臺灣博碩士論文加值系統

本研究旨在比較閹雞、復陽雞及公雞之生長性能、血液性狀、屠體部位與內臟比例、皮膚與肌肉色澤、肌肉組成、ATP-關連化合物含量、肌肉物理性質、官能品評、骨骼機械性狀及礦物質組成等之差異及探討去勢與屠宰週齡及飼糧鈣含量對閹雞之影響，以建立畜試土雞台畜肉十三號之適當去勢與屠宰週齡、經濟飼養期及提供改善閹雞腳弱問題之方向。本試驗雞隻於6至14週齡間去勢。結果顯示，閹雞之直腸溫度、體重、飼料採食量、腳脛長度、羽毛完整性、腹脂比例、腸道、背部、翅膀及胸部比例、肌肉脂肪、肌核苷含量、皮膚與肌肉亮度、黃色度、胸肉K值與內聚性、血漿離子鈣、鉀離子、無機磷、三酸甘油酯、總膽固醇、高密度脂蛋白、低密度脂蛋白、白蛋白、球蛋白、總蛋白質、肌酸激酶及抑鈣素等顯著（P < 0.05）較公雞高；而屠宰率、心臟、頭頸及腿部比例、肌肉水分、蛋白質、胸肉IMP與ATP+ADP+AMP+IMP及腿肉次黃嘌呤含量、肌肉紅色度、韌度、蒸煮失重與主胸肌肌纖維直徑、血球比容積、血漿pH值、尿酸、肌酸酐、總羥脯胺酸與睪固酮濃度、骨骼比例、相對脛骨長度、脛骨皮層厚度、破裂強度、灰分、鈣、磷及鎂含量等，閹雞顯著（P < 0.05）較公雞低；飼料轉換率、雞群整齊性、胸寬、肝、砂囊與脾臟比例、肌肉彈性、咀嚼性、及腿肉內聚性與腓腸肌肌纖維直徑、血漿總鈣、副甲狀腺素、鎂、鹼性磷酸酶、鈉離子、氯離子、及甲狀腺素濃度與脛骨長度等，在二者間則無顯著（P > 0.05）差異；但腿肉肌纖維直徑及血漿甲狀腺素濃度，閹雞有較公雞低之趨勢（P < 0.10）；閹雞腿肉之風味與多汁性及胸肉之風味與嫩度官能品評顯著（P < 0.05）較公雞佳，腿肉嫩度及胸肉多汁性之感官品評等，在二者間雖無顯著差異，但仍以閹雞之評分優於公雞（P < 0.10）。復陽雞方面，其體重、腳脛長度、直腸溫度、羽毛完整性及皮膚亮度等顯著（P < 0.05）較公雞重、長或高；雞冠面積、脾臟比例、骨骼錳含量顯著（P < 0.05）較閹雞為高；血漿氯離子濃度顯著（P < 0.05）較閹雞及公雞高外，其餘之性狀大多介於閹雞與公雞間，但多數性狀較趨近閹雞。體增重、飼料利用效率，血漿總鈣/無機磷與肌酸酐、尿酸、三酸甘油酯、總膽固醇、離子鈣、無機磷及鹼性磷酸酶濃度、屠宰率、頭頸、腿部、背部、翅膀及胸部比例、肌肉脂肪、水分、蛋白質、IMP、肌核苷及次黃嘌呤含量及K值、肌肉亮度、紅色度與黃色度、蒸煮失重、剪切值、官能品評之風味、嫩度與多汁性、骨骼比例、脛骨長度、骨骼破裂強度、脛骨皮層厚度、骨骼灰分、鈣、磷與鎂含量均顯著（P < 0.05）受年齡與去勢之影響；閹雞與公雞之腳部比例及血漿鎂濃度顯著（P < 0.05）受年齡之影響。去勢後死亡率、血漿鹼性磷酸酶與白蛋白濃度、肝臟比例、皮膚b* 值與肌肉L*值、肌肉脂肪含量、肌纖維直徑與面積及肌肉蒸煮失重，隨去勢週齡增加而降低，去勢死亡率、血漿肌酸酐濃度、心臟比例、肌肉水分與蛋白質含量，則隨去勢週齡增加而增加。去勢對雞隻之影響依序為血液組成（去勢後4週），屠體部位比例、肌肉色澤、組成、蒸煮失重、剪切值及骨骼性狀（去勢後6週）、屠宰率及肌肉官能品評（去勢後10週）。畜試土雞台畜肉十三號於8週齡以前去勢較適當，經濟飼養期以不超過24週齡為宜，22週齡以後屠宰者，屠體性狀及肌肉嗜口性較18週齡以前屠宰者佳，單獨提高飼糧中鈣含量至1.1﹪並無法改善閹雞骨骼強度變差之缺點。
由試驗結果發現睪固酮對雞隻第二性徵之刺激作用（雄性化作用），較同化作用敏感（肌肉與骨骼之生長與蓄積），睪固酮濃度過高會抑制雞隻生長，且有一閾值存在，睪固酮對骨骼同化作用之閾值較第二性徵及肌肉生長之閾值高，缺乏睪固酮（去勢），會造成骨骼組成分流失，睪固酮具有增加骨骼成分蓄積及抑制骨骼溶解之功用，睪固酮（去勢）會顯著影響生長、體溫、羽毛完整性、屠體性狀、肌肉組成、皮膚與肌肉色澤、肌纖維直徑、肌肉嗜口性、血液組成。

The objectives of this study were (1) to compare differences in growth, blood, organ and carcass part ratios, skin and muscle color, mucle compositions, ATP-related compounds, physical properties and sensory panel scores, and bone mechanical traits and mineral contents, between male and caponized TLRI native chicken Taishi Meat No.13; (2) to establish caponization and slaughter age, and dietary calcium level effects on the growth, blood, carcass and bone characteristics in caponized TLRI Native Chicken Taishi Meat No. 13. These data can be used to improve foot weakness and determine the optimal caponization and marketing age in caponized TLRI Native Chicken Taishi Meat No. 13. Caponized birds were surgically altered at 6 to 14 weeks old. The results indicated that the capons had significantly (P < 0.05) higher rectal temperature, live body weight, feed intake, shank length, feather