第四十三卷(2014)
臺灣杜洛克與杜洛克背最長肌脂肪酸組成之比較
陳佳萱 顏念慈 吳明哲 陳文賢
行政院農業委員會畜產試驗所
本試驗旨在分析臺灣杜洛克豬與杜洛克的背最長肌脂肪酸組成，以了解兩個品種在加工屠肉上的差異性。試驗動物選定13頭育種場的R4代臺灣杜洛克豬、12頭LR雜交肉豬、12頭種豬場異地飼養的R5代臺灣杜洛克豬，以及12頭杜洛克，試驗豬隻飼養至110-120公斤即送往肉品冷凍廠以電昏方式屠宰，進行屠體分切，並取回背最長肌，供肉質理化分析用。結果顯示，豬肉內不飽和脂肪酸（unsaturated fatty acid, USFA）以56.56∼61.12%的含量高於飽和脂肪酸（saturated fatty acid, SFA）的38.91∼43.46%，又單元不飽和脂肪酸（monounsaturated fatty acid, MUFA）以45.31∼49.56%的含量高於多元不飽和脂肪酸（polyunsaturated fatty acid, MUFA）的7.20∼15.81%。豬背最長肌中的USFA含量高於SFA含量，又USFA中以油酸（oleic acid, C18:1）所佔比例最高，亞麻油酸（linoleic acid, C18:2）次之；而SFA中以棕櫚酸（palmitic acid, C16:0） 所佔比例最高，硬脂酸（stearic acid, C18:0）次之。比較臺灣杜洛克與杜洛克差異，臺灣杜洛克R5代背最長肌以USFA與PUFA最高，杜洛克則以SFA與MUFA最高，顯示臺灣杜洛克豬是健康的食肉來源，但杜洛克在加工產品的穩定性較高。
關鍵語：脂肪酸、背最長肌、臺灣杜洛克
COMPARISON ON THE FATTY ACID COMPOSITION OF LONGISSIMUS DORSI BETWEEN THE TAIWAN DUROC AND DUROC
C. H. Chen, 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 difference on fatty acid composition of longissimus dorsi between the Taiwan Duroc and Duroc. Taiwan Duroc of R4 from swine breeding farm (n = 13), LR market pig (n = 12), Taiwan Duroc of R5 housed off-site, and Duroc (n = 12) were sacrificed to analyze the physical and chemical characteristics of longissimus dorsi when body weight reached 110 to 120 kg. The results showed that the pork had higher content of unsaturated fatty acid (USFA; 55.56 ~ 61.12%) than those of saturated fatty acid (SFA; 38.91 ~ 43.46%). Of the USFA, approximately 45.31 to 49.56% was monounsaturated fatty acid (MUFA) and 7.20 to 15.81% was polyunsaturated fatty acid (PUFA). The results also showed that the USFA content was higher than SFA in longissimus dorsi. Among USFA, the oleic acid (C18:1) was the highest USFA followed by linoleic acid (C18:2), and among SFA, the palmitic acid (C16:0) was the highest SFA and stearic acid (C18:0) was second. Moreover, following comparison of fatty acid composition, the Taiwan Duroc of R5 had the highest USFA and PUFA in longissimus dorsi, whereas the Duroc had the highest SFA and MUFA. These results reveal that the Taiwan Duroc pork is a better source of meat, but Duroc pork had more stability during meat processing.
Key Words: Fatty acid, Longissimus dorsi, Taiwan Duroc
  
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