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研究生:郭婷雯
研究生(外文):Ting-wen Kuo
論文名稱:不同去勢方式與不同去勢週齡對台灣土雞肉質特性之影響
論文名稱(外文):Effect of different castrated ways and different castrated weeks on meat characteristics of Taiwan Country Chicken
指導教授:林亮全
指導教授(外文):Liang-Chuan Lin
學位類別:碩士
校院名稱:國立中興大學
系所名稱:畜產學系
學門:農業科學學門
學類:畜牧學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:150
中文關鍵詞:台灣土雞閹雞肉質特性
外文關鍵詞:Taiwan Country ChickenCaponmeat characteristics
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中文摘要
本試驗的目的為探討雞胚雌二醇處理之台灣土雞與傳統手術閹雞以及兩個不同去勢週齡對台灣土雞之閹雞肉質特性之影響,同時以相同週齡與飼養條件之公雞作為對照組。
試驗一結果顯示,雞胚雌二醇處理之台灣土雞其活體外觀部分特徵、活體重、去除內臟後之重量皆與手術閹雞十分接近。胸肉率與屠宰率方面,雞胚雌二醇處理之台灣土雞與手術閹雞其胸肉率與屠宰率有較高之趨勢;而腿肉率則恰有相反之趨勢,均以公雞較高(P<0.05)。內臟重量與百分比方面,心臟重量與百分比以公雞與雞胚雌二醇處理之台灣土雞有較高之趨勢;肝臟重量與百分比,雞胚雌二醇處理之台灣土雞與手術閹雞顯著高於公雞(P<0.05);砂囊重量與百分比,不論何種處理與週齡並無顯著差異(P>0.05);睪丸重量與百分比,則以公雞顯著較高(P<0.05)。表皮厚度方面,以手術閹雞顯著高於雞胚雌二醇處理之台灣土雞與公雞(P<0.05)。
色澤方面,明度值(L值)以手術閹雞顯著高於公雞與雞胚雌二醇處理之台灣土雞(P<0.05),不論何種週齡與部位、帶皮測量與否,皆是以手術閹雞之明度值最高;隨著週齡的增加,明度值亦隨之增加。紅色值(a值)以公雞顯著高於雞胚雌二醇處理之台灣土雞與手術閹雞(P<0.05);不帶皮之腿肉紅色值顯著高於胸肉與帶皮測量之胸、腿肉(P<0.05)。黃色值(b值)以手術閹雞顯著高於雞胚雌二醇處理之台灣土雞與公雞(P<0.05);不帶皮之胸、腿肉黃色值並無顯著差異(P>0.05),而帶皮測量胸肉之黃色值則顯著高於腿肉值(P<0.05)。
一般化學組成方面,手術閹雞的肌肉水分含量則較低(P<0.05);腿肉水分含量顯著較胸肉高(P<0.05)。雞胚雌二醇處理之台灣土雞其脂肪
含量顯著較高,其次為手術閹雞,公雞最低(P<0.05);腿肉脂肪含量顯
著較胸肉高(P<0.05)。蛋白質含量以公雞最高,手術閹雞最低,而雞胚雌二醇處理之台灣土雞則介於兩者之間(P<0.05);隨著飼養週齡之增加,蛋白質含量亦增加;胸肉之蛋白質含量則顯著較腿肉高(P<0.05)。灰份含量以公雞最高,雞胚雌二醇處理之台灣土雞次之,手術閹雞最低;胸肉灰份含量則顯著較腿肉高(P<0.05)。
脂肪酸組成方面,雞胚雌二醇處理之台灣土雞與手術閹雞其脂肪酸組成有一致之趨勢,皆是飽和及單元不飽和脂肪酸比例較高,而多元不飽和脂肪酸則相對較低;隨著週齡的增加,飽和及單元不飽和脂肪酸比例亦隨之增加,多元不飽和脂肪酸比例則相對降低;皮與腹脂的飽和及單元不飽和脂肪酸比例較肌肉高,而多元不飽和脂肪酸比例則相對較低。
雌二醇濃度之檢測結果,肝臟、表皮與腹脂之雌二醇濃度較胸肉高。表皮之雌二醇濃度以公雞最高,手術閹雞最低(P<0.05);肝臟則以雞胚雌二醇處理之台灣土雞最高,手術閹雞最低(P<0.05)。雞胚雌二醇處理之台灣土雞其肌肉雌激素濃度最高,其次為公雞,手術閹雞最低(P<0.05)。
保水力與烹煮損失率方面,手術閹雞之保水力較高;隨著週齡的增加,手術閹雞與公雞胸肉保水力皆有遞增的趨勢,而腿肉則有遞減的趨勢,雞胚雌二醇處理之台灣土雞則不論何種部位,隨著週齡的增加保水力皆有遞減的趨勢。烹煮損失率方面不論何種週齡或部位三個處理組皆十分接近,並無顯著差異(P>0.05);隨著週齡的增加,烹煮損失率幾乎完全不增加亦不減少;而不同部位之烹煮損失率則有顯著差異,均以腿肉較胸肉高(P<0.05)。
截切值與官能品評方面,雞胚雌二醇處理之台灣土雞與手術閹雞