integrity, abdominal fat and intestine ratios, back, wing and breast part ratios, muscle fat and inosine contents, skin and muscle L* and b* values, breast muscle K value and cohesiveness. Capons also had higher (P < 0.05) plasma Ca2+, K+, inorganic phosphorus, triglyceride, total cholesterol, HDL, LDL, albumin, globulin, total protein, creatine kinase and calcitonin concentrations than male had. Capons had lower（P < 0.05） dressing percentage, heart, head and neck and thigh part ratios, muscle moisture, protein, breast muscle IMP and ATP+ADP+AMP+IMP and thigh muscle hypoxanthine contents, muscle a* value, cooking loss and toughness , Pectoralis major fiber diameter, PCV and plasma pH than male had. Capon also had lower (P < 0.05) plasma uric acid, creatinine, testosterone and total hydroxyproline concentrations, relative tibiae length, bone percentage, breaking strength, cortical thickness, bone ash, Ca, P and Mg contents than male had. No significant difference (P > 0.05) was observed in feed conversion, flock uniformity, breast width, gizzard, liver and spleen ratios, muscle elasticity and chewiness, thigh muscle cohesiveness, Gastrocnemius pars extrna fiber diameter, and total calcium, parathyroid hormone, magnesium, alkaline phosphatase, Na+, Cl- and thyroxine plasma concentrations, and tibial length between the capons and intact birds. However, the Gastrocnemius pars extrna fiber diameter and plasma thyroxine concentration trended to be lower (P < 0.10) in the capons. The sensory panel scores for thigh muscle flavor and juiciness and for breast muscle flavor and tenderness for the capons were significantly (P < 0.05) higher than that for males. Sensory panels scores for thigh muscle tenderness and breast muscle juiciness showed no significant difference. However, the capons tended to have higher scores (P < 0.10). The slips had significantly (P < 0.05) higher comb area, spleen ratio, and bone Mn content than capons. Significantly (P < 0.05) higher live body weight, shank length, rectal temperature, feather integrity and skin L* value in slips than those in intact birds. The slips also had significantly (P < 0.05) higher plasma Cl- concentration than capons or intact birds. Other characteristic values measured in slips, such as dressing and carcass part percentages, skin and muscle color value, muscle compositions, toughness and fiber diameter, PCV, plasma pH and compositions, relative bone percentage, breaking strength, cortical thickness and bone ash and mineral contents were