文章编号：1001-8123（2021）10-0013-05

引文格式：

周业飞， 蔡垚， 袁俊. 运动对淘汰蛋鸡肉用性能和肉品质的影响[J]. 肉类研究， 2021， 35（10）： 13-17. DOI：10.7506/rlyj1001-8123-20210319-076.    http：//www.rlyj.net.cn

ZHOU Yefei， CAI Yao， YUAN Jun. Effect of treadmill exercise on the carcass and meat quality characteristics of spent laying hens[J]. Meat Research， 2021， 35（10）： 13-17. DOI：10.7506/rlyj1001-8123-20210319-076.    http：//www.rlyj.net.cn

我国蛋鸡存栏量和鸡蛋产量自1985年以来一直稳居世界首位，因此，我国淘汰蛋鸡（指蛋鸡的产蛋周期结束后进入淘汰期的鸡群）数量巨大，但终端销售价格普遍较低，且深加工水平也相对较低[1]。国内外目前的淘汰蛋鸡主要被加工成食品和饲料，但由于加工成本高、产量相对较低、肉质较差，如韧性强和残余骨碎片的存在，使得淘汰蛋鸡加工的肉价值较低[2]。由于这个原因，国外经常采用深埋堆肥或焚烧处理淘汰蛋鸡，但这增加了生产者成本，还带来动物福利问题和环境破坏问题。鸡肉是我国第二大肉类产品，其中淘汰蛋鸡的产肉量占鸡肉总产量的13%左右，且我国老百姓一直有食用老母鸡的传统[3]。同时，淘汰蛋鸡的经济收入更是蛋鸡养殖总收入的重要组成部分。因此，有必要探索其他方法来增加淘汰蛋鸡的经济价值。

有研究表明，淘汰蛋鸡的鸡肉具有高蛋白、高多不饱和脂肪酸、低脂肪及低胆固醇等特点，但淘汰蛋鸡肌肉系水力较普通肉鸡明显下降[4]，降低了消费者的兴趣。……