试验旨在研究黄灯笼辣椒油树脂对文昌鸡屠宰性能和肉品质的影响。选取180只1日龄文昌鸡,集中育雏2周后随机分成4组,每组3个重复,每个重复15只,0组为对照组,1、2、3组分别在基础日粮中添加100、200、400 mg/kg的黄灯笼辣椒油树脂,饲养11周。试验结果表明:基础日粮中添加黄灯笼辣椒油树脂,对11周龄文昌鸡屠宰率有显著影响(P<0.05),与对照组相比,活体重、全净膛率、腿肌率、腹脂率、胸肌率和肝脏率均无显著影响(P>0.05);对提高肌肉粗脂肪含量均有一定作用,但不显著(P>0.05);对200、400 mg/kg添加组胸肌滴水损失有显著影响,对腿肌滴水损失影响不显著(P>0.05);腿肌p H值、水分含量和粗脂肪含量均高于胸肌,对肌肉45 min和24 h p H值、剪切力影响不显著(P>0.05)。
[Objective] This study was conducted to investigate the fresh eating-quality of Hainan Iongan. [Methed] The quality analysis was conducted on on-season and off-season Iongan, which are main cultivars in Hainan consistent in maturity. In order to understand the quality characteristics of Hainan fresh Iongan, saccharide contents, vitamin C content, edible rate, TSS, weight of single fruit, weight per fruit cluster and pesticide residues were detected in this study. [Result] There were no significant differences in quality between on-season and off-season Iongan, and the content of TSS in off-season fruit was slightly higher than that in on-season Iongan. The two main cultivars ‘Shixia＇ and ＇Chuliang＇ in Hainan differed significantly in edible quality. The weight of single fruit and edible rate of ‘Chuliang＇ were slightly higher than those of ‘Shixia＇ Iongan, and their sucrose contents were nearly equivalent. Vitamin C and TSS contents in ‘Shixia＇ Ionganwere higher than those in ‘Chuliang＇.‘Shixia＇ had a monosaccharide content significantly higher than ‘Chuliang＇, while its sucrose content was lower than ‘Chuliang＇. Only low contents of residual cypermethrin and diflubenzuron were detected in pericarp, and the contents of the 9 pesticides in fruit flesh were all lower than their detection limits. [Conclusion] Longan fruit produced in Hainan could all be eaten safely.
