Abstract: The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens was studied.The principal components of meat quality traits were also studied. The intramuscular fat (IMF) was positively related with pH1, pH2, and muscle fibre density, but negatively with muscle cooking loss, shear force value and fibre diameter. The muscle pH was also negatively related with muscle cooking loss, shear force value and fibre diameter, but positively with fibre density (p<0.05). The muscle dropping loss was negatively related with the muscle cooking loss and fibre density, but positively with muscle shear force value and fibre diameter. The muscle cooking loss and shear force value were positively related with fibre diameter, but negatively with fibre density(p<0.05). The principal components results of meat quality traits showed that the breast meat quality traits were assayed in the four principal components while the leg meat quality traits were assayed only in two principal components.

Key words:  , quality chickens； meat quality traits； meat index； correlation；