| 法系獭兔产肉性能与肉质分析 |
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| 引用本文： | 李先保,汪辉师. 法系獭兔产肉性能与肉质分析[J]. 食品科学, 2008, 29(12): 69 |
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| 作者姓名： | 李先保 汪辉师 |
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| 作者单位： | 安徽科技学院工学院 |
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| 基金项目： | 安徽省产学研合作项目 |
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| 摘 要： | 选用5月龄的法系獭兔对其产肉性能、肉质特性、肌肉的常规营养成分进行测定,并与其它常见肉类的相关指标进行比较。测定结果表明獭兔的产肉性能比其它肉兔略低,其肉质具有高蛋白、低脂肪、多汁细嫩等特点。
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| 关 键 词： | 獭兔 产肉性能 肉质特性 常规营养成分 |
Meat Performance and Quality of Fench Rex Rrabbit |
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| LI Xian-bao,WANG Hui-shi. Meat Performance and Quality of Fench Rex Rrabbit[J]. Food Science, 2008, 29(12): 69 |
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| Authors: | LI Xian-bao WANG Hui-shi |
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| Abstract: | This study was designed to determine the meat performance,quality and nutrients of French Rex rabbit. Compared with other species,French Rex rabbit has lower meat performance,but its meat has the characters of higher protein,lower fat content,and higher tenderness and juiciness scores. |
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| Keywords: | Rex rabbit meat performance meat quality nutritional component |
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