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頁籤選單縮合
題 名 | 不同硒源對豬肉品質之影響=Influence of Different Selenium Sources on Pork Quality |
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作 者 | 劉名榜; 陳申君; 李瑞玲; 洪維新; | 書刊名 | 臺糖畜產 |
卷 期 | 4:3 1998.12[民87.12] |
頁 次 | 頁39-50 |
分類號 | 473.6 |
關鍵詞 | 無機硒; 有機硒; 豬肉品質; 保水性; Organic selenium; Inorganic selenium; Pork quality; Water-holding capacity; |
語 文 | 中文(Chinese) |
中文摘要 | 添加無機硒及有機硒於肉豬飼料中,飼養肉豬自平均體重42.9kg起至102.6kg止, 探討不同硒源對豬肉品質之影響。試驗包括對照(基礎飼料)、添加無機硒0.15ppm、及添加 有機硒 0.15ppm 等三組,飼養結束取大里脊肉供各項測試。 結果顯示屠後 10 小時及冷藏 72 小時測得之豬肉 pH 值,各組間無顯著差異 (p>0.05),惟有機硒組呈較低之趨勢。保水 性以有機硒組最低、無機硒組次之,與對照組無顯著差異。冷藏及冷凍解凍之失重率分別介 於 5.8 ∼ 7.3% 及 10.1 ∼ 11.8% 之間,各組間無顯著差異,惟有機硒組在冷藏及冷凍解 凍均呈較高之趨勢。屠後 10 小時、冷藏 72 小時及冷凍解凍後之肉色均以對照組較紅、無 機硒組次之、有機硒組較白; 屠後 12 小時三組間之肉色無顯著差異,冷藏 72 小時有機硒 組顯著 (p<0.05) 比對照組淡色,冷凍解凍後無機與有機硒組均顯著 (p<0.05) 比對照組淡 色。官能品評有機硒組水煮後色澤與嫩度之評分最低,但各組間差異不顯著; 有機硒組之多 汁性、風味及總可接受性評分均顯著的 (p<0.05) 低於其他二組。 |
英文摘要 | To investigate the effect of organic and inorganic selenium on pork quality, organic selenium 0.15 ppm and inorganic selenium 0.15 ppm were added into a basal diet (as a control) to feed finishing pigs. For each treatment, twelve pigs were fed from 42.9 to 102.6 kg body weight, and a duplicate was performed. Three top loins of different pigs were collected from each treatment and each duplicate for meat quality evaluation. There was no significant difference (p>0.05) found on pork pH among treatments in either 10 hours after slaughter (initial) or chilled for 72 hours, but organic selenium pork tended to have a lower pH. Both organic and inorganic selenium pork had a lower water-holding capacity than control at no significant difference level. However, organic selenium pork provided the lowest water-holding capacity. The drip loss of 72 hour chilled pork was 5.8 to 7.3% and of frozen-thawed pork 10.1 to 11.8% at no significant difference level among treatments, but, organic selenium pork tended to have a higher drip loss. Meat color arranged from more red to less red was consistently found in control, inorganic, and organic selenium groups in initial, chilled, and frozen-thawed pork. There were no significant differences found among these treatments at initial time. Chilled organic selenium pork provided a significantly (p<0.05) less red color than control pork. Both frozen-thawed organic and inorganic selenium pork provided a significantly (p<0.05) less red color than control pork. Color and tenderness of cooked organic selenium pork had a lower sensory score than the other two treatments though at no significant difference level. Juiciness, flavor, and total acceptability of organic selenium pork were significantly (p<0.05) lower than for the other two treatments. |
本系統中英文摘要資訊取自各篇刊載內容。