臺灣博碩士論文加值系統

雞肉為國人主要消費肉類之一，具有高蛋白質、低脂肪及低膽固醇等特性，普遍受到消費者歡迎。影響雞肉品質的因素包含品種、性別、年齡、飼料與飼養環境及加工方式等。國內肉雞以白肉雞及有色肉雞為主，有色肉雞中又以紅羽土雞及黑羽土雞為市場大宗。根據批發市場從業人員之經驗，目前消費市場上對於體型較大，胸腿部發育程度較佳之紅羽土雞需求度較高；然而，選拔體重與繁殖性能為遺傳負相關，因此，業界對於高產蛋數土雞雞種之選育極為殷切，惟其肉質表現尚屬未知。近年來除了飼養管理外，雞隻餵飼不同種類及來源之飼料亦有其特殊訴求；故本試驗旨在探討 (1) 外觀體型對環南市場紅羽土雞屠體及肉質及感官品評特性之影響；(2) 飼養週齡對畜試L11品系土雞 (Livestock Research Institute line 11, LRI L11) 肉質性狀及感官品評特性之影響，及 (3) 全素飼料 (vegetable feed, VF) 及一般商用飼料 (commercial feed, CF) 對白肉雞屠體、肉質及感官品評特性之影響。
結果顯示：試驗一：外觀體型判定為優良級雞隻之活體重、屠體重、骨腿比率及胸肉厚度顯著較高 (P < 0.05)，進行未分切屠體測定時，其胸部、大腿及棒腿飽滿程度顯著較體型普通者高 (P < 0.05)。優良級與普通級雞隻屠體重及各部位分切比率與未分切屠體測定之相關性結果均為顯著高度相關 (r = 0.83-0.99)。肉質性狀方面，優良級雞隻之胸肉與腿肉L*值 (亮度)、胸肉a*值 (紅色度) 及b*值 (黃色度) 顯著較高 (P < 0.05)，普通級雞隻胸肉灰分與優良級雞隻腿肉水分顯著較高 (P < 0.05)，優良級雞隻之pH值、膠原蛋白含量及截切值 (shear force) 顯著較低 (P < 0.05)。喜好性品評及描述性感官品評方面，兩組間無顯著差異 (P > 0.05)。試驗二：畜試土雞品系L11雞隻胸肉與腿肉之L*值隨著週齡增加而上升，胸肉之a*值與腿肉之b*值隨著週齡增加而下降 (P < 0.05)。隨著週齡增加，胸肉與腿肉之水分及pH值、總膠原蛋白含量及截切值顯著上升 (P < 0.05)，蒸煮失重減少 (P < 0.05)，可溶性膠原蛋白有下降之趨勢。質地剖面分析中胸肉之硬度、彈性、凝集性及咀嚼性皆無顯著差異，腿肉之硬度及咀嚼性隨著週齡增加而上升。描述性感官品評中雞胸肉風味及肌纖維質地隨著週齡增加而下降 (P < 0.05)。試驗三：依本試驗設定條件下結果顯示，餵飼VF組雞隻之屠體重、胸肉比率及非主要分切部位比率顯著大於餵飼CF組雞隻，CF組雞隻骨腿比率、大腿比率及棒腿比率顯著高於VF組 (P < 0.05)。VF組雞隻之胸肉外皮L*值較高，CF組雞隻之胸肉色澤a*值與腿肉b*值顯著較高，烹煮後VF組雞隻之腿肉b*值較高 (P < 0.05)。VF組雞隻胸肉之粗脂肪及灰分顯著較低，腿肉之水分及胸肉與腿肉之pH值顯著較高；VF組雞隻腿肉之膠原蛋白含量顯著較高，CF組雞隻腿肉之截切值顯著較高 (P < 0.05)。VF組雞隻胸肉及腿肉必需胺基酸、風味物質胺基酸及胺基酸總量有較高之趨勢。CF組雞隻胸肉及腿肉之多元不飽和脂肪酸與腿肉之ω-6脂肪酸含量顯著較高 (P < 0.05)。兩組間胸肉及腿肉喜好性品評及描述性感官品評結果皆無顯著差異。綜觀上述，建議家禽產業的發展應從育種方面開始，設立土雞評定指標，挑選市場從業人員或消費者喜好之雞隻，依其特點進行育種及改良，並透過良好的飼養管理及加工方式等，建立優良土雞認證，滿足家禽育種者、市場從業人員與消費者的期待與需求。

