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试验旨在研究3种肉鸭(樱桃谷鸭、广东肉麻鸭、重庆白鸭)的生长和屠宰性能,探索其适宜加工生产方式。设定相同的出栏体重(1.9 kg),测定3个肉鸭群体达到该体重时的用料情况及屠宰性能。结果表明:樱桃谷鸭29日龄达到出栏体重,广东肉麻鸭35日龄,重庆白鸭53日龄;樱桃谷鸭生长速度最快,相同周龄体重为樱桃谷鸭>广东肉麻鸭>重庆白鸭,且各肉鸭间差异显著(P<0.05);饲料报酬为樱桃谷鸭>广东肉麻鸭>重庆白鸭;屠宰率、全净膛率广东肉麻鸭与重庆白鸭差异不显著(P>0.05),均显著高于樱桃谷鸭(P<0.05);腹脂率重庆白鸭显著高于樱桃谷鸭与广东肉麻鸭(P<0.05)。综合3个肉鸭群体的生长及屠宰性能及产品特性,认为樱桃谷鸭适宜进行分割加工,广东肉麻鸭适宜以活禽形式销售,重庆白鸭适宜制作酱板鸭、卤鸭。
The experiment aimed to study the growth and slaughter performance of three kinds of ducks (Cherry Valley Duck, Guangdong Rouge Duck and Chongqing White Duck) and to explore their suitable processing and production methods. The same slaughter weight (1.9 kg) was set, and the material usage and slaughter performance of the three duck population at that weight were measured. The results showed that the body weight of 29-day-old cherry Valley ducks reached the forage weight, the 35-day-old flesh ducks of Guangdong and the 53-day-old white ducks of Chongqing were the fastest growing ones, (P <0.05). The feed compensation was Cherry Valley Duck (Guangdong), Guangdong (Rouxie Duck) and Chongqing white duck (P <0.05). The slaughter rate and total evisceration rate were not significantly different between Guangdong Rouge ducks and Chongqing white ducks (P> 0.05), which were significantly higher than those in Cherry Valley duck (P <0.05). The abdominal fat percentage of Chongqing white duck was significantly higher than that of Cherry Valley duck and Guangdong meat duck (P <0.05). Based on the growth and slaughter performance and product characteristics of three groups of duck ducks, it is concluded that Cherry Valley Duck is suitable for segmentation processing. Guangdong Rouge Duck is suitable for sale in live poultry. Chongqing White Duck is suitable for preparing saucepan duck and duck.