between those for capons and intact birds. Most of these values in slips were closer to capons than intact birds. Live body weight, feed conversion, plasma creatinine, uric acid, triglyceride, total cholesterol, Ca2+, inorganic phosphorus, total calcium/inorganic phosphorus and alkaline phosphatase concentrations, dressing percentage, thigh, wing, breast, back, head and neck part ratios, muscle fat, moisture, protein, IMP, hypoxanthine, inosine contents and K, L*, a* and b* values, cooking loss, shear value, muscle sensory panel scores for flavor, juiciness and flavor, relative bone percentage, breaking strength, cortical thickness, bone ash, Ca, P and Mg contents were significantly (P < 0.05) influenced by caponization and the slaughter age. However, the foot part ratio and plasma magnesium concentration were significantly（P < 0.05）influenced by slaughter age only. Mortality of caponized after 24 hours, plasma alkaline phosphatase and albumin concentrations, liver ratio, skin b* value, muscle L* value, muscle fat content and cooking loss, Gastrocnemius pars extrna fiber diameter and area increased with increasing age at caponization, whereas the mortality of caponized within 24 hours, plasma creatinine concentrations, heart ratio, muscle moisture and protein contents decreased with increasing age at caponization. Caponized effects were first observed in plasma compositions (caponized treatment after 4 wks) followed by of carcass part ratios, muscle color, composition, cooking loss, shear value and bone characteristics（caponized treatment after 6 wks）, and dress percentage and sensory panel scores（caponized treatment after 10 wks）. The optimal caponization age was before 8 weeks of age for mortality, slip ratios and meat quality, and the optimal marketing age was 24 wks of age for B.W. gain and feed conservation. After 22 weeks of age, birds had better carcass traits and eating quality than birds before 18 weeks of age. Raising calcium content to 1.1% did not affect growth performance, carcass characteristics and meat quality, or improves bone characteristics of the capons from 9 to 26 wks of age.
The results of this study indicated that androgenic effects on secondary sexual characteristics are stronger than those promoting anabolic growth responsein testosterole. High testosterone tended to inhibit the growth performance of chickens and that appeared to have a concentration threshold. Testosterone can directly influence bone composition fluxes in male chickens. Caponization resulted in