摘要
本试验对加利福利亚兔、新西兰白兔、丹麦白兔、德国花巨兔和比利时兔等五个肉兔品种的肌肉品质作了测定和分析。结果表明，ｐＨ１Ｌ值平均为６．５７±０．１６；ｐＨ１Ｓ值平均为６．５３±０．１９。ｐＨ２Ｌ值平均为５．７５±０．１３；ｐＨ２Ｓ值平均为５．８７±０．１７。除ｐＨ２Ｓ未见有显著差异外，其余ｐＨ１Ｌ、ｐＨ１Ｓ和ｐＨ２Ｌ在品种间存在显著或极显著的差异。肌肉失水率为１５．９１±３．８３％，品种间差异不显著。熟肉率为６３．６７±６．５７％，品种间无显著差异。贮存损失率为１．２２±０．６２％，品种间差异显著（Ｐ＜０．０５）。
Abstract The carcass quality of five meat rabbit breeds,i,e.California,New Zealand White,Dan-lish White,German Giant and Belgian,were measured and analysed in this study。he valuesof pH1L,pH1S,pH2L and pH2S are 6.57±0.16,6.53±0.19,5.75±0. 13 and 5.87±0 17respectively.There are significant or extremely significant differences in the values of pH2L,pH1S and pH2L among the breeds.The water loss and cooking holding of the meat are 15.91±3.83(%)and 63.67±6.57(%)respectively,and no significant differences exist in thesemeasurements among the breeds.The storing loss of meat is 1.22± 0.62(%),and the dif-ferences among the breeds are significant(P<0.05).
出处
《中国养兔杂志》
1995年第1期20-22,共3页
Chinese Journal of Rabbit Farming(CJRF)
