Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68120
DC FieldValueLanguage
dc.contributor.authorLin, C.Y.en_US
dc.contributor.authorLin, L.C.en_US
dc.contributor.authorHsu, J.C.en_US
dc.date2011zh_TW
dc.date.accessioned2014-06-11T05:56:17Z-
dc.date.available2014-06-11T05:56:17Z-
dc.identifier.issn1011-2367zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/68120-
dc.description.abstractAn 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.en_US
dc.language.isoen_USzh_TW
dc.relationAsian-Australasian Journal of Animal Sciencesen_US
dc.relation.ispartofseriesAsian-Australasian Journal of Animal Sciences, Volume 24, Issue 7, Page(s) 1026-1030.en_US
dc.relation.urihttp://dx.doi.org/10.5713/ajas.2011.10068en_US
dc.subjectCaponen_US
dc.subjectAndrogenen_US
dc.subjectCompositionen_US
dc.subjectFlavoren_US
dc.subjectATP Related Compoundsen_US
dc.subjectChickenen_US
dc.subjectbritish landrace pigsen_US
dc.subjectfiber diameteren_US
dc.subjecteating qualityen_US
dc.subjectgrowthen_US
dc.subjectmeaten_US
dc.subjectperformanceen_US
dc.subjectdurocen_US
dc.titleEffect of Caponization on Muscle Composition, Shear Value, ATP Related Compounds and Taste Appraisal in Taiwan Country Chicken Cockerelsen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.5713/ajas.2011.10068zh_TW
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