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頁籤選單縮合
題名 | 肉豬屠體預冷後之體型性狀=Conformation Measurements on Chilled Carcass of Hogs |
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作者 | 劉錦條; 吳明哲; 吳松鎮; 賴永裕; 李義雄; 張秀鑾; | 書刊名 | 畜產研究 |
卷期 | 30:4 1997.12[民86.12] |
頁次 | 頁329-335 |
分類號 | 473.6 |
關鍵詞 | 豬; 屠體; 屠體長; 體型性狀; Pig; Carcass; Carcass length; Conformation traits; |
語文 | 中文(Chinese) |
中文摘要 | 肉豬經後腿吊掛剖腹後,稱量仍含有頭、皮、腳、尾、板油之溫體重量,以之為 屠體重。再經去頭、尾及四腳,並剝皮鋸半,以後腿筋吊掛於預冷室冷卻一夜。本研究就以 冷卻的半邊屠體為量測材料,先量第一肋骨前緣至恥骨前端直線長為屠體長,若屠體介於81 至86公分者,再量測其他的14項體型性狀:第一肋、最後肋和最後腰椎處的背脂厚度及這 三點間距離之背部長;腹部第一肋處、胸骨後緣、肚臍部最後肋對應處和鼠蹊部最後腰椎對 應處等四點間距離之腹部長,並就這四點處量測背腹深;以及以恥骨前緣為基點的後腿長和 後腿圍。屠體長81至86公分的1572頭肉豬中,依序分別佔有17.3、20.5、19.0、19.2、14.0 和10.0%。依屠體長分組比較上述的14項屠體體型性狀及屠體體重平均值差異性時,僅剝 皮後量測的三點背脂無顯著性外,餘12項性狀平均值均隨屠體長增加而增加(P<0.05)。比 較背部的肋骨部長和腰椎部長時,肋骨部長是決定屠體長增加的重要部位。各屠體長組的屠 體重平均為87.2~96.7公斤,屠體背腹深為29.9~31.6公分寬,後腿長為41.6~43.4公分長, 和後腿圍為69.7~71.8公分大。隨屠體長增加而增加的11項體型狀均有骨骼為其支架,若豬 屠體長的差異導源於骨架上的差異,那麼探討骨架的發育與屠體體型性狀,將有利於大體型 豬種之選育。 |
英文摘要 | Hogs were butchered and hung by the hind legs to remove internal organs. Hence, the carcass weight includes the head, skin, feet, tail and leaf fat. After cutting off the head, tail and feet, the carcass was skinned off and was split into halves prior to chilling in the refrigerating room overnight. This study was conducted with the chilled carcass by measuring the carcass length first. The carcass length is the length from the fore edge of the first rib to the fore tip of the pubic bone. When the carcass length was 81 to 86 cm, the carcass was then measured for 14 conformation traits including of backfat thickness at the first rib, the last rib and the last lumbar vertebra; dorsal length measurements at the rib region and the lumbar vertebrae region; abdominal length measurements for the chest, diaphragm and lumbar regions; carcass depth measurements at the first rib, the posterior of the sternum, the last rib and the last rib and the last lumbar vertebra; measurements for length and girth of hind leg by the fore tip of the pubic bone. There were 17.3, 20.5, 19.0, 19.2, 14.0 and 10.0% of 1572 hog carcasses with carcass length varing from 81 to 86 cm, respectively. Means of carcass weights and 14 conformation traits described above were compared among six groups of carcass length from 81 to 86 cm; 12 of 15 traits increased significantly as the carcass length increased (P<0.05) except three measurements of the skinless backfat thickness. When comparison on dorsal length measurements at the rib region and the lumbar vertebrae region were made, the length of rib region was a major part for the increase of the carcass length. By presenting mean measurements for each group of carcass length, carcass weight varied from 87.2 to 96.7 kg, carcass depth varied from 29.9 to 31.6 cm, length of hind leg varied from 41.6 to 43.4 cm, and girth of hind leg varied from 69.7 to 71.8 cm. Carcass conformation measurements in length or depth increased as the carcass length increased. It implied that variation on carcass length possibly resulted from structure difference of back bones. Hence, the study of developmental skeleton and carcass conformation could be useful to the selection of large size breed in pigs. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。