不同品種與屠宰體重對豬隻背最長肌化學組成分、肉色及脂肪酸組成之影響

本試驗旨在比較畜試黑豬一號【（桃園豬×杜洛克）×杜洛克；TLRI Black Pig No.1, TBP】及LYD肉豬【（藍瑞斯♀×約克夏♂）♀×杜洛克♂，LYD】在體重105 kg及120 kg屠宰時背最長肌之化學組成分、肉色及脂肪酸組成。採用平均體重50 kg的TBP 64頭及LYD 32頭，閹公豬及肉女豬各半，分置於105 kg及120 kg二種不同屠宰體重（slaughter weight, SW）組，達屠宰體重時逢機選取半數豬隻屠宰後，採集第10－11肋骨間之背最長肌（Longissimus dorsi muscle, LM）測定化學組成分、肉色與脂肪酸組成等性狀。結果顯示，畜試黑豬一號LM中粗脂肪（P＜0.01）及飽和脂肪酸含量（P＜0.05）均較LYD高，肉色亮度值（P＜0.001）較低，多元不飽和脂肪酸（P＜0.01）、不飽和脂肪酸與飽和脂肪酸比值（P＜0.05）及碘價（P＜0.01）則較LYD小，而隨著豬隻SW的增加，LM中粗脂肪含量及肉色黃色值均有提高的趨勢（P＜0.1）。

關鍵字

畜試黑豬一號； LYD肉豬；屠宰體重；脂肪酸組成

並列摘要

The aim of this study was to compare the meat quality of TLRI Black Pig No. 1 ([Taoyuan♀×Duroc♂] × Duroc♂, TBP) and LYD pigs ([Landrace♀ × Yorkshire♂]♀× Duroc♂, LYD) at different slaughter weights (SW). A total of 64 TBP and 32 LYD pigs, half barrows and half gilts, were assigned to two SW groups (i.e. 105 and 120 kg) when their body weight (BW) was about 50 kg. When pigs reached the SW, half of the pigs were randomly chosen for slaughtering. The Longissimus dorsi muscle (LM) sample between 10^(th) and 11^(th) rib was collected for measuring meat color, and chemical and fatty acid composition. The results indicated that the content of crude fat (P＜0.01) and total saturated fatty acid (SFA; P＜0.05) of TBP's LM was higher than the LYD pigs. The meat of LYD pig had higher (P＜0.001) L value, total polyunsaturated fatty acid content (P＜0.01), USFA/SFA ratio (P＜0.05), and iodine value (P＜0.01) when compared with TBP pigs. The pigs had higher crude fat content and b value when the SW was increased.

並列關鍵字

TLRI Black Pig No.1 ； LYD pigs ； Slaughter weight ； Fatty acid composition

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