Tp ch Khoa hc v Pht trin 2011: Tp 9, s 6: 941 - 947 TRNG I HC NNG NGHIP H NI 942 KH NNG SN XUT V CHT LNG THT CA T HP G LAI KINH T 3 GING (MA - H - LNG PHNG) Meat Productivity and Quality of Three Breed Crossbred Broilers (Mia - Ho - Luong phuong) Bi Hu on, Hong Thanh Khoa Chn nui & Nui trng thy sn, Trng i hc Nng nghip H Ni a ch email tc gi lin lc: bhdoan@hua.edu.cn Ngy gi ng:; Ngy chp nhn: TM TT Nghin cu c tin hnh nh gi nng sut, cht lng tht ca mt t hp g lng mu lai 3 mu trn c s s dng g lai F1 (HxLP) v g Ma. Nghin cu s dng phng php lai kinh t 3 mu n gin kt hp vi cc phng php nh gi nng sut v cht lng tht thng dng trong chn nui gia cm. Kt qu nghin cu ch ra rng, g lai 3 ging (Ma- H- LP) phn ln c mu lng vng con mi, mu nu thm con trng, trn 2/3 g c mo c, 1/3 cn li c mo n; chn, da g c mu vng rt ging vi n g ni, c th trng a chung. C th g chc kho, nhanh nhn; t l nui sng n 12 tun tui t 91,7%. 12 tun tui, g c khi lng 1915 g.

FCR l 2,83; PN l 80,45; t l thn tht l 69,38%; t l tht i l 22,16%; t l tht ln l 22,86%; cc ch tiu nh gi cht lng tht nh gi tr pH; t l mt nc sau ch bin ca tht g, mu sc tht, dai ca tht u tt. T kho: Cht lng tht, lai 3 ging Ma-H-LP, sinh trng. ABSTRACT A study was carried out to determine meat productivity and quality of three breed crossbred broilers as a result of crossing F1 crossbred (Ho x Luong Phuong) and Mia chicken. Results showed that the three breed crossbred broiler (Mia-Ho-Luong Phuong) mostly has a yellow coat for the hen and dark brown coat for the cock; around two thirds had a single comb, the feet had yellow skin. The crossbred had a strong body.

The rate of survival to 12 weeks of age reached 91.7%. At 12 weeks of age, the live weight was 1915.49 g. The FCR was 2.83; PN was 80.45, the percentage of the carcass was 69.38%, with 22.16% thigh meat, 22.86% breast meat. Meat quality parameters such as pH value, processing loss, color, toughness were in good ranges and well suited to the tastes of local consumers. Keywords: Live weight, meat quality, three breed crossbred broilers. T V N p ng nhu cu v g th vn lng mu, trong nhng nm gn y nc ta nhp mt s ging g lng mu c nng sut kh cao nh g Kabir, Sasso, Tam Hong, Lng Phng.

X L S Liu Trong Sinh Hoc

Trn c s cc ging g hin c, cc nh chn nui s dng mt s con trng ni nh g H, ng To, Ma. Lai vi cc ging g trn to con lai va c nng sut cao, thch nghi tt vi iu kin Vit Nam, c th chn nui bn thm canh theo qui m va v nh, cht lng tht thm ngon gn vi ging g ni - l lai kinh t.

X L S Liu Trong Sinh Hoc Lop 12

Phng php lai ny c p dng t lu v rt thnh cng (Lasley, 1974). Lai kinh t khng nhng cho nng sut cao, cht lng tht tt (Shelton v cs., 2006) m cn ch ng v Kh nng sn xut v cht lng tht ca t hp g lai kinh t 3 ging. 943 con ging, khi s dng 1 trong 2 ging gc l ging a phng. Trong nhng nm gn y, cc tc gi ca bi bo ny thnh cng trong vic to ra g lai F1(H-L P), nhng ch dng con lai nui thng phm. Gim chi ph khi nhp con ging ngoi, gn y cc nh khoa hc p dng phng php lai 3 ging, l dng con trng ca mt ging mi lai vi con mi F1 c to ra do lai kinh t 2 ging t trc. G Ma l mt trong nhng ging g ni rt ni ting, c ngoi hnh v mo c c th trng a chung. Lai g trng Ma vi g F 1 (H-Lng Phng) hy vng s cho ra con lai p ng c nhu cu sn xut g lng mu.

