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SUN Shi-kun, XIE Xi-ping, CHEN Yan-feng, LIU Jing, WANG Li-hui, ZHENG Zhen-zhu, DING Xiao-hong. Meat quality of rabbits native to Fujian[J]. Fujian Journal of Agricultural Sciences, 2009, 24(5): 429-432.
Citation:
SUN Shi-kun, XIE Xi-ping, CHEN Yan-feng, LIU Jing, WANG Li-hui, ZHENG Zhen-zhu, DING Xiao-hong. Meat quality of rabbits native to Fujian[J]. Fujian Journal of Agricultural Sciences, 2009, 24(5): 429-432.
SUN Shi-kun, XIE Xi-ping, CHEN Yan-feng, LIU Jing, WANG Li-hui, ZHENG Zhen-zhu, DING Xiao-hong. Meat quality of rabbits native to Fujian[J]. Fujian Journal of Agricultural Sciences, 2009, 24(5): 429-432.
Citation:
SUN Shi-kun, XIE Xi-ping, CHEN Yan-feng, LIU Jing, WANG Li-hui, ZHENG Zhen-zhu, DING Xiao-hong. Meat quality of rabbits native to Fujian[J]. Fujian Journal of Agricultural Sciences, 2009, 24(5): 429-432.
The nutritional contents of Fujian yellow,Fujian black and New Zealand white rabbits were determined for comparison.The total amino acids,flavoring amino acids,essential amino acids and iron contents of Fujian black rabbits were determined to be 1.61%,1.04%,0.65%and 2.41%,respectively.They were higher than those of Fujian yellow rabbits,while 1.58%,0.96%,0.47%and 3.15%,respectively,higher than those of New Zealand white rabbits.And,the crude fat content of Fujian black rabbits was 1.68%and 1.92%lower than that of Fujian yellow and New Zealand rabbits,respectively.The differences were statistically significant at P0.05.The contents of glycine and glutamic acid in the meat of Fujian yellow rabbits were 0.19%and 0.16%,respectively,significantly higher than those of New Zealand white rabbits.Consequently,the meat of Fujian black rabbits had the best nutritional and flavor quality among them.
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