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当前位置: 首页 > 文章 > 美系獭兔肉质特性及营养成分分析 甘肃农业大学学报 2011,46 (5) 134-137
Position: Home > Articles > Analysis of meat quality and nutrient component of American Rex rabbit Journal of Gansu Agricultural University 2011,46 (5) 134-137

美系獭兔肉质特性及营养成分分析

作  者：
张春园;杨富民
单  位：
甘肃农业大学食品科学与工程学院
关键词：
美系獭兔;比利时兔;肉质特性;营养成分
摘  要：
以150日龄美系獭兔为试验材料,同等条件饲养的比利时肉兔为对照,对美系獭兔的肉质特性及营养成分进行测定分析.结果表明:在肉质特性方面,美系獭兔肉的系水力、剪切力、肌纤维直径分别为79.36%、2.54kg/f和5.09μm,与肉用比利时兔肉相比差异显著(P<0.05),具有肌纤维粗,系水力和剪切力高的特点.在营养成分方面,美系獭兔肉的水分、粗蛋白、粗脂肪和灰分含量分别为73.36%、23.97%、1.10%和1.16%,与肉用比利时兔肉相比无显著性差异(P>0.05),氨基酸总量为80.91g/100g,必需氨基酸占氨基酸总量的49.77%,说明美系獭兔肉具有高蛋白、低脂肪、必需氨基酸含量高的特点.
译  名：
Analysis of meat quality and nutrient component of American Rex rabbit
作  者：
ZHANG Chun-yuan,YANG Fu-min(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
关键词：
American Rex rabbit;Belgian rabbit;meat quality;routine nutrient components
摘  要：
Taking the 150-days-old American Rex rabbits as experimental material and Belgian rabbits of keeping the same conditions as comparison.The meat quality and nutrient component of American Rex rabbits were measured and analysed.The results showed that the water holding capacity,shear force value,diameter of muscle fiber of American Rex rabbit meat were 79.36%,2.54 kg/f and 5.09 μm respectively.There were significant differences between American Rex rabbit and Belgian rabbit(P<0.05).The American Rex rabbit has better water holding capacity,higher shear force value and larger diameter of muscle.The content of water,crude protein,crude fat and ash of American Rex rabbit were 73.36%,23.97%,1.10% and 1.16% respectively.There were no significant differences between American Rex rabbit and Belgian rabbit(P>0.05).The total amino acid of American Rex rabbits was 80.91 g/100 g,the essential amino acids was 49.77% in total amino acids.The American Rex rabbit had a higher protein,low fat and high essential amino acids of characteristic.

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