Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68120
標題: Effect of Caponization on Muscle Composition, Shear Value, ATP Related Compounds and Taste Appraisal in Taiwan Country Chicken Cockerels
作者: Lin, C.Y.
Lin, L.C.
Hsu, J.C.
關鍵字: Capon
Androgen
Composition
Flavor
ATP Related Compounds
Chicken
british landrace pigs
fiber diameter
eating quality
growth
meat
performance
duroc
期刊/報告no:: Asian-Australasian Journal of Animal Sciences, Volume 24, Issue 7, Page(s) 1026-1030.
摘要: An experiment was conducted to determine the effects of caponization on the muscle composition, ATP-related compounds, the shear values, the taste panel scores and the muscle fiber areas of Taiwan country chicken cockerels. At 10 wks of age, cockerels were divided into two groups: caponized and untreated. Birds were fed grower and finisher diets ad libitum in an eighteen-week experimental period. Results showed that capons contained significantly greater muscle fat content, less breast and thigh muscle moisture content, shear value and muscle fiber area (p<0.05) than those of intact birds. However, neither treatment groups differed significantly (p>0.05) in breast and thigh muscle protein content. Compared with the intact birds, the capons contained significantly (p<0.05) less muscle ash content in the breasts, but did not differ significantly (p>0.05) in thigh muscle ash content. The breast muscle IMP and ATP+ADP+AMP+IMP contents in the intact birds were significantly (p<0.05) higher than those in the capons. The intact birds had significantly (p<0.05) higher ATP and AMP contents than did the capons as well as significantly (p<0.05) less ADP and inosine (HxR) contents in the thigh and breast muscles. The Hypoxanthine (Hx) content of the thighs in the intact birds was significantly (p<0.05) higher than that in the capons; however, there was an adverse effection the breast muscle Hx content. The breast muscle K value in the intact birds was significantly (p<0.05) lower than that in the capons. The capons produced significantly (p<0.05) higher taste panel scores than did the intact birds for both flavor and juiciness of thigh muscle as well as for flavor and tenderness of breast muscle.
URI: http://hdl.handle.net/11455/68120
ISSN: 1011-2367
文章連結: http://dx.doi.org/10.5713/ajas.2011.10068
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