黑白花兔肌肉营养成分分析与评价

为了探讨黑白花兔肌肉营养品质特性，试验按照国家食品安全标准和化学分析法，对黑白花兔肌肉（腿肌）常规营养成分、氨基酸和脂肪酸构成比例进行测定分析，并评价其蛋白质营养价值。结果显示，黑白花兔肌肉中水分、粗蛋白质、粗脂肪和灰分含量分别为73.43%、21.67%、3.83%和1.13%，公、母兔间常规营养成分无显著差异（P>0.05）；黑白花兔肌肉中总氨基酸、必需氨基酸和鲜味氨基酸含量分别为196.53、78.64和70.80 mg/g；以氨基酸评分（AAS）为标准，第一限制性氨基酸是缬氨酸，第二限制性氨基酸是蛋氨酸+胱氨酸；以化学评分（CS）为标准，第一限制性氨基酸是蛋氨酸+胱氨酸，第二限制性氨基酸是缬氨酸，公、母兔间氨基酸含量均无显著差异（P>0.05）；脂肪酸构成比例中不饱和脂肪酸与饱和脂肪酸比为1.74；除棕榈油酸（C16：1）和亚麻酸（C18：3）外，公、母兔间其余脂肪酸含量均无显著差异（P>0.05）。综上所述，黑白花兔肌肉中蛋白质含量高，鲜味氨基酸和必需氨基酸含量丰富，氨基酸平衡性较好，不饱和脂肪酸含量高于饱和脂肪酸，营养价值较高，具有较好的食用价值。

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.