作 者：
桑雷;王锦祥;孙世坤;陈冬金;陈岩锋;谢喜平;郑百龙
关键词：
闽西南黑兔;福建白兔;新西兰兔;屠宰性状;肉质性状
摘 要：
对闽西南黑兔、福建白兔和新西兰兔90日龄屠宰性能和肉质性状进行研究,结果显示:(1)新西兰兔的活重[(2044.79±129.86)g]、全净膛重[(941.89±65.27)g]、半净膛重[(1034.31±65.39)g]显著高于闽西南黑兔[(1568.56±103.99)、(725.42±88.60)、(784.94±145.07)g]和福建白兔[(1514.43±102.96)、(675.55±54.91)、(763.08±47.82)g,P<0.05],福建白兔全净膛率[(44.59±1.84)%]和腹脂重[(7.54±4.62)g]显著低于新西兰兔[(46.09±2.04)%和(9.48±5.23)g]和闽西南黑兔[(46.27±4.95)%和(8.06±4.19)g,P<0.05],而它们之间半净膛率及腹脂率差异不显著(P>0.05);(2)闽西南黑兔背最长肌和股二头肌肉色比福建白兔和新西兰兔更显红润;(3)屠宰后45min,背最长肌pH值闽西南黑兔(6.42±0.20)显著低于福建白兔(6.49±0.20)和新西兰兔(6.53±0.20,P<0.05),而股二头肌pH值3种供试兔间差异不显著(P>0.05);屠宰后24h,福建白兔背最长肌pH值(5.66±0.09)和股二头肌pH值(5.84±0.15)显著高于闽西南黑兔(5.46±0.31和5.67±0.16)和新西兰兔(5.47±0.27和5.64±0.07,P<0.05),3种供试兔背肌和腿肌均出现酸化现象;(4)闽西南黑兔[(6.61±2.91)%]、福建白兔[(4.03±1.47)%]与新西兰兔[(9.50±3.29)%]的滴水损失相比,新西兰兔滴水损失最大(P<0.05),蒸煮损失则差异不显著(P>0.05);(5)背最长肌粗蛋白含量检测,新西兰兔蛋白含量最高[(24.69±2.57)g·kg-1],闽西南黑兔最低[(22.12±0.96)g·kg-1,P<0.05],粗脂肪检测结果则相反;(6)在肌肉纤维面积和密度方面,福建白兔背最长肌[(0.0014±0.0004)mm2·个-1]和股二头肌纤维面积最小[(0.0017±0.0004)mm2·个-1,P<0.05],新西兰兔和闽西南黑兔差异不显著(P>0.05),而它们肌纤维密度结果则相反。
译 名：
Carcass Characteristics and Meat Quality of Local Breeds and New Zealand White Rabbits
作 者：
SANG Lei;WANG Jin-xiang;SUN Shi-kun;CHEN Dong-jin;CHEN Yan-feng;XIE Xi-ping;ZHENG Bai-long;Institute of Animal Husbandry and Veterinary Medicine,Fujian Academy of Agricultural Sciences;Institute of Agricultural Economy and Sci-technological Information,Fujian Academy of Agricultural Sciences;
单 位：
SANG Lei%WANG Jin-xiang%SUN Shi-kun%CHEN Dong-jin%CHEN Yan-feng%XIE Xi-ping%ZHENG Bai-long%Institute of Animal Husbandry and Veterinary Medicine,Fujian Academy of Agricultural Sciences%Institute of Agricultural Economy and Sci-technological Information,Fujian Academy of Agricultural Sciences
关键词：
Minxinan black rabbit;;Fujian white rabbit;;new zealand white rabbit;;carcass characteristics;;meat quality indicators
摘 要：
This article compares the slaughtered carcass characteristics and meat quality indicators of 90-day-old Minxinan black rabbit(MBR),Fujian white rabbit(FWR)and New Zealand white rabbit(NZWR).The results showed that(1)the live weight[(2044.79±129.86)g],evisceration weight [(941.89±65.27)g]and semievisceration weight[(1034.31±65.39)g]of NZWR were higher than those of MBR [(1568.56±103.99)g,(725.42±88.60)g and(784.94±145.07)g,respectively]and FWR [(1514.43±102.96)g,(675.55±54.91)g and(763.08±47.82)g,respectively]at P<0.05,and the evisceration weight percentage[(44.59±1.84)%]and abdominal fat weight[(7.54±4.62)g]of FWR lower than those of MBR [(46.27±4.95)% and(8.06±4.19)g,respectively]and NZWR [(46.09±2.04)% and(9.48±5.23)g,respectively]at P<0.05,while no significant differences in the proportions of semi-evisceration weight or the abdominal fat among all breeds at P>0.05;(2)the longissimus dorsi and biceps femori of MBR appeared redder in color than those of the other rabbits at P<0.05;(3)45 minutes after slaughter,the pH of longissimus dorsi of MBR(6.42±0.20)was lower than those of FWR(6.49±0.20)and NZWR(6.53±0.20)at P<0.05,and no significant differenceon biceps femoriat P>0.05;whereas,24 hafter slaughter,the pH of longissimus dorsi(5.66±0.09)and biceps femori(5.84±0.15)of FWR were higher than those of MBR [(5.46±0.31)and(5.67±0.16),respectively]and NZWR [(5.47±0.27)and(5.64±0.07),respectively]at P<0.05,indicating an acidification in the muscles of all 3 breeds occurred after slaughtering;(4)the longissimus dorsi of NZWR had the highest drip loss[(9.50±3.29)%,P<0.05],and no significant differences in cooking losses among the breeds(P>0.05);(5)NZWR had a higher crude protein content in longissimus dorsi at(24.69±2.57)g·kg-1 than the others,while MBR the lowest at(22.12±0.96)g·kg-1(P<0.05),whereas,the fat content being the opposite;(6)FWR had lower muscle area[(0.0014±0.0004)mm·unit-1 on longissimus dorsi and(0.0017±0.0004)mm·unit-1 on biceps femori]than the other breeds(P<0.05),but no significant difference between MBR and NZWR(P>0.05),and the opposite on muscle fiber density among the breeds.
