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頁籤選單縮合
| 題 名 | 不同體型品系閹公雞之屠體特性與品質比較=Comparison of the Carcass Characteristics and Quality of Different Strains of Capons |
|---|---|
| 作 者 | 林正鏞; 許振忠; 萬添春; | 書刊名 | 畜產研究 |
| 卷 期 | 58:3 2025.09[民114.09] |
| 頁 次 | 頁194-202 |
| 分類號 | 437.71 |
| 關鍵詞 | 體型; 閹公雞; 屠體性狀; 肌肉品質; 皮膚與肌肉顏色; Body sizes; Capons; Carcass traits; Meat quality; Skin and muscle colors; |
| 語 文 | 中文(Chinese) |
| DOI | 10.6991/JTLR.202509_58(3).0005 |
| 中文摘要 | 本研究旨在比較不同體型品系閹公雞之屠宰率、屠體部位與器官比例、皮膚與肌肉顏色、肌肉組成、物理性狀 及感官品評之差異。選用 10 週齡去勢之大 ( 竹北仿土雞 ) 與小 ( 畜試土雞臺畜肉 13 號 ) 體型紅羽公土雞各 88 隻, 依不同品系之體型分開飼養。試驗期間提供相同之飼糧與光照,飼料與水供雞隻自由食用,於 28 週齡時每種體型 閹公雞逢機屠宰 24 隻。試驗結果顯示,大體型閹公雞之屠體重、屠宰率、胸部比例、腿部比例、腹脂比例、腸道 比例、胸肉蛋白質與灰分含量、胸肉蒸煮失重、韌度 (toughness) 及彈性 (elasticity) 顯著 (P < 0.05) 較小體型閹公雞 為高,但是屠體之頭頸、背部、翅膀、砂囊、心臟等比例、腿部皮膚與胸肉之 L* 與 b* 值、胸肉脂肪含量、內聚性 (cohesiveness)、感官品評之嫩度與風味評分顯著 (P < 0.05) 較小體型閹公雞為低。本試驗結果顯示,大 ( 竹北仿土雞 ) 與小 ( 畜試土雞臺畜肉 13 號 ) 體型紅羽公土雞顯著影響閹公雞屠體性狀、皮膚與肌肉顏色、肌肉組成、物理性狀及 感官品評。 |
| 英文摘要 | The purpose of this study was to compare the differences in the percentage of dressing, proportion of carcass parts and organs, skin and meat color values, muscle composition, physical properties, and sensory quality of capons of different body sizes and strains. The birds caponized at 10 weeks of age included 88 large birds (Zhubei Native Chicken) and 88 small birds (LRI Chicken T13) each of commercial red-feathered country chicken, raised by body sizes of different strains. The two groups of capons were provided with the same diet and incandescent light during the experimental period. Feed and water were provided ad libitum. Twenty-four capons of each body size were sacrificed randomly at 28 weeks of age. The results showed that the carcass weight, percentage of dressing, breast and thigh part, abdominal fat and intestine, protein and ash content, cooking loss, toughness and elasticity of breast muscle were significantly (P < 0.05) greater in the capons of large body size, while the capons of small body size had a greater (P < 0.05) percentage of head and neck, back and wing part, gizzard and heart, L* and b* values of thigh skin and breast muscle, fat content, and cohesiveness of breast muscle. Accordingly, the for tenderness and flavor in sensory score of large size capons were lower (P < 0.05) than those of small size capons. In addition, our results also indicate that large (Zhubei Native Chicken) and small (LRI Chicken T13) commercial red-feathered country chicken have significant impact on the percentage of dressing, carcass parts and organs, skin and meat color values, muscle composition, physical properties, and sensory sore of capons. |
本系統中英文摘要資訊取自各篇刊載內容。