【摘要】 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)。更多还原

【Abstract】 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).更多还原