截切值顯著較低或有較低之趨勢;隨著週齡的增加,截切值亦增加;整體而言,腿肉之截切值顯著較胸肉高或有較高之趨勢。官能品評方面整體而言以手術閹雞與雞胚雌二醇處理之台灣土雞在風味、嫩度與多汁性三項有較高之評分,總接受度以手術閹雞胸肉與雞胚雌二醇處理之台灣土雞腿肉有較高之評分。
試驗二結果顯示,8週齡與14週齡手術去勢閹雞之活體重、去除內臟後之重量、胸肉率與腹脂率有較公雞高之趨勢,而此兩種不同週齡去勢的閹雞之間則差異不大;屠宰率與腿肉率則以公雞較高。心臟、肝臟與砂囊重量以8與14週齡手術閹雞有較重之趨勢。表皮厚度以兩個不同去勢週齡之閹雞有較高之趨勢,皆以胸皮厚度顯著較腿皮厚度高(P<0.05)。
色澤方面,公雞之明度值(L值)較低,而兩種閹雞8與14週齡手術閹雞有較高之趨勢;公雞紅色值(a值)有較高之趨勢;黃色值(b值)與明度值有相同趨勢,亦是以8與14週齡手術閹雞有較高之趨勢。一般化學組成方面,水分與灰份以公雞較高;粗脂肪則以兩種不同去勢週齡之閹雞顯著較高;粗蛋白則以公雞最高。
脂肪酸組成方面,兩種不同去勢週齡之閹雞其飽和與單不飽和脂肪酸含量較公雞高。表皮與腹脂之單不飽和脂肪酸含量均較肉的高,而多不飽和脂肪酸則相對較低。保水力與烹煮損失率方面,三者胸肉與腿肉保水力之間並無顯著差異(P>0.05);而胸、腿肉兩種不同部位之比較,三者胸肉保水力均有較腿肉高之趨勢。烹煮損失率方面,不論何種部位三者之烹煮損失率皆十分接近,並無顯著差異(P>0.05);不同部位之烹煮損失率則有顯著差異(P<0.05),均以腿肉烹煮損失率較胸肉高。
截切值與官能品評方面,以8與14週齡手術閹雞截切值顯著較低或有較低之趨勢;胸、腿肉兩個不同部位以腿肉截切值顯著較胸肉高或有較高之趨勢。官能品評以14週齡手術閹雞有最高之評分。
Summary
Taiwan Country Chicken was used in this experiment. In experiment 1 was to compare the different castrated-way capons, caponette and capon, male was used as control. In experiment 2, compared the different castrated weeks capon, 8-weeks castrated capon and 14-weeks castrated capon, male was used as control. The purpose of this study was to investigate the carcass characteristics and meat characteristics.
The result in experiment 1 was as follow: the living appearance, live weight and eviscerated weight of caponette was very closed to capon. The breast percentage and dressing percentage of caponette and capon was higher than control, but the thigh percentage was higher in control. In aspect of the offal weight and percentage, the heart weight and percentage of control and caponette was higher, the liver weight and percentage of two different castrated way capon was significantly higher than control, gizzard weight and percentage was no significantly difference between different treatments and weeks, testis weight and percentage of control was significantly higher. In aspect of the skin thickness, capon was significantly higher than caponette and control.
