第四十二卷(2013)
台灣杜洛克豬與其雜交肉豬肉質性狀評估
陳佳萱 萬添春 顏念慈 吳明哲 陳文賢
行政院農業委員會畜產試驗所
本試驗目的旨在調查台灣杜洛克與其LR雜交肉豬 (L♀ × R♂)背最長肌理化特性，藉以了解台灣杜洛克新品種豬未來屠肉加工特色與應用方向。本試驗共屠宰台灣杜洛克豬 (R) 19頭 (閹公豬10頭與女豬9頭)與其LR雜交肉豬 25頭 (閹公豬16頭與女豬9頭)，豬隻屠宰後分切成三大部分，分肩部、腰脊部與後腿，各部位依瘦肉、脂肪與骨骼分別秤重，估算其屠體性狀，並取回背最長肌做為供試樣肉。試驗調查豬肉背最長肌之一般分析 (水分、灰分、粗蛋白質、粗脂肪)、 肉色L, a, b值、物理分析 (滴水失重、保水性、蒸煮失重、截切值與硬度)與感官品評 (香氣、風味、顏色、咬感與總接受度)。試驗結果顯示，LR雜交肉豬在灰分、粗蛋白質與滴水失重皆顯著比台灣杜洛克高 (P < 0.05)，但粗脂肪與感官品評之總接受度，台灣杜洛克則顯著高於LR雜交肉豬 (P < 0.05)。台灣杜洛克脂肪率、背脂厚度與腹脂厚度顯著比LR雜交肉豬低，但粗脂肪卻較高。
關鍵語：雜交、肉質性狀、台灣杜洛克
EVALUATION ON THE MEAT TRAITS OF TAIWAN DUROC AND ITS HYBRID PIGS
C. H. Chen, T. C. Wan, N. T. Yen, M. C. Wu and W. S. Chen
Livestock Research Institute, Council of Agriculture, Executive Yuan
The purpose of this study was to investigate the physical and chemical characteristics of Longissimus dorsi in Taiwan Duroc and its hybrids LR (L ♀ × R ♂) for understanding the carcass traits and creating appropriate processing ways in the future. The experiment including 19 Taiwan Duroc (10 barrows and 9 gilts) and 25 hybrids (16 barrows and 9 gilts), after slaughtered and carcasses cut into three parts, including shoulder, belly and hams. Taken some Longissimus dorsi samples back for weighting lean meat, fat and bone content and estimating carcasses traits. Proximate analysis (moisture, ash, crude protein and crude fat), meat colored (L, a, b value), physical analysis (drip loss, water holding capacity, cooking loss, shear force and hardness) and sensory evaluation (aroma, flavor , color, chewiness and acceptance) were evaluated. The results showed that LR pigs had higher ash, crude protein and drip loss than those of Taiwan Duroc (P < 0.05), but Taiwan Duroc had higher crude fat and sensory acceptance than those of LR pigs (P < 0.05). The carcass traits showed that Taiwan Duroc had lower fat percentage, backfat thickness and abdominal fat thickness than those of LR pigs, except crude fat content.
Key Words: Hybrids, Meat traits, Taiwan Duroc
  
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