Xut pht t tng nu trn, nghin cu ny tin hnh nh gi kh nng sn xut ca t hp lai 3 ging Ma- H-Lng Phng. V T L IU V PHNG PHP 2.1. Vt liu nghin cu n g broiler lai 3 ging c to ra t cng thc lai kinh t gia g trng Ma vi g mi F 1(H -L P).

A im v thi gian nghin cu Nghin cu c tin hnh ti C ng ty ging gia cm Hng Thi - Vit Yn - Bc G iang trong thi gian t thng 2 n thng 11 nm 2010. Phng php nghin cu B tr th nghim Nui 150 con g broiler 3 ging t mi n n 12 tun tui, m bo ng u v khi lng, gii tnh, ch chm sc nui dng; th nghim c lp li 3 ln. G c chm sc theo phng thc bn cng nghip v s dng thc n hn hp, c gi tr dinh dng theo quy nh ca Tiu chun ngnh Chn nui gia cm.

Cc ch tiu nghin cu p dng cc phng php thng quy trong chn nui gia cm vi cc ch tiu nghin cu: c im ngoi hnh; t l nui sng; kh nng sn xut tht: tc tng trng, tc sinh trng tng i, sinh trng tuyt i, chi ph thc n/1kg tng khi lng (FCR); cht lng thn tht lc 12 tun tui v mt s ch tiu nh gi cht lng tht nh pH, t l mt nc ch bin, mu sc, dai ca tht. A im phn tch: b mn Di truyn ging - Khoa Chn nui v Nui trng thu sn - Trng i hc Nng nghip H Ni. X l s liu Cc s liu c x l theo phng php thng k sinh hc, theo chng trnh M initab 14 v E xcel. K T Q U V T H O L U N 3.1. C im ngoi hnh G lai 3 ging lc 1 ngy tui phn ln c mu lng vng, mt s t c th trn lng c nhng sc en trng. Khi trng thnh, 60% g c mo c, cn li c mo n, chn, da c mu vng.

C th chc kho, nhanh nh; con mi phn ln c mu vng, con trng c mu nu thm. Rt ging vi n g ni, c th trng a chung. T l nui sng Kt qu nghin cu cho thy, g lai g lai 3 mu nui n 12 tun tui c t l nui sng tng i cao, t 91,7%. Kt qu ny tng ng vi nghin cu trn g Sasso l 92,39% ca tc gi on Xun Trc v cng s (1996), thp hn g lai F1(H-L P) l 95,33% theo cng b ca tc gi Bi Hu on (2010). Bi Hu on, Hong Thanh 944 3.3.

Khi lng c th ca g lai 3 ging Bng 1. Kh i lng c th g lai 3 ging Tun tui Khi lng c th (g) X SE Cv(%) Mi n 40,07 0,22 7,29 1 98,95 0,53 5,73 2 186,76 0,91 6,74 3 270,83 3,48 11,18 4 485,68 6,66 13,66 5 610,10 6,68 11,03 6 772,18 6,73 10,18 7 1009,36 6,71 9,19 8 1201,55 8,22 9,20 9 1506,01 8,63 8,25 9,74 7,63 19,03 13,49 10,05 12,43 Bng 1 cho thy, khi lng c th g lai 3 ging tng dn theo tun tui, ph hp vi quy lut sinh trng v pht trin chung ca gia cm. T 0 n 4 tun tui g tng trng chm, t tun th 5 g tng trng nhanh hn. Khi lng g 4, 8, 12 tun tui ln lt l 485/con; 1201g/con; 1915g/con. Tc sinh trng v tng trng mi giai on li c s thay i, kt thc th nghim 12 tun tui, khi lng g lai 3 ging l 1915g/con. Kt qu ni trn tng ng vi kt qu cng b ca tc gi Bi Hu on (2010), g lai F 1(H -LP) c khi lng lc 12 tun tui l 1997g. V Ngc Sn v cs (1999); Nguyn Huy t v Nguyn Thnh ng (2000): khi lng c th g Lng Phng 12 tun tui t 2,0- 2,57kg/con.

Theo tc gi Nguyn ang Vang v cs (1999), g lai ng To x Tam Hong c khi lng ch t 1683,95- 1646,8g, thp hn so vi khi lng trung bnh ca con lai trong th nghim ny t 12- 13%. Lng thc n thu nhn ca g lai 3 ging Kt qu theo di cho thy, lng thc n thu nhn ca g lai 3 ging tng dn qua cc tun tui, cao nht cc tun tui th 7 -12, t rung bnh l 71,56 g/con/ngy.

