5个黄羽肉鸡品系生产性能的比较
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中图分类号S83文献标识码A文章编号 057-66（2025）8-006-04doi：0.3969/j.issn.057-66.2025.8.023
Comparison of the Production Performance Among FiveLines of Yellow-feathered Broiler
TUYun-jiel，LUXin-wang²，XUJun²etal（1.JiangsuIstituteofPoultryScience/KeyLabofPoultryGeneticsandBredingofJiangsu Province/KeyLabforEvaluatioandUtliatioofLvestockandoultryResoues（oulry）oftenistofAguueanuafi， Yangzhou，Jiangsu 225125;2.HeshengFood Group Co.，Ltd.，Taizhou，Jiangsu ）
AbstractTheslaughterperformance，meatqualitycarcassappearanceandreproductiveperformanceofcocksandhensamongfivelines （818，505，）edetdleseducido therculivatooftstombiatioofsughtetyeeloatedoilersulssodtatteeihtoftocsde of503and5Olinesassigificantlygherthantatofotherlineseslaughterateoleevisceratioratereastmusclate，eguscle rateofthecocksof503linewerehigherTheabdomialfatpercentageofthecocksof81lineandthehensof3O1linewasthehighest.Te meat color b* ofthehensof5O2linewassignificantlylowerthanthatofthehensof818，505and3O1lines.Thehairfolicledensityontheback andlegsofthecocksadnsof5Oand502linsassignificantlyhigherthantatofothrlinesTeproductionof3lineatday agewasthelowestTheegproductionof5O5and5O2linsat6-week-agewassignificantlyhighethanthatofotherlines.Theeggweightat thefrstlaingofO3d2lnsassigficantlyghertantatoforns.Isumar5OandOlinsadtedantage liveweighteeghflsitifulasseacuctf， 502and818esseerDuringthrdigprocesftmatnglnOeanbesedstepateal，2da beusedasthefispatealomatealin，5linecanbusedastemateallineteseresultsanbevidatedbytecombngability determination.
Key wordsChicken ;Slaughter performance;Meat quality ; Reproductive performance;Line
我国现有的大部分黄羽肉鸡长期以来注重体型外貌的选育，屠宰后屠体骨感度高、皮肤粗糙，不适合屠宰上市。（剩余7794字）
