Search

[Objective] In present paper, Wulong black chicken( W), Wulong Fengyu chicken ( F) and Daninghe chicken ( D) bred by ourselves were used to study the meat performance and quality of local chicken in Chongqing. [Method] In this experiment, the slaughter performance,meat quality and tasty composition of 2 hybrid chickens WF (W♂ x F♀ A cross) and DY[ D♂ x yellow hybrid chicken (Y♀) ] under different feeding patterns( caged and free-range) on 120 days were comparatively analyzed. [Result] The live weight, dressing weight and eviscerated weight of WF were significantly lower than that of DY ( P 0.05 ). In these 2 hybrid chickens,the live weight, dressing weight, eviscerated weight and eviscerated weight rate of caged chickens were significantly higher than that of free-range chickens (P <0.01). The luminance ( L* ) and redness ( a * ) values of caged chickens were very significantly lower than that of free-range chickens ( P < 0.01 ). The cooking loss of caged chickens was very significantly higher than that of free-range chickens (P <0.01),while the Wamer-Bratzler shear force was significantly decreased ( P < 0.05 ). The content of total free amino acids and total sweetness free amino acids of caged chickens were very significantly higher than that of free-range chickens ( P < 0.01), while the content of Inosine 5 '-monophosphate was increased ( P >0.05), and then the equivalent umami concentration was very significantly increased ( P < 0. 01 ). [Conclusion] The growth performance and meat color of DY were better than that of WF, while the taste of WF was better than that of DY. In these 2 hybrid chickens, the growth performance and taste of caged chickens were better than that of free-range chickens, while the meat color increased on 120 days. [ABSTRACT FROM AUTHOR]