食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 208 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038691

研究报告

川白獭兔生长过程中屠宰性能和肉品质特性变化

  • 张文振 ,
  • 贺稚非 ,
  • 简文素 ,
  • 杨莉 ,
  • 李洪军
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
    3(四川省草原科学研究院,四川 成都,611300)
第一作者:硕士研究生(李洪军教授为通信作者,E-mail:983362225@qq.com)

收稿日期: 2024-01-24

  修回日期: 2024-02-27

  网络出版日期: 2025-01-23

基金资助

重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0080);川渝地区家兔产业协同创新与关键技术集成示范(2022YFQ0033);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

收起

Changes in slaughter performance and meat quality characteristics of Chuanbai rex rabbits during the growth process

  • ZHANG Wenzhen ,
  • HE Zhifei ,
  • JIAN Wensu ,
  • YANG Li ,
  • LI Hongjun
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    3(Sichuan Academy of Grassland Sciences, Chengdu 611300, China)

Received date: 2024-01-24

  Revised date: 2024-02-27

  Online published: 2025-01-23

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摘要

该试验旨在研究川白獭兔生长过程中屠宰性能和肉品质特性的变化,为后续兔肉的深加工利用提供基础数据。以35、65、95、125、155日龄的川白獭兔为研究对象,对其屠宰性能、食用品质和营养品质进行测定分析。结果表明,宰前活重、全净膛胴体重、胴体长在35~125日龄期间极显著增长(P<0.01),屠宰率在35~95日龄期间极显著增长(P<0.01);95日龄时失水率和熟肉率分别为36.08%,67.04%;随着日龄的增长,硬度、咀嚼性、胶着性、剪切力均呈上升趋势;水分含量显著降低(P<0.05);粗脂肪含量先降低后升高;总灰分含量在65日龄出现极显著降低(P<0.01);粗蛋白含量、氨基酸总量、必需氨基酸、非必需氨基酸随着日龄的增长均呈上升趋势,95日龄之后趋于平稳状态;65日龄川白獭兔肌肉中的饱和脂肪酸、不饱和脂肪酸、多不饱和脂肪酸含量极显著低于其余4个日龄(P<0.01)。5个日龄川白獭兔肉中的矿物质元素总量无显著性差异(P>0.05)。综合该试验指标,川白獭兔饲养到95日龄时,其营养品质基本达到稳定,食用品质较优,此时屠宰效益高。

关键词： 川白獭兔; 食用品质; 氨基酸; 脂肪酸; 矿物质

本文引用格式

张文振 , 贺稚非 , 简文素 , 杨莉 , 李洪军 . 川白獭兔生长过程中屠宰性能和肉品质特性变化[J]. 食品与发酵工业, 2025 , 51(1) : 208 -215 . DOI: 10.13995/j.cnki.11-1802/ts.038691

Abstract

This study aimed to investigate the slaughter performance and meat quality of Chuanbai rex rabbits at different ages and to provide basic data for the deep processing and utilization of rabbit meat.35-, 65-, 95-, 125- and 155-day-old Chuanbai rex rabbits were selected as research subjects, and slaughter performance, eating quality and nutritional quality were measured and analyzed.Results showed that the live weight, eviscerated carcass weight, and carcass length increased at 35-125 days of age (P<0.01).The dressing percentage increased at 35-95 days of age (P<0.01).At 95 days of age, water loss rate and cooked meat percentage were 36.08% and 67.04% respectively.With the increase of age, the hardness, chewiness, adhesiveness, and shear force showed an increased tendency;the moisture content decreased (P<0.05);the crude fat content decreased and then increased;and the total ash content decreased at 65 days of age (P<0.01).Crude protein content, total amino acids, essential amino acids, nonessential amino acids, showed an increasing tendency with the increase of age, and stabilized after 95 days of age.The contents of saturated fatty acids, unsaturated fatty acids, and polyunsaturated fatty acids in the meat of 65-day-old Chuanbai rex rabbits were significantly lower than the remaining four days (P<0.05).There was no significant difference in the total amount of mineral elements in the meat of Chuanbai rex rabbits at different ages (P>0.05).In conclusion, the nutritional quality of Chuanbai rex rabbits was basically stable at 95 days of age, the eating quality was superior, and the slaughter effectiveness was high at this age.

Key words： Chuanbai rex rabbit; eating quality; amino acids; fatty acids; mineral elements

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