兔笼类型对肉兔屠宰性能和宰后肉质的影响

doi:10.3864/j.issn.0578-1752.2016.12.018

摘要/Abstract

摘要： 【目的】通过测定单层大笼和三层兔笼饲养肉兔的屠宰性能和宰后肌肉成熟过程中肉质的变化，为肉兔养殖圈舍建设中兔笼的选择和兔肉加工消费提供参考。【方法】选择分别用单层大笼和三层兔笼饲养在同一栋兔舍内的70日龄、健康、接近群体平均体重的加利福尼亚肉兔各10只（公母各半），按家兔屠宰方法屠宰后测定其屠宰性能和肌肉成熟过程中的pH、肉色、剪切力、蒸煮损失和失水率。【结果】相同日龄下，两种兔笼饲养对肉兔的屠宰重影响不显著；单层大笼饲养的肉兔和三层兔笼饲养的肉兔相比，全净膛中段的百分率显著降低（P<0.05），而后段的百分率显著增加（P<0.05），腹腔脂肪率极显著降低（P<0.01），全净膛率和半净膛率均显著降低（P<0.05）；单层大笼饲养肉兔的股骨重、径骨重和后腿肌肉率较高，而三层兔笼饲养肉兔的肝重和肾重较高。三层兔笼饲养肉兔肌肉L*值在成熟的第2天达到最大值，单层大笼饲养的肉兔在第3天达最大值；三层兔笼饲养肉兔的肌肉L*值在第6天显著高于单层大笼饲养肉兔（P<0.05），第7天极显著高于单层大笼肉兔（P<0.01）；但在成熟的前3天，单层大笼饲养肉兔的肌肉L*值高于三层兔笼饲养肉兔。单层大笼饲养肉兔的肌肉a*值在成熟的第2、3和5天显著高于三层兔笼饲养的肉兔（P<0.05），在第4天极显著高于三层兔笼饲养的肉兔（P<0.01）。成熟过程中，三层兔笼饲养肉兔的肌肉b*值比单层大笼饲养肉兔的高，在第1天极显著高于单层大笼饲养的肉兔（P<0.01）。在兔肉成熟过程中的1—3 d，三层兔笼饲养肉兔的肌肉pH比单层大笼饲养的高，3天后比单层大笼饲养的低，整个成熟过程肌肉pH差异不显著。单层大笼饲养肉兔的肌肉剪切力在宰后和成熟的第1天和第3天显著高于三层兔笼饲养的肉兔（P<0.05），第2天极显著高于三层兔笼饲养的肉兔（P<0.01）；第4天后，单层大笼饲养肉兔肌肉的剪切力低于三层兔笼饲养肉兔（P>0.05）。三层兔笼饲养肉兔的肌肉蒸煮损失在成熟过程中均大于单层大笼饲养的肉兔。兔肉在压力作用下的失水率情况和蒸煮损失一致。【结论】单层大笼饲养肉兔与三层兔笼饲养相比，能改变肌肉在胴体中的分布，改善兔肉肉质。

关键词: 肉兔, 兔笼类型, 屠宰性能, 肉质变化

Abstract: 【Objective】 Aimed to provide reference for the selecting of meat rabbit breeding pens construction and meat consumption, the carcass traits and meat quality changing during postmortem aging of meat rabbit that reared in monolayer large cage and three layer cage were detected in the study. 【Method】 10 California rabbits (half male and half female) , reared in the same building, 70 days, health and the weight close to the average population, in each monolayer large cage and three layer cage were selected and slaughtered as the rabbit slaughtering methods, then the slaughter performance and the pH value, color, shear force, cooking loss and water loss of muscle during postmortem aging were determined. 【Result】 The influence of two kinds of cages on the slaughter weight was not significant. Compared to the monolayer large cage, rabbits reared in the three layer cage had a significant decrease in fore part and increase in hind part ratio of eviscerated carcass (P<0.05), a significant decrease in abdominal fat ratio (P<0.01), and a significant decrease in the eviscerated and semi-eviscerated (P<0.05). Liver weight and kidney weight were higher in the three layer cage reared rabbits. Femur weight, tibia weight and muscle ratio of hind leg were higher in monolayer large cage reared rabbits. The time of maximum muscle L * value during postmortem aging of the three layer cage reared rabbits was at the 2nd day, and the monolayer large cage reared rabbits was at the 3rd day. The muscle L* value of the three layer cage reared rabbits at the 6th day was significantly higher than the monolayer large cage (P<0.05), and very significantly higher at the 7th day (P<0.01), but it was lower at 3 days before. The muscle a* value during postmortem aging of monolayer large cage reared rabbits was significantly higher than the three layer cage at the 2nd day, 3rd day and 5th day (P<0.05), and it was very significantly higher at the 4th day (P<0.01). The muscle b* value during postmortem aging of the three layer cage reared rabbits was higher than the monolayer large cage, and it was very significantly higher at the 1^st day (P<0.01). The muscle pH value during postmortem aging of the three layer cage reared rabbits was higher than the monolayer large cage at the 3 days before, and lower after 3 days. The monolayer large cage reared rabbits had a significantly higher muscle shear force at the 1st and 3rd day during postmortem aging compared to the three layer cage (P<0.05), and very significant at the 2nd day (P<0.01), but lower after the 4th day. The three layer cage reared rabbits had a higher cooking loss compared to monolayer large cage reared rabbits during the postmortem aging. And the water loss index changing during the postmortem aging was in agreement with cooking loss. 【Conclusion】 Monolayer large cages can change the distribution of muscle in the rabbit carcass , and have a positive effect on meat quality compared to the three layer cage.

Key words: meat rabbit, cage type, slaughter performance, meat quality change

周勤飞，贺稚非，李洪军. 兔笼类型对肉兔屠宰性能和宰后肉质的影响[J]. 中国农业科学, 2016, 49(12): 2430-2436.

ZHOU Qin-fei, HE Zhi-fei, LI Hong-jun. Effect of Cage Type on Slaughter Performance and Meat Quality Change During Postmortem Aging of Meat Rabbit[J]. Scientia Agricultura Sinica, 2016, 49(12): 2430-2436.

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