Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/24802
標題: 台灣區豬肉引朵化合物、脂肪酸組成及揮發性成分之研究
Studies on indolic compounds,fatty acid composition and volatile
作者: 史濟百
Shr, Ji-Bai
關鍵字: pig;豬;pork;Taiwan;indolic compounds;fatty acid composition;volatile compounds;豬肉;台灣;引朵化合物;脂肪酸組成;揮發性成分
出版社: 畜牧學系
摘要: 
壹、中文摘要為瞭解台灣地區不同品系、性別與飼養月齡之豬脂溶性風味
物質之特性,本試驗選用台灣常見之不同性別的五種品系豬隻,分別為杜
洛克( Duroc, D)、約克夏( Yorkshire, Y )、藍瑞斯( Landrace, L )、
台灣黑毛豬( 桃園豬×盤克夏, B )以及三品種雜交豬( Hybrid, LYD ),
飼養至6.5-7.5月齡,比較品系與性別間之差異;並同時針對台灣一般肉
用豬-三品種雜交豬與台灣黑毛豬,飼養月齡分別至5.5、6.5、7.5以
及12月齡,以比較飼養月齡間之差異,總計飼養豬隻頭數為70頭。本研究
目的主要藉由粗脂肪、水分、化合物、脂肪酸組成與揮發性成分的分
析來探討台灣區豬肉之品質。結果顯示,粗脂肪及水分方面,里脊肉中粗
脂肪的含量以黑毛豬與杜洛克豬較其它品系豬隻高,但水分含量反而比其
它品系豬隻低。性別比較上,粗脂肪含量大致上是以閹公豬含量較高,女
豬與公豬含量差異不大;而水分含量則以公豬較高,女豬與閹公豬則沒有
差異。化合物方面,公豬背脂中糞臭素與的含量均顯著比女豬及
閹公豬高,女豬與閹公豬間則沒差異。背脂中糞臭素含量於品系間之比較
,女豬與閹公豬情形類似,除了黑毛豬含量較高外,各品系間則無差異;
公豬背脂中糞臭素含量以雜交公豬最高,藍瑞斯公豬次之,杜洛克公豬及
約克夏公豬則最低。背脂中含量女豬與閹公豬情形類似,於各品系間
均無差異;而公豬方面則以藍瑞斯公豬與雜交豬公豬含量最高。化合
物不易沉積於里脊肉中,故豬里脊肉中化合物含量於品系、性別及飼
養年齡間均無差異。此外,公豬背脂中的化合物含量似乎有隨著年齡
增加而遞增的趨勢。脂肪酸組成方面,品系間的比較上黑毛豬與杜洛克豬
里脊肉的飽和及單元不飽和脂肪酸含量較高,而約克夏與藍瑞斯豬里脊肉
的多元不飽和脂肪酸含量較高;性別比較上,除了杜洛克公豬外其餘各品
系公豬里脊肉的多元不飽和脂肪酸含量均高於女豬及閹公豬,而飽和脂肪
酸及單元不飽和脂肪酸含量則以閹公豬里脊肉含量較高;年齡因素則對里
脊肉中脂肪酸的組成影響不大。揮發性成分部分,主要鑑定出之化合物有
醛類、醇類、羧酸類、以及少部分的烯類和異環化合物,其中以醛類化合
物最多;此外,里脊肉中的揮發性成分組成比例會受豬隻品系、性別以及
飼養月齡等影響。
捌、英文摘要Studies on indolic compounds, fatty acid composition
and volatile compounds of pork in TaiwanJi-Bai ShrSummaryTo
realize the characteristics of fat-soluble flavor compounds of
pork from different breeds, sexes and ages in Taiwan. Five
breeds pig( Duroc, Yorkshire, Landrace, Black and Hybrid-
Landrace(Yorkshire(Duroc) were fed for 6.5(7.5 months and a
total number of pigs was 71 in this experiment for comparison of
the different breeds and sexes. Otherwise, Black pigs and Hybrid
pigs were fed for 5.5 , 6.5 , 7.5 and 12 months respectively to
compare the differences of fat soluble flavor compounds of pork
among ages. The purpose of this study was to investigate the
pork quality in Taiwan by the analysis of water content, crude
fat content, indolic compounds, fatty acid composition and
volatile compounds of pork.Results indicated that crude fat
content of Black loin and Duroc loin had higher percentage than
that of the other breeds. Conversely, Black loin and Duroc loin
had lower percentage water content than the others. Among
different sexes, crude fat content of barrows loin had the
highest value, but no significant differences were found between
loin of gilts and boars. The water content of boar loins were
more higher than that of gilt loins and barrow loins, but there
were no differences between gilts and barrows.The content of
skatole and indole of boar backfats were significantly higher
than that of gilts and barrows but no differences were found
between gilts and barrows. The skatole content of gilt backfats
among different breeds were similar to that of barrows, besides
Black pigs higher. The skatole content of boar backfats from
different breeds in order were Hybrid boar, Landrace boar, Duroc
boar and Yorkshire boar. The indole content of backfat in
different breeds gilt were similar to that of barrows.In boar
aspect, the indole content of backfat of Landrace boars and
Hybrid boars were the highest among all breeds.Since indolic
compounds were difficult to be deposited in loin, no differences
were found among porcine loin of different breeds, sexes and
ages. In addition, the content of indolic compounds of backfat
of boar seemed to be measured with the ages increasing.In fatty
acid composition aspect, the amount of saturated fatty acids and
monounsaturated fatty acids in loin of Black pigs and Duroc pigs
had higher value, but the amount of polyunsaturated fatty acids
in loin of Yorkshire pigs and Landrace pigs were higher among
different breeds. Exception of Duroc boars, the amount of
polyunsaturated fatty acids of boar loin from the other breeds
were higher than that of gilts and barrows. The amount of
saturared fatty acids and monounsaturated fatty acids in barrow
loin were higher than that of gilts and boars among different
breeds. The fatty acid composition in porcine loins were not
markedly affected by age.Aldehydes, alcohols, carboxylic acids
and few alkenes and heterocyclic compounds were identified and
the aldehydes were the highest value in the extracted volatile
compounds from cooked porcine loin. In the other hand, the
proportion of the volatile compounds in loin were affected by
the breeds, sexes and ages of the pigs in this study.
URI: http://hdl.handle.net/11455/24802
Appears in Collections:動物科學系

Show full item record
 

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.