Chicken meat, which contains high-protein, low-fat, and low cholesterol, is one of the major meat consumed and well accepted, Many factors, such as breed, sex, age, feed and rearing condition, and post-slaughter processing influence the chicken meat quality. In Taiwan, broiler and Taiwan country chicken, especially red feather native chicken and black feather native chicken are the major meat-type chickens consumed. According to the experience of employee working at the wholesale market, chickens with larger body conformation and well-developed breast and leg are preferred and highly-priced as compared to the ones with smaller body conformation. However, due to the poor egg production performance, the selection of the red feather native chicken with higher egg production performance becomes critical. Yet the information regarding the meat quality on this kind of chicken is limited so far. The demand of chickens fed with different sources of feed is needed. Therefore, the objectives of this study were to explore (1) the carcass characteristics, meat quality, and sensory parameters of the red feather native chickens with different body conformations collected at Huannan Market, (2) the meat quality and sensory evaluation of the LRI L11 chickens with different ages, and (3) the carcass characteristics, meat quality, and sensory evaluation of the broilers fed with commercial (CF) and vegetable (VF) feeds.
In the experiment 1, the result showed that the chickens with superior body conformation (SB) had higher live weight, carcass weight, leg quarters percentage and breast thickness than the normal body conformation ones (NB). The SB had significantly higher breast, thigh, and drumstick measurements before carcass dissection than the NB. High correlations between carcass weight and cutting percentage, and the measurements of breast, thigh and drumstick before carcass dissection were observed (r = 0.83 to 0.99). For the meat quality, the SB breast meat had significantly higher L*, a*, and b* values, higher L* value of thigh meat, higher moisture and lower ash contents, pH, collagen content, and shear force than the NB ones (P < 0.05). There was no significant difference on the sensory parameters between the two treatments (P > 0.05). In the experiment 2, the L* value in the LRI L11 chickens breast and thigh muscle increased with ages while the a* value of breast muscle and b* value of thigh muscle decreased. No significant difference was observed on b* value of breast muscle and a* of thigh muscle. The moisture content, pH value, total collagen content, and shear force (SH) of breast and thigh meat increased while the cooking loss and soluble collagen content decreased with age. There was no significant difference on the texture profile analysis (TPA) of breast meat; hardness and chewiness of thigh meat increased with increased age. There was no significant difference on the sensory texture of breast meat; the chickeny flavor and fiber textural appearance decreased with increased age. No significant difference was observed on the sensory evaluation of thigh meat. In the experiment 3, under the selected conditions, the VF had higher carcass weight, breast percentage, and non-major cut percentage than the CF. The CF had higher leg quarters percentage, thigh percentage, and drumsticks percentage than the VF. The VF skin had higher L* value, while the CF breast meat had higher a* and b* values. After cooking, the VF thigh meat had higher b* value. The VF breast meat had higher fat and ash contents and VF thigh meat had higher moisture content. The VF breast and thigh meat had higher pH values (P < 0.05). The VF thigh meat had higher collagen content, and CF thigh meat had higher shear force (P < 0.05). The VF breast and thigh meat had higher amounts of essential amino acid, flavor amino acid, and total amino acid. The CF breast and thigh meat had higher polyunsaturated fatty acid and CF thigh meat had higher ω-6 fatty acid (P < 0.05). There was no significant difference on the sensory parameters between the two treatments. In conclusion, it is suggested that the poultry industry should start working on breeding, and the establishment of grading system of live chicken and carcass should be achieved. Base on the demands from the producers and consumers on the chicken meat, the cooperation between breeders, farmers, and food processors should be conducted in order to satisfy the needs.

目次
壹、 前言 1
貳、 文獻檢討 2
一、 台灣家禽產業發展 2
二、 台灣肉用雞分類 2
(一) 白肉雞 2
(二) 有色肉雞 3
三、 影響雞肉肉質之因素 4
(一) 品種 4
(二) 飼養方式 4
(三) 年齡 4
(四) 加熱處理 5
參、 試驗一 : 外觀體型對環南市場紅羽土雞屠體、肉質及感官品評之影響 6
一、 摘要 6
二、 緒言 7
三、 材料與方法 8
四、 結果與討論 16
五、 結論 28
六、 參考文獻 29
七、 英文摘要 32
肆、 試驗二 : 飼養週齡對畜試L11土雞肉質性狀及感官品評特性之影響 33
一、 摘要 33
二、 緒言 34
三、 材料與方法 35
四、 結果與討論 40
五、 結論 47
六、 參考文獻 48
七、 英文摘要 51
伍、 試驗三 : 飼料種類對白肉雞屠體、肉質及感官品評之影響 51
一、 摘要 52
二、 緒言 53
三、 材料與方法 54
四、 結果與討論 62
五、 結論 77
六、 參考文獻 78
七、 英文摘要 83
陸、 總結 84
柒、 參考文獻 85
捌、 附錄 93

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