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.