饲养因素对兔肉脂肪酸组成影响的研究进展  

Research progress in fatty acid composition of rabbit meat affected by feeding

作　　者：谢跃杰[1] 贺稚非 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2016年第1期387-391,共5页Science and Technology of Food Industry

基　　金：国家兔产业技术体系项目(CARS-44-D-1;2011-2015);教育部兔产业体系(100030-40305411);科技部"十二五"农村领域国家科技计划项目"三峡库区肉兔健康养殖关键技术与示范"(2011BAD36B03;2011-2015);西南大学基本科研业务费专项资金项目(XDJK2014D042)

摘　　要：兔肉除了其"四高"(高赖氨酸、高蛋白质、高磷脂、高消化率)和"三低"(低胆固醇、低脂肪、低热量)的特点以外,兔肉中脂肪酸组成作为其功能性的重要方面之一被广泛研究。本文综述了饲养对兔肉中脂肪酸的抗菌性、抗氧化性、降血脂、保护改善肝脏等功能性质的影响,以及饲养方式、日粮类型和日粮饲喂等因素对兔肉中脂肪酸组成的影响,旨在为指导肉兔养殖和提高兔肉功能品质提供参考。Fatty acid composition of rabbit meat which owns the characteristics of ＂high lysine,high protein,high phospholipid,high digestibility＂and ＂low cholesterol,low fat,low calories＂,has been studied extensively as a very important aspect all the time. This paper reviews functional properties of fatty acid in rabbit meat such as antibacterial,autoxidation,reducing blood- fat,hepatic function improvement and several factors which affect the fatty acid profile of rabbit meat,including feeding mode,varieties of daily ration,and diets for feeding,aiming at providing certain references for guiding the breeding and improving the functional qualities of rabbit meat.

关 键 词：兔肉 脂肪酸组成 功能性质 日粮类型 饲养方式 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]