Analysis and Evaluation of Nutritional Components of Black-White Rabbit Muscle

In order to measure the nutritional characteristics of Black-White rabbit meat,the nutrient components,the conventional nutrient,amino acid and fatty acid content of leg muscle in Black-White rabbit were tested and analyzed,and the protein nutritional values were evaluated based on the National Food Security Standard and chemical analytical method of product quality. The results showed that the moisture,crude proteins,crude fats and ash in leg muscle of Black-White rabbit were 73.43%,21.67%,3.83% and 1.13%,respectively. There was no significant difference on the nutrient components between female and male rabbits (P>0.05). The total amino acids,essential amino acids and delicious amino acids were 196.53,78.64 and 70.80 mg/g,respectively. According to amino acid score (AAS),the first limiting amino acid of Black-White rabbit was Val and the second limiting amino acid was Met+Cys. However,based on the standard of chemical score (CS),the first limiting amino acid was Met+Cys and the second was Val. Additionally,the ratio of unsaturated fatty acids (UFA) to saturated fatty acids (SFA) was 1.74,and no significant difference was found on the amino acids between female and male rabbits (P>0.05). More specifically,except the fatty acid of C16:1 and C18:3, there was no significant difference in the fatty acid compositions between female and male rabbits (P>0.05). In conclusion,Black-White rabbit meat was composed of high proteins,delicious amino acids and essential amino acids suggesting that it had better balance of amino acids. The unsaturated fatty acids in Black-White rabbit meat were higher than saturated ones meaning high nutritional value and better dietary values.