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頁籤選單縮合
題 名 | Study of Carcass Characteristics and Nutritional value of Black Bone Chicken(Silkie bantams)=烏骨雞(Silkie bantams)屠體性狀及營養組成之探討 |
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作 者 | 劉登城; 陳明造; 白火城; 郭秀蘭; | 書刊名 | 中華農學會報 |
卷 期 | 187 1999.09[民88.09] |
頁 次 | 頁20-27 |
分類號 | 473.6 |
關鍵詞 | 烏骨雞; 屠體性狀; 胺基酸; 脂肪酸; Black bone chicken; Carcass characteristics; Amino acid and fatty acid; |
語 文 | 英文(English) |
中文摘要 | 本研究的主要目的即探討14週齡之公母烏骨雞的屠宰特性及屠體特性包括羽毛重、放血量、屠宰率及屠體五部位(頸、背胸、腿、腳及翅)分切率,並取胸肉及腿肉做一般化學組成(水分、粗蛋白質、粗脂肪、灰分),胺基酸組成及脂肪酸組成分析以瞭解其營養價值。而雞肉之酸鹼值(pH)及色澤(L,a,b)亦被測定在本研究中。烏骨雞之屠宰特性,公雞活體重約2.4公斤,母雞約為1.7公斤。屠宰率則公雞為82.54%,母雞為80.43%;放血率、不可食內臟率、羽毛率及可食性內臟率則公雞與母雞間並無顯著差異,但母烏骨雞之總內臟率則顯著高於公雞者。公雞之胸、頸背、翅、大腿及腳的分切率亦與母雞者無顯著差異存在。公母烏骨雞腿肉之pH值皆顯著胸肉者高。色澤方面,L值(亮度)則公母分別為39.2及37.62;a值(紅色度)則母雞較公雞為高;b值(黃色度)則以公雞較高。營養價值方面,公母雞之胸肉其水分含量都在68%以上且顯著較(P < 0.05)腿肉者高,而粗蛋白含量則公母雞之胸肉皆在21%以上並顯著高於腿肉者(17.29-17.89%),但粗脂肪含量則公母雞胸肉(2.22-2.72%) 顯著低於腿肉者(13.04-13.46%),灰分則不管性別及部位則無差異。胺基酸組成則以麩胺酸、天門冬胺酸、白胺酸及離胺酸等為主,而脂肪酸組成則皆以C�琩t列之C為最高,其次為C、C及C。其中單價及多價不飽和脂肪酸之總和則高於55%,且高於飽和脂肪酸之總和。 |
英文摘要 | The purpose of this study was to investigate slaughtering and carcass characteristics (feather %, blood %, dressing percentage, five parts cutting percentage-neck and back, breast, thigh, feet and wing) of black bone chicken aged at 14 weeks old. The chemical contents (crude protein, crude fat, moisture and ash), amino acids and fatty acids of breast and thigh muscle were measured in this research to understand the nutritional value. The pH value and color (L, a and b) of chicken muscle also were determined. Average live body weight and dressing percentage of male and female black bone chickens was 2.4 kg, 82.54% and 1.7kg, 80.43%, respectively. The blood %, inedible viscera %, edible viscera % and feather % of male and female chicken was no difference but total viscera % of female chicken was significantly higher than that of male chicken in this study. In five parts cutting percentage, there was no difference between sex. Regardless of sex, the pH of breast muscle was higher than that of thigh muscle. L value of breast muscle from male and female chicken was 39.30 and 37.62, respectively. The breast muscle from female chickens had higher a (red) value but lower b (yellow) value than those of males. The moisture and crude protein of chicken breast were above 68% and 21%, respectively, and were significantly higher than those of thigh. The crude protein of breast from male or female chicken was above 21% and also higher than that of thigh. But the crude fat of breast from male or female chicken (2.22-2.72%) was lower than that of thigh (13.04-13.46%). No difference was found in ash of breast and thigh between male and female. Glutamic acid, aspartic acid, leucine and lysine were major amino acids in breast of black bone chicken. C was the highest fatty acid in all fatty acid contents of black bone chicken breast and thigh, and was in order with C, C and C Total amounts of monounsaturated fatty acid and polyunsaturated fatty acid in breast and thigh were above 55% and also higher than saturated fatty acid. |
本系統中英文摘要資訊取自各篇刊載內容。