臺灣博碩士論文加值系統

本試驗目的在探討屠前禁食及追趕緊迫處理對台灣土雞與白肉雞屠後肉質的影響。在本試驗中分為四個處理組第一組為屠前禁食12小時只供給飲水，且屠前不施予追趕緊迫；第二組屠前禁食12小時只供給飲水，且於屠前施予人為追趕，跑步追趕雞隻使之連續不停運動，計時10分鐘；第三組為屠前正常供給飲水及飼料，且屠前不施予追趕緊迫；第四組為屠前正常供給飲水及飼料，且於屠前施予人為追趕10分鐘。測定項目包括：屠體溫度變化、pH值、ATP衍生物、R值、色澤(L.a.b.)、保水力、蒸煮失重、剪斷值(Shear value)、肌原纖維斷裂指數(MFI)、心肌與胸腿肉肌纖維蛋白質SDS-PAGE電氣泳動、組織切片觀察。
結果顯示：白肉雞屠前受到追趕緊迫時，屠後肌肉會有較高的pH值，ATP衍生物含量也較低，且屠後肌肉R值幾乎沒有變化，並有較低的L值、較高的a值與較低的b值(P＜0.05)，而台灣土雞屠前受到追趕緊迫時，會加速屠後胸肉的醣解速率，造成胸肉pH值較低。在ATP衍生物的結果可以發現白肉雞胸肉與腿肉的ATP含量顯著的低於台灣土雞，且追趕緊迫處理會使白肉雞胸肉與腿肉的ATP含量降低，因而影響肌肉中ADP、AMP、IMP的含量，然而在台灣土雞胸肉與腿肉卻不會造成相同的結果。另外，屠前追趕緊迫會使白肉雞屠後24小時之胸肉及腿肉有較低的蒸煮失重及較高的保水力和剪斷值，然而在台灣土雞方面，屠前追趕緊迫會使胸肉及腿肉有較高的蒸煮失重，但不同處理組間以台灣土雞較白肉雞變化少。肌原纖維斷裂指數(MFI)則發現白肉雞與台灣土雞胸肉和腿肉中各處理組的肌原纖維斷裂指數隨著貯存時間增加而升高，白肉雞屠前受到追趕緊迫，導致其屠後胸肉和腿肉有較高的MFI(P＜0.05)，然而追趕緊迫則使台灣土雞胸肉有較低的MFI。
另外，由SDS-PAGE電泳分析得知，追趕緊迫處理會影響白肉雞去膜肌原纖維蛋白質的變化，白肉雞屠前受到追趕緊迫處理組的胸肉在屠後15分鐘就出現30Kda的蛋白質片段，且出現許多小蛋白質(＜30Kda)片段，腿肉方面屠後15分鐘所有處理組均出現30Kda的片段。而在台灣土雞方面則無一致性的結果，心肌方面則發現屠前受到追趕緊迫的處理組其心肌之MHC(200Kda)、α-actinin(102Kda)含量有較低的情形，且台灣土雞和白肉雞都有相同的情形，推測可能是屠前的追趕緊迫使雞隻心跳加速以致屠後心肌肌肉蛋白質降解較快。
由以上結果可發現，禁食處理對白肉雞與台灣土雞的影響程度較小，追趕緊迫對白肉雞屠後胸肉與腿肉影響較顯著，然而對台灣土雞則並無一致性的影響，甚至對其胸肉保水性、蒸煮失重、剪斷值影響程度很小，推測此可能與土雞有對緊迫有較佳抵抗性有關。而在追趕試驗時也發現，台灣土雞在追趕過程中有較好的活力，但白肉雞在追趕2分鐘後即伏蹲在地，張口並不停的喘息，幾近休克，而有可能是因為這些差異造成以上的結果。另外在本試驗中尚有一些未測定的項目如：肝糖含量、乳酸含量、雞隻緊迫程度測定、肌肉細胞內外鈣離子濃度變化、心肌與肌肉中蛋白質的標定…等仍需進一步的測定以了解緊迫對白肉雞與台灣土雞所造成生理反應的差異與屠後肉質之關係。

The purpose of this study was to investigate the effects of ante-mortem fasting and stress on meat quality of Taiwan country chicken and broiler. All chicken were divided into four treatments, first: feed withdrawal for 12h and normal slaughter; second: before slaughter feed withdrawal for 12h and chased for 10min; third, feed withdrawal for 0h and normal slaughter; fourth, before slaughter feed withdrawal for 0h and chased for 10min. Items as temperature, pH value, ATP-related compounds, R value, color (L. a. b.), W.H.C., cook loss, shear value, myofibril fragmentation index, photomicrograph of muscle SDS-PAGE electrophoresis of cardiac muscle, breast, and thigh.
