摘要:
对福建黄兔、黑毛福建兔的肉质常规营养成分、氨基酸和铁进行测定,并与新西兰白兔进行比较分析,结果表明:黑毛福建兔肌肉总氨基酸含量、鲜味氨基酸、必需氨基酸和铁含量比福建黄兔分别高1.61%、1.04%、0.65%和2.41%,粗脂肪低1.68%,差异均显著(P0.05),与新西兰白兔相比,分别高1.58%、0.96%、0.47%和3.15%,粗脂肪低1.92%,差异均显著(P0.05),显示黑毛福建兔的肉质营养和风味好于福建黄兔和新西兰白兔。福建黄兔的甘氨酸和谷氨酸含量显著高出新西兰白兔0.19%和0.16%(P0.05),说明其风味比新西兰白兔好。
Abstract:
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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