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頁籤選單縮合
題名 | 飼糧中添加不同含量濕高梁酒糟對雄白羽番鴨與雄臺灣黑羽土雞胸肉官能品評及胸肉或肝臟抗氧化性之影響=Effect of Adding Wet Sorghum Distillery Residue in Diet on Panel Scores and Antioxidative Ability of Breast Meat or Liver in White-feather Muscovy Duck or Taiwan Black-feather Native Chickens |
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作者姓名(中文) | 陳盈豪; 李欣玫; 林炳宏; | 書刊名 | 嘉大農林學報 |
卷期 | 15:2 2018.08[民107.08] |
頁次 | 頁83-94 |
分類號 | 437.11 |
關鍵詞 | 土雞; 番鴨; 高梁酒糟; 抗氧化; Black-color native chickens; Muscovy; Sorghum distillery residue; Antioxidative; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的乃在探討飼糧中添加不同含量濕高梁酒糟對白羽番鴨與台灣黑羽土雞胸肉官能品評及胸肉或肝臟抗氧化性之影響。以兩個試驗進行探討,試驗一使用6適齡96隻雄白羽番鴨,試驗二使用7週齡240隻雄台灣黑羽土雞,二個試驗均分成4組,即餵飼基礎飼料添加0%、15%、30%或45%之濕高梁酒糟,試驗期分別為10週及8週,並依序在16及15週齡時進行禽隻之犧牲採樣。結果顯示,試驗一添加15%濕高梁酒糟處理組之鴨胸肉皮下脂肪與對照組相比,並無顯著差異,然而添加45%之濕高梁酒糟處理組鴨胸肉官能品評之多汁性、嫩度與總接受性在各處理組之間均其有最低的分數(P < 0.05)。隨著濕高梁酒糟含量的增加,鴨胸肉皮下脂肪隨之減少,以添加15%濕高梁酒糟處理組之鴨胸肉其有最低的二-硫巴比妥酸含量(P < 0.05),惟添加量超過15%濕高梁酒糟以上,反而降低抗氧化的效果。試驗二雞胸肉之多汁性、嫩度,風味、顏色及總接受性在各處理組之間均無顯著差異,然而雞隻採食含45%濕高梁酒糟其肝臟有較高的抗氧化性(P < 0.05)。綜合上述,在飼糧中添加15%濕高梁酒糟可以降低鴨胸皮下脂肪堆積且不影響鴨胸肉之官能品評,同時與對照組相比較,對雄白羽番鴨胸肉或雄台灣黑羽土雞肝臟亦有增加抗氧化的效果。 |
英文摘要 | The purpose of this study was conducted to investigate the effect of adding wet sorghum distillery residue (SDR) in diet on panel scores of breast meat and antioxidative ability of liver or breast meat in black-feather native chickens and white-feather Muscovy duck. This study includes two trials , trial I and II using ninety-six 6-week-old white-feather Muscovy ducks and two hundred forty 7-week-old black-feather native chickens, respectively, and birds were allocated to 4 treatments in both trials and fed commercial diets adding with 0%, 15%, 30%, and 45% SDR. Two trials lasted for 10 and 8 weeks, respectively. The feed and water were ad libitum. Birds were sacrificed at 16 and 15 weeks of age in order trial I and II, respectively. In trial, the results showed that the subcutaneous fat of breast in duck reduced with the content of the SDR levels increased. There are no significant differences in panel scores of breast meat among diet containing 0%, 15% and 30% SDR treatments. Nevertheless, the diet containing 45% SDR treatment has the lowest panel scores of breast meat in juiciness, tenderness and total acceptance. Adding 45% of SDR treatment group had the highest dithiobarbituric acid concentration in duck's breast fat among 15%, 30% and 45% SDR treatments (P < 0.05). However, the antioxidant effect of SDR on breast meat reduced when SDR level was beyond 15%. In trial II, the results indicated that there were no significant differences among the treatments for juiciness, tenderness, flavor, color and total acceptance in chicken breast meat. Moreover, chickens fed 15% SDR had the highest antioxidant capacity for liver among the treatments. In conclusion, adding 15% of SDR in the diet can reduce subcutaneous fat deposit in breast meat of duck and have no effect on panel scores for breast meat in male white feather Muscovy duck, and even increased breast meat or liver antioxidant effect for white-feather Muscovy duck or male Taiwan black-feather native chicken when compared with control. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。