The results showed that ante-mortem chasing in broiler resulted in high pH, low concentrations of ATP-related compounds, and there were almost no change in R value. That also had low L value, high a value, and low b value (P<0.05). However, ante-mortem chasing in Taiwan country chicken accelerated the rate of glycolysis in breast that and resulted in lower pH. The result of ATP-related compounds showed that the breast and thigh of broiler had lower ATP than Taiwan country chicken. Ante-mortem chasing also induced lower ATP and influenced the content of ADP, AMP, IMP in muscle. Nevertheless ante-mortem chasing didn’t have same result in Taiwan country chicken. After the carcasses had been aged for 24h, ante-mortem chasing caused lower cooking loss, higher W.H.C. and shear value in breast and thigh of broiler, but it caused higher cooking loss in breast and thigh of Taiwan country chicken. The myofibril fragmentation index,(MFI) of all treatments in breast and thigh of broiler and Taiwan country chicken had increase during post-mortem storage at 4 ℃. Ante-mortem chasing in broiler resulted in higher MFI in breast and thigh (P<0.05), but it induced lower MFI in breast of Taiwan country chicken. There results showed that there were high correlations in MFI, photomicrograph of muscle, and shear value.
In SDS-PAGE, ante-mortem stressors would affect the change in protein of skinned myofibrils. We could find 30 Kda at 15min post-mortem in breast of broiler that obtained from ante-mortem chasing. These treatments had much protein fragment(＜30Kda). At 15min post-mortem all treatments had 30Kda in thigh. But these were no consistence in Taiwan country chicken. The concentration of MHC(200Kda) andα-actinin (102Kda) were lower in cardiac muscle in broiler obtained from ante-mortem chasing, and that had same result in Taiwan country chicken. It may be that ante-mortem chasing would accelerate the rate of heartbeat of chicken and resulted higher speed of cardiac muscle protein denatured.
These results showed that feed withdrawal had little effect on meat quality in broiler and Taiwan country chicken. Ante-mortem chasing had power effect on breast and thigh of broiler, but these were no consistent influence in Taiwan country chicken. Moreover it had little influence on W.H.C., cook loss, and shear value. It might relate with better anti-stress in Taiwan country chicken. During the treatment of chasing chicken, we found that Taiwan country chickens have more virility, but broiler squatted on the ground and pant and that almost shock after chasing at 2 min. That might why resulted this difference. Moreover, there were some undetermined in this study such as: glycogens, lactic acid, the degree of stresses, the change of Ca2+ in muscle, and determine protein of cardiac and skeletal muscle etc. We needed to do advance to understand the relationship between the difference in broiler and Taiwan country chicken that under the stress and the meat quality of postmortem.

目錄
頁次
壹、中文摘要----------------------------------------------01
貳、前言--------------------------------------------------03
參、文獻檢討----------------------------------------------05
一、台灣土雞與白肉雞特性介紹------------------------------05
二、肌肉的結構、功能和生化特性----------------------------07
(一)肌纖維型態--------------------------------------------07
(二)肌肉組織的結構、功能與生化特性------------------------09
三、屠後肌肉之變化----------------------------------------14
(一)肌肉一般特性--------------------------------------14
(二)肌肉屠後嫩度變化----------------------------------18
四、屠前緊迫因子與屠後嫩度之關係--------------------------21
(一)迷昏--------------------------------------------------22
(二)掙扎----------------------------------------------23
(三)屠前的環境溫度------------------------------------24
(四)禁飼----------------------------------------------25
肆、材料與方法--------------------------------------------30
一、試驗材料-------------------------------------------30
二、屠前緊迫對肉質之影響-------------------------------30
(一)、肉溫變化測定-----------------------------------30
(二)、pH值-------------------------------------------31
(三)、ATP衍生物測定----------------------------------31
