Effect of Floor Space on Traveling Distances and Physico-chemical Characteristics of Muscle in the Satsuma Cross-Bred and Commercial Broiler Chickens

概要

論文の詳細を見る
Effect of the quantity of motion on the physico-chemical characteristics of the chicken muscle was investigated by using the two kinds of breeds (the Satsuma cross bred and a commercial broiler) reared in two kinds of floor spaces. The floor spaces used in this experiment were 0.34 m2 and 0.09 m2 per a bird. The distance traveled was determined by scan sampling method at 56-59 days of age. The physicochemical characteristics of chicken muscle were analyzed at 84 days of age. The results were summarized as follows: 1. The distance traveled per 2 hours was 20 m longer in large space of floor than in small (55.5 and 35.9 m for large and small floors, respectively) . The Satsuma cross-bred traveled longer distance than a commercial broiler. 2. No statistically significant difference between floor spaces was found in the physico-chemical characteristjcs of the muscle. 3. On sensory test, meat of a commercial broiler was harder than that of the Satsuma cross-bred in saute. On the other hand the tastes of soup of the satsuma cross-bred were evaluated as more favorite than that of a commercial broiler, but no significant difference was found between floor spaces.
日本暖地畜産学会の論文