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畜試土雞雜交後裔之屠體及肉質性能評估

鍾秀枝(1) 張秀鑾(2) 劉瑞珍(1) 黃祥吉(1) 王政騰(1) 戴 謙(3)

(1)行政院農業委員會畜產試驗所 (2)國立屏東科技大學畜產系 (3)國立成功大學

利用畜試土雞近親品系L7、L9、L11和L12雜交而成的二元雜交畜試公系(L12♂×L9♀)與二元雜交畜試母系A(L7♂×L9♀)及畜試母系B(L7♂×L11♀) 之四元雜交後裔，分別為商用土雞F系與G系，飼養至12、14及16週齡，進行屠體測定及肉質分析，並購買市售白色肉雞，供為肉質分析之對照組。官能品評部份除畜試所之雜交土雞外，並選購仿土雞及白肉雞等供品嚐比較。屠體性狀包括活體重，屠體重及各分切部位重、內臟等，並分別稱重。胸肉及腿之肉質分析項目包括游離水、PH值、剪力值、乳化力、水份、脂肪、蛋白質、及灰分等項目。屠體測定結果：F系與G系於14週齡時則頭頸、腿及心等部位，在品系間具顯著差異(P<0.05)，於16週齡時背驅、腿及卵巢重量亦具品系間顯著差異(P<0.05)。肉質分析結果：無論F系或G系，剪力值都較白色肉雞高，分別為2.8 %、3.0 %及1.4 %；脂肪含量則顯著地比白色肉雞少，分別為1.9 %、1.7%及3.2 %；官能品評結果選畜試雜交土雞為第1及第2名者高達65 % 以上。

關鍵語：土雞、雜交、肉質。

CARCASS COMPOSITION AND MEAT QUALITY OF HYBRID
OFFSPRINGS FROM TLRI NATIVE CHICKEN LINES

H. C. Chung(1),) H. L. Chang(2) ,J J Liu Tai(1), H. C Huang(1), J T Wang (1) and Chein Tai(3)

(1)Taiwan Livestock Research Institute, Council of Agriculture
(2)Department of Animal Science, National Pingtung University of Science and Technology
(3)Institute of Biotechnology, National Cheng Kung University

The four way hybrids, hybrid F, was offspring of sire line (L12 ♂×L9♀) × Dam line A (L7♂×L9♀) and, hybrid G, was offspring of sire line (L12 ♂×L9♀) × Dam line B(L7♂×L11♀) of TLRI native chicken. Carcass composition and meat quality were evaluated at of 12, 14 and 14 weeks old. Broiler and simulated native chicken were the control groups for sensory evaluation. Carcass compositions include live weight, carcass weight, retail poultry cuts and internal organ weight, and meat quality include free water, pH value, shear value, emulsifying capacity and percentages of water, fat, protein and ash. The results showed that the weight of head and neck, leg, and heart of the carcass differ significantly between hybrid F and hybrid G at 14 weeks. But, backs, legs and ovaries of carcass of hybrids and F and G only differ significantly at 16 weeks. Shear values of hybrids F and G were 2.8%, 3.0% higher than 1.4% of broiler’s, but fat percentages of hybrids were lower than broiler which were 1.9%(F), 1.7%(G), and 3.2%(broiler). According to the sensory evaluation, hybrid F and G of TLRI native chicken had high satisfactoriness and got 65% panelists ranked as number 1 or number 2.

Key Words: Native chicken, Hybrid, Meat quality.