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題 名 | 高畜雜交黑豬之性別對屠體分切率、肌肉組成及肉質之比較=Comparison of Barrows and Gilts on the Carcass Cutability Ratio, Meat Compositions and Qualities for Duroc Crossbred KHAPS Black Pigs |
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作 者 | 黃憲榮; 許晉賓; 李秀蘭; 王漢昇; 李春芳; 許岩得; 林正鏞; | 書刊名 | 畜產研究 |
卷 期 | 47:1 2014.03[民103.03] |
頁 次 | 頁51-60 |
分類號 | 437.654 |
關鍵詞 | 高畜雜交黑豬; 性別; 屠體分切率; 肌肉組成; 肉質; KHAPS crossbred black pigs; Sex; Carcass cutability ratio; Meat compositions; Meat qualities; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究在比較高畜雜交黑豬 (杜洛克母豬 ×高畜黑豬公豬 )之閹公豬與女豬屠體分切率與肌肉組成及肉質性狀之差異。選用 24頭健康且體重相近之肥育期閹公豬及女豬,每處理 3重複,每重複 4隻,試驗期 9週。試驗期間提供相同之飼糧與水,供豬隻自由食用。試驗結果顯示,閹公豬之屠體重 (carcass weight)顯著較女豬為重 (P < 0.05)。於部位肉重量及比例之比較顯示,閹公豬之前端屠體 (fore quarter)脂肪 (fat)與淋巴 (lymph)重量及比例、中端屠體 (middle part)之腹脇肉 (belly)、板油 (leaf lard)與脂肪重量及比例、後端屠體 (hind quarter)之脂肪及後腿碎肉重量顯著較女豬為重及高 (P < 0.05),而女豬前端屠體之肩胛肉 (shoulder)重量及比例、中端屠體之大里肌 (loin)、小里肌 (tenderloin)與碎肉 (chopped meat)重量及比例及後端屠體之後腿仁 (後鍵子肉 )重量與比例及骨頭比例顯著較閹公豬為重 (P < 0.05)。前端屠體之前腿肉 (picnic)、頸肉 (neck meat)、前腿仁 (前鍵子肉 ) (fore shank)、中端屠體之淋巴 (lymph)重量及比例及後端屠體之後腿肉 (ham)重量及比例,於兩者間無顯著差異。背最長肌之水分、蛋白質與灰分含量及屠後 1、24小時之 pH值,於兩者間無顯著差異,但閹公豬之肌肉脂肪含量顯著較女豬為高 (P < 0.05)。背最長肌之 L*、a*、b*值及 NPPC (National Pork Producers Council)之肌肉顏色評分,於兩者間並無顯著差異,但 NPPC之肌肉緊實度及大理石紋評分,閹公豬顯著較女豬 (P < 0.05)為高。閹公豬背最長肌之脂肪酸 C14:0、C16:1、C18:1及總飽和脂肪酸 (total saturated fatty acid, SFA)比例顯著較女豬為高 (P < 0.05),但 C18:2、總多不飽和脂肪酸 (total polyunsaturated fatty acid, PUFA )及 PUFA/SFA比例顯著較女豬為低 (P < 0.05)。 |
英文摘要 | An experiment was carried out to compare growth performance, hematological traits and muscle postmortem changes of barrows and gilts in in finishing Duroc x KHAPS black pigs. Twenty-four healthy crossbred black pigs from finisher, were used as experimental animals, with similar body weight, were selected and randomly assigned to either barrows or gilts groups, which were allocated into trireplicates with 4 pigs in each pen (384 × 256 cm). All pigs were provided with the same finisher diets. Feed and water were provided and feeding was ad libitum for 9 weeks experimental period. The results showed that the fat and lymph weight or ratio in the carcass front part, belly , leaf lard and fat weight or ratio in the carcass central part and fat and pork leg chopped weight or ratio in the carcass end part were significantly higher (P < 0.05) in barrows whereas the gilts had significantly higher (P < 0.05) shoulder weight or ratio in the carcass front part, loin tenderloin and chopped weight or ratio in the carcass central part and pork leg sinew and bone eight or ratio in the carcass end part. However, no treatment differences were associated with hand and hock, pork neck, forelegs sinew, forelegs chopped meat and bone weight or ratio in the carcass front part, lymph and bone weight or ratio in the carcass central part and pork leg weight or ratio in the carcass end part between the barrows and gilts. Also, fat content of Longissimus dorsi in barrows was significantly (P < 0.05) greater than the gilts, but the moisture, protein and ash contents was not affected by the treatments. Compared with gilts, barrows had a significantly higher (P < 0.05) firmness and marbling scores in the Longissimus dorsi. However, no treatment differences were associated with color scores and L*, a* and values in the Longissimus dorsi and loin muscle area between the barrows and gilts. In addition, the C14:0 , C16:1 , C18:1 and total saturated fatty acid (SFA) were significantly higher (P < 0.05) in barrows whereas the gilts had significantly higher (P < 0.05) C18:2 , total polyunsaturated fatty acid (PUFA) and PUFA/SFA ratio in the Longissimus dorsi. |
本系統中英文摘要資訊取自各篇刊載內容。