以飼料米取代玉米對紅羽土雞皮膚與肌肉色澤、肌肉組成與品質之影響

Effect of dietary replacement of corn with feed rice (Taichung-Sen No.17) on the skin and muscle colors, muscle compositions and quality for red-feathered Taiwan native chickens

林正鏞(Cheng-Yung Lin) ； 梁桂容(Kuei-Jung Liang) ； 康獻仁(Shann-Ren Kang) ； 凃榮珍(Rung-Jen Tu) ； 李春芳(Churng-Faung Lee) ； 李秀蘭(Hsiu-Lan Lee)

《畜產研究》 49卷4期 (2016/12) Pp. 261-270

摘要

本研究在探討以不同比例飼料米取代玉米對商業紅羽土雞皮膚與肌肉色澤、肌肉組成、物理性狀及感官品評之影響。選用360隻雛雞，依體重及性別逢機分至5處理組，即飼料米取代0%（對照組）、50%、75%、100%之玉米及飼料米取代100%再添加30ppm葉黃素組。每處理4重複，每重複18隻，試驗為期13週，飼糧與水供雞隻自由採食。試驗結果顯示，75%飼料米取代組與100%飼料米取代組之胸部皮膚b*值與胸肉a*值顯著較對照組為低（P ＜ 0.05）。100%取代組之胸肉b*值顯著較對照組為低（P ＜ 0.05）。飼料米取代100%再添加30ppm葉黃素組之胸肉a*值顯著（P ＜ 0.05）較未添加葉黃素者小，但胸部皮膚及胸肉b*值顯著（P ＜ 0.05）較未添加葉黃素者大。100%飼料米取代組之胸肉脂肪含量、解凍失重及蒸煮失重顯著較對照組為高（P ＜ 0.05），但胸肉韌度及硬度（firmness）顯著較對照組為低（P ＜ 0.05）。飼料米取代100%再添加30ppm葉黃素對胸肉組成並無顯著影響，但胸肉之蒸煮失重顯著（P ＜ 0.05）較未添加葉黃素者小，胸肉硬度顯著（P ＜ 0.05）較未添加葉黃素者大。飼料米取代100%再添加30ppm葉黃素組之胸肉C140、C14：1、C20：1及C20：5脂肪酸含量最高（P ＜ 0.05），而對照組有最低之胸肉C16：0、C16：1、C18：1、C22：0、總飽和脂肪酸與總單不飽和脂肪酸含量，及最高之C18：2、C18：3、C20：4及總多不飽和脂肪酸含量。胸肉感官品評之香氣（aroma）及風味（flavor）評分以對照組顯著較100%飼料米取代組為佳（P ＜ 0.05），但飼料米取代100%再添加30ppm葉黃素組對胸肉感官品評評分並無顯著影響。本試驗結果顯示以飼料米100%取代玉米會降低雞隻皮膚與肌肉色澤及肌肉之韌度與硬度及感官品評之香氣及風味評分。

關鍵字

紅羽土雞 ； 飼料米 ； 色澤 ； 肌肉組成與物理性狀 ； 感官品評

並列摘要

The experiment was carried out to compare skin and muscle colors, muscle compositions, physical properties and taste panel scores of red-feathered Taiwan native chicken by substituting the corn in diets with various levels of feed rice (Taichung-Sen No.17). Three hundred and sixty healthy commercial red-feathered Taiwan native chickens at 0-day were used as experimental animals and were randomly assigned to 5 treatment groups with 4 replicates in each group and 18 chickens in each replicate. The treatments were as follows: 0% (group), 50%, 75% and 100% of rice instead of corn and 100% + 30 ppm xanthophyll group and the experimental period was 13 weeks. Feed and water were provided ad libitum. The results showed that the 75% and 100% of rice instead of corn groups had a significantly (P ＜ 0.05) lower b* value in the breast skin and a* value in the breast muscle than that control group. In addition, the b* value in the breast muscle of 100% rice instead of corn group was significantly (P ＜ 0.05) lower than the control group. Accordingly, the a* value in the breast muscle in 30 ppm xanthophyll added group was significantly (P ＜ 0.05) smaller whereas the 30 ppm xanthophyll added group had significantly greater (P ＜ 0.05) b* value in both the breast skin and muscle. Furthermore, the fat content, thaw loss at d 14 and cooking loss in the breast muscle were significantly (P ＜ 0.05) higher in 100% of rice instead of corn group whereas the 100% of rice instead of corn group had significantly lower (P ＜ 0.05) firmness and toughness in the breast muscle than that control group. However, there were no differences in the muscle compositions and taste panel scores in breast meat between 30 ppm xanthophyll added group and without 30 ppm xanthophyll (100% of rice instead of corn) group, but the 30 ppm xanthophyll added group had significantly (P ＜ 0.05) greater firmness and significantly (P ＜ 0.05) lower cook loss than that 100% of rice instead of corn group . Also, the muscle C14:0, C14:1, C20:1 and C20:5 fatty acid content was significantly (P ＜ 0.05) higher in 30 ppm xanthophyll added group whereas the control group had the lowest (P ＜ 0.05) C16:0, C16:1, C18:1, C22:0, total saturated fatty acid and total monounsaturated fatty acid content and the highest (P ＜ 0.05) C18:2, C18:3, C20:4 and total polyunsaturated fatty acid content than these other groups. Therefore, the control group produced significantly (P ＜ 0.05) higher taste panel scores than did those in 100% of rice instead of corn group for aroma and flavor of breast meat. Moreover, our findings also indicate that the dietary corn by completely replaced by feed rice caused a significant decrease in skin and muscle color values, muscle firmness, toughness and taste panel scores.

並列關鍵字

Red feather chicken ； Feed rice ； Color values ； Muscle compositions and physical properties ； Sensory evaluation