increasing cancellous and cortical tibiae bone skeletal loss in young chickens. Testosterone can increase bone deposition and suppress bone resorption. Live weight, shank length, rectal temperature, feather integrity, skin and muscle color values, carcass characteristics, muscle compositions, toughness, fiber diameter, packed cell volume, plasma pH value and compositions, and eating quality were significantly (P < 0.05) influenced by caponization.

目 錄
壹、中文摘要………………………………………………………………………… 1
貳、前言………………………………………………………………………………3
參、文獻檢討………………………………………………………………………… 6
一、公雞的去勢方法……………………………………………………………..6
（一）外科去勢……………………………………………………………… 6
（二）化學去勢……………………………………………………………… 7
二、雄性素在動物之功用與作用模式…………………………………………..10
三、去勢對家畜禽生產與生理性狀之影響…. ..……………………………… 11
（一）對生長性能之影響…………………………………………………. 12
（二）對屠體性狀與肌肉組成之影響 ……………………………….. 13
（三）對肌肉物理性質與風味之影響………………………………….. 15
（四）對血液性狀之影響……………………………………………….. 18
（五）對骨骼性狀之影響……………………………………………….. 19
（六）對行為之影響…………………………………………………….. 20
肆、試驗部份…………………………………………………………….. 21
第一章 閹雞、復陽雞、公雞生長、血液、屠體及骨骼性狀之比較…. 22
摘要………………………………………………………………………. 22
緒言…………………………………………………………………………. 23
材料與方法…………………………………………………………………. 24
一、試驗動物、設計與管理……………………………………………… 25
二、測定項目與方法……………………………………………………… 26
三、統計分析……………………………………………………………… 31
結果與討論…………………………………………………………………. 31
一、去勢對生長性狀之影響……………………………………..………..31
二、體重、腳脛長度、羽毛評分、直腸溫度及雞冠面積之比較…………34
三、對血液性狀之比較…………………………………………………… 36
四、屠宰率、胸寬、屠體部位及內臟比例之比較.….………………… 42
五、肌肉組成之比較………….…………………………..……………… 45
六、皮膚與肌肉色澤之比………………………………………………… 47
七、肌肉物理性質之比較…………………………………………………. 51
八、去勢對肌肉ATP關連化合物含量之影響……………………………… 56
九、去勢對肌肉官能品評之影響…………………………………………. 56
十、骨骼性狀之比較………………………………………. ……………59
結論…….…………………………………………………………………… 63
第二章 去勢週齡對畜試土雞台畜肉十三號公雞生長、血液、屠體與骨骼性狀之影響…………………………………………………………………. 64
摘要…………………………………………………………………………. 64
緒言…………………………………………………………………………. 65
材料與方法…………………………………………………………………. 66
一、試驗動物、設計與管理……………………………………………… 66
二、測定項目與方法……………………………………………………… 66
三、統計分析……………………………………………………………… 67
結果與討論…………………………………………………………………. 68
一、對生長性能之影響……………………………..……………………. 69
二、對血液性狀之影響………………………………………………… 71
三、對屠宰率與內臟及屠體部位比例之影響……………….……………73
四、對皮膚色澤之影響……………………………………………………. 75
五、對肌肉色澤之影響…………………………………………………… 77
六、對肌肉組成之影響…………………………………………………… 80
七、對肌肉物理性質之影響…………………………………………………… 82
八、對肌肉官能品評之影響…………………………………………………… 83
九、對骨骼性狀之影響………………………………………………………… 85
結論…………………………………………………………………………………. 87
第三章 年齡對閹雞與公雞生長、血液、屠體與骨骼性狀之影…………..………. 89
摘要…………………………………………………………………………………. 89
緒言…………………………………………………………………………………. 90
材料與方法…………………………………………………………………………..91
一、試驗動物、設計與管理…………………………………………………… 91
二、測定項目與方法……………………………………………………………. 91
