山东农业科学2025，Vol.57Issue(10)：165-172,8.DOI:10.14083/j.issn.1001-4942.2025.10.021
兔肉品质评价方法及其营养调控技术研究进展
Research Progress of Rabbit Meat Quality Evaluation Methods and Nutrition Regulation Techniques
摘要
Abstract
Rabbit meat has the characteristics of high digestibility,high protein,high lysine,low fat,low energy and low cholesterol,so it is an ideal nutritional meat for patients with fat,hypertension and cardio-vascular diseases.Rabbit meat quality is the most important factor to determine the commodity value of rabbit meat.The indexes to evaluate rabbit meat quality mainly include color,tenderness and juiciness.The quality of rabbit meat was affected by the breed,slaughter age,nutritional composition of diet,feeding environment and processing technology.The energy level,protein level,fiber content and composition,fat content and source of rabbit diet could affect the nutritional quality of rabbit meat.Dietary supplementation with plant ac-tive ingredients such as moringin,oregano oil,purslane polyphenols and antioxidants such as α-tocopherol,trisodium phosphate and lactic acid could enhance the antioxidant capacity of rabbit meat,which had inhibi-tion effect on the reproduction of microorganisms on the carcass surface during cold storage.In this paper,the indexes,technical methods and nutritional control techniques of rabbit meat quality evaluation were reviewed in order to provide the theoretical reference for improving rabbit meat quality.关键词
兔肉品质/评价指标/技术方法/影响因素/营养调控Key words
Rabbit meat quality/Evaluation index/Technical method/Influencing factors/Nutrition regulation分类
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张文杰,高淑霞,孙海涛,刘公言..兔肉品质评价方法及其营养调控技术研究进展[J].山东农业科学,2025,57(10):165-172,8.基金项目
山东省重点研发计划乡村振兴科技创新提振行动计划项目(2023TZXD044) （2023TZXD044）
山东省自然科学基金项目(ZR2023QC017) （ZR2023QC017）
山东省特种经济动物产业技术体系设施与环境控制岗位项目(SDAIT-21-09) （SDAIT-21-09）
国家兔产业技术体系济南综合试验站项目(CARS-43-G-7) （CARS-43-G-7）