In aspect of the Hunter L, a, b value, the L and b value of capon was significantly higher than control and caponette. Increasing with ages, the L value was increased. The a value of control was significantly higher than caponette and capon. The a value of thigh meat without skin was significantly higher than breast and thigh meat with skin and breast meat without skin.
In aspect of the proximate analysis, the moisture content of breast and thigh meat of capon was significantly lower. The moisture content of thigh meat was significantly higher than breast meat. The fat content of caponette was significantly higher, increasing with ages, all of the
treatment was increased. Capons had lower protein content than control. Increasing with ages, the protein content was increased. The highest ash content of breast and thigh meat were found in control.
The total fatty acid composition had the same result of two different castrated-way capons, both had more saturated fatty acid and monounsaturated fatty acid than control. Increasing with ages, saturated and monounsaturated fatty acids were increased. The saturated and monounsaturated fatty acids percentage of skin and abdominal fat were higher than those of muscle, at the same time, the polysaturated fatty acids were lower.
Concentration of estradiol were higher in liver, skin, and abdominal fat than those in muscle. Concentration of estradiol of skin was highest in control, and the lowest was in capon. Concentration of estradiol of liver was highest in caponette, and the lowest was in capon. Concentration of estradiol of muscle was highest in caponette, and the lowest was in capon. In aspect of the water holding capacity and cooking loss, increasing with ages, the water holding capacity of capon and control breast meat were increased and those of thigh meat were decreased. The cooking loss of three treatment were no significantly difference, and of the thigh meat was higher than breast meat.
In aspect of the shear value and sensory properties, capon and caponette had lower shear value, increasing with ages, the shear value was increased. capon and caponette had better sensory properties such as flavor, tenderness and juiciness than control.
The result in experiment 2 was as follow: 8-weeks castrated capon and 14-weeks castrated capon had higher live weight, eviscerated weight, breast percentage and abdominal percentage than control, in contrast, control had higher dressing percentage and thigh percentage. Both 8-weeks castrated capon and 14-weeks castrated capon had higher heart,
liver, and gizzard weight and skin thickness.
In aspect of the Hunter L, a, b value, two different castrated-week capon had higher L value. And the b value had the same result with L value. Control had higher a value. In aspect of the proximate chemical composition, control had higher moisture, ash and protein content. Two different castrated-weeks capons had higher fat content.
The total fatty acid composition had the same result of two different castrated-weeks capons, both had more saturated fatty acid and monounsaturated fatty acid than control. Increasing with ages, saturated and monounsaturated fatty acids were increased. The saturated and monounsaturated fatty acids percentage of skin and abdominal fat were higher than those of muscle, at the same time, the polysaturated fatty acids were lower.
Water holding capacity and cooking loss of the breast and thigh of three treatment were no significantly difference. In aspect of the shear value and sensory properties, 8-weeks castrated capon and 14-weeks castrated capon had lower shear value. 14-weeks-castrated capon had better sensory properties such as flavor, tenderness and juiciness than control.
