中文摘要：

三黄鸡分别禁食0、8、16h和24h,三管齐断法宰杀,于宰后5h内分别测定滴水损失、蒸煮损失、加压损失、蛋白溶解性、剪切力值、糖原、乳酸和pH值等指标,观察禁食对宰后早期鸡肉持水力和嫩度的影响。结果表明：随着禁食时间延长,宰后糖原含量（P〈0.05）和pH值均降低;随着宰后时间延长,糖原含量和pH值变化趋势与宰后时间正相关,而乳酸含量变化趋势与宰后时间负相关。宰后早期,pH值对肌肉持水力有显著影响（P〈0.05）,而蛋白溶解度对持水力变化贡献不大。禁食使得宰后早期肌肉剪切力值有增大趋势,但处理组之间差异不显著。与未禁食鸡相比,禁食8h和禁食16h能够提高宰后肌肉持水力。

英文摘要：

To observe the effect of fasting time on water holding capacity and tenderness of chicken during the early postmortem period,Sanhuang chickens were fasted for 0,8,16 or 24 h,respectively before bleeding,and analyses of drip loss,cooking loss,pressure loss,protein solubility,shear force values and glycogen,lactic acid and pH of chicken breast meat were performed within 5 h postmortem.The results showed that glycogen content（P0.05） and pH values decreased with prolonged fasting time,and the content of glycogen and pH were positively correlated with postmortem time interval,but lactic acid content had negative correlation with postmortem time.During the early postmortem period,the water-holding capacity of chicken muscle was significantly（P0.05） affected by pH value and little affected by protein solubility.Fasting led to a tendency to increase in shear force value and various treatment groups did not differ significantly.Compared with the control group,fasting for 8 h and 16 h could increase the water-holding capacity of chicken meat.