美系獭兔的胴体性状和肉品质特性研究

通过对20只美系獭兔屠宰性能和肉品质的测定，研究獭兔的生产性能和肉质特性及它们之间的关系，结果表明：美系獭兔5月龄的平均体重为2.533 kg,商用皮重0.410 kg,屠宰率为60.70%，右后腿重0.182 kg，体长和腰周长分别为30.69和18.04 cm；美系獭兔背最长肌和后腿肉的pH1(宰后1 h的pH)分别为6.42和6.43，pH24(宰后24 h的pH)分别为6.22和6.35,肉色L*值分别为54.66和52.67，a*值分别为12.37和9.89，b*值分别为9.06和4.08；兔肉的滴水损失、熟肉率、蒸煮损失、剪切力值、水分含量和肌内脂肪含量分别为2.06%、62.12%、30.44%、2.453 kg.f、73.60%和1.67%。商用皮重与热胴体重、体长存在极显著的正相关（P<0.01），与商用胴体重存在显著的正相关（P<0.05）。兔的体重（热胴体、商用胴〖JP2〗体、右后腿）、体型（体长和腰周长）与滴水损失、蒸煮损失呈负相关，与熟肉率、剪切力值呈正相关，但相关性都不显著（P>0.05）。

Studies on Carcass Characteristics and Meat Quality of American Strain Rex Rabbit

20 American strain Rex rabbits were slaughtered to study the characteristics and correlations of carcass and meat quality.The results showed: the average weight,commercial skin weight,dressing percentage,right hind leg weight,length and circumference length were 2.533 kg,0.410 kg,60.70%,0.182 kg,30.69 cm and 18.04 cm respectively about 150 days.The Rex rabbit longissimus lumborum and biceps femoris muscles pH of 1 h postmortem(pH1) were 6.42 and 6.43 separately,and pH of 24 h postmortem(pH24) were 6.22 and 6.35 separately.The L*-values,a*-values and b*-values of longissimus lumborum muscle were 54.66,12.37 and 9.06 respectively,and those of biceps femoris were 52.67,9.89 and 4.08 respectively.The drip loss,ripe meat ration,cooking loss,Warner-Bratzler Shearing value,water content and intramuscular fat were 2.06%,62.12%,30.44%,2.453 kg.f,73.60% and 1.67% respectively.The positive correlations of commercial skin weight to hot carcass weight,length were high significant(P<0.01),and the positive correlation of commercial skin weight to commercial carcass weight was significant(P<0.05).Weight(hot carcass weight,commercial carcass weight and right hind leg weight),body figure(length and circumference) to drip loss,cooking loss were negative correlations,and to ripe meat ration,Warner-Bratzler Shearing value were positive correlations,but there were not significant(P>0.05).