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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (20): 33-36.doi: 10.11924/j.issn.1000-6850.2012-0630

所属专题： 畜牧兽医

• 畜牧 动物医学 蚕 蜂 • 上一篇    下一篇

闽西南黑兔的肉质分析研究

孙世坤 桑雷 陈冬金 陈岩锋 谢喜平 丁晓红   

  • 收稿日期:2012-02-28 修回日期:2012-04-25 出版日期:2012-07-15 发布日期:2012-07-15
  • 基金资助:

    国家兔产业技术体系项目;福建省属公益类科研院所专项;福建省院课题研究项目

Analysis of Minxinan Black Rabbit’s Meat Quality

  • Received:2012-02-28 Revised:2012-04-25 Online:2012-07-15 Published:2012-07-15

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摘要：

为了探讨福建地方家兔的肌肉肉质特性，对闽西南黑兔的肉质常规营养成分、氨基酸和脂肪酸进行测定。结果表明：闽西南黑兔的蛋白质含量比猪、牛、羊、鸡肉的蛋白质含量分别高出6.87%、4.56%、6.25%和3.95%。闽西南黑兔的总氨基酸为(15.21±1.29)%，必需氨基酸中赖氨酸含量最高，蛋氨酸含量最低。氨基酸评分(AAS)和化学评分(CS)表明：第一限制性氨基酸为蛋氨酸+半胱氨酸，第二限制性氨基酸为异亮氨酸和缬氨酸。

关键词: 矿物质, 矿物质

Abstract:

For the discussion of the characters of meat quality of Fujian local rabbits, Minxinan black rabbit’s meat quality including nutritive composition, amino acid, and fat acid were analyzed. The results showed that, the protein ratio in black rabbit meat were more 6.87%, 4.56%, 6.25% and 3.95% than that in pork, beef, mutton, and chicken. The total amino acid in black rabbit meat was (15.21±1.29)%, and the lysine content was highest in the essential amino acid, and however, the methionine was lowest. Its amino acid score (AAS) and chemical score (CS) showed that, methionine and cysteine were the first limiting amino acids, and valine and isoleucine were the second limiting amino acids.