(四)、R值--------------------------------------------32
(五)、肉色變化之測定--------------------------------------33
(六)、保水性----------------------------------------------33
(七)、蒸煮失重--------------------------------------------33
(八)、測定屠後肌肉之剪斷值變化----------------------------34
三、屠前緊迫處理對肌纖維蛋白質之影響-------------------35
(一)、肌原纖維斷裂指數-------------------------------35
(二)、去膜肌纖維製備---------------------------------36
(三)、去膜肌纖維蛋白質電泳--------------------------------37
(四)、肌肉組織切片----------------------------------------42
四、統計分析方法---------------------------------------43
伍、結果與討論--------------------------------------------44
一、屠前緊迫對肉質之影響-------------------------------44
(一)、屠體屠後溫度變化------------------------------------44
(二)、pH值之變化------------------------------------------47
(三)、ATP衍生物-------------------------------------------50
(四)、R值-------------------------------------------------57
(五)、色澤之測定------------------------------------------60
(六)、保水力----------------------------------------------67
(七)、蒸煮失重--------------------------------------------69
(八)、剪斷值之變化----------------------------------------71
二、屠前緊迫處理對肌纖維蛋白質之影響-------------------73
(一)、肌原纖維斷裂指數(MFI) ------------------------------73
(二)、SDS膠體電泳之測定-----------------------------------76
(1) 胸肉與腿肉之肌纖維蛋白質膠體電泳-----------------76
(2) 心肌肌纖維蛋白質之膠體電泳-----------------------83
(3) 肌纖維組織切片變化-------------------------------86
陸、結論--------------------------------------------------93
柒、參考文獻----------------------------------------------94
捌、英文摘要---------------------------------------------110
圖次
頁次
一、文獻檢討：
圖1. 骨骼肌的橫切圖---------------------------------------10
圖2. 肌肉條狀縱切圖---------------------------------------11
圖3. 肌肉的超顯微結構示意圖-------------------------------12
圖4. 肌肉組織屠前代謝示意圖-------------------------------16
圖5. 雞胸肉屠後肌肉硬度的曲線圖---------------------------18
圖6. 直接或間接影響家禽肉品質之已知及可能因子簡圖---------29
二、結果與討論：
圖1. 屠前不同緊迫處理對白肉雞胸肉和腿肉在4℃時溫度的變化--45
圖2. 屠前不同緊迫處理對台灣土雞胸肉和腿肉在4℃時溫度的變化46
圖3. 屠前不同緊迫處理對白肉雞胸肉和腿肉在4℃時pH值的變化--48
圖4. 屠前不同緊迫處理對台灣土雞胸肉和腿肉在4℃時pH值的變化49
圖5. 屠前不同緊迫處理對白雞胸肉在4℃時ATP衍生物的變化-----53
圖6. 屠前不同緊迫處理對白雞腿肉在4℃時ATP衍生物的變化-----54
圖7. 屠前不同緊迫處理對台灣土雞胸肉在4℃時ATP衍生物的變化-55
圖8. 屠前不同緊迫處理對台灣土雞腿肉在4℃時ATP衍生物的變化-56
圖9. 屠前不同緊迫處理對白雞胸肉和腿肉在4℃時R值的變化-----58
圖10. 屠前不同緊迫處理對台灣土雞胸肉和腿肉在4℃時R值的變化59
圖11. 屠前不同緊迫處理對白雞胸肉和腿肉在4℃時L值的變化----61
圖12. 屠前不同緊迫處理對台灣土雞胸肉和腿肉在4℃時L值的變化62
圖13. 屠前不同緊迫處理對白肉雞胸肉和腿肉在4℃時a值的變化--63
圖14. 屠前不同緊迫處理對台灣土雞胸肉和腿肉在4℃時a值的變化64
圖15. 屠前不同緊迫處理對白肉雞胸肉和腿肉在4℃時b值的變化--65
圖16. 屠前不同緊迫處理對台灣土雞胸肉和腿肉在4℃時b值的變化66
圖17. 屠前不同緊迫處理對台灣土雞和白肉雞胸肉和腿肉在24小時後保水性的變化--------------------------------------------------68
圖18. 屠前不同緊迫處理對台灣土雞和白肉雞胸肉和腿肉在24小時後蒸煮失重的變化------------------------------------------------70
圖19. 屠前不同緊迫處理對台灣土雞和白肉雞胸肉和腿肉在24小時後剪斷值的變化--------------------------------------------------72
圖20. 屠前不同緊迫處理對白肉雞胸肉和腿肉在4℃時肌原纖維斷裂指數的變化----------------------------------------------------74
圖21. 屠前不同緊迫處理對台灣土雞胸肉和腿肉在4℃時肌原纖維斷裂指數的變化--------------------------------------------------75
圖22. 屠前不同緊迫處理對白肉雞胸肉及腿肉在屠後15分鐘肌纖維蛋白質的變化----------------------------------------------------78
圖23. 屠前不同緊迫處理對白肉雞胸肉及腿肉在屠後24小時肌纖維蛋白質的變化----------------------------------------------------79
圖24. 屠前不同緊迫處理對台灣土雞胸肉及腿肉在屠後15分鐘肌纖維蛋白質的變化--------------------------------------------------80
圖25. 屠前不同緊迫處理對台灣土雞胸肉及腿肉在屠後24小時肌纖維蛋白質的變化--------------------------------------------------81
圖26. 屠前不同緊迫處理對台灣土雞與白肉雞在屠後15分鐘心肌肌肉蛋白質的變化--------------------------------------------------84
圖27. 屠前不同緊迫處理對台灣土雞與白肉雞在屠後15分鐘心肌去膜肌纖維蛋白質的變化--------------------------------------------85
圖28. 屠前不同緊迫處理對白肉雞胸肉各處理組在4℃時肌纖維組織切片的變化----------------------------------------------------87
圖29. 屠前不同緊迫處理對白肉雞腿肉各處理組在4℃時肌纖維組織切片的變化----------------------------------------------------88
圖30. 屠前不同緊迫處理對台灣土雞胸肉各處理組在4℃時肌纖維組織切片的變化--------------------------------------------------89
圖31. 屠前不同緊迫處理對台灣土雞腿肉各處理組在4℃時肌纖維組織切片的變化--------------------------------------------------90
圖次
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表1. 家畜、禽之紅白、中間型肌纖維特性----------------------8
表2. SDS-PAGE電泳分析骨骼肌、心肌、平滑肌肌原纖維蛋白質相關分子量--------------------------------------------------------82

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