臺灣黑山羊及其雜交品系屠體與肉質之研究

臺灣黑山羊為臺灣特有種，具有抗熱、耐粗飼等優點，但其體型矮小、生長速率低、飼養成本高，不利於大規模飼養。為改良臺灣黑山羊特性，本研究比較三個基因型之閹公羊(各5頭)，分別為BG組：臺灣黑山羊、BNG組：努比亞（公）與BG（母）之雜交子代、BNB組：波爾（公）與BNG組（母）之雜交子代，經屠宰後進行血液生化、屠體性狀，肉質及脂肪酸分析。結果顯示，在血液生化值分析中，BNB組具有顯著最低的乳酸脫氫酶（LDH）及最高的甲狀腺素（T4），屠體性狀結果顯示，BNB組具有最大活體重、屠體重及部位肉重，其後腿佔比最高（13%）（P < 0.05）。肉質分析部分，BG組有顯著最低的蒸煮失重（24.40%）、硬度（1743.5 g）、膠著性（1316.8 g）、咀嚼性（845.8 g）及較高的截切值（83.07 N），且其粗脂肪含量（8.50%）、pH24hr（6.44）、總膠原蛋白含量（18.52 mg/g）亦顯著最高（P < 0.05），感官品評結果顯示BG組有較高的外觀（4.13）及多汁性（4.38），證實臺灣黑山羊有其肉質特色，消費者的總接受度最高。而BNB組在屠後24小時pH值為5.77、L*值為35.32，有較高的肌纖維斷裂指數（0.26）及較低的硬度及咀嚼性（P < 0.05），感官品評測定中有較佳的風味（4.44），在脂肪酸分析中，BG組具有最高的棕櫚油酸（C16:1）、油酸（C18:1）、不飽和脂肪酸（UFA）及共軛亞麻油酸（CLA）含量。綜合上述，臺灣黑山羊有其肉質特色，三品種雜交能保有臺灣黑山羊原始特性，改善屠體性狀及肉質，有助於提升國產羊肉之價值，提供農民新的育種方向。

關鍵字

努比亞；波爾；雜交；肉質；臺灣黑山羊

並列摘要

Taiwan Black Goat is a unique species with the advantages of heat and roughage resistance. However, its small size and low growth rate are not suitable for large-scale breeding. In order to improve the characteristics of Taiwan Black Goat, 15 heads of 14-month-old male wethers were chosen from three genotypes, including Taiwan Black Goat (BG), Anglo-Nubian male crossbred with BG female (BNG), and Boer male crossbred with BNG female (BNB). Blood parameters, carcass traits, meat quality and fatty acid profile were measured after slaughter. In blood parameters, BNB group had significantly lowest lactate dehydrogenase (LDH) and the highest thyroid hormones (T4), also BNB group had the highest live weight, carcass weight and carcass parts weights, and hind legs proportion (13%) (P < 0.05). In meat quality, BG group had significantly lowest cooking loss (24.40%), hardness (1743.5 g), gumminess (1316.8 g), chewiness (845.8 g), but higher shear force (83.07), and a significantly highest crude fat (8.50%), pH24hr (6.44), collagen content (18.52 mg/g) (P < 0.05), the texture of meat was firm and rich . Also the meat had the highest appearance, juiciness and total acceptance, showing that Taiwan Black Goat has its meat quality characteristics. The pH value and lightness of BNB was in a normal range of 5.77 and 35.32, had a significantly higher MFI (0.26), aroma (4.44) and lower hardness (1835.8 g), chewiness (961.4 g) (P < 0.05). Moreover, in fatty acid profile, BG group had the highest palmitoleic acid (C16:1), oleic acid (C18:1), unsaturated fatty acid (UFA) and conjugated linoleic acid (CLA). Based on the results, Taiwan Black Goat has its meat quality characteristics and three-way cross is crucial in maintaining the unique characteristics of Taiwan Black Goat and enhancing carcass traits and meat quality. This results helps increase the value of domestic mutton and provide farmers a new breeding directions.