三、統計分析……………………………………………………………………. 92
結果與討論…………………………………………………………………………. 93
一、生長性能……………………………………………………………………. 93
二、血液性狀……………………………………………………………………. 95
三、屠宰率與屠體部位比例.………………………………………………… 102
四、對肌肉組成之影響…..…………………………………………………… 106
五、對肌肉色澤之影響…………………………………………………………108
六、對肌肉蒸煮失重及剪切值之影響………..……………………………… 111
七、對肌肉ATP關連化合物之影響…………………………………………..113
八、對肌肉官能品評之影響……………………………………………………116
九、對骨骼性狀及礦物組成之影響…………..………………………………118
結論…………………………………………………………………………………125
第四章 飼糧中添加鈣對閹雞生長、血液、屠體與骨骼性狀之影響……..……126
摘要…………………………………………………………………………………126
緒言…………………………………………………………………………………127
材料與方法…………………………………………………………………………127
一、試驗動物、設計與管理…………………………………………………127
二、分析項目與方法…………………………………………………………129
三、統計分析…………………………………………………………………129
結果與討論…………………………………………………………………………129
一、對生長性狀之影響………………………………………………………129
二、對血液性狀之影響………………………………………………………131
三、對屠體性狀之影響………………………………………………………132
四、對肌肉色澤之影響………………………………………………………134
五、對肌肉組成之影響………………………………………………………136
六、對肌肉蒸煮失重及剪切值之影響………………………………………136
七、對骨骼性狀之影響………………………………………………………137
八、對骨骼灰分及礦物質組成之影響………………………………………141
結論…………………….. ………………………………………………………… 143
伍、總結…………………………………………………………………………….143
陸、參考文獻……………………………………………………………………….145
柒、英文摘要………………………………………………………………………..178
表 次
表1-1. 試驗飼糧組成………………………..…………………………………….. 27
表1-2. 去勢對台灣土雞生長性狀之影響…..…………………………………….. 33
表1-3. 閹雞、復陽雞及公雞體重、腳脛長度、羽毛評分、直腸溫度及雞冠面積之比較………………………………………….…………………………………. 36
表1-4. 閹雞、復陽雞及公雞血液性狀之比較…………………………………… 41
表1-5. 閹雞、復陽雞及公雞屠體與內臟性狀之比較…………………………… 44
表1-6. 閹雞、復陽雞及公雞肌肉組成之比較…………………………………… 46
表1-7. 閹雞、復陽雞及公雞皮膚色澤之比較…………………………………… 49
表1-8. 閹雞、復陽雞及公雞肌肉色澤之比較…………………………………… 49
表1-9. 閹雞、復陽雞及公雞肌肉物理性狀之比較..…………..………………… 54
表1-10. 去勢對台灣土雞肌肉ATP關連化合物含量之影響…….…………….… 58
表1-11. 去勢對台灣土雞肌肉官能品評之影響……..………………………….… 59
表1-12. 閹雞、復陽雞及公雞骨骼性狀之比較……………………….…….……. 62
表2-1. 試驗飼糧組成……………..……………………………………………….. 68
表2-2. 年齡對畜試土雞臺畜肉13號公雞睪丸發育之影響……………………… 70
表2-3. 去勢週齡對畜試土雞台畜肉13號公雞生長性狀之影響……………….. 71
表2-4. 去勢週齡對畜試土雞台畜肉13號公雞血液性狀之影響……………….. 73
表2-5. 去勢週齡對對畜試土雞台畜肉13號公雞屠宰率與內臟比例之影響….. 75
表2-6. 去勢週齡對畜試土雞台畜肉13號公雞皮膚色澤之影響……………….. 77
表2-7. 去勢週齡對畜試土雞台畜肉13號公雞肌肉色澤之影響……………….. 79
表2-8. 去勢週齡對畜試土雞台畜肉13號公雞肌肉組成之影響…..…………… 81
表2-9. 去勢週齡對畜試土雞台畜肉13號公雞肌肉物理性質之影響……..…… 84
表2-10. 去勢週齡對畜試土雞台畜肉13號公雞肌肉官能品評之影響………….85
表2-11. 去勢週齡對畜試土雞台畜肉13號公雞骨骼性狀與組成之影響……… 87
表3-1. 試驗飼糧組成………………………………………………………………..92
表4-1. 試驗飼糧組成……..……………………………………………………….128
表4-2. 飼糧添加鈣對閹雞生長性狀之影響…..………………………………….130
表4-3. 飼糧添加鈣對閹雞血液成分之影響……………….………………….… 133
表4-4. 飼糧添加鈣對閹雞屠體性狀之影響…………..………………………….134
表4-5. 飼糧添加鈣對閹雞肌肉色澤之影響………...…………………………….135
表4-6. 飼糧添加鈣對閹雞肌肉組成之影響..…………………………………….137
表4-7. 飼糧添加鈣對閹雞肌肉蒸煮失重及剪切值之影響…………………….. 138
