Changes in slaughter performance and meat quality characteristics of Chuanbai rex rabbits during the growth process
This study aimed to investigate the slaughter performance and meat quality of Chuanbai rex rabbits at different ages and to provide basic data for the deep processing and utilization of rabbit meat.35-,65-,95-,125-and 155-day-old Chuanbai rex rabbits were selected as research subjects,and slaughter performance,eating quality and nutritional quality were measured and analyzed.Results showed that the live weight,eviscerated carcass weight,and carcass length increased at 35-125 days of age(P＜0.01).The dressing percentage increased at 35-95 days of age(P＜0.01).At95 days of age,water loss rate and cooked meat percentage were 36.08％and 67.04％respectively.With the increase of age,the hardness,chewiness,adhesiveness,and shear force showed an increased tendency;the moisture content decreased(P＜0.05);the crude fat content decreased and then increased;and the total ash content decreased at 65 days of age(P＜0.01).Crude protein content,total amino acids,essential amino acids,nonessential amino acids,showed an increasing tendency with the increase of age,and stabilized after 95 days of age.The contents of saturated fatty acids,unsaturated fatty acids,and polyunsaturated fatty acids in the meat of 65-day-old Chuanbai rex rabbits were significantly lower than the remaining four days(P＜0.05).There was no significant difference in the total amount of mineral elements in the meat of Chuanbai rex rabbits at different ages(P＞0.05).In conclusion,the nutritional quality of Chuanbai rex rabbits was basically stable at 95 days of age,the eating quality was su-perior,and the slaughter effectiveness was high at this age.
Chuanbai rex rabbiteating qualityamino acidsfatty acidsmineral elements
万方数据
维普
