獭兔的屠宰性能与肉品质研究

以6只150 d龄的獭兔为对象,按照常规方法进行屠宰性能及肉品质相关各项指标的测定,对獭兔的活质量、全净膛率、半净膛率、屠宰率、腿肌率、色泽、pH值、失水率、嫩度、贮藏损失、水分、脂肪、蛋白质、灰分等指标进行分析,为獭兔肉的开发和利用提供理论依据。结果表明,150 d龄獭兔的平均活质量为2.71 kg,全净膛率为50.20%,半净膛率为54.34%,屠宰率为60.70%,腿肌率为20.81%,肉色L*,a*,b*值分别为50.27,6.22,4.08,pH值为6.32,失水率为26.72%,肌肉剪切力值为23.52 N,贮藏损失为6.61%,水分含量为79.52%,脂肪含量为1.8%,蛋白质含量为21.9%,灰分含量为1.6%。

Slaughter Traits and Meat Quality of Rex Rabbit

6 rex rabbits are slaughtered to study the slaughter traits and meat quality in thigh muscle and in longissimus dorsi(LD) muscle of rex rabbit meat.This experiment,according to the conventional method for slaughtering determination,calculates indexes as liveweight,the whole net carcass rate,semi-eviscerated weight,slaughter rate,leg muscle rate,incarnadine,pH,water loss rate,meat tenderness,losses of storage,water,fat,protein and ash content.The results show that for the rex rabbit of 150 d,the average live weight is 2.71 kg,the whole net carcass rate is 50.20%,semi-eviscerated weight is 54.34%,slaughter rate is 60.70%,leg muscle rate is 20.81%,the L-values,a-values and b-values of rex rabbit Meat are 50.27,6.22 and 4.08 respectively,pH value is 6.32,water loss rate is 26.72%,shear force values of muscle is 23.52 N,losses of storage is 6.61%,water,fat,protein and ash content are 79.52%,1.8%,21.9% and 1.6%,respectively.