表4-8. 飼糧添加鈣對閹雞骨骼性狀之影響…..………………………………….140
表4-9. 飼糧添加鈣對閹雞骨骼成分之影響……………..……………………….142
圖 次
圖1-1. 閹雞換羽之情……………………………………………………… 36
圖1-2. 閹雞、復陽雞與公雞之屠體外觀比較…………………………… 50
圖1-3. 閹雞、復陽雞與公雞之肌肉外觀比較……………………….… 51
圖1-4. 閹雞、復陽雞與公雞之肌纖維外觀比較…….………………… 55
圖1-5. 閹雞、復陽雞及公雞脛骨外觀與橫斷面比較…………………… 62
圖3-1. 年齡對閹雞及公雞生長性狀之影響…….. ……………………..94
圖3-2.1. 年齡對閹雞及公雞血液性狀之影響……..……….……………………...97
圖3-2.2. 年齡對閹雞及公雞血液性狀之影響…………….…..…………………...99
圖3-2.3. 年齡對閹雞及公雞血液性狀之影響…..…………...…………………...101
圖3-3.1. 年齡對閹雞及公雞屠體性狀之影響.. ….. ……….…………………….104
圖3-3.2. 年齡對閹雞及公雞屠體性狀之影響..…………….…………………….105
圖3-4. 年齡對閹雞及公雞肌肉組成之影響… …….…………………………….107
圖3-5. 年齡對閹雞及公雞肌肉色澤之影響…..………………………………….110
圖3-6. 年齡對閹雞及公雞肌肉蒸煮失重及剪切值之影響…..………………….112
圖3-7.1. 年齡對閹雞及公雞肌肉ATP關連複合物之影響………………………114
圖3-7.2. 年齡對閹雞及公雞肌肉K值之影響……………………………………116
圖3-8. 年齡對閹雞及公雞肌肉官能品評之影響………………………………..117
圖3-9.1. 年齡對閹雞及公雞骨骼性狀之影響……………………………………120
圖3-9.2. 年齡對閹雞及公雞骨骼性狀之影響……………………………………122
圖3-9.3. 年齡對閹雞及公雞骨骼性狀之影響……………………………………124
圖4-1. 三處理組間之脛骨外觀比較…………………………………………….. 140
附 錄
英文名稱 英文縮寫 中文名稱
Abdominal fat － 腹脂
Adenosine 5’-triphosphate ATP 腺嘌呤三磷酸
Adenosine 5’-diphosphate ADP 腺嘌呤二磷酸
Adenosine 5’-monophosphate AMP 腺嘌呤單磷酸
Adrenal cortex － 腎上腺皮質
Aging time － 熟化時間
Aggression － 爭鬥
Albumin ALB 白蛋白
Alkaline phosphatase ALP 鹼性磷酸酶
Aldosterone － 醛固酮
Anabolic effects － 同化作用
Androgenic effects － 雄性化作用
Antiandrogen drugs － 抗雄性素藥物
Antiresorption effects － 抗溶解作用
Aroma － 芳香味
Aromatization － 芳香化
ATP-related compound － ATP關連化合物
Bitter － 苦澀味
Bleeding rate － 放血率
Blisters － 水泡
Binding affinity － 連合親和力
Binding calcium － 結合性鈣
Body weight B.W. 體重
Bone deposition － 骨骼蓄積
Bone healing － 骨骼癒合
Bone mass － 骨骼質量
Bone mineral density BMD 骨骼礦物質密度
Bone remodeling － 骨骼再造
Breaking strength － 破裂強度
Breast meat － 胸肉
Bursa of fabricius β-TGF 滑氏囊
Calcification － 鈣化
Calcitonin CT 抑鈣素
Cancellous － 疏質層
Capon － 閹公雞
Caponization － 去勢
Carbamoyl phosphate synthetase － 胺基甲醯磷酸合成酶
Carotenoid － 類胡蘿蔔素
Chemical caponization － 化學去勢
Chest meat － 胸肉
Chewiness － 咀嚼性
Chloride Cl- 氯離子
Chuck, － 肩頸肉
Cohesiveness － 內聚性
Commercial strain － 商業品系
Cortical thickness － 皮層厚度
Cooking loss － 蒸煮失重
Corn gluten meal － 玉米麩粉
Creatinine CREA 肌酸酐
Creatine kinase CK 肌酸激酶
Decalcification － 去鈣化
Dehydrogenase reaction － 去氫酶作用
Diethylstilbestrol DES 己醯雌酚
Dihydrotestosterone DHT 二氫睪固酮
Differentiation － 分化
Eating quality － 嗜口性
Elasticity － 彈性
Estradiol E2 雌二醇
Estradiol benzoate － 雌二醇安息香酸鹽
Estradiol monopalmitate EMP 雌二醇單棕櫚酸鹽
Estrogen － 動情素
Eviscerated weight E.W. 屠體重
Feather integrity － 羽毛完整性
Feral strain － 野生品系
Fiber diameter － 肌纖維直徑
Flavor － 風味
Flocking behavior － 群聚行為
Flock uniform － 雞群整齊性
Follicle stimulating hormone FSH 激濾泡素
