杜洛克遺傳比率對其雜交黑豬生長性能、屠體性狀及官能品評之影響

本研究旨在探討雜交黑豬所占杜洛克（Duroc, D）基因組比率對生長性能及屠體性狀之影響。本研究所選用豬種包括含50%杜洛克基因組比率之高畜黑豬（KHAPS black pig，簡稱K）、含75%杜洛克基因組比率之DK及含87.5%杜洛克基因組比率之DKD。各品種豬隻逢機選取12頭，閹公豬及肉女豬各半，試驗豬隻從70日齡開始進行試驗，飼養至180日齡止。飼糧及飲水採任食方式飼養。試驗結束後每組犧牲12頭進行屠體性狀調查。結果顯示，DKD日增重顯著（P＜0.05）較DK及K為佳，而上述3豬種之屠宰率、瘦肉率及腰眼面積均以DKD最佳，反之，而脂肪率則以DKD最低。而K背最長肌之水分含量較DK及DKD高（P＜0.05）。K背最長肌緊實度評分較DKD為高（P＜0.05），但大理石紋評分較DK及DKD為低（P＜0.05）。背最長肌L值以DKD較DK及K為小（P＜0.05），a值以K較DK及DKD為小（P＜0.05）。DKD之背脂a值及b值顯著較K及DK為大。感官品評之香氣、風味及嫩度評分以K較DK或DKD高（P＜0.05）。本試驗結果顯示，生長性能（平均日增重）及屠體性狀（屠宰率、瘦肉率、腰眼面積及脂肪率）隨著杜洛克遺傳比率增加而改善，但屠肉之感官品評（風味及嫩度）以K為最佳。

關鍵字

杜洛克遺傳比率；生長性能；屠體性狀

並列摘要

The objective of this study was to investigate the growth performances, carcass characteristics and sensory evaluation of crossbred black pigs with various proportions of Duroc genetic background, including crossbred K (Meishan ♀ × Duroc ♂, 50% Duroc), DK (Duroc♀ × KHAPS black pigs ♂, 75% Duroc) and DKD (DK♀ × Duroc ♂, 87.5% Duroc) pigs. Totally 36 black pigs, 12 (6 barrows and 6 gilts) for each crossbreed were used in the present study. Feed and water were provided ad libitum from 70 to 180 days of age before the pigs were slaughtered. The growth performance and carcass characteristics were analyzed. Results indicated that DKD had a significantly (P ＜ 0.05) higher average daily gain (ADG) when compared to K and DK. In addition, the slaughter rate, lean meat percentage and of loin eye area DKD pigs were the best among the three crossbreeds. The results showed that muscle moisture content was significantly (P ＜ 0.05) higher in K. A significantly (P ＜ 0.05) greater muscle firmness score was found in the K than the DKD. Compared with DKD and DK, K had a significantly (P ＜ 0.05) smaller muscle marbling score. In addition, the DKD produced significantly (P ＜ 0.05) smaller muscle L value than those others. Moreover, the muscle a value was significantly (P ＜ 0.05) smaller in K than those others. However, the back fat a and b values were significantly (P ＜ 0.05) greater in DKD while K had the highest (P ＜ 0.05) muscle sensory panel score of aroma, flavor and tenderness. In conclusion, the growth performance (ADG) and carcass characteristics (dressing percentage, lean, loin eye area and fat percentage) increased with Duroc genetic proportion improvement, but sensory evaluation (flavor and tenderness) of K for the most good.

並列關鍵字

Duroc genetic proportion ； Growth performance ； Carcass characteristics

國際替代計量

杜洛克遺傳比率對其雜交黑豬生長性能、屠體性狀及官能品評之影響

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