目錄
頁次
中文摘要…………………………………………. …………………………1
第一章、前言……………………………………………………………… 4
第二章、文獻探討…………………………………………………………..7
第一節 類固醇內泌素(steroid hormone)的簡介………………………….7
第二節 性別決定與性腺分化………………………………………….10
一、性別決定…………………………………………………………….11
二、性腺分化…………………………………………………………….12
三、 禽胚孵化期間雌激素的提供………………………………………12
第三節 內泌素濃度的分析方法………………………………………..13
第四節 食品中自然存在的類固醇內泌素(Natural occurrence of steroid hormones in food)及相關法規之規定……………………………………….15
第五節 日常飲食中內泌素攝取情形之評估………………………….….18
第六節 內泌素型式與肌肉部位……………………………………….….20
第七節 內泌素型式與脂肪含量(hormone patterns and fat content)………20
第八節 去勢對於禽類體組成與肉類品質之影響………………………...21
(一)體重及肌肉生長………………………………………………………21
(二)體內睪固酮濃度………………………………………………………22
(三)皮膚色素沉積…………………………………………………………22
(四)免疫功能…………………………………………………………….22
(五)禽肉之理化特性與一般化學組成………………………………….23
1. 一般化學組成………………………………………………………23
2. 截切值………………………………………………………………23
3. TBA………………………………………………………………….23
4. 解凍失重(thawing loss)與烹煮損失(cooking loss)………………..24
5. 官能品評……………………………………………………………24
第九節 脂肪酸…………………………………………………………….24
一、食肉的飽和脂肪酸含量(saturated fatty acid content of meat)………..24
二、食肉的不飽和脂肪酸含量(unsaturated fatty acid content of meat)…..25
三、n-6族脂肪酸與n-3族脂肪酸…………………………………………25
四、日常食品攝取的來源(Food sources and dietary intakes)……………..26
五、食品營養上的涵義(nutritional implications)與建議值……………….27
第十節 食肉的物理特性………………………………………………….28
(一)評估食肉保水力的參考方法(Reference methods for the assessment of water-holding capacity in meat)……………………………………………..29
(二)評估食肉嫩度的參考方法(Reference methods for the assessment of meat tenderness)……………………………………………………………..30
(三)食肉色澤測定的參考方法(Reference methods for meat colour measurement)………………………………………………………………..30
第三章、不同去勢方式對台灣土雞肉質特性之影響…………………….32
第一節 前言………………………………………………………………..32
第二節 材料與方法……………………………………………………….33
一、試驗動物……………………………………………………………….33
二、試驗處理………………………………………………………………..33
三、試驗設計流程圖………………………………………………………..39
四、測定項目………………………………………………………………..37
(一)屠體性狀……………………………………………………………..37
(二)副產物重量與百分比………………………………………………..37
(三)肌肉色澤測定………………………………………………………..37
(四)保水力(Water Holding Capacity, WHC)……………………………..37
(五)烹煮損失(cooking loss)………………………………………………38
(六)截切值………………………………………………………………...38
(七)官能品評(panel evaluation)…………………………………………..40
(八)一般化學組成………………………………………………………...40
(九)雌二醇(Estradiol)濃度之檢測………………………………………..40
一、器具與裝置………………………………………………………………40
二、試藥………………………………………………………………………40
三、標準品……………………………………………………………………41
四、方法…………………………………………………………………….…41
(十)脂肪酸組成之測定……………………………………………………42
1. 胸肉、腿肉、胸皮、腿皮、腹脂總脂質之萃取…………………………42
2. 甲基化……………………………………………………………………..42
(十一) 統計分析……………………………………………………………..43
第三節 結果與討論………………………………………………………….44
一、試驗動物之活體外觀……………………………………………………44
二、屠體性狀………………………………………………………………….44
三、內臟重量與百分比………………………………………………………46
四、表皮厚度…………………………………………………………………51
五、色澤………………………………………………………………………51
