食品与发酵工业2025，Vol.51Issue(1)：208-215,8.DOI:10.13995/j.cnki.11-1802/ts.038691
川白獭兔生长过程中屠宰性能和肉品质特性变化
Changes in slaughter performance and meat quality characteristics of Chuanbai rex rabbits during the growth process
摘要
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).At95 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 su-perior,and the slaughter effectiveness was high at this age.关键词
川白獭兔/食用品质/氨基酸/脂肪酸/矿物质Key words
Chuanbai rex rabbit/eating quality/amino acids/fatty acids/mineral elements引用本文复制引用
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):208-215,8.基金项目
重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0080) （CSTB2022TIAD-KPX0080）
川渝地区家兔产业协同创新与关键技术集成示范(2022YFQ0033) （2022YFQ0033）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
