不同品种兔肉营养成分与质构比较研究

为丰富我国兔肉营养数据库,测定并分析四川、山东两地伊拉兔、伊高乐兔和伊普吕兔肉的水分、粗蛋白、粗脂肪、灰分、矿物质、氨基酸和脂肪酸等营养成分组成及含量以及硬度、弹性、胶着性等质构指标差异。结果表明:不同地区和品种兔肉的水分、蛋白质和脂肪含量存在显著差异(P<0.05),其中山东地区伊高乐兔肉水分含量最低、蛋白质含量最高,四川地区伊拉兔肉脂肪含量最低;不同地区和品种兔肉灰分、矿物质含量以及脂肪酸、氨基酸组成与含量无明显差异;山东地区伊高乐兔肉硬度低、弹性好、咀嚼性高,口感最好,四川地区伊普吕兔肉硬度高、胶着性高,口感最差。兔肉的营养成分与质构特性存在品种和地区差异,山东地区伊高乐兔肉营养成分和质构特性优于其他5种兔肉。

Comparative Study of Nutritional Composition and Texture of Meat from Different Rabbit Breeds

In order to enrich the nutritional database of rabbit meat in China, the contents of water, crude protein, crude fat and ash, mineral composition, amino acid composition and fatty acid composition, as well as texture parameters such as hardness, elasticity and adhesiveness were comparatively measured and analyzed in the meat of Hyla, Elco and Hyplus rabbits in Sichuan and Shandong provinces. The results showed that the contents of water, crude protein and fat in rabbit meat were significantly different among different regions and breeds (P < 0.05). Among all meat samples, the meat of Elco rabbits in Shandong showed the lowest content of water and the highest protein content, while the meat of Hyla rabbits in Sichuan had the lowest fat content. On the other hand, there was no significant breed and regional difference in ash content, mineral composition, amino acid composition or fatty acid composition. The meat of Elco rabbits in Shandong had the best mouthfeel in terms of its low hardness as well as good elasticity and chewiness. On the contrary, the meat of Hyplus rabbits in Sichuan exhibited the worst mouthfeel owing to its high hardness and gumminess. Breed and regional differences existed in the nutritional composition and texture characteristics of rabbit meat with the meat of Elco rabbits in Shandong being superior to five other meat samples in terms of both parameters.