六、一般化學組成……………………………………………………………58
七、脂肪酸組成………………………………………………………………62
八、雌二醇濃度…………………………………………………………….86
九、保水力與烹煮損失率…………………………………………………90
十、截切值與官能品評……………………………………………………94
第四章 不同去勢週齡對台灣土雞肉質特性之影響…………………….99
第一節 前言………………………………………………………………99
第二節 材料與方法………………………………………………………100
一、試驗動物………………………………………………………………100
二、試驗處理………………………………………………………………100
三、試驗設計流程圖………………………………………………………100
第三節 結果與討論……………………………………………………….102
一、屠體性狀………………………………………………………………102
二、內臟重量與百分比……………………………………………………103
三、表皮厚度………………………………………………………………104
四、色澤……………………………………………………………………104
五、一般化學組成…………………………………………………………110
六、脂肪酸組成……………………………………………………………112
七、保水力與烹煮損失率…………………………………………………126
八、截切值與官能品評……………………………………………………127
第五章 結論……………………………………………………………….134
第六章 參考文獻………………………………………………………….136
第七章 英文摘要………………………………………………………….152
圖次
頁次
圖一. 人類固醇類內泌素之生合成與代謝…………………………….……8
圖二. 台灣土雞之雞胚雌二醇處理之台灣土雞活體外觀……………………………………………………………………….34
圖三. 台灣土雞之手術閹雞活體外觀………………………………………35
圖四. 台灣土雞之公雞活體外觀………………………………………36
圖五. 試驗設計流程圖………………………………………………………39
圖六. 試驗設計流程圖……………………………………………………..101
表次
頁次
表一. 美國食品與藥物管理局(US Food and Drug Administration, FDA)建立之內泌素濃度-雌二醇(estradiol),助孕素(progesterone)與睪固酮(testosterone)允許量…………………………………………………………..17
表二. 食品中之內泌素濃度概況……………………………………………19
表三. 不同去勢方式對14週齡台灣土雞屠體性狀之影響………………...47
表四. 不同去勢方式對33週齡台灣土雞屠體性狀之影響………………..48
表五. 不同去勢方式對14週齡台灣土雞內臟重量與百分比之影響……..49
表六. 不同去勢方式對33週齡台灣土雞內臟重量與百分比之影響……..50
表七. 不同去勢方式對14與33週齡台灣土雞表皮厚度之影響…………52
表八. 不同去勢方式對14與33週齡台灣土雞明度值之影響……………55
表九. 不同去勢方式對14與33週齡台灣土雞紅色值之影響……………56
表十. 不同去勢方式對14與33週齡台灣土雞黃色值之影響……………57
表十一. 不同去勢方式對14週齡台灣土雞一般化學組成之影響………..60
表十二. 不同去勢方式對33週齡台灣土雞一般化學組成之影響………..61
表十三. 不同去勢方式對14週齡台灣土雞胸皮脂肪酸組成之影響……..68
表十四. 不同去勢方式對14週齡台灣土雞腿皮脂肪酸組成之影響……..69
表十五. 不同去勢方式對14週齡台灣土雞腹脂脂肪酸組成之影響……..70
表十六. 不同去勢方式對14週齡台灣土雞胸肉脂肪酸組成之影響……..71
表十七. 不同去勢方式對14週齡台灣土雞腿肉脂肪酸組成之影響72
表十八. 不同去勢方式對33週齡台灣土雞胸皮脂肪酸組成之影響……...81
表十九. 不同去勢方式對33週齡台灣土雞腿皮脂肪酸組成之影響……...82
表二十. 不同去勢方式對33週齡台灣土雞腹脂脂肪酸組成之影響……...83
表二十一. 不同去勢方式對33週齡台灣土雞胸肉脂肪酸組成之影響…..84
表二十二. 不同去勢方式對33週齡台灣土雞腿肉脂肪酸組成之影響…..85
表二十三. 不同去勢方式對台灣土雞之不同部位雌激素濃度之影響……88
表二十四. 不同去勢方式對14與33週齡台灣土雞保水力與烹煮損失之影響……………………………………………………………………………...92
表二十五. 不同去勢方式對14與33週齡台灣土雞截切值之影響………97
表二十六. 不同去勢方式對14與33週齡台灣土雞官能評分之影響……98
表二十七. 不同去勢週齡對25週齡台灣土雞屠體性狀之影響…………106
表二十八. 不同去勢方式對25週齡台灣土雞內臟重量與百分比影響…107
表二十九. 不同去勢週齡對25週齡台灣土雞表皮厚度之影響…………108
表三十. 不同去勢週齡對25週齡台灣土雞色澤值之影響………………111
表三十一. 不同去勢週齡對25週齡台灣土雞一般化學組成之影響……113
表三十二. 不同去勢週齡對25週齡台灣土雞胸皮脂肪酸組成之影響....115
表三十三. 不同去勢週齡對25週齡台灣土雞腿皮脂肪酸組成之影響....118
表三十四. 不同去勢週齡對25週齡台灣土雞腹脂脂肪酸組成之影響…121
表三十五. 不同去勢週齡對25週齡台灣土雞胸肉脂肪酸組成之影響…122
表三十六. 不同去勢週齡對25週齡台灣土雞腿肉脂肪酸組成之影響…124
表三十七. 不同去勢週齡對25週齡台灣土雞保水力與烹煮損失之影響128
表三十八. 不同去勢週齡對25週齡台灣土雞截切值之影響…………….129
表三十九. 不同去勢週齡對25週齡台灣土雞官能評分之影響………….131
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