Abstract
In order to study the meat quality characteristics of Ningdu yellow rooster, the 7 indexes of 120 healthy Ningdu yellow roosters after slaughter at the age of 16 weeks were determined, and correlation analysis, regression analysis and principal component analysis were carried out among the indexes. The results showed that the variation coefficient of PH value was smaller than that of water drop rate and meat colorimetric, and the lactic acid produced by anaerobic glycolysis of glycogen in chicken meat was slower. Through correlation analysis, the 24-hour drip rate was strongly correlated with the 48-hour drip rate (coefficient ≥ 0.7, p ≤ 0.05), and the other indicators were independent of each other. By means of regression analysis, the regression equation (fitting degree R2 = 0.984) of 24- and 48-hour drip rate was established. Principal component analysis synthesized 7 indicators into 3 principal components, with a cumulative contribution rate of 70.13%, indicating that the meat quality of Ningdu Yellow chicken rooster is mainly selected by water drop rate, PH value and meat color test.
Highlights
Ningdu yellow chicken are a small local breed with early maturing, excellent meat quality, stable production performance and population genetic performance [1]
The results showed that the variation coefficient of PH value was smaller than that of water drop rate and meat colorimetric, and the lactic acid produced by anaerobic glycolysis of glycogen in chicken meat was slower
The 48-hour drop loss rate of this batch of Ningdu yellow rooster in meat quality can be assessed by the 24-hour drop loss rate character, other characters cannot be substituted for each other
Summary
Ningdu yellow chicken are a small local breed with early maturing, excellent meat quality, stable production performance and population genetic performance [1]. It has a high economic value and social benefits, and has become the leading industry of Ningdu agriculture [2]. Most scholars choose hens as their subjects, few roosters, and a rooster to offspring meat properties has important genetic contribution, 16 weeks for the young rooster, rooster male characteristics gradually show, fleshy higher levels [9], this study selected Ningdu yellow chicken rooster as test material, measured meat quality traits of Ningdu yellow roosters for related research
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