Forequarter － 屠體前半部
Gastrocnemius － 腓腸肌
General Linear Model Procedure GLM 一般線性模式程序
Gizzard － 砂囊
Globulin GLO 球蛋白
Gonad － 性腺
Gonadotropin releasing hormone GnRH 激性腺素釋放荷爾蒙
Gonadotropin releasing hormone agonists GnRHa 激性腺素釋放荷爾蒙同功劑
Growth hormone GH 生長荷爾蒙
Ham － 後腿肉
Harris Hematoxylin and Eosin, H&E method 蘇木素與伊紅染色法
Hematin － 氧化原血紅素；血肌質
Hematocrit － 血球比容積
Hexoestrol － 己雌酚
High density lipoprotein HDL 高密度脂蛋白
Host response － 宿主反應
Hydroxysteroid － 羥基類之固醇類
Hydroxyproline － 羥脯胺酸
Hypoxanthine Hx 次黃嘌呤
Immunocastration － 免疫去勢
Inosine HxR 肌核苷
Inosine 5’-monophosphate IMP 肌核苷5’單磷酸
Iron Fe 鐵
Insulin-like growth factor-I IGF-I 類胰島素生長因素-I
Interleukin-6 IL-6 －
Interstitial cells － 間質細胞
Ionized calcium Ca2+ 離子鈣
Juiciness － 多汁性
Kjeldahl － 凱式氮法
Lactic acid LACT 乳酸
Least Squares Mean LSM 最小平方均值
Lightness L* 亮度
Leydig’s cells － 萊狄氏細胞
Loin － 腰脊肉
Low density lipoprotein LDL 低密度脂蛋白
Luteinizing hormone LH 排卵素
Luteinizing hormone releasing hormone LHRH 排卵素釋放荷爾蒙
Magnesium Mg 鎂
Manganese Mn 錳
Marbling － 大理石紋
Marrow － 骨髓
Marrow-derived stromal cells － 骨髓衍生基質細胞
Maximal binding capacity － 最大結合容量
Metabolizable energy ME 代謝能
Mount-bite － 咬-駕乘
Muscle fiber diameter － 肌纖維直徑
Myoglobin － 肌球蛋白
Myohemoglobin － 肌血紅素
Myosin － 肌凝蛋白
Neck and shoulder meat － 肩頸肉
Organic matrix － 有機基質
Osteoblast － 成骨細胞
Osteoclast － 破骨細胞
Packed cell volume PCV 血球比容積
Palatable taste － 旨味或鮮味
Parathyroid hormone PTH 副甲狀腺素
Pectoralis major － 主胸肌
Perinatal period － 出生前後期間
Periosteal － 骨膜
Inorganic phosphorus P 無機磷
Physical properties － 物理性質
Phytohemagglutinin － 植物凝集素
Polymerase － 聚合酶
Post-mortem deboning time － 僵直後之去骨時間
Postpubertal － 發身後
Potassium K+ 鉀離子
Prostaglandin E2, PGE2 前列腺素E2
Pseudomonas exotoxin PE 綠膿桿菌外毒素
Psychological － 心理
Puberty － 發身
Receptors － 接受器
Rectal temperature － 直腸溫度
Redness a* 紅色度
Rib loin － 里脊肉
Ribosomes － 核醣體
Rigor condition － 僵直條件
Round meat － 後腿肉
Salivary glands － 唾液腺
Sesame oil － 胡麻油
Sensitivity － 敏感性
Shank-toe length － 腳脛長度
Shear value － 剪切值
Soluble collagen － 可溶性膠原蛋白
Sodium Na+ 鈉離子
Spleen － 脾臟
Steers － 閹公牛
Springiness － 彈力
Surgical caponization － 外科去勢
Template activity of chromatin － 染色體模板活性
Tenderness － 嫩度
Testis － 睪丸
Testosterone － 睪固酮
Tetany － 肢搦病
Thigh meat － 腿肉
Thymus － 胸腺
Thyroxine T4 甲狀腺素
Tibiae length － 脛骨長度
Total calcium TCa 總鈣
Total cholesterol TCHOL 總膽固醇
Total protein TP 總蛋白質
Toughness － 韌度
Triglyceride TG 三酸甘油酯
Ultimobranchial gland － 後腮腺
Uric acid UA 尿酸
Urea nitrogen BUN 尿素氮
Umami － 旨味或鮮味
Very low density lipoprotein VLDL 極低密度脂蛋白
Yellowness b* 黃色度

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