Kt qu trn tng ng vi kt qu nghin cu cng b ca tc gi o Vn Khanh (2002): lng thc n thu nhn ca g Lng Phng l 77,7g n 81,6g. 77,96g/con /n gy; t h eo t c gi Bi Hu on (2010), g F 1(H - L P ) t h u nhn thc n trun g bn h l 63,87g 3.5. Hiu qu s dng thc n (FCR) Kt qu theo di cho thy, tiu tn thc n/kg tng khi lng (FCR) ca g th nghim tng dn qua cc tun tui v c lin quan cht ch ti tc sinh trng ca g.

Sau 12 tun tui, tiu tn thc n/kg tng khi lng ca g lai 3 mu l 2,83 kg. Theo tc gi Bi Hu on (2010), g F 1(H -LP) c hiu qu s dng thc n l 2,64 kg. Ch s sn xut (PN) Kt qu nghin cu cho thy, ch s PN ca g lai 3 ging 12 tun tui tng i cao, t n 80,45. Kt qu kho st cht lng thn tht g T l thn tht ca g trng cao hn g mi; tht i g mi cao hn g trng nhng khng ng k (P0,05); tht ln g trng cao hn g mi (PKh nng sn xut v cht lng tht ca t hp g lai kinh t 3 ging. Kt qu m kho st g broiler th nghim Ch tiu Gi tr Trng (n = 3) Mi (n = 3) X SE X SE KL sng (g) 1946,0,898,76 TL thn tht (%) 71,890,06 66,87 0,09 TB trng mi 69,38 TL tht i (%) 21,56 0,68 22,76 0,76 TB trng mi 22,16 TL tht ngc (%) 25,75 0,58 22,97 0,75 TB trng mi 22,86 Ghi ch: KL: Khi lng; TL: Trng lng; TB: T rung bnh Theo tc gi Bi Hu on (2010), g F 1 (H -LP) c t l thn tht trung bnh trng mi l 70,03%; L Th Nga (1997) cho bit, t l thn tht ca 3 ging g ng To, Jiangcun v con lai (ng To x Jiangcun) 12 tun tui ca tng ng l 70,01%- 71,42%; 69,17%- 71,27%; 70,9- 72%. T l tht i dao ng t 20,07- 22,7%. Kt qu phn tch thn tht g lai trong th nghim ny l tng ng vi kt qu ca tc gi nu.

Kt qu nghin cu mt s ch tiu nh gi cht lng tht g. Gi tr pH ca tht pH tht g sau 24 gi sau bo qun c tht ln v tht i u gim i ng k, do c s phn gii ym kh glycogen trong c, qu trnh to ra axit lactic (Bng 3). Gi tr pH tht ca g (n = 6) Thi im Gi tr pH X SE Cv (%) Tht i 15 pht 6,04 0,05 0,97 24 gi 5,87 0,07 2,34 Tht ln 15 pht 6,07 0,05 2,11 24 gi 5,98 0,05 2,02 Gi tr pH tht i ti cc thi im 15 pht v 24 gi sau bo qun u ln hn gi tr pH tht ln cng thi im do hm lng glycogen trong c t hn trong c trng do s phn gii ym kh glycogen to ra axit lactic c thp hn c trng. Kt qu xc nh ph15 v ph24 tht cho thy, tht g lai 3 mu c gi tr tng t nh ca nhiu loi g khc.

C th, gi tr pH 15 v pH24 c ngc g lai F1(W hite Lueyang x Arbor Acres) nui Trung Quc l 6,53 v 6,05. T heo R icard v R ouvier (1967), t l thn tht ca g broiler t 62,3- 65,6%. (1978) cho bit t l ny l 71,03%. Kotula v Wang, 1994 cng cho bit g lai c cht lng cao v ph thuc vo khu phn dinh dng. Kt qu nghin cu trn g ng To, Jiangcun v con lai (ng To x Jiangcun) 12 tun tui ca L Th Nga (1997) cho bit, t l thn tht ca 3 ging tng ng l 70,01%- 71,42%; 69,17%- 71,27%; 70,9- 72%. T l tht i dao ng t 20,07- 22,7%. Mu sc tht Kt qu nghin cu v mu sc tht i v tht ln ca g c th hin bng 4.

