伊拉兔生长过程中肉品质特性变化  

Change of Meat Quality during the Growth of Ira Rabbits

作　　者：夏启禹[1] 贺稚非[1,2] 李洪军 邓泽丽[1] 洪金艳 陈康[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2015年第1期75-78,共4页Food Science

基　　金：农业部国家兔产业技术体系岗位科学家项目(CARS-44-D-1);公益性行业(农业)科研专项(201303144)

摘　　要：为探讨生长过程中伊拉兔肉品质的变化,以伊拉兔配套系公兔为研究对象,测定不同日龄兔肉的食用品质和营养特性。结果表明:不同日龄下,伊拉兔肉的L*、p H值变化差异不显著(P>0.05);随着饲养时间的增加,水分含量显著下降(P<0.05),而蛋白质、粗脂肪和不饱和脂肪酸的含量显著升高(P<0.05);伊拉兔肉胆固醇的含量随日龄升高呈先上升后下降的趋势,且显著低于其他畜禽肉类;在75 d时,兔肉系水力、熟肉率、氨基酸总量及多不饱和脂肪酸/饱和脂肪酸的比值均最高,表明75 d的伊拉兔肉具有良好的加工特性且营养价值较高。This study was aimed to investigate the effect of age at slaughter on the meat quality of Ira rabbits. The eating quality and nutritional properties were evaluated in meat from male Ira rabbits slaughtered at different ages. Results showed that: 1) There was no significant difference in L* values or p H during different ages(P > 0.05); 2) however, a significant reduction of water content in rabbit meat was observed with slaughter age, while the contents of protein, fat and unsaturated fatty acids became higher(P < 0.05); 3) cholesterol content increased initially followed by a decrease, which was much lower than in chicken, beef and pork; 4) meat from 75-day-old Ira rabbits had a higher water-holding capacity, cooking loss, total amino acid content and PUFA/SFA ratio than other ages. Accordingly, it can be concluded that meat from Ira rabbits slaughtered at the age of 75 days has excellent processing characteristics and high nutritional value.

关 键 词：伊拉兔 生长过程 食用品质 营养成分 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]