四种肉兔及杂交兔屠宰性能和肉品质的研究  

Studies on Slaughter Traits and Meat Quality inFour Meat Rabbit Breeds and their Crossbreds

作　　者：吴信生[1] 王金玉[1] 林大光[1] 孔佩兰[1] 张振华[2] 沈幼章[2] 翟频[2] 娄志荣[3] 潘雨来[3] 朱满兴[3] 朱瑾佳[3] 

机构地区：[1]扬州大学畜牧兽医学院,江苏扬州225009 [2]江苏省农科院畜牧研究所,江苏南京210014 [3]江苏省金陵种兔场,江苏南京211103

出　　处：《中国养兔》2001年第6期20-24,共5页Chinese Journal of Rabbit Farming

摘　　要：对新西兰白兔、加利福尼亚兔、布列塔尼亚兔(A系)、齐卡兔(G系)、布列塔尼亚兔(A系,♂)×新西兰白兔(♀)、布列塔尼亚兔(A系,♂)×加利福尼亚兔(♀)、齐卡兔(G系,♂)×新西兰白兔(♀)、齐卡兔(G系,♂)×加利福尼亚兔(♀)100日龄屠宰性能和肉品质进行了研究。结果表明:8个品种(组合)兔的屠宰率在52.76%～55.37%之间,其中加利福尼亚兔的屠宰率最高;肉骨比在4.65～6.53之间,以布列塔尼亚兔(A系,♂)×新西兰白兔(♀)肉骨比为最高;净肉率在82.25%～86.64%之间,亦是布列塔尼亚兔(A系,♂)×新西兰白兔(♀)净肉率最高。8个品种(组合)兔背最长肌pH值在6.33～6.88之间,差异不显著;背最长肌失水率在17.43%～20.26%之间,其中布列塔尼亚兔(A系,♂)×加利福尼亚兔(♀)失水率最低;腿肌的失水率在16.31%～18.00%之间,其中新西兰白兔失水率最低;8个品种(组合)兔腿肌的失水率比背最长肌的失水率要低;背最长肌的熟肉率在60.56%～66.81%之间,以布列塔尼亚兔(A系,♂)×新西兰白兔(♀)熟肉率为最高;腿肌的熟肉率在61.84%～66.54%之间,其中新西兰白兔熟肉率最高;背最长肌嫩度剪切值在2.18～3.96kg之间,其中加利福尼亚兔嫩度剪切值最低,嫩度最好;腿肌嫩度剪切值在2.59～3.64kg,其中新西兰白兔腿肌剪切值最低,嫩度最好。The slaughter traits and meat quality were studied in 100-day New Zealand white rabbits,Californian rabbits,ZIKA(G),ELCO(A),ZIKA(G,♂)×New Zealand white rabbits(♀),ZIKA(G,♂)×Californian rabbits(♀),ELCO(A,♂)×New Zealand white rabbits(♀) and ELCO(A,♂)×Californian rabbits(♀) The results showed:the dressing percentage were 52 76%～55 37%in eight breeds(groups)meat rabbits and the best one was Californian rabbits,the meat-bone ratios were 4 65～6 53 and that of ELCO(A,♂)×New Zealand white rabbits(♀)was the best,the meat percentage were 82 25%～86 64%and that of ELCO(A,♂)×New Zealand white rabbits(♀)was the best,pH of longissimus muscles were 6 33～6 88,the percents of water-lossing in longissimus muscles were 17 43%～20 26%and the best one was ELCO(A,♂)×Californian rabbits(♀),the percents of water-lossing in thigh muscles were 16 31%～18 00%and that of New Zealand white rabbits was the best,in eight breeds(groups)meat rabbits,that of thigh muscles were lower than that of longissimus muscles,the percents of cooked meat in longissimus muscles were 60 56%～66 81%and the best one was ELCO(A,♂)×New Zealand white rabbits(♀),the percents of cooked meat in thigh muscles were 61 84%～66 54%and that of New Zealand white rabbits was the best,the shear values of tenderness in longissimus muscles were 2 18～3 96kg and that of Californian rabbits was the lowest,so its tenderness was the best,the shear values of tenderness in thigh muscles were 2 59～3 64kg and that of New Zealand white rabbits was the lowest,so its tenderness was the best

关 键 词：品种 肉兔 杂交兔 屠宰性能 肉品质 

分 类 号：S829.1[农业科学—畜牧学]