Mu sc tht g (n =6) Thi im Gi tr pH Tht i Tht ln X SE Cv (%) X SE Cv (%) L. ( sng) 24 gi 54,040,91 3,21 55,561,44 3,45 48 gi 53,470,23 4,38 51,45 1,56 2,23 a.( ) 24 gi 15,860,59 9,02 9,340,67 2,80 48 gi 8,94 0,41 7,14 8,09 0,45 3,90 b. ( vng) 24 gi 9,00 0,52 9,02 8,450,67 2,32 48 gi 8,94 0,41 7,14 7,480,65 3,45 Bi Hu on, Hong Thanh 946 Kt qu phn tch cho thy, mu sc tht ti 48 gi sau bo qun u gim i so vi thi im 24 h, nguyn nhn l do trong qu trnh bo qun xy ra s phn gii ym kh glycogen trong c lm cho protein b bin tnh, lm gim cng, mu sc ca tht. Tht ln c sng cao hn tht i, nguyn nhn l do c ln cha nhiu si c trng hn, c i c cha nhiu si c hn v c i vn ng nhiu hn c ln nn mu ca c i ti hn., vng ca tht 48h u gim i so vi 24h Nu phn loi cht lng th da vo mu sng tht (l), gi tr pH15 v pH24 c ngc theo tiu chun ca Barbut & cs. (2005) (dn theo Phan Xun Ho (2009): tht bnh thng (cht lng tt): 46.

TRAO I, THO LUN: MT S BIN PHP GIP HC SINH HC TT MN NG VNTRAO I, THO LUN: MT S BIN PHP GIP HC SINH HC TT MN NG VNKnh tha: /cCng ton th cc ng ch gio vin trong t KHXH.B mn Ng vn c v tr c bit trong vic thc hin mc tiu chung ca trng THCS, gp phn lm hnh thnh nhng con ngi c trnh hc vn PTCS, chun b cho h hoc ra i hoc tip tc hc ln bc cao hn l nhng con ngi c thc t tu dng bit thng yu, yu ch ngha x hi; bit hng ti nhng t tng tnh cm cao p nh lng nhn i tinh thn tn trng l phi, s cng bng, lng cm ght ci xu, ci c. L nhng con ngi bit rn luyn c tnh t lp, c t duy sng to, bc u c nng lc cm th cc gi tr chn, thin, m trong ngh thut, trc ht l trong vn hc, c nng lc thc hnh v nng lc s dng ting vit nh mt cng c t duy v giao tip.

L nhng con ngi c ham mun em ti tr ca mnh cng hin cho s nghip xy dng v bo v t quc. Nng cao cht lng gio dc mn Ng vn, t KHXH hm nay sinh hot chuyn mn vi ch: Trao i, Tho lun: Mt s bin php gip hc sinh hc tt b mn ng vn theo cng vn hng dn ca nh trng v ni dung sinh hot chuyn mn ca 2 t. V d bui sinh hot chuyn mn ca t ti xin gii thiu c ng ch.Hiu Trng nh trng v 18 ng ch trong t.

Ngh cc ng ch nhit lit hoan h. Bui sinh hot chuyn mn t kt qu tt rt mong nhn c s lm vic nghim tc, kin xy dng ng gp chn thnh, ci m t pha tt c cc ng ch trong t.- Ni dung ca bui sinh hot chuyn hm nay gm c cc mc nh sau: 1. Trc ht ti s nu nhng thun li v kh khn ca thc trng dy v hc b mn ng vn v sau a ra cc gii php khc phc gip hc sinh hc tt b mn ng vn.

L cc ng ch trong t ng gp kin cng nhau xy dng cc gii php ti u nht.3./c Mi tng hp, nhn xt rt kinh nghim bui sinh hot chuyn.- cc kin khng i xa v lc ti xin nhc li bui sinh hot hm nay ch bn v nhng bin php gip hc sinh hc tt cn v pha gio vin khng nm trong bui chuyn hm nay. Sil1364 dvi add2 n driver for macbook pro. I Thun li v kh khna.

V Thun li:-Gio vin a phn u tr, nht tnh trong cng tc.-Nh trng trang b cc thit b ( tranh, nh, my chiu ) ngy cng nhiu cho b mn nhm gip hc sinh tip xc nhiu vi phng tin trc quan trong vic tip thu kin thc mi.-Nh trng tham mu a phng trong vic gip hc sinh kh khn c iu kin hc tp tt.- Thm nhun t tng Tin hc l, hu hc vn hc sinh ca trng ngoan l php i vi thy c v ngi ln tui.-T vn rt ch trng cng tc chuyn mn trong vic tho lun cc tit dy kh, tham kho kin thnh vin t t a ra nhiu bin php hc tp tch cc, ph hp vi hc sinh ca a bn.b. V kh khn:- Hc sinh cha xc nh c ng c hc tp b mn, cha c quyt tm t gic trong hc tp.