桃園仔豬與梅山仔豬供作烘烤乳豬及成豬肉質性狀分析

Study on Taoyuan and Meishan Piglets as a Roast Suckling Pig and the Investigation of Meat Quality Characteristics in Mature Pigs

陳文賢(Wen-Shyan Chen) ； 陳義雄(Yie-Shiung Chen) ； 李茂盛(Maou-Sheng Lee)

《畜產研究》 34卷1期 (2001/03) Pp. 13-20

摘要

本試驗目的在瞭解純種桃園及梅山仔豬供作烘烤乳豬材料之可行性及測定成年桃園豬及梅山豬的肉質特性。試驗分為二階段，一為選取桃園、梅山及三品種仔豬，依活體重再區分為6及12 kg重組（各8頭），總共48頭進行乳豬烘烤試驗。二為選取活體重約60 kg的桃園、梅山豬及100 kg重的三品種雜交豬各10頭，屠宰後分析其肉質性狀。試驗一的結果顯示三品種乳豬的屠宰率高於桃園及梅山豬（P＜0.05），烘烤乳豬的製成率則以6 kg組的桃園豬最高。烘烤乳豬經官能品評顯示桃園及梅山豬烘烤色澤及脆度優於三品種乳豬，而桃園豬的風味（6及12 kg）不及梅山及三品種豬。試驗二的結果顯示60 kg重的桃園及梅山豬的屠體瘦肉率相當低（各為37.4％及35.6％），脂肪率高（各為15.4％及19.8％）。分析肉質性狀發現桃園及梅山豬肉的粗脂肪為2.5％及2.7％，顯著高於三品種豬的1.7％（P＜0.05）。肌肉保水性則是以梅山豬的70.9％低於桃園及三品種豬的60.9及60.0％（P＜0.05）。經官能品評結果顯示嫩度及多汁性則屬桃園及梅山豬優於三品種豬（P＜0.05）。

關鍵字

桃園豬 ； 梅山豬 ； 烤乳豬 ； 屠肉品質

並列摘要

The purposes of this experiment were to investigate the roasting properties of suckling pigs and to conduct an analysis of carcass composition and quality in Taoyuan, Meishan and three-way cross pigs. Taoyuan, Meishan and three-way cross piglets were chosen at 6 and 12 kg body weight, and a totaly of 48 of them were used for roast suckling pig trial. Besides, 60 kg of Taoyuan and Meishan, 100 kg three-way cross breed, and 10 pigs from each breed were slaughtered, and the samples were analyzed for their composition and quality characteristics. Results in experiment one showed that three-way cross suckling piglet had highest dressing percentage (P ＜ 0.05) , but 6 kg Taoyuan piglet had better roast suckling piglet yield . The sensory evaluation showed that Taoyuan and Meishan roast suckling piglet had better roast color and crispness, but the flavor of Taoyuan piglet (6 and 12 kg) were poor than Meishan and three-way cross piglet. Results in experiment two showed that 60 kg body weight Taoyuan and Meishan breed had low lean percentage (37.4 and 35.6%, respectively) and higher fat percentage (15.4 and 19.8%, respectively). The crude fat of longissimus dorsi which came from three-ways cross breed was lower than Taoyuan and Meishan breed (P ＜ 0.05). The result showed that Meishan breed had lower water holding capacity than Taoyuan and three-ways cross breeds (P ＜ 0.05). Sensory evaluation showed that Taoyuan and Meishan breeds had better tenderness and juiciness than three-way cross breed (P ＜ 0.05).

並列關鍵字

Taoyuan pig ； Meishan pig ； Roast suckling pig ； Pork quality