頁籤選單縮合
題名 | 有機飼糧對臺灣黑山羊屠肉理化性狀之影響=Effects of Organic Ration on the Carcass Characteristics and Meat Quality of Castrated Taiwan Native Black Goat |
---|---|
作者 | 馮擇仁; 楊深玄; 許佳憲; 凃榮珍; 吳祥雲; 蘇安國; 王勝德; | 書刊名 | 畜產研究 |
卷期 | 44:3 2011.09[民100.09] |
頁次 | 頁213-223 |
分類號 | 437.58 |
關鍵詞 | 山羊肉; 有機乾桑葉; 肌肉物性; Goat meat; Organic dry mulberry leave; Carcass physical characteristics; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗旨在探討有機飼糧對臺灣黑山羊屠肉理化性狀之影響。18 頭閹公羊分為三組,A、B 兩有機飼糧組分別以有機乾桑葉或有機苜蓿乾草為主,C 組則為傳統養法之對照組。試驗進行121 天後每組選3 頭屠宰。結果顯示,B 組羊隻屠宰率顯著 (P < 0.05) 低於傳統飼養者。A、B 兩組羊肉較傳統飼養者具有顯著 (P < 0.05) 較高之水分與顯著 (P < 0.05) 較低之脂肪率與熱量。山羊肉之胺基酸組成以麩胺酸所佔比例最高 (2,746-2,809 mg/100 g),脂肪酸則以油酸最高 (45.45-54.01%)。A、B 兩組羊肉所含C18:0、C18:2、SFA、PUFA 高於傳統飼養者,而C18:1、USFA、MUFA 與ω-6 FA/ω-3 FA 則低於傳統飼養者。品評結果以傳統飼養組樣肉之嫩度顯著 (P < 0.05) 優於B 組者。本試驗結論認為,利用優質芻料依現行有機畜產品生產規範所生產之有機羊肉和傳統飼養所生產者比較,具有低脂肪、低熱能與低ω-6 FA/ω-3FA 等特點,符合國人對更具健康概念之羊肉來源的期待。 |
英文摘要 | The purpose of this study was to investigate the effect of organic ration on the carcass characteristics and meat quality of castrated Taiwan native black goat. Eighteen heads of goats were divided into three groups. The organic rations which named as group A and B were fed mainly by organic dry mulberry leave and organic alfalfa hay, respectively, while the group C was managed by conventional method as a control group. The experiment was lasted for 121 days. Three goats from each group were selected for assaying those items. The results showed that the goats of group B, which consumed 38% organic alfalfa hay ration, had a lowest dressing percentage than that of group C (P < 0.05). The crude fat and total calorie content of M. longissimus dorsi were lower (P < 0.05) and moisture content was higher (P < 0.05) in goats of group A and B than those of group C. The content of glutamic acid (2,746-2,809 mg/100 g) and oleic acid (45.45-54.01%) was the highest in amino acids and fatty acids of meat, respectively in castrated Taiwan native black goat. The C18:0, C18:2, saturated fatty acids (SFA), and polyunsaturated fatty acids (PUFA) of M. longissimus dorsi were higher (P < 0.05) and C18:1, unsaturated fatty acids (USFA), monounsaturated fatty acids (MUFA), and ω-6 fatty acids/ω-3 fatty acids (ω-6 FA/ω-3 FA) were lower (P < 0.05) in goats of group A and B than those of group C. Tenderness in sensory test was better (P < 0.05) in meat of control group than that of group B. These results showed that goats fed good quality forages and managed by organic producing rules in Taiwan can produce the meats that have the characteristics of lower fat, total calorie, and ω-6 FA/ω-3 FA, which could meet the expectation of healthy conception in goat meat. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。